If you’re looking to impress your family and friends with a dessert that’s both elegant and bursting with flavor, the Chocolate Raspberry Tart is the answer. This rich, decadent tart combines a perfectly flaky crust, smooth velvety chocolate ganache, and vibrant fresh raspberries for a sensational treat that’s surprisingly easy to make. Whether it’s for a special occasion or a cozy weekend indulgence, this Chocolate Raspberry Tart brings together the best of fruity sweetness and deep chocolate goodness in every bite.

Why You’ll Love This Recipe

Perfect balance: The tart beautifully contrasts rich chocolate with bright, tangy raspberries for a harmonious flavor experience.
Simple ingredients: You’ll use pantry staples combined with fresh raspberries, making it easy and accessible.
Impressive presentation: The elegant look of this tart makes it ideal for entertaining or special celebrations.
Make ahead friendly: The tart can be prepared in advance, making it perfect for stress-free hosting.
Versatile dessert: It appeals to both chocolate and fruit lovers, satisfying all your guests’ cravings.

Ingredients You’ll Need

Every ingredient in the Chocolate Raspberry Tart plays a key role—from the buttery crust to the silky chocolate ganache and the fresh raspberries that add color and brightness. These simple yet high-quality components come together to create a deliciously memorable dessert.

All-purpose flour: Forms the base of the pastry shell, providing structure and a tender crumb.
Unsalted butter: Adds richness and crispness to the tart crust, ensuring a perfect flaky texture.
Granulated sugar: Sweetens the crust and balances flavors in the chocolate filling.
Good quality dark chocolate: Essential for creating the luscious, smooth ganache with deep cocoa flavor.
Heavy cream: Blends with the chocolate to produce a silky and rich filling.
Fresh raspberries: Provide a juicy pop and natural tartness to contrast the chocolate.
Egg yolk: Helps bind the crust ingredients and enrich the dough.
Vanilla extract: Adds warmth and depth to the chocolate ganache.
Salt: Enhances all the flavors, balancing the sweetness perfectly.

Variations for Chocolate Raspberry Tart

Want to make this recipe your own? The Chocolate Raspberry Tart can easily be adapted to suit a variety of tastes, dietary needs, or seasonal ingredients, making it a flexible dessert choice you’ll return to again and again.

Nutty twist: Incorporate finely chopped toasted almonds or hazelnuts into the crust for extra texture and flavor.
Vegan adaptation: Use coconut cream and dairy-free dark chocolate, and replace butter with vegan margarine or coconut oil.
Mixed berry version: Swap raspberries for a combination of blueberries, blackberries, and strawberries for a colorful fruit twist.
Spiced ganache: Add a hint of cinnamon or chili powder to the ganache for a warm and unexpected flavor kick.
Orange zest: Mix orange zest into the filling or crust for a fresh citrus note that brightens the rich chocolate.

How to Make the Best Chocolate Raspberry Tart

How to Make Chocolate Raspberry Tart

Step 1: Prepare the Tart Crust

Combine the all-purpose flour, sugar, and salt in a bowl. Cut the chilled unsalted butter into small cubes and blend into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs. Add the egg yolk to bind the dough, mixing until it just comes together. Press the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to prevent shrinkage.

Step 2: Blind Bake the Crust

Roll out the chilled dough on a lightly floured surface and fit it into your tart pan. Prick the bottom with a fork to prevent bubbles. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes, then remove the weights and bake for another 10 minutes until the crust is golden and set. Let it cool completely before filling.

Step 3: Make the Chocolate Ganache Filling

Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over chopped dark chocolate in a heatproof bowl. Let it sit for a couple of minutes, then stir gently until smooth and glossy. Stir in the vanilla extract and a pinch of salt for enhanced flavor.

Step 4: Assemble the Tart

Pour the ganache into the cooled tart shell, spreading it evenly. Arrange fresh raspberries on top, either over the entire surface or in a decorative pattern. Chill the tart in the refrigerator for at least 2 hours to allow the ganache to set firmly before serving.

Pro Tips for Making Chocolate Raspberry Tart

Use good quality chocolate: The flavor of the ganache depends on the chocolate, so pick one with at least 60% cocoa for richness.
Chill the dough well: Cold dough prevents shrinking and keeps the crust tender and flaky.
Don’t skip blind baking: This step ensures a crisp crust that won’t get soggy beneath the ganache filling.
Fresh raspberries only: Use firm, ripe raspberries for the best texture and bright taste.
Let the tart fully set: Give the ganache enough time to cool and solidify for clean slicing and perfect presentation.

How to Serve Chocolate Raspberry Tart

Garnishes

Boost visual appeal by topping the tart with a dusting of powdered sugar, a sprinkle of finely chopped toasted nuts, or adding a few fresh mint leaves alongside the raspberries; these small touches elevate the experience without overpowering the natural flavors.

Side Dishes

Pair the tart with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of raspberry coulis to complement the chocolate and add contrasting temperature and texture to each bite.

Creative Ways to Present

Serve individual tart slices on colorful dessert plates with a few fresh raspberries and a drizzle of chocolate sauce. Alternatively, create mini tarts in muffin tins for party-friendly bite-sized treats that wow your guests with their charm and flavor.

Make Ahead and Storage

Storing Leftovers

Wrap leftover tart tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 3 days without any loss in texture or flavor.

Freezing

Freeze the fully assembled tart by wrapping it well in plastic wrap and aluminum foil to prevent freezer burn. It can be kept frozen for up to one month. Thaw overnight in the refrigerator before serving.

Reheating

The tart is best served chilled, but if you prefer, let it sit at room temperature for about 15 minutes to soften the ganache slightly before enjoying. Avoid microwaving as it may cause separation of the ganache.

FAQs

Can I use frozen raspberries for the Chocolate Raspberry Tart?

Fresh raspberries are recommended because they hold their shape better and provide a fresh burst of flavor, but if frozen raspberries are used, make sure to thaw and drain them thoroughly to avoid excess moisture in the tart.

What type of chocolate works best for the ganache?

High-quality dark chocolate with at least 60% cocoa content offers the perfect balance of richness and bitterness to complement the sweetness of the crust and raspberries.

Is it possible to make the crust gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking, making sure it has xanthan gum or a similar binder for best results.

How long does the Chocolate Raspberry Tart last in the fridge?

Stored properly in an airtight container, the tart will remain fresh for up to 3 days in the refrigerator without losing its texture or flavor.

Can I prepare this tart ahead of time for a party?

Absolutely! This tart stores well and can be made a day or two before serving, allowing the flavors to deepen and the ganache to set perfectly.

Final Thoughts

The Chocolate Raspberry Tart is truly a show-stopping dessert that combines ease of preparation with exquisite taste and presentation. Whether you’re a seasoned baker or just starting out, this recipe offers a delightful way to enjoy the lusciousness of chocolate paired with the fresh zing of raspberries. Give it a try and treat yourself and your loved ones to this unforgettable, crowd-pleasing dessert.

Chocolate Raspberry Tart

Print Recipe

The Chocolate Raspberry Tart is a rich and elegant dessert featuring a flaky buttery crust, a smooth velvety dark chocolate ganache, and fresh vibrant raspberries. This tart offers a perfect balance of deep chocolate flavor with bright tangy fruitiness, ideal for special occasions or indulgent weekends. Easy to make and impressive to serve, it blends simple pantry ingredients into a luxurious treat.

Author: Lina
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 3 hours (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French-inspired
Diet: Regular (Gluten-free substitution possible)

Ingredients

Scale

For the Tart Crust

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled and cubed
1 large egg yolk

For the Chocolate Ganache Filling

8 ounces good quality dark chocolate (at least 60% cocoa), chopped
3/4 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of salt

For the Topping

Fresh raspberries (about 1 to 1 1/2 cups)

Instructions

Prepare the Tart Crust: Combine the all-purpose flour, granulated sugar, and salt in a bowl. Cut the chilled unsalted butter into small cubes and blend into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs. Add the egg yolk and mix until the dough just comes together. Press the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to prevent shrinkage.
Blind Bake the Crust: Roll out the chilled dough on a lightly floured surface and fit it into your tart pan. Prick the bottom with a fork to prevent bubbles. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes, then remove the weights and bake for another 10 minutes until golden and set. Let cool completely before filling.
Make the Chocolate Ganache Filling: Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over chopped dark chocolate in a heatproof bowl. Let sit for a couple of minutes, then gently stir until smooth and glossy. Stir in the vanilla extract and a pinch of salt for enhanced flavor.
Assemble the Tart: Pour the ganache into the cooled tart shell, spreading it evenly. Arrange fresh raspberries on top either over the entire surface or in a decorative pattern. Chill the tart in the refrigerator for at least 2 hours to allow the ganache to set firmly before serving.

Notes

Use good quality dark chocolate with at least 60% cocoa content for the best flavor in the ganache.
Ensure the dough is well chilled to prevent shrinking and achieve a tender, flaky crust.
Do not skip blind baking to keep the crust crisp and avoid sogginess from the ganache filling.
Use firm, ripe fresh raspberries for the best texture and taste.
Allow the tart to fully chill and set for clean slicing and elegant presentation.

Nutrition

Serving Size: 1 slice (1/8 of tart)
Calories: 350
Sugar: 22g
Sodium: 65mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 5g
Cholesterol: 65mg

Keywords: chocolate tart, raspberry tart, chocolate raspberry dessert, ganache tart, elegant dessert, easy dessert, make ahead dessert