Name: Chocolate Raspberry Tart
Prep time: 59 min
Cook time: 35 min
Total time: 1 h 34 min
Yield: 16 slices
Cuisine: American

From the Cook

1/4

Chocolate Raspberry Tart

atsloanestable.com

Instructions

This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the powdered sugar, vanilla, and salt and beat for 2 more minutes. Lastly, add the flour and mix on low speed until fully combined.

Press the dough into a 10 inch tart pan with your hands. It also helps to use a small piece of parchment paper to press the dough into a smooth, even layer.

Place the tart pan in the fridge to chill for 30 minutes.

While the dough is chilling, preheat the oven to 325 degrees F.

Dock the crust with the tines of a fork, then place on a baking sheet and bake for about 30 minutes or until it is an even golden brown. It should have puffed up slightly, so once it's removed from the oven immediately press it with the back of a spoon into an even layer. Set aside to cool.

Just before you're ready to assemble the tart, make the ganache.

In a small saucepan over low-medium heat, bring the heavy cream to a simmer or about 190 degrees F. Remove from heat and immediately add the chocolate and butter. Gently stir to combine with a rubber spatula or use an immersion blender for a smoother consistency.

Spread the raspberry preserves onto the cooled shortbread crust.

Pour the ganache on top and gently spread into an even layer. Place in the fridge until set.

Once set, remove the tart from the pan and place on a serving plate. Top with fresh raspberries and mint leaves, and enjoy!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Ganache Temperature Control 🌡️
Let your ganache cool to 90-95°F before pouring over the crust to prevent melting the shortbread and ensure a smooth, glossy finish that sets properly.
Shortbread Blind Baking Secret 🥧
Prick the shortbread crust with a fork before baking to prevent puffing, and chill it for 30 minutes prior to ensure it holds its shape and stays crispy.
Raspberry Preserve Layer Technique 🫐
Warm your raspberry preserves slightly and press through a fine sieve before spreading to remove lumps, creating a smooth base that helps the ganache adhere evenly.
Fresh Fruit Placement Timing ⏰
Add fresh raspberries and mint leaves within 2 hours of serving to prevent them from releasing moisture into the ganache, which can cause spotting and compromise the appearance.
Heavy Cream Quality Matters 🍶
Use heavy cream with at least 36% fat content for the ganache and ensure it's room temperature before pouring over chopped chocolate for the smoothest, silkiest emulsion.

Intelligent Tags

About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Recipe Facts

Diet at a Glance

Vegetarian

My Calorie Intake

Smart Nutrition

Nutrition Per Serving

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

More Recipes by Sloan’s Table

Check out more Sloan’s Table content!Browse Sloan’s Table recipes!

View All

Complete The Meal! 🔎

Quick Explore Recipes by Category

See All Dessert

No Recipes Available