Warm Chocolate and Raspberry Tart

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READY IN: 1hr 11mins
Recipe by ratherbeswimmin'

Pierre Herme with Dorie Greenspan

Ingredients Nutrition

  • 1 (8 3/4 inch) fully baked tart shells, cooled to room temperature (made with Sweet Tart Dough such as Tart Dough (sweet))
  • Filling

  • 12 cup fresh red raspberries
  • 5 ounces bittersweet chocolate, finely chopped (preferably Valrhona Noir Grastronomie)
  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 1 large egg, at room temperature, stirred with a fork
  • 3 large egg yolks, at room temperature, stirred with a fork
  • 2 tablespoons sugar


  1. *Keep the cooled crust, with the tart ring still in place, on the parchment-lined baking sheet.
  2. Position oven rack in center of oven; preheat to 375°; fill the tart crust with the raspberries.
  3. Melt the chocolate and the butter in separate bowls either over—but not touching—simmering water or in the microwave.
  4. Let them cool until they feel only just warm to the touch (104°, as measured on an instant-read thermometer).
  5. Using a small whisk or rubber spatula, stir the egg into the chocolate, stirring gently in ever-widening circles and taking care not to agitate the mixture—you don’t want to beat air into the ganache.
  6. Little by little, stir in the egg yolks, then the sugar; finally, still working gently, stir in the warm melted butter.
  7. Pour the ganache over the raspberries in the tart shell.
  8. Bake the tart for 11 minutes—that should be just enough time to turn the top of the tart dull, like the top of a cake.
  9. Then center of the tart will shimmy if jiggled.
  10. Remove the tart from oven; slide it onto a rack and let cool for about 10 minutes before serving.

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