Chocolate Raspberry Tart

This stunning chocolate raspberry tart features a buttery shortbread crust, a sweet raspberry preserve filling, and a smooth, rich chocolate ganache. It's a simple, yet impressive dessert that's fit for any special occasion!

Ingredients

Method

Nutrition

For

16

M

I

For the shortbread crust

170

g

Unsalted butter, room temp

85

g

Powdered sugar, sifted

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Notes

Chill the shortbread crust dough. To ensure the crust holds its shape, the butter in the dough needs to firm up before baking, so be sure to chill it for at least 30 minutes. Dock the shortbread crust before baking. This will ensure the crust bakes thoroughly and evenly! Use an immersion blender to mix the ganache. To incorporate the chocolate and butter into the heavy cream properly without agitating it, use an immersion blender.

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