If you’re on the hunt for a dessert recipe that is equal parts elegant, romantic, and surprisingly easy, look no further than my Chocolate Raspberry Tart. Featuring a tender buttery pastry shell, rich chocolate ganache, and fresh tart raspberries, this showstopping centerpiece is as scrumptious as it is gorgeous.
Ever since pastry school, I have absolutely loved making tarts. They’re as easy as pie (literally!), but have a delightfully refined look that I can’t get enough of. Those scalloped edges? 🤌Absolute perfection. Once you get the hang of making and blind-baking tart shells, a whole world of flavor and glamour is at your fingertips.
Whether you’re looking for a fancier version of sweet potato pie for your Thanksgiving table, a bright lemon tart for Mother’s Day, or a pre-portioned passionfruit dessert for your next dinner party, tarts have you covered. (P.S. This raspberry chocolate tart simply screams Valentine’s Day!)
Aside from being wonderfully versatile, tarts are also ideal for all my Type A planners out there. With my chocolate ganache raspberry tart, for example, you can make the tart dough up to 3 months in advance, bake off the tart shell up to 2 months in advance, and make the chocolate ganache up to a week in advance. In other words, they’re a dream for folks who love to bake but get their kitchen time in fits and starts.
⭐ Why You’ll Love This Chocolate Raspberry Tart Recipe
- Deliciously Doable - Despite looking like a million bucks, this chocolatey masterpiece is simple enough for even a baking noob to tackle. Plus, since you can break up the steps over the course of several days (or months!), the probability of overwhelm is extremely low.
- Dressed to Impress - This dark chocolate raspberry ganache tart has shiny brown ganache, the elegant edges of French pâtisserie fame and is topped with a crown of fresh, glistening raspberries. If that’s not a red carpet look, I don’t know what is.
- Easily Adaptable - Whether you need to go dairy-free or swap out the raspberries, I’ve got you covered. 😉
🍴Ingredients
I promised you a simple recipe. The short ingredient list for this raspberry chocolate tart recipe belies the big flavor it delivers. Here’s what to grab:
- Tart Dough - This is my favorite, foolproof recipe that I’ve perfected since I graduated from culinary school.
- Dark Chocolate - For best results, I recommend reaching for high-quality, ethical chocolate bars with a minimum of 70% cocoa solids. My favorites are Valrhona, Callebaut, and Ghirardelli.
- Unsalted French Butter - If you haven’t yet heard my treatise, grass-fed, organic, European-style, cultured butter is the way to go. Plugra, President, or Isigny Ste Mere are some of my favorites.
- Heavy Whipping Cream - With a minimum milk fat of 36%, heavy cream is without a doubt the best option for a rich, unctuous mouthfeel. If you have regular whipping cream, which ranges between 30-36%, feel free to use that instead.
- Fresh Raspberries - Using fresh fruit ensures a beautiful finish. Don’t use frozen berries here; they’ll end up sweating out their juices, which leads to an unappetizing watery layer.
- Powdered Sugar - Optional, for garnish. A light dusting of powdered sugar adds a touch of sweetness and, coincidentally, aesthetics.
- Raspberry Glaze - Optional, for garnish. If you’d rather have a glossy finish atop your berries, gently warm some raspberry jam and gently brush it over the berries.
See the recipe card below for a full list of ingredients and measurements.
⏲️ Substitutions & Variations
As I mentioned above, there’s plenty of wiggle room for you to adapt this recipe to your needs. Here are just a few ideas to get you started:
- Dairy-Free - Swap in your favorite vegan whipping cream (or coconut cream) and use plant-based butter. Double-check that your chocolate bars haven’t been processed on equipment that also processes dairy products, and you should be in the clear!
- Change the crust flavor - If you love chocolate, use cacao powder to create a chocolate crust for your chocolate ganache tart! Then add some raspberry coulis or raspberry preserves to the base of your tart shell.
- Go Mini - Chocolate raspberry tartlets are just as elegant as their larger counterpart, plus they’re pre-portioned so you don’t have to worry about making clean, even cuts.
- Stay Seasonal - Can’t find fresh raspberries? Why not make a chocolate strawberry tart or chocolate cherry tart instead? Simply swap in the berry of your choice — chocolate fruit tart is always a tasty option.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
📖 How to Make a Raspberry Chocolate Tart: Step-by-Step Instructions
Mix Tart Dough: Mix together your tart dough ingredients then wrap in plastic wrap, chilling until firm.
Roll out Dough: Roll the dough onto a floured work surface and then press it gently into the bottom of a tart pan.
Form & Bake Tart Crust: Poke the bottom LIBERALLY with a fork and then transfer it to the freezer to chill and rest before baking in a tart pan with a removable bottom on a baking sheet.
Prepare Ganache: Pour warmed cream & corn syrup, heated in a small saucepan over medium heat, over melted chocolate and add the butter & raspberry liqueur.
Pour Ganache: Pour the chocolate ganache into the cooled tart shell. Smooth out the top and allow the chocolate to set.
Garnish: Once the chocolate has almost set, cover the top with raspberries and gently press them into the nearly set chocolate.
👩🏻🍳 Expert Tips
- Consider the Shape. If you’re making a square or rectangular tart, neat lines of raspberries look beautiful. For circular tarts, concentric circles are the way to go. You can either start with a raspberry in the center and work your way outwards, or line the exterior of the crust and work your way back in.
- Choose Quality Ingredients. As with just about every recipe, the quality of your ingredients significantly impacts the final taste. Use high-quality dark chocolate with a cocoa content of at least 70% for a rich, intense dark chocolate flavor. Fresh, ripe raspberries and European-style butter (which has a higher milk fat than American butter) will also enhance the taste.
- Perfecting the Pastry Crust. For a flaky and tender crust, keep all your ingredients, including the flour and butter, as cold as possible before mixing. Handle the dough minimally to prevent overworking it, which can lead to toughness. If you're working in a warm kitchen, don't be afraid to pop it back in the fridge for a few minutes to keep things cool. Also, they're a bit spendy, but a marble slab is the crème de la crème when it comes to a surface for rolling out your pastry.
- Smooth Chocolate Ganache. When making the chocolate filling, heat the cream until it's just hot enough to melt the chocolate, when a few bubbles are beginning to form in the saucepan. Overheating can cause the chocolate to separate and become grainy — not a good look. Allow the chocolate and cream to sit for a few minutes before stirring — this helps to melt the chocolate, which in turn leads to a smooth ganache.
💭 Recipe FAQs
As much as I love the combination of raspberry and dark chocolate, raspberry pairs well with chocolate of all kinds. You are welcome to swap in the chocolate of your choice to make the ganache, including semi-sweet, milk, or even white chocolate.
You know how hot fudge firms up in the fridge? Chocolate ganache is like that. It will harden to the point of being easily scoopable with a spoon, but not any further. This dark chocolate ganache filling will set naturally into a decadent dessert at room temperature!
Sure! Ganache is pretty stable, so this dark chocolate raspberry tart should keep well in an airtight container in the freezer for up to 3 months.
Once assembled, it’s best consumed within 3 days, but will keep reasonably well for up to 5 days if you keep it in the fridge.
More French Recipes You’ll Love
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Chocolate Raspberry Tart
Equipment
- Tart Pan
Ingredients
Tart Dough
- ¾ Cup + 2 Tablespoons Unsalted Butter, 200 g
- 1 teaspoon Vanilla paste, or vanilla extract
- ½ teaspoon Salt
- 1 ¼ Cup Powdered sugar, 150g
- ½ Cup Almond flour, 50g
- ¾ Cup All-purpose flour, 100g (first addition)
- 2 Eggs, room temperature
- 2 ¼ Cups All purpose Flour, 291g (second addition)
Dark Chocolate Raspberry Ganache
- 1.5 Tablespoons Corn Syrup/Glucose Syrup, 32g
- ⅓ cup + 1.5 Tablespoons Heavy Cream , 100g
- 1 cup 70% Dark Chocolate, 175g (melted)
- 2 Tablespoons Unsalted Butter, 25g (room temperature)
- 2 Tablespoons Raspberry Liqueur , 25g
Assembly
- 12 oz Fresh Raspberries, 40g
Instructions
Tart Dough
- In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond and all-purpose flour mixing until combined. Take a moment to scrape the mixing bowl¾ Cup + 2 Tablespoons Unsalted Butter, 1 teaspoon Vanilla paste, ½ teaspoon Salt, 1 ¼ Cup Powdered sugar, ½ Cup Almond flour, ¾ Cup All-purpose flour
- Add room temperature eggs one at a time, mixing between additions2 Eggs
- Add the second addition of all purpose flour, making sure to not overmix.2 ¼ Cups All purpose Flour
- Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least one hour.
- I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
- Once your dough is rolled to the desired thickness, press gently into the bottom of your 9inch tart pan, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
- Preheat oven to 350 degrees Fahrenheit.
- Line the shell with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up.
- Bake for 20 minutes before removing from the oven and removing the parchment paper and pie weights then bake for another 10-15 minutes until ever so slightly browned.
Dark Chocolate Ganache
- Add cream & glucose/corn syrup to a saucepan and bring to a slight boil.1.5 Tablespoons Corn Syrup/Glucose Syrup, ⅓ cup + 1.5 Tablespoons Heavy Cream
- Remove from heat and pour over the dark chocolate. Stir to combine as the warm cream starts to melt the chocolate.1 cup 70% Dark Chocolate
- Add the butter into your warm chocolate mixture, using an immersion blender or spatula, blend ganache until the butter has fully incorporated and your mixture is smooth. Add raspberry liqueur and stir to combine.2 Tablespoons Unsalted Butter, 2 Tablespoons Raspberry Liqueur
- Pour the chocolate ganache into the cooled tart shell. Smooth out the top and allow the chocolate to set.
Assembly
- Once the chocolate has NEARLY set, cover the top with raspberries and gently press them into the nearly set chocolate. Allow the tart to finish setting then dust with powdered sugar or glaze before enjoying!12 oz Fresh Raspberries
Notes
- How should I store this chocolate raspberry tart? Once assembled, it’s best consumed within 5 days.
- Consider the Shape. If you’re making a square or rectangular tart, neat lines of raspberries look beautiful. For circular tarts, concentric circles are the way to go. You can either start with a raspberry in the center and work your way outwards, or line the exterior of the crust and work your way back in.
- Perfecting the Pastry Crust. For a flaky and tender crust, keep all your ingredients, including the flour and butter, as cold as possible before mixing. Handle the dough minimally to prevent overworking it, which can lead to toughness. If you're working in a warm kitchen, don't be afraid to pop it back in the fridge for a few minutes to keep things cool.
- Smooth Chocolate Ganache. When making the chocolate filling, heat the cream until it's just hot enough to melt the chocolate, when a few bubbles are beginning to form in the saucepan. Overheating can cause the chocolate to separate and become grainy — not a good look. Allow the chocolate and cream to sit for a few minutes before stirring — this helps to melt the chocolate, which in turn leads to a smooth ganache.
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