Best Ever Chocolate Raspberry Tart
If you love rich chocolate desserts but also crave something bright and fresh, this chocolate raspberry tart is your girl. I make this when I want a dessert that looks fancy but doesn’t feel stressful. Deep, silky chocolate. Juicy raspberries. A crisp buttery crust that snaps just a little when you cut into it. It’s dramatic. In a good way.
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This is the kind of dessert people assume took all day. It didn’t. Promise.
If you’re anything like me and can’t get enough of that chocolate-and-raspberry combo, this tart fits right in with some of my other favorite treats. I’m talking about rich, fudgy raspberry chocolate bars, fluffy raspberry and white chocolate cupcakes, and bold dark chocolate raspberry cupcakes with that deep cocoa flavor that just hits differently.
Why You’ll Love This Recipe
I keep coming back to this recipe for a few reasons.
- It’s balanced. Not overly sweet.
- The texture is unreal. Smooth ganache, crisp crust, soft berries.
- It’s make-ahead friendly, which saves my sanity.
- And honestly? It looks bakery-level with very normal effort.
Ingredients
Best Ever Chocolate Raspberry Tart
Equipment
- 9-inch tart pan with removable bottom
- mixing bowls
- measuring cups and spoons
- spatula
- whisk
- saucepan
- Heat-proof bowl
- Sharp Knife
- Baking Sheet
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs such as Oreos, without filling
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the Filling:
- 1 cup heavy cream
- 8 ounces semisweet chocolate chopped
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries plus extra for topping
Instructions
- Preheat the oven to 350°F.
- In a bowl, combine the cookie crumbs, melted butter, and sugar. Press the mixture into the bottom and up the sides of a 9-inch tart pan.
- Bake the crust for 10 minutes, then set aside to cool slightly.
- Warm the heavy cream in a small saucepan until steaming. Remove from heat and stir in the chopped chocolate and butter until smooth. Stir in vanilla.
- Arrange the raspberries evenly over the crust. Pour the chocolate filling over the berries, smoothing the top.
- Refrigerate for at least 2 hours, or until fully set.
- Top with extra raspberries before serving.
Notes
- For clean slices, warm your knife under hot water and wipe it dry between cuts.
- You can swap in a graham cracker or shortbread crust if you prefer something less chocolate-forward.
- If the chocolate doesn’t melt fully, place the bowl over a pot of gently simmering water and stir until smooth.
Storage
Storage:Store the chocolate raspberry tart covered in the refrigerator for up to 3 days. I like to loosely tent it with plastic wrap or keep it in an airtight container so the ganache stays smooth and the raspberries stay fresh. For the cleanest slices, let the tart sit at room temperature for about 10 minutes before serving. Freezing:
Freezing isn’t ideal for this tart because fresh raspberries tend to release moisture when thawed, which can affect the texture of the ganache. If you really need to freeze it, freeze the tart without the raspberry topping. Wrap it tightly in plastic wrap and foil and freeze for up to 1 month. Thaw overnight in the refrigerator, then add fresh raspberries just before serving. Make-Ahead Tip:
This tart is actually better when made ahead. You can prepare it a day in advance and let it chill overnight, which helps the ganache set perfectly and makes slicing easier.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use good chocolate. This recipe relies on it. I aim for 60 to 70 percent cocoa.
- Let the crust cool fully before adding ganache or it can soften too much.
- If your ganache looks grainy, stir gently and give it a minute. It usually smooths out.
- Want a sharper raspberry flavor? Add a teaspoon of raspberry liqueur to the ganache.
- White Chocolate Raspberry Tart: Swap dark chocolate for white chocolate and reduce cream slightly.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Fresh is best. Frozen berries release too much moisture and can water down the ganache.
Most likely the cream was too hot or the chocolate ratio was off. Chill it longer. It firms up as it rests.
Yes. A springform pan works great. Line the bottom with parchment for easy removal.
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