Chocolate Raspberry Tart

Name: Chocolate Raspberry Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8.0
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup powdered sugar; 1/2 cup cold unsalted butter, cubed; 1 large egg yolk; 1-2 tablespoons cold water; 1 cup heavy cream; 8 oz dark chocolate, chopped; 2 tablespoons unsalted butter; 1/4 cup fresh raspberries, for topping

Highlighted under: Baking & Desserts

I absolutely love making this Chocolate Raspberry Tart whenever I want to impress my friends or family. The combination of rich chocolate and tart raspberries creates a delightful contrast that’s simply irresistible. I enjoy the process of creating the buttery crust, filling it with smooth chocolate ganache, and then topping it with fresh raspberries. It’s a dessert that feels sophisticated yet is surprisingly easy to put together, making it a perfect choice for any occasion.

Created by

Paige Sullivan

Last updated on 2026-01-07T12:04:12.413Z

When I first ventured into baking, this Chocolate Raspberry Tart was one of the first recipes I tackled. I learned that the key to a successful tart lies in the crust—it must be crisp and golden without being overly dry. Each bite of the buttery crust paired with the smooth chocolate filling is a moment of pure bliss.

I also discovered that fresh raspberries are truly the star of this dessert, providing a burst of tartness that perfectly balances the rich chocolate. My secret tip is to let the tart cool completely before serving, allowing the flavors to meld beautifully.

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh raspberry tang
Decadent chocolate ganache that sets perfectly
A stunning dessert that’s easy to make for any occasion

      

Understanding the Ingredients

The success of any dessert lies in the quality of its ingredients. For this Chocolate Raspberry Tart, the key to achieving a velvety ganache is using high-quality dark chocolate. I recommend chocolate with at least 70% cocoa content for a more pronounced flavor. The heavy cream should be fresh and preferably not ultra-pasteurized, as it will impact the smooth texture of the ganache. Opting for organic raspberries will enhance the tartness and overall taste of the dessert.

The crust is just as critical as the filling. Using cold butter is essential to achieving a flaky texture, so make sure it’s cubed and chilled just before mixing. For a deeper chocolate flavor, you may substitute half of the all-purpose flour with additional cocoa powder or even almond flour for a nutty twist. When adding the egg yolk, its fat content helps bind the crust, ensuring it holds together without becoming tough.

Techniques for Success

When it comes to baking the crust, ensure that you press the dough evenly into the tart pan, with a slight lip around the edges to hold the filling. If the crust shrinks during baking, it's likely that it was rolled out too thin or overworked. A trick I use is to dock the bottom with a fork to prevent bubbling. Also, keep an eye on the bake time; it should be firm but not hard, with slight cracks forming on the surface.

For the ganache filling, the key is to combine the chocolate and cream correctly. Heat the cream until it's just about to simmer; boiling can scorch the chocolate. Allowing the mixture to sit for a few minutes before stirring helps the chocolate melt gradually, ensuring a silky texture. If you find your ganache is too thick, adding a splash of warm cream can help achieve the right consistency. Remember, the ideal ganache should be glossy and pourable but still firm enough to hold its shape once set.

Ingredients

Gather these fresh ingredients to make your Chocolate Raspberry Tart.

For the crust:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/2 cup cold unsalted butter, cubed
1 large egg yolk
1-2 tablespoons cold water

For the filling:

1 cup heavy cream
8 oz dark chocolate, chopped
2 tablespoons unsalted butter
1/4 cup fresh raspberries, for topping

Make sure to use fresh raspberries for the best flavor.

Instructions

Here’s how you can create this magnificent tart step-by-step.

Prepare the crust

In a bowl, mix together flour, cocoa powder, and powdered sugar. Add the cold butter and blend until crumbly. Stir in the egg yolk and add cold water until the mixture holds together. Press the dough into a tart pan and chill for 15 minutes.

Bake the crust

Preheat your oven to 350°F (175°C). Bake the chilled crust for 15 minutes. Allow it to cool slightly before moving to the filling.

Make the filling

In a saucepan, heat the heavy cream until just simmering. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth, then mix in the butter until fully incorporated.

Assemble the tart

Pour the chocolate filling into the cooled tart shell. Refrigerate for at least 30 minutes until set. Top with fresh raspberries before serving.

Enjoy this tart chilled for the most delightful experience.

Pro Tips

For extra flavor, consider sprinkling sea salt on top before serving to enhance the taste.

Serving Suggestions

This Chocolate Raspberry Tart is stunning when served as is, but you can elevate it further by adding a dusting of powdered sugar or a drizzle of chocolate sauce. For a pop of flavor, a dollop of whipped cream infused with vanilla or a dash of almond extract pairs exquisitely. Additionally, consider serving it with a scoop of vanilla ice cream, which complements both the rich chocolate and tart raspberries beautifully.

For a more refreshing touch, placing a few mint leaves on top can enhance the presentation and provide a delightful contrast to the rich flavors. You might also serve individual slices on a pool of raspberry coulis for a gourmet touch, which can be made quickly by pureeing fresh raspberries with a bit of sugar and lemon juice.

Storage and Make-Ahead Tips

You can make this tart a day in advance, which allows the flavors to meld beautifully; simply ensure it’s covered well in the refrigerator. If you need to store leftovers, cover them tightly with plastic wrap and consume within three days for the best taste and texture. The tart can also be frozen for up to a month; just make sure to wrap it tightly in plastic followed by aluminum foil to prevent freezer burn.

To thaw a frozen tart, place it in the refrigerator overnight before serving. If you find the ganache has slightly hardened upon thawing, a gentle reheat in the microwave for a few seconds can help regain its smooth texture. I recommend waiting until the tart is fully thawed before adding fresh raspberries on top to ensure they maintain their bright color and firmness.

Questions About Recipes

→ Can I use other berries instead of raspberries?

Yes, blueberries or strawberries can also work beautifully in this recipe.

→ How long can the tart be stored?

The tart can be stored in the refrigerator for up to 3 days.

→ Can I make the crust ahead of time?

Absolutely! You can prepare the crust a day in advance and store it in the fridge.

→ Is it necessary to chill the filling?

Yes, chilling helps set the filling to achieve the perfect slice.