Chocolate Raspberry Tart by Ryosuke Sugamata – With Ganache and Cassis Jelly Center
A refined chocolate tart filled with raspberry ganache and topped with a raspberry-cassis jelly insert. A signature recipe by Chef Ryosuke Sugamata from Ryoura.The Chocolate Raspberry Tart by Chef Ryosuke Sugamata of Ryoura is a perfect marriage of bold cocoa and vibrant red fruits. This elegant dessert starts with a crisp cocoa tart shell, filled with silky raspberry ganache and centered with a refreshing raspberry-cassis jelly insert. The contrasting textures and tart-sweet notes elevate this simple tart into a high-end pâtisserie masterpiece. Dust it with cocoa powder for a minimalist finish or top with fresh raspberries for a more festive look. Ideal for afternoon tea, celebrations, or showcasing your pastry skills.
Ingredients
🍫 Chocolate Tart Dough (Pâte Sucrée au Cacao)
- 240 g: Unsalted butter cut into 1–1.5 cm cubes, well chilled
- 90 g: Powdered sugar
- 90 g: Whole egg room temperature
- 300 g: Cake flour e.g., Super Violet
- 50 g: Almond flour
- 50 g: Cocoa powder
🍫 Raspberry Ganache (Filling for 1 tart)
- 160 g: Raspberry ganache see separate ganache recipe or use pre-made raspberry-infused ganache
🍇 Raspberry-Cassis Jelly Insert (for 4 x 9 cm rings)
- 100 g: Raspberry purée
- 20 g: Blackcurrant cassis purée
- 20 g: Granulated sugar
- 3 g: Gelatin sheets
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Instructions
🔹 Chocolate Tart Dough
- Cut butter into 1–1.5 cm cubes and chill thoroughly.
- In a mixer bowl, combine all dry ingredients (flours, cocoa, sugar). Add butter cubes and mix with the paddle attachment until sandy.
- Add the room temperature egg while mixing until the dough comes together.
- Flatten the dough between plastic wrap and refrigerate for 5–6 hours.
- Roll out the dough and cut into 15 cm rounds. Line into 12 cm tart rings (2 cm high).
- Chill again, then place on a baking sheet. Line with parchment and fill with baking rice or weights.
- Bake at 160°C (320°F) for 20 minutes. Remove weights and bake 5 more minutes if needed. Let cool.
🔹 Raspberry-Cassis Jelly
- Soak gelatin in cold water. Squeeze excess water before use.
- Warm a small portion of the raspberry-cassis purée in a bain-marie. Add sugar and gelatin and dissolve.
- Add the remaining purée and mix well.
- Line a chilled baking tray with acetate or plastic sheet. Place 9 cm pastry rings on top and pour 30 g of jelly mixture into each.
- Freeze until fully set.
🏗️ Assembly
- Once the tart shells are baked and cooled, remove from the rings.
- Pour 50 g of raspberry ganache into each tart shell.
- Place a frozen jelly insert in the center of the ganache.
- Top with additional ganache until it reaches the rim (about 110 g total per tart).
- Let set in the refrigerator.
- Dust the surface with cocoa powder before serving.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.