Warm Chocolate Ganache Tart with Raspberry Coulis

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, velvety chocolate tart paired with a bright and tangy raspberry sauce that perfectly balances the dessert. This french-inspired desserts ready in about 45 minutes layers all-purpose flour, unsweetened cocoa powder, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 25 min Cook: 20 min Serves 8 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/3 cup powdered sugar. Add 1/2 cup cold unsalted butter diced and rub with your fingertips until mixture resembles coarse crumbs. Mix in 1 large egg yolk until dough comes together. Press dough evenly into a 9-inch tart pan with removable bottom.
  2. Step 2: Bake tart shell for 15 minutes until set and edges are firm. Remove from oven and cool slightly.
  3. Step 3: In a small saucepan, heat 3/4 cup heavy cream over medium heat until it just begins to simmer. Pour hot cream over 8 oz semisweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy ganache forms.
  4. Step 4: Pour ganache into warm tart shell and smooth top with a spatula. Chill tart in refrigerator for at least 2 hours until ganache is firm.
  5. Step 5: Meanwhile, combine 1 1/2 cups fresh raspberries, 1/4 cup granulated sugar, and 1 tbsp lemon juice in a small saucepan. Cook over medium heat for 5 minutes until raspberries break down and sauce thickens slightly. Strain through a sieve to remove seeds. Serve tart slices drizzled with raspberry coulis.

Frequently asked questions

How long does Warm Chocolate Ganache Tart with Raspberry Coulis take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Warm Chocolate Ganache Tart with Raspberry Coulis?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Warm Chocolate Ganache Tart with Raspberry Coulis?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Warm Chocolate Ganache Tart with Raspberry Coulis for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Warm Chocolate Ganache Tart with Raspberry Coulis?

French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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