This Chocolate Raspberry Tart is a lovely treat that brings together rich, smooth chocolate with the bright, fresh taste of raspberries. The buttery crust holds a creamy chocolate filling that’s perfectly balanced by juicy raspberries on top, making it a dessert that looks as good as it tastes. It’s a sweet way to celebrate any special moment, especially Valentine’s Day.
I love making this tart when I want to impress without too much fuss. The combination of chocolate and raspberry feels fancy, but honestly, it’s pretty easy to put together. I find it’s a crowd-pleaser every time, whether for a cozy night in or a party with friends. Plus, the fresh raspberries add a little pop that keeps things from being too rich.
My favorite way to serve this tart is just as it is, maybe with a light dusting of powdered sugar or a dollop of whipped cream on the side. It’s simple, delicious, and always feels like a special dessert to share. If you’re looking for a sweet finish that feels thoughtful but doesn’t take hours in the kitchen, this tart is the way to go.
Key Ingredients & Substitutions
Chocolate cookie crumbs: These form the foundation of the crust, giving it a rich chocolate base. I like using chocolate sandwich cookies for flavor and texture. If you can’t find them, chocolate graham cracker crumbs or crushed Oreos (with filling) work well too.
Chocolate for ganache: Using good-quality dark or semisweet chocolate makes a big difference. I prefer 60-70% cocoa dark chocolate for a nice balance. If you want it sweeter, you can use milk chocolate, but the tart’s flavor might be less intense.
Fresh raspberries: They add a bright, fresh contrast to the rich chocolate. If raspberries aren’t available, fresh strawberries or blackberries also pair nicely here. Just make sure to use fresh fruit and add them right before serving to keep them vibrant.
Butter and cream: These give the ganache a smooth, creamy texture. For a dairy-free version, try coconut cream and a vegan butter substitute, though the flavor will be slightly different.
How Can I Get a Smooth, Glossy Chocolate Ganache Every Time?
Making ganache can feel tricky, but it’s all about gentle heat and timing. Here are my tips:
- Warm the cream gently—heat until just simmering, not boiling. Too hot can cause the chocolate to seize.
- Pour the cream over chopped chocolate and let it sit a few minutes—this softens the chocolate before stirring.
- Stir gently but thoroughly until smooth. Avoid stirring vigorously to keep it glossy and smooth.
- Add butter and vanilla last to enrich the ganache and give it a nice shine.
- Pour the ganache into the cooled crust so it sets properly and doesn’t melt the crust.
Chill the tart for a couple of hours to let the ganache firm up before adding raspberries on top. This way, your tart slices cleanly and looks beautiful.
Equipment You’ll Need
- 9-inch tart pan with removable bottom – makes it easy to remove the tart without breaking the crust.
- Mixing bowls – I use medium-size ones for mixing crust ingredients and ganache components separately.
- Measuring cups and spoons – to get the right amounts of ingredients for perfect balance.
- Small saucepan – to gently heat the cream for the ganache without boiling.
- Heatproof bowl – for melting and mixing the chocolate and cream safely over warm water or after heating the cream.
- Spatula – helps smooth out the ganache evenly in the tart shell.
- Wire cooling rack – lets the baked crust cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap fresh raspberries with strawberries or blackberries for a different berry twist that still pairs beautifully with chocolate.
- Add a teaspoon of espresso powder to the ganache for a subtle coffee flavor that enhances the chocolate’s richness.
- Mix chopped toasted nuts (like hazelnuts or pistachios) into the crust for extra crunch and flavor.
- Try using white chocolate for the ganache and top with fresh raspberries for a sweeter, creamier alternative.
How to Make Chocolate Raspberry Tart
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (from chocolate sandwich cookies or chocolate wafers)
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Chocolate Ganache Filling:
- 1 cup heavy cream
- 8 ounces semisweet or dark chocolate, chopped
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
For the Topping:
- 1 ½ cups fresh raspberries
- Chocolate shavings or curls (about 1 ounce), for garnish
- Optional: Heart-shaped raspberry or fresh raspberry in a heart mold for decoration
How Much Time Will You Need?
This chocolate raspberry tart takes about 15 minutes to prepare, 10 minutes to bake the crust, and at least 2 hours chilling time for the ganache to set. Plan ahead to allow the tart to chill fully before serving.
Step-by-Step Instructions:
1. Make the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, mix the chocolate cookie crumbs, cocoa powder, and sugar. Stir in the melted butter until the mixture resembles wet sand. Press this crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 8 to 10 minutes. Remove from oven and let the crust cool completely on a wire rack.
2. Prepare the Chocolate Ganache Filling:
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it’s just about to simmer — do not let it boil. Pour the hot cream over the chocolate and let it sit for 2 to 3 minutes to soften the chocolate. Gently stir until smooth and glossy. Mix in the butter and vanilla extract until fully combined.
3. Assemble and Chill the Tart:
Pour the ganache into the cooled crust, smoothing the top with a spatula. Refrigerate the tart for at least 2 hours, or until the ganache is firm. When set, carefully arrange fresh raspberries evenly on top. For an extra special touch, create a heart shape with raspberries or use a heart-shaped raspberry mold in the center. Sprinkle chocolate shavings or curls over the raspberries. Keep the tart refrigerated until ready to serve, then let it sit for about 10 minutes at room temperature before slicing for clean cuts.
Can I Use Frozen Raspberries for This Tart?
It’s best to use fresh raspberries for the topping to keep the tart looking and tasting its best. If you must use frozen, thaw them completely and gently pat dry to avoid excess moisture making the crust soggy.
How Should I Store Leftover Tart?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To serve, let the tart sit at room temperature for about 10 minutes or so to soften the ganache slightly.
Can I Make the Tart Ahead of Time?
Absolutely! Prepare and bake the crust, make the ganache, and assemble the tart up to 1 day in advance. Keep it refrigerated and add fresh raspberries right before serving for the best fresh flavor.
What Can I Substitute for Chocolate Cookie Crumbs?
If you don’t have chocolate cookie crumbs, crushed chocolate graham crackers or chocolate wafer cookies are good substitutes. Just make sure to finely crush them so the crust holds together well.
