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Perfect Chocolate Raspberry Tart Recipe Easy Homemade with Gold Leaf Decoration

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A decadent chocolate raspberry tart featuring a buttery almond crust, silky chocolate ganache, fresh raspberries, and a luxurious edible gold leaf decoration. This elegant yet easy-to-make dessert is perfect for special occasions or impressing guests.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour (finely ground)
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk (room temperature)
  • 1 teaspoon pure vanilla extract
  • 7 oz (200g) dark chocolate (70% cocoa recommended), chopped
  • 3 oz (85g) milk chocolate, chopped
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon light corn syrup (optional)
  • 1 ½ cups (225g) fresh raspberries
  • Edible gold leaf sheets

Instructions

  1. In a large bowl, combine almond flour, all-purpose flour, sugar, and salt. Add cold cubed butter and work it into the flour mixture with fingertips or a pastry cutter until it resembles coarse crumbs with some pea-sized bits (5-7 minutes).
  2. Add the egg yolk and vanilla extract. Stir gently until the dough just comes together into a ball. If too crumbly, add 1 tablespoon cold water at a time until it holds.
  3. Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  4. Remove dough from fridge and let sit 5 minutes. Lightly flour surface and rolling pin, roll dough into a 12-inch circle about ⅛ inch thick. Transfer to tart pan, press into sides, trim excess, and prick bottom with fork.
  5. Freeze tart shell for 15 minutes. Preheat oven to 350°F (175°C). Line crust with parchment and fill with pie weights or dried beans to blind bake.
  6. Bake crust for 15 minutes, remove weights and parchment, then bake another 10-12 minutes until golden and set. Cool completely on rack.
  7. Chop dark and milk chocolate finely and place in heatproof bowl. Heat heavy cream in saucepan to simmer (not boiling). Pour hot cream over chocolate, let sit 2 minutes, then stir until smooth and glossy.
  8. Stir in butter, vanilla extract, and corn syrup if using. Pour ganache into cooled tart shell, smooth top, tap pan to release air bubbles. Refrigerate at least 2 hours until set but slightly soft.
  9. Just before serving, arrange fresh raspberries on top. Use tweezers to place small flakes of edible gold leaf on berries and ganache spots.

Notes

Keep ingredients cold for the crust to ensure flakiness. Chop chocolate finely for smooth ganache. Chill ganache at least 2 hours before adding raspberries. Blind bake crust well to prevent sogginess. Handle gold leaf delicately with dry tools. If ganache looks grainy, warm gently and stir slowly to restore texture.

Nutrition

Keywords: chocolate tart, raspberry tart, almond crust, chocolate ganache, gold leaf dessert, easy tart recipe, elegant dessert, homemade tart

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