Prep 1 hr
Cook 11 mins
Pierre Herme with Dorie Greenspan
- 1 (8 3/4 inch) fully baked tart shells, cooled to room temperature (made with Sweet Tart Dough such as Tart Dough (sweet))
- 1⁄2 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
- *Keep the cooled crust, with the tart ring still in place, on the parchment-lined baking sheet.
- Position oven rack in center of oven; preheat to 375°; fill the tart crust with the raspberries.
- Melt the chocolate and the butter in separate bowls either over—but not touching—simmering water or in the microwave.
- Let them cool until they feel only just warm to the touch (104°, as measured on an instant-read thermometer).
- 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.
- Little by little, stir in the egg yolks, then the sugar; finally, still working gently, stir in the warm melted butter.
- Pour the ganache over the raspberries in the tart shell.
- 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.
- Then center of the tart will shimmy if jiggled.
- Remove the tart from oven; slide it onto a rack and let cool for about 10 minutes before serving.