This Chocolate Raspberry Tart is a delicious mix of rich chocolate and fresh, tangy raspberries all nestled in a crisp, buttery crust. It’s the perfect dessert for Valentine’s Day or any special occasion when you want to impress without too much fuss. The smooth chocolate filling and the juicy raspberries create a lovely balance that feels both fancy and comforting.
I love making this tart because it looks stunning but is actually pretty simple to put together. One tip I have is to chill the tart well before serving so the chocolate sets just right and the crust stays nice and crisp. Plus, fresh raspberries on top add that beautiful pop of color and freshness that really makes it shine.
When I serve this at gatherings, people always reach for seconds. I like to pair it with a scoop of vanilla ice cream or a dollop of whipped cream to make it even more special. If you’re looking for a sweet treat to share with someone you love, this chocolate raspberry tart is a lovely choice that never disappoints.
Key Ingredients & Substitutions
All-purpose flour & cocoa powder: The flour gives the crust structure, while cocoa powder adds chocolate flavor and a lovely dark color. If you don’t have cocoa powder, you can try mixing in some melted chocolate, but the crust won’t be as firm.
Butter: Cold butter is key for a flaky crust. I like using unsalted butter to control salt level here, but if salted is what you have, just skip adding extra salt.
Heavy cream & chocolate for ganache: Heavy cream makes the ganache creamy and smooth. Bittersweet chocolate offers a nice balance of sweetness and richness. If you prefer milk chocolate, it’s sweeter and softer, so reduce sugar in the crust slightly for balance.
Raspberries: Fresh raspberries add a bright tartness and beautiful color contrast. If raspberries aren’t available, strawberries or even blackberries make fine substitutes.
How Do I Get the Tart Crust Just Right—Firm but Tender?
Making the chocolate tart crust is a sensitive step. The goal is a firm yet tender base that holds the ganache without crumbling.
- Keep ingredients cold: Cold butter and cold water prevent the fat from melting before baking, which creates that perfect crumbly texture.
- Don’t overwork the dough: Pulse in your food processor until it just clumps together. Over-mixing can develop gluten, making the crust tough.
- Chill dough before rolling: Resting the dough in the fridge helps relax the gluten and makes it easier to roll out without cracking.
- Blind baking tips: Using pie weights stops the crust from puffing up or shrinking too much. Pricking holes with a fork also helps steam escape.
Taking your time with these steps ensures the crust is sturdy to hold the smooth ganache, yet still tender and easy to slice.
Equipment You’ll Need
- 9-inch tart pan with removable bottom – makes it easy to remove the tart without breaking the crust.
- Food processor – speeds up mixing the crust dough evenly and quickly.
- Rolling pin – helps you roll the dough thin and even for a perfect crust.
- Small saucepan – to gently heat the cream for making smooth ganache.
- Heatproof bowl – ideal for melting chocolate safely over hot cream.
- Spatula – great for smoothing the ganache and scraping bowls clean.
- Fork – to prick the tart shell and prevent bubbles during baking.
Flavor Variations & Add-Ins
- Add a teaspoon of espresso powder to the ganache – it deepens the chocolate flavor without tasting like coffee.
- Mix a handful of chopped toasted almonds or hazelnuts into the crust for extra crunch and nuttiness.
- Try swapping raspberries for fresh strawberries or blackberries for a different berry twist.
- Top with a sprinkle of chili powder or cayenne for a spicy kick that complements the rich chocolate.
Chocolate Raspberry Tart Recipe
Ingredients You’ll Need:
For the Chocolate Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2 tbsp cold water (as needed)
- Pinch of salt
For the Chocolate Ganache Filling:
- 1 cup heavy cream
- 8 oz bittersweet or semisweet chocolate, finely chopped
- 2 tbsp unsalted butter, softened
- 1 tsp pure vanilla extract
For the Topping:
- 1 1/2 cups fresh raspberries
- Dark chocolate shavings or curls (optional)
- Flaky sea salt, for garnish
How Much Time Will You Need?
This recipe takes about 45 minutes to prepare and bake, plus an additional 2 hours chilling time for the ganache to set nicely in the tart shell. It’s best to plan ahead so your tart can chill fully before serving.
Step-by-Step Instructions:
1. Prepare the Tart Crust:
Start by combining the flour, cocoa powder, powdered sugar, and a pinch of salt in a food processor and pulse a few times to blend. Add the cold butter cubes and pulse until the mixture looks like coarse crumbs. Add the egg yolk and pulse again. Slowly add cold water one tablespoon at a time until the dough just holds together. Remove the dough, shape it into a flat disk, wrap it in plastic, and chill in the fridge for at least 30 minutes.
2. Bake the Tart Shell:
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Press it evenly into a 9-inch tart pan with a removable bottom and trim the edges. Prick the bottom of the dough with a fork to prevent air bubbles. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and continue baking for another 8 to 10 minutes until the crust is firm. Let it cool completely on a wire rack.
3. Make the Chocolate Ganache Filling:
Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat just until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir gently until the chocolate melts and the mixture becomes smooth and glossy. Then stir in the softened butter and vanilla extract until everything is fully blended.
4. Assemble the Tart:
Pour the warm chocolate ganache filling into the cooled tart crust and gently smooth the surface with a spatula. Refrigerate it for at least 2 hours to let the ganache set firmly.
5. Add Toppings:
Just before serving, arrange fresh raspberries evenly over the top of the set chocolate ganache. Sprinkle with dark chocolate shavings and finish with a pinch of flaky sea salt for an elegant touch and enhanced flavor.
6. Serve:
Slice the tart carefully and serve chilled or at room temperature. For a truly indulgent touch, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Enjoy your rich and beautiful Chocolate Raspberry Tart—a perfect treat for celebrating Valentine’s Day or any special moment!
Can I Use Frozen Raspberries for This Tart?
Yes, you can use frozen raspberries, but make sure to thaw them completely and drain any excess moisture before placing them on the tart. This helps prevent the crust from getting soggy.
How Should I Store Leftover Tart?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the ganache’s texture, bring the tart to room temperature before serving.
Can I Make the Tart Ahead of Time?
Absolutely! You can prepare the crust and ganache a day in advance. Assemble and refrigerate the tart overnight, then add the fresh raspberries just before serving for best freshness.
What Can I Substitute for Butter in the Crust?
Unsalted butter is best for flavor and texture, but you can substitute with cold coconut oil if you prefer a dairy-free option. Keep in mind the crust texture may be slightly different but still delicious.
