Chocolate Raspberry Tart

For my best friend, chocolate is like a religion.  She loves everything about it and will wax poetic on the many types and cocoa proportions...Bubba Gump Shrimp style.  So this is a dessert I made especially for her birthday.  Let me be upfront and tell you that this is a very rich dessert.  And it's for chocolate lovers only!  It's a chocolate crust with a smooth ganache filling.  The hint of cinnamon in the chocolate really adds a wonderful kick that compliments the raspberries.

Yields 10-12 servings.


  • 1 cup all-purpose flour
  • 3 tablespoons dark cocoa
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, cut into 8 pieces and chilled
  • 1 large egg
  • 1 cup heavy cream
  • 3 tablespoons light corn syrup
  • 10 oz. semisweet chocolate
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 stick salted butter, softened (needs to be the consistency of mayonnaise)
  • 1 1/2 pints fresh raspberries
  • Powdered sugar for dusting


  1. Make the crust.  Preheat oven to 325 F.  In a stand mixer with the paddle attachment, combine flour, dark cocoa, granulated sugar, baking powder, and salt.  Mix on lowest speed for a few seconds to mix up.  Add unsalted butter and mix until the butter breaks down into smaller pieces, under a minute.
  2. Scrape the bowl and mix for an additional 30 seconds.  Repeat this process once more.  Whisk egg and add to dry/butter mixture and beat on the lowest speed.  Beat until the dough begins to hold together.
  3. Invert dough onto a floured surface and knead together for 3 to 4 minutes, until dough is smooth.  Form the dough into a disk, wrap in plastic wrap, and chill for a few hours before rolling out.
  4. Roll out dough and mold into a 9" tart pan.  Bake for 15-20 minutes.  Set aside and let cool.
  5. Make ganache filling.  In a small saucepan over low heat, whisk together heavy cream and corn syrup.  Bring to a simmer.
  6. In a heatproof bowl, break chocolate into smaller pieces.  Top with cinnamon.  Pour warm cream mixture over the chocolate to melt it.  Whisk until smooth.
  7. Vigorously whisk in the butter until ganache is smooth.  If the butter is not soft enough, this will not work.
  8. Pour ganache filling into tart crust.  Top with raspberries and dust with powdered sugar.