Discover Venchi’s recipe for creating a soft, elegant tart filled with rich chocolate ganache and fresh raspberries—and get inspired by our delicious variations! With its crisp pastry base and endless customisation options, the tart is one of the most traditional yet versatile desserts in Italian pâtisserie. Here, we showcase one of its most sophisticated versions: a tart featuring rich chocolate ganache topped with fresh raspberries—perfect for any occasion, whether as a thoughtful gift or a sweet treat to share at the end of a Sunday lunch. Chocolate Ganache Recipe This step should be done ahead of time, so the ganache has time to cool and set properly. Despite its French name and luxurious reputation, ganache is incredibly simple to make—just chocolate and cream, nothing else! For a perfect result, try tempering the chocolate before use. Ingredients for Dark Chocolate Ganache: 300 g dark chocolate (we recommend Venchi 80% South America) 260 ml cream Prep time: 10 mins Method: Chop the chocolate roughly and set aside. Heat cream in a saucepan until just below boiling point (do not exceed 85°C). Remove from heat, gradually add the chocolate, and stir vigorously with a wooden spoon until fully melted and smooth. Let cool completely and refrigerate. If the ganache is too runny, add extra chocolate or chill for 30+ minutes. Chocolate and Raspberry Tart Difficulty: EasyPrep time: 15 mins + 1 hr chillingBaking time: 30 mins + 30 mins cooling before filling Ingredients for the Pastry Base: 250 g plain flour 150 g butter 100 g icing sugar 2 egg yolks Pinch of salt Method: Combine flour, sugar, and room-temperature butter in a bowl (or mixer) and mix until sandy. Add yolks and mix until smooth. Form into a ball, wrap, and chill for 1 hour. Roll out and line a tart tin. Blind-bake at 180°C for 30 mins (use baking beans to prevent puffing). Cool for 30 mins, then fill with the dark chocolate ganache and top with fresh raspberries. Fruity Variations Mixed Berry Tart: Switch raspberries for a medley of berries—or add a berry gelée layer under the ganache for extra freshness. Chocolate & Strawberry Tart: A fragrant twist for summer gatherings. White Chocolate Ganache: For a more delicate balance, pair the tart acidity of berries with Velvety White Chocolate Ganache for a decadent finish. Chocolate Shortcrust Variation: Replace 20 g of flour with unsweetened cocoa powder for a darker, richer pastry and even more chocolate intensity!
