Dairy Milk Tart with Raspberries: How to Nail the Crust & Ganache

If you’re looking for a show stopping dessert that’s rich, velvety, and has just the right pop of freshness, look no further than this Dairy Milk tart with raspberries. It's an indulgent combination of sweet, silky milk chocolate and tangy, juicy berries, all nestled in a buttery tart crust. But to truly elevate this dessert, nailing two things is key -- the crisp, melt in your mouth crust and a ganache that sets like a dream while remaining lusciously smooth. Here’s exactly how to master both.

Ingredients:

For the crust:

• 1 1/4 cups all purpose flour
• 1/4 cup almond flour (adds tenderness; optional)
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1 egg yolk
• 2 tablespoons ice water

For the ganache filling:

• 200 g Dairy Milk chocolate, chopped (about 2 standard bars)
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter (for shine and richness)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

For topping:

• 1/2 cup fresh raspberries
• Optional: a dusting of powdered sugar or a few fresh mint leaves for garnish

Method:

1. The base of your Dairy Milk tart with raspberries needs to be buttery, crisp, and sturdy enough to hold the creamy ganache without getting soggy. So first, mix the dry ingredients. In a large bowl or food processor, combine the all purpose flour, almond flour, sugar, and salt.
2. Then cut in the cold butter using a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs with pea-sized

3. Add the egg yolk and 2 tablespoons of ice water. Mix gently or pulse until the dough begins to come together. Add another tablespoon of water only if needed.
4. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Don’t skip the chilling as it prevents shrinkage and creates flakier layers.
5. Then roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. If the dough cracks slightly when rolling, press it back together, since it’s very forgiving.

6. Gently press the dough into the tart pan, trimming the excess. Prick the base with a fork to prevent puffing.
7. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 180°C or 350°F for 15 minutes. Remove the weights and parchment, then bake for another 10 minutes until lightly golden.
8. Cool completely before adding the ganache. Ganache is the heart of this tart. Using Dairy Milk gives it a mellow, nostalgic flavor, but it also means you’ll need to adjust the cream ratio slightly since it’s sweeter and softer than dark chocolate.
9. Use a sharp knife to chop the Dairy Milk into small, even pieces. Place it in a heatproof bowl.

10. In a small saucepan, heat the cream just until it begins to simmer. Don’t let it boil.
11. Now pour the hot cream over the chopped chocolate. Let sit for 2 minutes, then gently stir with a spatula until smooth.
12. Stir in the butter for a glossy finish, a pinch of salt to balance the sweetness, and vanilla extract for depth.
13. Let the ganache cool for 15 minutes so it thickens slightly but is still pourable.
14. Pour the ganache into the cooled tart shell. Use an offset spatula to smooth the top, ensuring it spreads evenly to the edges.
15. Place the tart in the fridge for at least 2 hours or until the ganache is firm to the touch but still creamy when sliced.
16. Just before serving, gently place the fresh raspberries on top of the ganache. You can arrange them in concentric circles or scatter them for a more rustic look.
17. Optional finishing touches include:

• Dust with powdered sugar for an elegant look
• Add a few mint leaves for color contrast
• Drizzle with a little white chocolate for extra drama

18. Store the tart in the refrigerator, covered, for up to 3 days. For the best texture, let slices sit at room temperature for 10 minutes before serving. Avoid freezing if using fresh raspberries, as they tend to become watery when thawed.

Notes:

• Keep in mind that the butter for the tart shell needs to be cold, but the butter for the ganache needs to be at room temperature. These differences lead to different levels of mixing of the mixture.