The Chocolate Raspberry Tart is a lovely dessert that blends rich, smooth chocolate with bright, fresh raspberries. Right from the first bite, you get the creamy chocolate filling paired perfectly with the tartness of the juicy raspberries on top. It’s a sweet treat with a buttery crust that holds everything together in a beautiful way.
I love making this tart for Valentine’s Day because it feels special without being too complicated. The combination of flavors is something everyone seems to enjoy, and I find myself looking forward to it every year. Plus, the fresh raspberries add a pop of color that makes the tart look as good as it tastes!
When I serve this tart, I usually add a little whipped cream on the side or dust it lightly with powdered sugar. It’s a fun dessert to share and makes any celebration feel a little more festive and sweet. If you’re looking for something that’s both impressive and easy to enjoy, this chocolate raspberry tart is a great choice.
Key Ingredients & Substitutions
Cocoa Powder and Flour: Using unsweetened cocoa powder adds deep chocolate flavor to the crust. If you don’t have cocoa, try adding melted chocolate for richness, but it may change texture.
Butter: Cold and cubed butter is crucial for a flaky crust. For a dairy-free option, replace with solid coconut oil or vegan butter.
Chocolate: Bittersweet or semisweet works best here. Use dairy-free dark chocolate if you want a vegan tart, and make sure it melts smoothly for the ganache.
Raspberries: Fresh raspberries add bright fruitiness and texture that balance the richness of chocolate. If fresh aren’t available, thawed frozen raspberries work well too.
How Can I Get a Perfectly Flaky and Firm Tart Crust?
The tart crust can be tricky but is key to the final dessert. Here’s what helps:
- Keep butter VERY cold before mixing, and handle dough quickly to avoid warming it up.
- Use a pastry blender or your fingers to mix butter into flour until coarse crumbs form—don’t overwork.
- Chill the dough well before rolling; this reduces shrinking during baking.
- Prick the base and bake with weights (beans or pie weights) to keep it flat and crisp.
Follow these tips, and your tart shell will be tender yet hold the rich ganache perfectly!
Equipment You’ll Need
- 9-inch tart pan with removable bottom – makes it easy to remove the tart without breaking the crust.
- Mixing bowls – for mixing the dough and chocolate filling separately.
- Pastry blender or fork – helps cut cold butter into flour quickly to create a flaky crust.
- Rolling pin – to roll out the dough evenly to fit your tart pan.
- Medium saucepan – for gently heating the cream and sugar for the chocolate filling.
- Heatproof bowl – to melt chocolate with the warm cream safely using a double boiler method.
- Whisk or spatula – to stir your chocolate ganache smooth and creamy.
- Oven mitts – essential for safely handling hot pans.
Flavor Variations & Add-Ins
- Swap raspberries with fresh strawberries or cherries when you want a sweeter fruit topping with a similar juicy texture.
- Add a sprinkle of sea salt on the chocolate filling before adding raspberries for a salty-sweet combo.
- Mix in a tablespoon of espresso powder with the chocolate ganache for a mocha twist that enhances the chocolate flavor.
- Top with toasted almonds or pistachios for a crunchy texture and nutty flavor contrast.
Chocolate Raspberry Tart
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1/2 cup (100 g) granulated sugar
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tbsp cold water
For the Chocolate Filling:
- 8 oz (225 g) bittersweet or semisweet chocolate, finely chopped
- 3/4 cup (180 ml) heavy cream
- 2 tbsp (28 g) unsalted butter, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
For the Topping:
- 1 1/2 cups fresh raspberries
- Chocolate shavings or curls, for garnish
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the crust and filling, 40 minutes to bake and let the crust cool, and at least 2 hours to chill after assembling. Plan for approximately 3 hours in total, mostly hands-off chilling time, to get the perfect set and flavors.
Step-by-Step Instructions:
Prepare the Crust:
Whisk together the flour, cocoa powder, sugar, and salt in a large bowl. Cut the cold butter into the dry mix using a pastry blender or your fingers until it looks like coarse crumbs. Add the egg yolk and cold water, and mix until you form a dough. Shape the dough into a flat disk, wrap it up, and chill for at least 30 minutes.
Bake the Crust:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit your 9-inch tart pan. Press the dough into the pan and prick the bottom several times with a fork. Line with parchment paper and fill with pie weights or dried beans to keep its shape. Bake for 15 minutes, remove the weights and paper, then bake for another 10 minutes until firm. Let it cool completely.
Make the Chocolate Filling:
Put the chopped chocolate in a heatproof bowl. Heat the cream and sugar in a saucepan until it just begins to simmer, then pour over the chocolate. Let it rest for a couple of minutes, then stir gently until smooth and shiny. Mix in the softened butter and vanilla extract until fully combined.
Assemble the Tart:
Pour the chocolate ganache into the cooled crust and smooth the surface. Chill the tart in the fridge for at least 2 hours until the filling is firm.
Add the Raspberries and Garnish:
Once set, arrange fresh raspberries evenly over the chocolate layer. Sprinkle chocolate shavings on top and dust lightly with powdered sugar if you like.
Serve and Enjoy:
Spoon slices of this rich tart and serve chilled or at room temperature. It’s a wonderful treat for Valentine’s Day or any time you want to impress with a luscious, chocolatey dessert.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries. Just be sure to thaw them completely and drain any excess moisture before topping the tart to avoid a soggy crust.
How Should I Store Leftover Tart?
Keep leftovers covered in the refrigerator for up to 3 days. Let the tart come to room temperature before serving to enjoy the best texture and flavor.
Can I Make the Tart Ahead of Time?
Absolutely! Prepare the crust and chocolate filling a day ahead, then refrigerate. Add the fresh raspberries just before serving for maximum freshness.
What Can I Substitute for Heavy Cream?
You can use full-fat coconut milk as a dairy-free alternative, which will still create a rich, creamy ganache with a slight coconut flavor.
