Introduction

This Chocolate Raspberry Tart is a decadent dessert combining a rich cocoa crust with a silky chocolate ganache filling. Topped with fresh raspberries, it’s both elegant and irresistibly delicious—perfect for special occasions or a treat any day.

Chocolate Raspberry Tart Recipe - Recipe Image

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter (cold and cubed)
1 large egg yolk
2-4 tablespoons ice water
8 ounces semi-sweet or dark chocolate (chopped)
1 cup heavy cream
2 tablespoons unsalted butter (optional, for shine)
1 teaspoon vanilla extract
1 cup fresh raspberries
Powdered sugar (for dusting, optional)
Mint leaves (for garnish, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
Step 2: Add the cold, cubed butter to the dry ingredients and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add ice water one tablespoon at a time until the dough comes together.
Step 3: Press the dough evenly into a tart pan with a removable bottom. Prick the bottom with a fork, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
Step 4: Remove the chilled crust from the refrigerator and bake for 15-20 minutes until set. Let it cool completely before filling.
Step 5: To make the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let sit for a minute, then stir until smooth.
Step 6: Stir in the butter and vanilla extract until combined, if using. Pour the ganache into the cooled tart crust and smooth the top with a spatula.
Step 7: Refrigerate the tart for at least 2 hours until the ganache is set.
Step 8: Once set, arrange fresh raspberries on top. Dust with powdered sugar and garnish with mint leaves if desired before serving.

Tips & Variations

Use high-quality chocolate for the ganache to enhance flavor and texture.
If you prefer a sweeter crust, increase powdered sugar by 2 tablespoons.
For a tangy twist, add a layer of raspberry jam between the crust and ganache.
Substitute blackberries or strawberries for raspberries to customize the topping.
To make the crust easier to handle, chill the dough thoroughly before pressing it into the pan.

Storage

Store the tart covered in the refrigerator for up to 3 days to keep the ganache and raspberries fresh. For best results, let it sit at room temperature for 10-15 minutes before serving to soften the ganache slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare the crust and chill it in the fridge for up to 24 hours before baking. Just cover it well to prevent drying out.

Can I use frozen raspberries instead of fresh?

Fresh raspberries are best for topping as frozen ones can release extra moisture and make the tart soggy. If using frozen, thaw and drain them thoroughly before adding.

Chocolate Raspberry Tart Recipe

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4.8 from 109 reviews

This decadent Chocolate Raspberry Tart combines a rich, cocoa-infused tart crust with a smooth, silky chocolate ganache filling, topped with fresh raspberries for a burst of tartness. It’s a visually stunning and indulgent dessert perfect for special occasions or satisfying chocolate cravings.

Author: Dylan
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 3 hours 5 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired

Ingredients

Scale

For the Tart Crust:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter (cold and cubed)
1 large egg yolk
2–4 tablespoons ice water

For the Chocolate Ganache Filling:

8 ounces semi-sweet or dark chocolate (chopped)
1 cup heavy cream
2 tablespoons unsalted butter (optional, for shine)
1 teaspoon vanilla extract

For Topping:

1 cup fresh raspberries
Powdered sugar (for dusting, optional)
Mint leaves (for garnish, optional)

Instructions

Make the Tart Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, cocoa powder, powdered sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add ice water, one tablespoon at a time, until the dough comes together. Press the dough into a tart pan with a removable bottom. Prick the bottom with a fork, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
Bake the Tart Crust: Remove the tart crust from the refrigerator and bake in the preheated oven for 15-20 minutes, or until set. Allow to cool completely.
Make the Chocolate Ganache Filling: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. If using, stir in the butter and vanilla extract until combined.
Assemble the Tart: Pour the chocolate ganache into the cooled tart crust, smoothing the top with a spatula. Refrigerate the tart for at least 2 hours or until the ganache is set.
Add Raspberries and Serve: Once the ganache is set, arrange fresh raspberries on top of the tart. If desired, dust the tart with powdered sugar and garnish with mint leaves before serving.

Notes

Use cold butter to create a flaky, crumbly tart crust.
Adjust the amount of ice water to ensure the dough holds together without being sticky.
Allow the tart crust to cool completely before adding the chocolate ganache to prevent it from melting.
The optional butter in the ganache adds a beautiful shine but can be omitted for a slightly firmer texture.
Refrigerate the tart to fully set the ganache for clean slices.
Fresh raspberries add a fresh, tart contrast to the rich chocolate—substitute with other fresh berries as desired.

Keywords: chocolate tart, raspberry tart, chocolate ganache, dessert recipe, cocoa tart crust, fresh raspberry dessert