1. Make the Tart Crust:
In a food processor (or bowl), pulse flour, sugar, and salt.
Add cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse again until dough starts to clump.
If too dry, add a tsp of ice water.
Press into a 9-inch tart pan with removable bottom.
Chill 30 minutes, then prick base with a fork.
Bake at 350°F (175°C) for 18–22 minutes or until golden. Let cool completely.
2. Prepare Chocolate Ganache Filling:
Heat cream until just simmering (don’t boil).
Pour over chopped chocolate. Let sit 2–3 minutes.
Add butter, vanilla, and a pinch of salt. Stir until smooth and glossy.
Pour into cooled tart shell.
3. Top with Raspberries:
Arrange raspberries neatly on top of ganache while it’s still soft.
Press them in slightly so they adhere.
4. Optional Chocolate Glaze:
Heat cream and corn syrup until warm.
Pour over chocolate, stir until smooth.
Drizzle lightly over raspberries for a glossy finish.
5. Chill and Serve:
Refrigerate tart for at least 1–2 hours to set.
Serve slightly chilled or at room temp.
Garnish with mint, powdered sugar, or edible flowers for a refined look.
🍷 Pairing Ideas
Espresso or cappuccino
A glass of ruby port or sparkling rosé
Vanilla bean whipped cream or crème fraîche on the side
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