Raspberry Chocolate Ganache Tarts Recipe
- clemievegancake
- Feb 25
- 3 min read
A crisp chocolate shortcrust pastry base with a layer of raspberry jam, filled with rich and creamy dark chocolate ganache and decorated with delicious fresh berries.
These chocolate ganache tarts are the perfect mix of sweet, sharp, creamy and rich. The raspberries work so well to add sweetness and a sharp kick to the decadent dark chocolate ganache. All held together with a thin layer of crisp and buttery chocolate pastry.
This recipe make four 4" tarts, but you could make more mini bite sized tarts or one large one. They are best eaten within a few days of making while the berries are fresh and need to be stored in the fridge.
Makes four 4" tarts
Pastry ingredients;
160g plain flour
20g cocoa powder
25g granulated or caster sugar
100g vegan block butter
1-2 tbs cold water
Ganache ingredients;
180g dark chocolate
120g vegan double cream
4 tbs raspberry jam
Selection of fresh berries or fruits to decorate + any other edible decorations you would like
You will also need; a mixing bowl, spoon, whisk, rolling pin, 4x small tart tins, small sieve, knife, clingfilm, small microwavable bowl, fork
How to make your tarts;
Pre heat the oven to 180°c
In your large mixing bowl add the flour, cocoa powder, sugar and vegan butter
Use your fingers to crumble the butter into the dry ingredients to make a fine breadcrumb texture
Add 1 tbs of cold water and use your fingers again to mix it through the pastry dough
Begin to bring the pastry together by gently squashing the dough into a ball
The dough should feel soft and pliable. If the dough is too dry and crumbly, add another tbs of cold water and bring it together again
Try not to overwork the dough as this will make the pastry taste tough
This pastry is quite soft, so if you have time, wrap it in clingfilm and rest in the fridge for 20-30 minutes until chilled. This will make it easier to work with
If like me, you have limited time before someone wakes from their nap, just crack on and be extra gentle when handling the soft dough!
Flour your worktop and rolling pin so that the dough does not stick
Spilt your dough roughly into four even balls, then roll out your first ball of pastry dough to around 3-5mm thick until it makes a circle a little larger than the tart tin
Carefully press the pastry into the tin. If it rips, don't worry, just press the pastry back together. Use your rolling pin to roll over the top of the tin to cut off the excess pastry
Repeat rolling out each ball of pastry dough and lining the tins until your have four pastry lined tart tins
Use a fork to prick little holes over the base of the pastry to stop any air bubbles when it bakes
Bake for around 15 minutes until the base feels dry and firm, then set aside to cool
Make your chocolate ganache. Add the cream and chocolate to your bowl then very gently heat in short 20-30 second bursts in the microwave stirring in between until everything is melted together
Once your tart shells are completely cool, spread a generous tbs of raspberry jam over the base of each pastry case
Then spoon the chocolate ganache over the jam until each tart is evenly filled
Decorate your tarts by adding fresh berries and any other edible decorations you fancy. Add the decorations while the ganache is still wet so that they stick to the tart
Put the tarts in the fridge to set the ganache for at least 45-60 minutes
Carefully remove the tarts from the tart tin and they're ready to eat!
Tips & Tricks!
This recipe needs a block style vegan butter as a spreadable butter will make the dough too wet. I used Flora unsalted block butter.
Melt the chocolate ganache slowly in the microwave and stir thoroughly in between heating as it is very easy to burn chocolate. Heat until there are just a few chocolate pieces left, then use the residue heat from the bowl to melt any final lumps
I used Food Thoughts organic fairtrade cocoa powder and chocolate (gifted)
My edible flowers were from Polly Petals
I always use Barnabas edible gold leaf; https://amzn.to/4saiYo6
You could swap the raspberry jam in this recipe for strawberries, cherries or blueberry to make different flavour tarts
My small tart tins were from a charity shop, but these are similar; https://amzn.to/4a0Ght1
This is my large rolling pin; https://amzn.to/4pKk9JW
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