Chocolate Raspberry Tart is a dreamy dessert that’s both rich and fresh at the same time. Picture a crisp, buttery crust filled with smooth, dark chocolate ganache and topped with juicy, bright raspberries. It’s a perfect treat for Valentine’s Day or any time you want something sweet and a little fancy without too much fuss.
I love making this tart when I want to impress but don’t want to spend hours in the kitchen. The combination of chocolate and raspberries feels special and always gets compliments. I usually use fresh raspberries on top, but frozen works too if you’re short on time. A little sprinkle of powdered sugar finishes it off beautifully and adds a touch of sweetness that balances perfectly with the tart berries.
My favorite way to serve this tart is with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It turns each bite into a lovely mix of creamy, crunchy, and fruity flavors. Plus, making it feels like you’re sharing a little love in every slice, which is exactly what Valentine’s desserts should do.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Cocoa powder & flour: Cocoa powder gives the crust a rich chocolate flavor, so it’s key. You can use Dutch-processed for a milder taste or natural for a sharper one. All-purpose flour is standard, but gluten-free flour works well if needed.
Butter: Cold unsalted butter makes the crust flaky and tender. Unsalted lets you control salt levels better. You can use vegan butter if dairy-free, just keep it cold.
Chocolate: Semisweet or bittersweet provides the right balance of sweetness and deep chocolate flavor. Use good quality chocolate for best results. Dark chocolate (70%) works if you prefer less sweet.
Heavy cream: Essential for smooth, silky ganache. Full-fat coconut milk can replace cream for dairy-free, though texture and taste might change slightly.
Raspberries: Fresh raspberries add a fresh, tart contrast that brightens the rich chocolate. If unavailable, fresh strawberries or frozen raspberries (thawed) can do the trick, just pat them dry before using.
How Can I Make a Perfect Chocolate Ganache Filling?
Ganache is all about balancing melted chocolate with warm cream to get a smooth, glossy filling. Here’s how I do it:
- Chop chocolate finely and place in a heatproof bowl—it melts more evenly.
- Heat cream just until it’s steaming and tiny bubbles form around the edge; don’t boil it, or it can curdle the chocolate.
- Pour cream over chopped chocolate and let it sit for 2 minutes without stirring—this softens the chocolate.
- Gently stir with a spatula until smooth. Take your time to avoid incorporating air bubbles.
- Add softened butter for extra silkiness and vanilla for subtle flavor.
- Pour into your cooled crust and chill to set; ganache firms as it cools.
Patience is key here—the mixture might look uneven at first but keep stirring gently. This technique keeps your ganache creamy, shiny, and perfect for slicing.
Equipment You’ll Need
- 9-inch tart pan with removable bottom – Makes it easy to press the crust and remove the tart without breaking it.
- Mixing bowls – For mixing crust ingredients and melting chocolate.
- Pastry blender or food processor – Helps cut cold butter into the dry ingredients for a flaky crust.
- Whisk and spatula – Whisk to combine ingredients smoothly, spatula to stir ganache gently without breaking it.
- Small saucepan – To warm the cream for making ganache.
- Measuring cups and spoons – To get your ingredients just right.
- Rolling pin – To roll out the dough evenly.
Flavor Variations & Add-Ins
- Swap raspberries for fresh strawberries or blackberries for a different fruity touch that still complements chocolate well.
- Add a hint of espresso powder to the ganache for a deeper, richer chocolate flavor that’s a great match for lovers of coffee.
- Mix in chopped toasted nuts like pistachios or hazelnuts on top for crunch and a nutty contrast.
- Try adding a splash of orange zest to the ganache for a bright citrus twist that pairs beautifully with dark chocolate.
Chocolate Raspberry Tart Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1-2 tablespoons cold water (if needed)
For the Chocolate Ganache Filling:
- 8 ounces semisweet or bittersweet chocolate, chopped
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Topping:
- 1 1/2 cups fresh raspberries
- Chocolate shavings or curls (optional)
- Flaky sea salt (optional)
How Much Time Will You Need?
This tart takes about 15 minutes to prepare the crust, 25 minutes to bake and cool it, 10 minutes to prepare the ganache, plus 2 hours of chilling time to set the filling. So plan on around 3 hours total, mostly hands-off chilling, before you can enjoy!
Step-by-Step Instructions:
1. Make the Crust:
Whisk together flour, cocoa powder, powdered sugar, and salt in a bowl. Add cold cubed butter and cut it in with a pastry blender or food processor until it looks like coarse crumbs. Mix in the egg yolk until it just comes together. If it’s too dry, add cold water, one tablespoon at a time, until the dough forms a ball. Wrap in plastic and chill for at least 30 minutes.
2. Bake the Crust:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press it into the pan evenly, trimming the edges. Poke the bottom a few times with a fork to prevent bubbling. Line the crust with parchment paper and add pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake another 10 minutes until set. Let it cool completely.
3. Prepare the Chocolate Ganache Filling:
Put chopped chocolate in a heatproof bowl. Heat cream in a small saucepan just until it starts to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir gently until smooth and glossy. Mix in the softened butter and vanilla extract. Pour the ganache into the cooled tart shell and smooth the top.
4. Chill and Add Toppings:
Refrigerate the tart for at least 2 hours to let the ganache set. Before serving, arrange fresh raspberries evenly on top. If you like, sprinkle chocolate shavings and a pinch of flaky sea salt for extra flair.
5. Serve:
Slice and serve your tart chilled or at room temperature. It’s great on its own or with whipped cream or vanilla ice cream for added indulgence.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just be sure to thaw them fully and pat them dry with paper towels to prevent extra moisture from making the tart soggy.
How Long Can I Store Leftovers?
Store the tart covered in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor and texture.
Can I Make the Tart Ahead of Time?
Absolutely! You can bake the crust and prepare the ganache up to two days ahead. Assemble and add the raspberries just before serving to keep them fresh.
Is There a Dairy-Free Version of This Tart?
Yes! Substitute vegan butter in the crust and use full-fat coconut milk instead of heavy cream for the ganache. Use dairy-free chocolate to keep it completely dairy-free.
