Chocolate Ganache and Raspberry Tart (Tarte à la Ganache et aux Framboises)

This tart is gorgeous. Divine. Classic. And, above all else, easy, as it’s nothing more (though don’t be fooled into underestimating it) than a prebaked tart shell filled with a fabulously creamy, spiked ganache and topped with an abundance of fresh raspberries. Or strawberries. Or blackberries. Or cherries, lightly soaked in kirsch. It can be made in advance, even in stages. It can be dusted with confectioners’ sugar or left the color of rubies. Crème Chantilly suits it, as does the most frivolous porcelain, and a Champagne brut rosé. For modernists, a slice of this raspberry-studded tart on a matte black plate would look stunning.

Makes one 9-inch tart

Chocolat: Parisian Desserts and Other Delights Aleksandra Crapanzano

INGREDIENTS:

• 350 grams / 12½ ounces dark chocolate, between 60% and 70% cacao

• 2 tablespoons crème de framboise

• 1 cup + 2 tablespoons heavy cream

• One 9-inch tart shell, prebaked and cooled

• 2 tablespoons honey, corn syrup or Lyle’s Golden Syrup

• 3 half-pints raspberries

• 60 grams / 4 tablespoons butter, at room temperature

DIRECTIONS:

Break the chocolate into pieces and place it in a mixing bowl. Bring the heavy cream to a lively simmer, then immediately pour it over the chocolate and stir until smooth. Add the honey, butter and liqueur and stir well to combine.

Pour this ganache into the cooled tart shell and refrigerate for about 40 minutes, or until the ganache has set but is still a bit sticky to the touch.

Cover the entire surface of the ganache with the raspberries, either standing them upright or letting them fall nonchalantly into place.

The tart can be served as soon as it is assembled or refrigerated for up to 24 hours, but in that case, hold off on adding the fruit until close to serving time. Remove the chilled tart from the fridge and let it to come to cool room temperature, about 45 minutes, before serving. A dusting of confectioners’ sugar is pretty, but so is the bare fruit.

Recipe reprinted from Chocolat: Parisian Desserts and Other Delights (Essential Parisian Recipes) by Aleksandra Crapanzano © 2025. Published by Scribner.

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