This Chocolate Raspberry Tart is the definition of a show-stopping dessert. A crisp, buttery chocolate crust holds a surprise layer of sweet-tart raspberry filling, all tucked under a blanket of silky, rich chocolate ganache. It’s the kind of dessert that looks like it came from a high-end bakery but is secretly simple to make at home.
Whether you’re celebrating a special occasion or just satisfying a serious chocolate craving, this recipe delivers on every level. The combination of deep chocolate and bright raspberry is a classic for a reason, and this tart is the perfect way to enjoy it.
Why This Chocolate Raspberry Tart is the Best
There are many recipes out there, but this one stands out. The crust is perfectly crisp, providing a wonderful textural contrast to the smooth fillings. We use a simple press-in method, so there’s no need to fuss with rolling dough. The raspberry layer is made from real raspberries, offering a burst of fresh, authentic flavor that cuts through the richness of the chocolate. Finally, the ganache is made with just two ingredients but sets into a firm, yet melt-in-your-mouth, topping.
Essential Ingredients You’ll Need
Crafting the perfect Chocolate Raspberry Tart starts with quality ingredients. Here’s what you’ll need for each delicious layer.
For the Chocolate Tart Crust
- All-Purpose Flour: Forms the base structure of our crust.
- Unsweetened Cocoa Powder: Provides a deep, rich chocolate flavor.
- Granulated Sugar: Adds just the right amount of sweetness to balance the cocoa.
- Salt: Enhances all the flavors.
- Cold Unsalted Butter: Cubed butter is essential for creating a tender, flaky texture.
- Ice Water: Helps bring the dough together without melting the butter.
For the Raspberry Filling
- Fresh or Frozen Raspberries: The star of the show, providing a bright, fruity flavor.
- Granulated Sugar: Sweetens the filling and helps it thicken.
- Cornstarch: A key ingredient for thickening the raspberry sauce into a jam-like consistency.
- Lemon Juice: Brightens the flavor of the raspberries.
For the Silky Chocolate Ganache
- Semi-Sweet Chocolate Chips: The better the quality, the more luxurious your ganache will taste.
- Heavy Cream: The high-fat content is crucial for a smooth, rich, and stable ganache.
Step-by-Step Instructions
Follow these simple steps to assemble your masterpiece. We’ll break it down layer by layer to make it as easy as possible.
Step 1: Make the Chocolate Tart Shell
First, preheat your oven to 375°F (190°C). In a food processor, pulse together the flour, cocoa powder, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Drizzle in the ice water, one tablespoon at a time, pulsing until the dough just starts to come together. Don’t overmix! Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Pierce the bottom with a fork and bake for 15-18 minutes, or until firm. Let it cool completely.
Step 2: Craft the Raspberry Layer
While the crust cools, combine the raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and bubbles. This should take about 5-7 minutes. Mash the raspberries slightly with a spoon for a jam-like texture. Set aside to cool slightly. Once the tart shell is cool, spread the raspberry filling in an even layer across the bottom.
Step 3: Prepare the Silky Chocolate Ganache
Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Be careful not to let it boil. Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring. This allows the heat to gently melt the chocolate. After 5 minutes, whisk the mixture gently, starting from the center and working your way out, until a smooth, glossy ganache forms. If you’re a fan of rich chocolate desserts, you might also love this Chocolate Custard Cake (coming soon).
Step 4: Assemble and Chill Your Tart
Pour the warm ganache over the raspberry layer in the tart shell, spreading it evenly with a spatula. Transfer the tart to the refrigerator and let it chill for at least 4 hours, or until the ganache is firm to the touch. This chilling time is crucial for clean slices. For another impressive dessert, try our Pecan Pie Cheesecake.
Expert Tips for a Flawless Tart
Want to ensure your Chocolate Raspberry Tart is perfect? Here are a few pro tips.
- Don’t Overwork the Dough: For a tender crust, mix the dough just until it comes together. Overworking develops gluten and can make the crust tough.
- Cool Completely: Ensure every layer is properly cooled before adding the next. Pouring warm ganache over a warm raspberry layer can cause them to mix.
- Use High-Quality Chocolate: The ganache is a star component. Using a good quality semi-sweet chocolate will make a world of difference in the final flavor.
- For Clean Slices: Run a sharp knife under hot water and wipe it dry before each cut. This will give you beautiful, clean slices every time. If you enjoy making treats for special occasions, these Valentine's Skillet Cookies are a must-try.
Storing Your Chocolate Raspberry Tart
This tart can be made ahead of time, making it perfect for events. Store it, lightly covered, in the refrigerator for up to 3 days. The crust will soften slightly over time, so it’s best enjoyed within the first two days for optimal texture.
Frequently Asked Questions
Absolutely! While this recipe uses a homemade chocolate crust, you could easily substitute a store-bought Oreo cookie crust or a standard shortbread pastry crust for a different flavor and texture profile.
Yes, frozen raspberries work perfectly for the filling. There’s no need to thaw them first; simply add them to the saucepan and cook as directed. You may need to cook for an extra minute or two.
The key is to let the crust cool completely before adding the fillings. This creates a barrier. Also, ensure your raspberry filling is properly thickened with the cornstarch so it doesn’t release excess liquid into the crust.
You can make this tart up to 2 days in advance. The crust will be at its crispiest on day one, but the flavors will meld beautifully overnight. Keep it covered in the refrigerator until ready to serve.
We recommend a good quality semi-sweet chocolate with a cacao percentage between 50-60%. This provides a rich flavor that isn’t overly sweet. You can also use bittersweet chocolate for a deeper, more intense flavor.
The Perfect Chocolate Raspberry Tart Recipe
Chocolate Raspberry Tart: A Decadent & Easy Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). In a food processor, pulse together flour, cocoa powder, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Drizzle in ice water, 1 tbsp at a time, pulsing until the dough just starts to come together. Press dough evenly into the bottom and up the sides of a 9-inch tart pan. Pierce the bottom with a fork. Bake for 15-18 minutes. Let cool completely.
- Combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring, for 5-7 minutes until thickened. Let cool slightly, then spread evenly in the cooled tart shell.
- Place chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan until it just simmers. Pour hot cream over chocolate and let sit for 5 minutes. Whisk gently until smooth and glossy.
- Pour the warm ganache over the raspberry layer, spreading evenly. Refrigerate for at least 4 hours, or until the ganache is firm.
Notes
Run a knife under hot water for clean slices.
Ensure the tart shell is completely cool before adding the fillings to prevent a soggy bottom.
We’d Love to See Your Creation!
We are certain this Chocolate Raspberry Tart will become a new favorite in your baking repertoire. It’s a truly decadent dessert that’s worth every moment of effort. If you make this recipe, we would be thrilled to see it! Please share your beautiful tart with us on Pinterest. Your feedback and creations inspire us!
