Chocolate Raspberry Tart

Name: Chocolate Raspberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 cup sugar; 1/2 cup unsalted butter, cold and cubed; 1 egg yolk; 1-2 tablespoons cold water; 1 cup heavy cream; 8 ounces dark chocolate, chopped; 2 tablespoons sugar; 1 teaspoon vanilla extract; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I absolutely love making this Chocolate Raspberry Tart for special occasions or just to satisfy a chocolate craving. The combination of rich chocolate and tart raspberries creates a wonderfully decadent dessert that never fails to impress. It’s surprisingly easy to whip up, and every bite is a delightful balance of sweet and tart flavors. Plus, the elegant appearance makes it perfect for a dinner party or a special celebration with loved ones. Let’s dive into this treat that’s sure to wow your guests!

Created by

Diana Brooks

Last updated on 2026-01-10T01:40:11.147Z

When I first came across the idea of a chocolate raspberry tart, I was intrigued by how the components complement each other. I spent an afternoon playing with different chocolate percentages and raspberry ratios to achieve that perfect combination. I found that using fresh raspberries makes a huge difference, as their slight bitterness beautifully contrasts the sweetness of the chocolate.

During my adventures in the kitchen with this tart, I learned that letting it chill for at least a couple of hours is crucial. This allows the flavors to meld together beautifully and makes the tart even easier to slice. Trust me, the wait is worth it!

        Why You'll Love This Recipe
        Decadent chocolate flavor enhanced by fresh raspberries
A stunning dessert that's remarkably simple to create
Perfect for impressing guests at any occasion

      

Understanding the Ingredients

The combination of dark chocolate and heavy cream creates a wonderfully smooth chocolate ganache that serves as the filling for this tart. Dark chocolate should ideally have a cocoa content of 60% to 70% for a rich flavor without overwhelming sweetness. If you're unable to find dark chocolate, semi-sweet chocolate can be a suitable substitute, though it will alter the overall sweetness of the dessert. When selecting raspberries, look for plump, firm berries that are deep red in color—this indicates ripeness and flavor. Avoid any that are mushy or have signs of mold, as they can compromise the tart's freshness.

The crust, made from cocoa powder and flour, provides a rich and slightly nutty flavor that complements the chocolate filling perfectly. When mixing the cold butter into the flour mixture, aim for a sandy texture; this ensures that your crust will be flaky once baked. It's crucial to handle the dough minimally to prevent it from becoming tough. If you prefer a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend, keeping in mind that the crust might have a slightly different texture.

Perfecting the Baking Method

Blind baking the tart crust is essential to achieving a crisp texture that holds up against the creamy filling. To blind bake, you can use parchment paper to line the crust along with pie weights or dried beans. This prevents the crust from bubbling up while cooking. After the initial 15 minutes of baking, keep a close eye on it during the additional bake to ensure that it doesn’t overcook; you want it firm and set but not darkened too much.

After pouring in the chocolate filling, gently arranging the raspberries on top adds a visual appeal and flavor balance. It's best to refrigerate the assembled tart for at least two hours to allow it to set properly. You can leave it in the fridge overnight if you want to prepare it ahead of time; just cover it with plastic wrap to prevent any odors from being absorbed. This tart can also be enjoyed after a day or two, but it's at its peak freshness within the first couple of days.

Ingredients

For the crust

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup unsalted butter, cold and cubed
1 egg yolk
1-2 tablespoons cold water

For the filling

1 cup heavy cream
8 ounces dark chocolate, chopped
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup fresh raspberries

Instructions

Prepare the crust

In a mixing bowl, combine flour, cocoa powder, and sugar. Add in cold butter and mix until crumbly. Stir in the egg yolk and cold water until dough forms.

Press into a tart pan and chill for 30 minutes.

Bake the crust

Preheat your oven to 350°F (175°C). Blind bake the crust for 15 minutes, then remove the weights and bake for an additional 10 minutes until firm. Allow to cool.

Make the filling

Heat the cream in a saucepan until just simmering. Remove from heat and add the chopped chocolate, stirring until melted and smooth. Stir in sugar and vanilla extract.

Assemble the tart

Pour the chocolate filling into the cooled crust and gently arrange the raspberries on top. Refrigerate for at least 2 hours to set.

Serve and enjoy

Once set, slice the tart and serve. Garnish with additional raspberries if desired. Enjoy the rich flavors of chocolate and raspberry!

Pro Tips

For an extra special touch, dust the tart with powdered sugar before serving or add a scoop of vanilla ice cream on the side.

Serving Suggestions

This Chocolate Raspberry Tart is stunning on its own but can be elevated with a few serving suggestions. A dollop of whipped cream or mascarpone cheese on the side adds a luscious texture and can help temper the tartness of the raspberries. For an extra touch of elegance, consider sprinkling some shaved chocolate or crushed pistachios on top before serving, which adds color and a delightful crunch.

When serving, slice the tart with a hot, clean knife for the best cut. Wiping the knife clean between each slice prevents the chocolate ganache and raspberries from smearing, giving you neat portions. Pairing the tart with a cup of espresso or a glass of dessert wine can enhance the chocolate flavors, making for a refined dessert experience.

Storage Tips

If you have leftovers, wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator. The tart will keep well for up to three days in the fridge. Avoid leaving it out at room temperature for long periods, as this could affect the texture of the ganache and the freshness of the raspberries. Always serve it chilled for the best flavor and texture!

For longer storage, consider freezing the tart. To do this, slice it into portions, wrap each slice individually in plastic wrap, and then place them in a freezer-safe container. It can be frozen for up to a month. To enjoy after freezing, let the slices thaw in the refrigerator overnight before serving; this helps maintain the texture and flavor of the chocolate and raspberries. I love having a slice ready in the freezer for unexpected guests or spontaneous chocolate cravings!

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well before adding them to the tart.

→ What type of chocolate works best for the filling?

I recommend using high-quality dark chocolate with at least 60% cocoa for a rich flavor.

→ How long can I store the tart?

The tart can be stored in the refrigerator for up to 3 days. Just keep it covered to avoid drying out.

→ Can I make the crust ahead of time?

Absolutely! You can make the crust a day ahead and keep it covered in the fridge until you are ready to assemble the tart.