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A slice of chocolate tart with raspberries and chocolate curls on top, served on a white plate with a fork.
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Best Ever Chocolate Raspberry Tart

This chocolate raspberry tart features a crisp, buttery crust filled with smooth, rich chocolate ganache and topped with fresh raspberries for the perfect balance of sweet and tart. It’s an elegant yet easy dessert.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 8 Serving
Calories: 513kcal
Author: Wendy

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.
    A round tart pan filled with a dark Oreo cookie crust, with bowls of butter and chocolate chips nearby on a white surface.
  • 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.
    White saucepan with creamy liquid, two cubes of butter, and scattered spices on a white background.
  • Arrange the raspberries evenly over the crust. Pour the chocolate filling over the berries, smoothing the top.
    A chocolate tart topped with fresh raspberries sits on a cooling rack.
  • Refrigerate for at least 2 hours, or until fully set.
    A round baking tin filled with chocolate batter sits on a metal cooling rack atop a white surface.
  • 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.

Nutrition

Serving: 1Serving | Calories: 513kcal | Carbohydrates: 42g | Protein: 4g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 151mg | Potassium: 286mg | Fiber: 4g | Sugar: 27g | Vitamin A: 763IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 6mg