This chocolate ganache and raspberry caramel shortbread tart is heavenly. It brings together three beautiful layers: a crisp French-style whole wheat shortbread base, a bright raspberry caramel filling, and a smooth chocolate ganache with a gentle hint of chili. The result is an elegant dessert with rich chocolate flavor, fruity acidity, buttery pastry, and just enough sweetness to make every bite memorable.
The inspiration for this raspberry caramel tart came from discovering the fruit caramels of Henri Leroux. His shop on Rue des Martyrs in Paris is known for exceptional chocolate, classic salted butter caramel, and a wide variety of fruit-flavored caramels. Flavors such as pineapple, strawberry, green tea, and piña colada showed how beautifully caramel can carry fresh, bright fruit notes. That idea became the starting point for this chocolate ganache and raspberry caramel shortbread tart.
(Image from Henri Leroux)
Rue des Martyrs, in the 9th arrondissement of Paris, is a wonderful street for anyone who loves food. The area is full of pastry shops, chocolate shops, bakeries, and neighborhood cafés. Living close to this street made it easy to find inspiration for French dessert recipes, especially those that combine traditional pastry techniques with bold flavors.
(Rue des Martyrs, circa 1900.)
(Rue des Martyrs today.)
This tart is ideal when you want a dessert that feels refined without being overly complicated. The shortbread can be prepared ahead of time, and the dough makes enough for two tart bases, so one portion can be frozen for another day. The raspberry caramel needs time to set, and the ganache benefits from an overnight chill, making this a great make-ahead dessert for a dinner party or special occasion.
Chocolate Ganache and Raspberry Caramel Shortbread Tart
- Author: Alix and Hugo
- Yield: Tart for 6 people 1x
Description
A rich French dessert made with buttery shortbread, homemade raspberry caramel, and silky chocolate ganache. The raspberry layer adds a fresh fruit flavor that balances the deep chocolate topping, while a small pinch of chili brings warmth without overpowering the tart.
Ingredients
- For the shortbread
- 230g whole wheat flour
- 140g softened butter
- 1 egg and 1 egg yolk
- 90g powdered sugar
- 40g powdered almonds
- 2 pinches of salt
- ½ vanilla pod
- For the raspberry caramel
- 150g fresh raspberries
- 100ml cream
- 140g glucose syrup
- 150g sugar
- 10g salted butter
- For the chocolate ganache
- 200g cream
- 200g chocolate
- 40g salted butter
- 1 pinch powdered chili pepper, such as piment d’Espelette
Instructions
- Prepare the shortbread. This quantity makes enough dough for two tart bases. Use one portion for this recipe and freeze the second portion for later.
- In a stand mixer fitted with the flat beater attachment, mix the softened butter and powdered sugar on low speed until creamy.
- Add the powdered almonds and continue mixing until evenly incorporated.
- Add the egg, egg yolk, and the seeds from the vanilla pod. Mix gently to combine.
- In a separate bowl, combine the flour and salt.
- Add the flour mixture to the butter mixture and mix only until the dough has a sandy texture. Do not overmix, as this can make the shortbread less delicate.
- Chill the dough in the refrigerator for at least 4 hours. Overnight chilling gives the best texture.
- Bake the shortbread at 150°C for 30 minutes, then allow it to cool before adding the caramel.
- Make the raspberry caramel.
- Process the raspberries in a juice extractor or blender.
- Combine the raspberry juice with the cream and set the mixture aside.
- Heat the glucose syrup and sugar in a medium saucepan until the mixture caramelizes.
- Slowly add the raspberry and cream mixture to the caramel. Be careful, as the liquid will rise quickly. Add it in three parts to keep the mixture controlled.
- Continue heating until the caramel reaches 118°C/245°F.
- Pour the raspberry caramel over the cooled shortbread base and refrigerate for 2 to 3 hours, or until set.
- Make the chocolate ganache.
- Break the chocolate into small pieces and place it in a heatproof bowl.
- Heat the cream with the powdered chili pepper until it comes to a boil.
- Pour the hot cream over the chocolate.
- Let the mixture sit for 1 to 2 minutes so the cream can melt the chocolate.
- Whisk gently until smooth and glossy.
- Add the salted butter and stir until fully combined.
- Pour the chocolate ganache over the raspberry caramel layer and refrigerate the tart overnight before serving.
- Category: Dessert
- Cuisine: French