Chocolate Raspberry Tart

This delightful Chocolate Raspberry Tart combines a rich, velvety chocolate ganache with a fresh raspberry filling, all nestled in a buttery tart shell. The blend of sweet and slightly tart raspberry perfectly complements the deep chocolate flavor, creating an indulgent dessert that's both traditional and creatively elevated. It's a perfect treat for special occasions or a sweet finish to any meal.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons cold water
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 8 ounces bittersweet chocolate, chopped
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, combine flour, cocoa powder, and powdered sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and cold water, and pulse until the dough comes together. Press the dough into a tart pan and prick the bottom with a fork.
4. Bake the tart shell for 15-20 minutes until set. Remove from the oven and let cool.
5. In a saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Strain to remove seeds and let cool.
6. For the ganache, heat the heavy cream in a saucepan until just simmering. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then add vanilla and a pinch of salt.
7. Spread the raspberry filling evenly over the cooled tart shell. Pour the chocolate ganache on top, smoothing it out with a spatula.
8. Chill the tart in the refrigerator for at least 2 hours before serving. Garnish with additional raspberries if desired.