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I've been making this tart forever and what's shocking is how easy it is to make-- pull together a quick dough, give that a speedy chill and then just bake about 13-15 minutes. It's a showstopper. Use a tart pan with a removable bottom -- it will make your life easier and the final result that much prettier. This recipe should make one small tart (about 6 inches) or about 6 small ones.
Recipe type: dessert
Serves: about 6
  • Crust:
  • 6 Tbs. softened butter
  • ½ C. white sugar
  • ⅛ tsp. salt
  • ¾ tsp. vanilla extract
  • 6 Tbs. unsweetened Dutch process cocoa powder
  • ¾ C. flour
  • Filling:
  • 8 oz. chopped bittersweet chocolate (or 6 oz. bittersweet and 2 oz. semi-sweet)
  • 1 C. cream
  • 1 Tbs. butter
  • 1 tsp. orange extract or vanilla
  • anywhere from 25-50 raspberries (depending on size of berries and how berry filled you want it to be)
  • small amount of large flake salt (like Maldon) or fleur de sel
  1. Cream together softened butter, sugar, and salt. Add vanilla and cocoa powder, mix for 30 seconds, scrape down sides, and add flour. Mix for another 30 seconds until a soft paste forms. Don't worry if it's still crumbly; remove from mixer and form into ball by hand. It will still be a bit crumbly. Cover with plastic wrap and refrigerate until chilled, about 1 hour.
  2. Preheat oven to 375 degrees.
  3. Take dough and press into tart pan, being sure to push dough up the sides. Press firmly and make it as flat and even as possible.
  4. Cook for roughly 14 minutes; dough won't look cooked but should not look really wet.
  5. Make ganache. Gently heat cream until hot and then off heat, add in chocolate. Using whisk or spoon, mix until all chocolate is melted. Add butter and orange/vanilla extract until well blended.
  6. Pour ganache into par-baked shell, and smooth out with offset knife. While ganache is still warm, add raspberries in any pattern you like (I usually start with middle and go out) and add just a flake or tiny bit of salt to each raspberry.
  7. Chill until firm, and I've found that this tart is best when it's not too cold (I like to have it sit out for 20 minutes or so before serving).
Recipe by Portland Sampler at