This Chocolate Raspberry Tart is a perfect treat for Valentine’s Day or any special occasion when you want to impress without too much fuss. It features a crisp, buttery crust filled with rich, smooth chocolate ganache that’s topped with fresh, juicy raspberries. The combination of creamy chocolate and tart raspberries makes every bite feel just right – not too sweet, with a lovely balance of flavors and textures.
I love making this tart because it’s both simple and elegant. One of my favorite things to do is to arrange the raspberries carefully on top in a pretty pattern—it makes the tart look as good as it tastes. Also, the chocolate ganache sets up beautifully, so you can prepare it a little ahead of time and just add the raspberries right before serving. It’s a recipe that feels special but doesn’t stress me out in the kitchen.
When I serve this tart, I like to pair it with a small scoop of vanilla ice cream or some lightly whipped cream to complement the rich chocolate and fresh berries. It’s always a hit at gatherings, especially on Valentine’s Day when everyone appreciates a dessert that feels a little indulgent but still fresh and fruity. This tart has become one of my go-to desserts when I want to show someone I care with something homemade and delicious.
Key Ingredients & Substitutions
Cocoa Powder: Unsweetened cocoa powder adds deep chocolate flavor to the crust. If you don’t have cocoa powder, try using melted chocolate instead, but reduce other fats a bit.
Butter: Cold unsalted butter makes the crust flaky and tender. If dairy-free, swap with coconut oil or vegan butter, but expect a slightly different texture.
Chocolate: Use good-quality bittersweet or semisweet chocolate for a rich ganache. Darker chocolate means a less sweet tart, while milk chocolate will be sweeter.
Raspberries: Fresh raspberries give a tart contrast to the chocolate. If unavailable, strawberries or blueberries can also work well as toppings.
How Do I Make a Smooth, Glossy Chocolate Ganache?
The ganache is the heart of this tart—getting it perfectly smooth and shiny is key. Here’s how to achieve it:
- Heat the cream just until it simmers but don’t let it boil.
- Pour the hot cream over chopped chocolate and let it sit for 2 minutes to soften the chocolate.
- Stir gently, slowly combining until smooth without introducing too many air bubbles.
- Add softened butter and vanilla to enhance creaminess and shine.
- If your ganache looks grainy, warm it gently over a double boiler while stirring.
Chill the ganache in the tart shell until fully set, then add raspberries on top for the best presentation and flavor balance.
Equipment You’ll Need
- 9-inch tart pan with removable bottom – makes it easy to release the tart without breaking the crust.
- Food processor – speeds up mixing the crust ingredients and helps get a crumbly dough texture.
- Small saucepan – for gently heating cream to make smooth chocolate ganache.
- Heatproof mixing bowl – perfect for melting chocolate with hot cream without any mess.
- Spatula – useful for smoothing ganache evenly in the crust and folding ingredients gently.
Flavor Variations & Add-Ins
- Swap raspberries for strawberries or blueberries when those berries are in season for a fresh twist.
- Add a teaspoon of espresso powder to the ganache to enhance the chocolate’s depth and richness.
- Mix in chopped toasted nuts like hazelnuts or almonds on top for crunch and a nutty flavor contrast.
- For a minty version, stir in a few drops of peppermint extract to the ganache before setting.
How to Make Chocolate Raspberry Tart for Valentine’s Day
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) cocoa powder, unsweetened
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/3 cup (40g) powdered sugar
- 1 large egg yolk
- 1-2 tablespoons cold water (as needed)
For the Chocolate Ganache Filling:
- 1 cup (240ml) heavy cream
- 8 oz (227g) bittersweet or semisweet chocolate, chopped
- 2 tablespoons (28g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
For the Topping:
- 1 1/2 cups fresh raspberries
- Chocolate shavings or curls, for garnish
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare the dough and ganache, plus 40 minutes for baking the crust. Then you’ll need at least 2 hours for the ganache to set in the fridge before adding the raspberries and serving. Plan ahead so you can chill the tart nicely.
Step-by-Step Instructions:
1. Make the Chocolate Crust
Start by combining the flour, cocoa powder, and powdered sugar in a food processor. Add the cold, cubed butter and pulse until you get coarse crumbs. Next, add the egg yolk and pulse a few times. Gradually add cold water, one tablespoon at a time, pulsing until the dough just comes together. Avoid overmixing to keep the crust tender.
Turn the dough out onto a lightly floured surface and gently knead it a bit to bring it together. Flatten it into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
2. Bake the Crust
Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/8-inch thick on a lightly floured surface. Press it into a 9-inch tart pan with a removable bottom, trimming off any extra dough on the edges. Prick the bottom lightly with a fork to prevent bubbles.
Line the crust with parchment paper and fill with pie weights or dried beans to keep it flat while baking. Bake for 15 minutes. Then remove the weights and parchment paper and bake another 10 minutes, or until the crust feels set. Let it cool completely before filling.
3. Prepare the Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer—don’t let it boil. Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 2 minutes. Stir gently until smooth. Then mix in the butter and vanilla extract until the ganache is shiny and well combined.
4. Assemble the Tart
Pour the ganache into the cooled crust. Use a spatula to smooth the top evenly. Refrigerate for at least 2 hours until the ganache is fully set.
Once set, arrange fresh raspberries evenly on top. Garnish with chocolate shavings and a sprinkle of flaky sea salt if you like a little extra flavor contrast.
5. Serve and Enjoy
For the best texture and flavor, let the tart sit at room temperature for about 10 minutes before slicing. This softens the ganache slightly and makes cutting easier. Enjoy your beautiful and delicious Chocolate Raspberry Tart with your Valentine or anytime you crave a special treat!
Can I Use Frozen Raspberries Instead of Fresh?
It’s best to use fresh raspberries for this tart, as frozen berries can release extra moisture and make the crust soggy. If you must use frozen, thaw them fully and gently pat dry before adding on top.
Can I Make the Tart Ahead of Time?
Yes! The tart can be assembled and refrigerated for up to 2 days before serving. Just add the fresh raspberries right before serving to keep them bright and fresh.
How Should I Store Leftovers?
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature for 10 minutes before enjoying to soften the ganache.
What Can I Substitute for Heavy Cream in the Ganache?
You can substitute coconut cream or a plant-based cream to make this tart dairy-free, but the texture may be slightly different. Use full-fat alternatives for the best results.
