Chocolate Raspberry Tart

Name: Chocolate Raspberry Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 cup unsalted butter, softened; 1/4 cup powdered sugar; 1/4 teaspoon salt; 1 large egg yolk; 8 oz dark chocolate (70% cocoa), chopped; 1 cup heavy cream; 1/2 cup fresh raspberries; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I have always been a fan of decadent desserts, and this Chocolate Raspberry Tart truly hits the spot! With its rich chocolate filling and the tartness of fresh raspberries, it creates a perfect balance of flavors that keeps me coming back for more. I love how the buttery crust complements the smooth, creamy chocolate, making this tart not only delicious but also visually stunning. It's an impressive treat for gatherings, and I'm always excited to share it with friends and family.

Created by

Margaret Hill

Last updated on 2026-01-10T01:31:13.817Z

When I first experimented with this Chocolate Raspberry Tart, I knew it had to be special. I decided to combine dark chocolate with fresh raspberries to create a harmonious blend of flavors that would impress anyone. After several attempts, I found that letting the tart chill overnight gives it a creamy yet firm texture that simply melts in your mouth!

One of my favorite tips is to use high-quality chocolate for the filling. It makes an incredible difference in flavor, elevating the overall taste of the dessert. Plus, incorporating a splash of vanilla extract enhances the richness even more. Trust me, you won't be disappointed!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh raspberries
Creamy texture that melts in your mouth
A stunning centerpiece for any gathering

      

Perfecting the Tart Crust

The tart crust is a crucial component of the Chocolate Raspberry Tart, providing a buttery and slightly chocolatey base that elevates the entire dessert. Make sure your butter is at room temperature, so it's easy to blend into the dry ingredients. You want the mixture to resemble coarse crumbs before adding the egg yolk, which contributes richness and helps bind the crust together. Avoid overworking the dough; just press it gently into the tart pan for a tender texture.

After pressing the dough into your tart pan, it is essential to refrigerate it for at least 30 minutes. This rest period allows the butter to firm up, which helps the crust maintain its shape during baking. When baking, keep an eye on the crust as it approaches the 15-minute mark; it should have a slight sheen and may look a little puffed. Letting it cool completely before adding the filling will ensure that the chocolate doesn’t melt the crust.

Mastering the Chocolate Filling

The filling of this tart is where the magic happens. Using high-quality dark chocolate (at least 70% cocoa) is essential since it lends a deeper, more intense flavor to the filling. When heating the cream, be cautious not to let it boil vigorously; simmering is the goal here, which prevents the cream from scalding and ensures a smooth mixture. Pouring the hot cream over the chocolate activates it without requiring additional heat, making for an easier implementation of the ganache technique.

After letting the cream and chocolate sit for 5 minutes, the appearance should be glossy, and the mixture should blend smoothly when stirred. If your chocolate doesn’t melt completely, consider returning the bowl over a double boiler (not direct heat) to gently coax it into a silky consistency. This filling is best when allowed to set for several hours in the refrigerator overnight, as this not only deepens the flavor but also allows it to firm up, making slicing easier.

Serving and Storing Tips

When you're ready to serve your Chocolate Raspberry Tart, consider garnishing it with additional fresh raspberries or a dollop of whipped cream for an extra layer of flavor and visual appeal. You can also sprinkle a little sea salt or chocolate shavings on top for a delightful contrast. Make sure to use a sharp knife to cut the tart, wiping it between slices for clean edges, ensuring that each slice showcases the beautiful layers.

This tart can be made a day in advance, making it a convenient option for special events or gatherings. To store, cover it lightly with plastic wrap to prevent drying out, and keep it in the refrigerator for up to three days. Avoid freezing the tart, as the texture of the filling can change once thawed. If you need to scale the recipe, you can easily double the ingredients and use a larger tart pan, adjusting the baking time as necessary, checking for doneness visually.

Ingredients

For the Tart

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1/4 teaspoon salt
1 large egg yolk

For the Filling

8 oz dark chocolate (70% cocoa), chopped
1 cup heavy cream
1/2 cup fresh raspberries
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Instructions

Steps

Make the Tart Crust

In a bowl, mix the flour, cocoa powder, powdered sugar, and salt. Add the softened butter and blend until crumbly. Stir in the egg yolk and form into a dough. Press the dough into a tart pan and refrigerate for 30 minutes.

Pre-bake the Crust

Preheat your oven to 350°F (175°C). Bake the tart crust for 15 minutes, then let it cool completely.

Prepare the Filling

In a saucepan over low heat, gently heat the cream until just simmering. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 5 minutes, then stir until smooth. Add vanilla extract.

Assemble the Tart

Spread the fresh raspberries evenly over the cooled tart crust. Pour the chocolate filling over the raspberries and refrigerate for at least 2 hours, preferably overnight.

Enjoy Your Tart!

Pro Tips

For a beautiful presentation, garnish with extra raspberries and a dusting of powdered sugar before serving.

Ingredient Tips

Fresh raspberries can be substituted with other berries like blueberries or strawberries; just be sure to adjust the sweetness accordingly, as different berries have varying levels of tartness. If you prefer a dairy-free option, use coconut cream in place of heavy cream and dark chocolate that contains no dairy. The cocoa powder in the crust can be swapped for a gluten-free flour blend if you require a gluten-free alternative.

The balance of flavors in this tart can be enhanced by adding a touch of orange zest to the chocolate filling. The citrus notes complement the raspberry’s acidity beautifully, adding an aromatic dimension. Additionally, consider infusing the cream with a few sprigs of mint or a cinnamon stick while heating for a unique twist, removing them before pouring over the chocolate.

Troubleshooting Common Issues

If your tart crust shrinks during baking, it may have been overworked or not chilled long enough. Next time, ensure that the dough is properly chilled, and try using pie weights or dried beans to hold it down while baking. If the filling doesn’t set as expected, make sure to allow ample chilling time; if it still appears too soft, it may require additional chocolate to firm it up in future batches.

For a smoother finish, ensure that your chocolate is finely chopped, as smaller pieces melt more evenly. If you notice your chocolate ganache is grainy after mixing the cream, it could be from overheating; try blending it with a splash of additional warm cream until smooth for final adjustments.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, frozen raspberries work well, but make sure to thaw and drain excess moisture before using.

→ How do I store leftovers?

Store leftover tart in the refrigerator in an airtight container for up to 3 days.

→ Can I use a different type of chocolate?

Absolutely! Milk chocolate can be used for a sweeter tart, while bittersweet chocolate will intensify the flavor.

→ Is there a gluten-free option?

Yes! Substitute all-purpose flour with a gluten-free blend to make the crust gluten-free.