Name: Chocolate Raspberry Tart Recipe
Prep time: 25 min
Cook time: 18 min
Total time: 2 h 45 min
Cuisine: French-Inspired
Ingredients: 1 ¼ cups all-purpose flour; ¼ cup powdered sugar; ½ cup unsalted butter (cold and cubed); 1–2 tablespoons cold water; 1 cup heavy cream; 8 oz bittersweet or semisweet chocolate (chopped); 2 tablespoons unsalted butter; ½ teaspoon vanilla extract; 1 ½ cups fresh raspberries

Jump to Recipe·Print Recipe

If you’re looking for a showstopping dessert that’s as easy as it is irresistible, the Chocolate Raspberry Tart is your dream come true. Imagine a buttery, tender crust cradling a silky chocolate ganache, all crowned with a blanket of juicy raspberries that burst with color and flavor. Whether you’re hosting a fancy dinner party or simply indulging a craving for something special, this tart delivers the perfect balance of richness and fruitiness every single time—it’s truly one of those recipes that make you fall in love with baking all over again!

Chocolate Raspberry Tart Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about the Chocolate Raspberry Tart is that it relies on a handful of straightforward ingredients, yet each one plays a pivotal role in the final flavor and presentation. It’s all about quality and keeping things simple, letting each ingredient shine for a dessert that’s both elegant and attainable.

All-purpose flour: Forms the base of the crust, providing structure and a tender bite.
Powdered sugar: Adds delicate sweetness and helps create a melt-in-your-mouth pastry shell.
Unsalted butter (cold and cubed): Essential for a flaky, rich crust—cold butter is key for the right texture.
Cold water: Just enough to bring the dough together smoothly without overworking it.
Heavy cream: The star of the ganache, making it unbelievably creamy and luxe.
Bittersweet or semisweet chocolate (chopped): Choose a high-quality chocolate for deep, satisfying flavor in every bite.
Unsalted butter (for ganache): Adds a glossy finish and even more richness to the filling.
Vanilla extract: A splash rounds out the flavors and adds gorgeous aroma.
Fresh raspberries: These brighten up the tart with their tart-sweet juiciness and stunning color.

How to Make Chocolate Raspberry Tart

Step 1: Prepare the Tart Crust

Preheat your oven to 375°F. In a food processor, combine flour and powdered sugar, then add the cold butter. Pulse gently until the mixture resembles coarse crumbs. Drizzle in cold water a tablespoon at a time, pulsing just until the dough barely comes together—it should hold when you pinch it but not feel sticky.

Step 2: Shape and Bake the Crust

Press the dough evenly into a 9-inch tart pan with a removable bottom. Pay attention to getting an even layer up the sides for a crisp edge. Use a fork to prick the bottom (this prevents air bubbles), then chill it in the fridge for 15 minutes to help the crust hold its shape. Bake for 15–18 minutes, or until lightly golden, and let it cool completely.

Step 3: Make the Chocolate Ganache

In a small saucepan, gently heat the heavy cream until it’s just simmering—you’ll see tiny bubbles at the edges. Pour the hot cream over your chopped chocolate in a heatproof bowl. Wait a minute for the chocolate to soften, then stir slowly until you have a perfectly smooth, glossy ganache. Stir in the remaining butter and vanilla extract right at the end for a finishing touch.

Step 4: Assemble the Tart

Pour the warm chocolate ganache into your cooled tart shell, spreading it into an even layer with a spatula for a silky base. Now for the fun part: nestle the fresh raspberries, open-side down, in a single layer across the chocolate. This shimmering ruby blanket takes the tart to the next visual and flavor level.

Step 5: Chill Until Set

Place the assembled Chocolate Raspberry Tart in the refrigerator and let it chill for at least 2 hours, or until the ganache is firm and the berries are set in place. When you’re ready to serve, let it sit for 10–15 minutes at room temperature for the perfect texture.

How to Serve Chocolate Raspberry Tart

Garnishes

For a finishing flourish, dust your tart with a little powdered sugar right before serving, or scatter chocolate shavings on top for extra decadence. A sprig of fresh mint not only adds a pop of green but complements those raspberry notes beautifully.

Side Dishes

This tart is a star all by itself, but if you want to make things even more special, pair it with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a more sophisticated twist, a drizzle of raspberry coulis alongside each slice is pure bliss.

Creative Ways to Present

If you’re serving at a party, try slicing the Chocolate Raspberry Tart into slim wedges for a plated dessert, or cut it into small bars for a finger-food style treat. You can even make mini tartlets using the same recipe in individual tart pans for adorable, personal-sized desserts—perfect for showers or tea parties!

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Raspberry Tart should be covered tightly and stored in the refrigerator. It will stay delicious for up to three days—just bring it to room temperature for 10 minutes before serving for the best texture and flavor.

Freezing

If you want to extend the tart’s life, freeze single slices wrapped in plastic and then foil. Thaw in the fridge overnight before serving. Keep in mind that while the crust and chocolate filling freeze beautifully, the texture of the fresh raspberries may soften slightly.

Reheating

This tart is best served chilled or at room temperature, so there’s no need to reheat it. But if you like a slightly softer ganache, just leave your slice on the counter for 15–20 minutes before indulging—it’ll taste like you just made it!

FAQs

Can I use frozen raspberries instead of fresh?

While fresh raspberries give the tart its signature look and texture, you can use frozen ones in a pinch. Just thaw and pat them dry thoroughly before adding to avoid excess moisture on the ganache.

What type Dessert

Bittersweet or semisweet chocolate (around 60–70 percent cocoa) is ideal for this recipe, offering a deep, balanced flavor that isn’t overly sweet. Try to use a good-quality chocolate bar and chop it finely for the smoothest ganache.

Can I make this Chocolate Raspberry Tart ahead of time?

Absolutely! The tart actually benefits from some time in the refrigerator, allowing the flavors to meld and the ganache to set perfectly. Prepare it the day before your event for a stress-free, dessert-ready finale.

How do I prevent the crust from getting soggy?

Make sure the crust is baked until golden and completely cooled before adding the ganache. If you want extra insurance, brush the cooled crust with a little melted chocolate and let it set—a tasty barrier that keeps things crisp!

Is it possible to make this recipe gluten-free?

Yes! Substitute a good-quality gluten-free all-purpose flour blend in place of regular flour for a gluten-free version of this tart. Just check that your other ingredients are gluten-free, too.

Final Thoughts

I can’t encourage you enough to give this Chocolate Raspberry Tart a try! It’s one of those desserts that looks impressive but comes together with surprisingly little effort—and every bite is a combination of silky, fresh, and luxurious flavors. Bring it to your next gathering (or save the whole thing for yourself—no judgment) and let this be your new signature sweet!

Chocolate Raspberry Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

Author: admin
Total Time: 2 hours 45 minutes (includes chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent combination of rich chocolate ganache and fresh raspberries with this elegant Chocolate Raspberry Tart. A buttery, crumbly crust serves as the perfect base for the silky ganache and vibrant berries, making it a show-stopping dessert for any occasion.

Ingredients

Scale

Crust:

1 ¼ cups all-purpose flour
¼ cup powdered sugar
½ cup unsalted butter (cold and cubed)
1–2 tablespoons cold water

Ganache:

1 cup heavy cream
8 oz bittersweet or semisweet chocolate (chopped)
2 tablespoons unsalted butter
½ teaspoon vanilla extract

Topping:

1 ½ cups fresh raspberries

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: Preheat the oven to 375°F. In a food processor, pulse the flour and powdered sugar. Add cold butter and pulse until the mixture resembles coarse crumbs. Add cold water one tablespoon at a time, pulsing just until the dough comes together. Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and refrigerate for 15 minutes. Bake for 15–18 minutes or until lightly golden. Let cool completely.
Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 1 minute, then stir until smooth. Stir in butter and vanilla extract.
Assemble the Tart: Pour the ganache into the cooled tart shell and smooth the top. Gently press raspberries into the ganache in a single layer. Chill in the refrigerator for at least 2 hours or until set. Serve chilled or at room temperature.