This Chocolate Raspberry Tart is a delightful treat that brings together a buttery, crisp crust, a rich and creamy chocolate filling, and fresh, tangy raspberries on top. It’s the kind of dessert that feels fancy but is actually pretty straightforward to make, perfect for celebrating Valentine’s Day or any special moment.
I love how the tart balances the deep chocolate flavor with the bright, slightly tart raspberries. It never feels too heavy because the fruit adds just the right touch of freshness. Whenever I make this, I like to chill it well so the chocolate sets perfectly and the raspberries stay nice and juicy.
Serving this tart feels like a little celebration in itself. I usually slice it up and share it with friends or family, and it’s always a hit! A dusting of powdered sugar or a small dollop of whipped cream on the side makes it even more special. It’s a great way to end a cozy meal or surprise someone with a sweet and thoughtful dessert.
Key Ingredients & Substitutions
All-purpose flour: It creates a tender but sturdy crust. For a gluten-free option, try a gluten-free baking blend that can substitute cup-for-cup. I find chilling the dough helps the crust stay flaky.
Butter: Cold, unsalted butter is key for a flaky crust. If you prefer a dairy-free version, use cold coconut oil or vegan butter sticks instead.
Chocolate: Bittersweet or semisweet chocolate gives that rich, deep flavor. You can also try dark chocolate with 60-70% cocoa for less sweetness or milk chocolate if you want it sweeter and creamier.
Heavy cream: This makes the chocolate filling silky and smooth. For a lighter option, you could try half-and-half, but the texture will be less rich.
Fresh raspberries: Their tartness balances the chocolate beautifully. If raspberries are out of season, try fresh strawberries or frozen raspberries (thawed and drained) to keep that fresh fruit feel.
How Do You Make the Tart Crust Perfectly Flaky and Avoid Shrinking?
Getting the crust right sets the whole dessert up for success. Here’s how I handle it:
- Use cold butter and cold water. This keeps the fat from melting before baking, ensuring flakiness.
- Don’t overwork the dough—mix just until it comes together to avoid gluten development, which makes it tough.
- After rolling it out, chill the crust in the fridge for 30+ minutes before baking. This helps relax the gluten and stops shrinking.
- Use pie weights or dried beans on parchment paper for blind baking to keep the crust from puffing up or shrinking in the oven.
- Prick the bottom with a fork lightly to let steam escape.
Following these tips makes the crust nicely crisp and shaped just right for the chocolate filling.
Equipment You’ll Need
- 9-inch tart pan with removable bottom – makes it easy to release the tart without breaking the crust.
- Food processor – helps quickly mix the crust dough evenly without warming the butter.
- Medium saucepan – perfect for heating the cream gently for the chocolate ganache.
- Heatproof bowl – for melting chocolate safely over hot cream.
- Spatula – to smooth the chocolate filling and scrape the bowl clean.
- Rolling pin – for rolling out the tart dough evenly.
Flavor Variations & Add-Ins
- Swap raspberries with fresh strawberries or blackberries for a different berry twist that still balances the chocolate well.
- Add a teaspoon of espresso powder to the chocolate filling for a subtle mocha flavor that deepens the richness.
- Mix in a pinch of cinnamon or chili powder into the filling for a warm or spicy kick.
- Top with toasted nuts like sliced almonds or hazelnuts for added crunch and a nutty flavor contrast.
Chocolate Raspberry Tart Recipe
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tablespoons cold water (if needed)
For the Chocolate Filling:
- 8 ounces (225g) bittersweet or semisweet chocolate, chopped
- 3/4 cup (180ml) heavy cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Topping:
- About 1 cup fresh raspberries
- Chocolate shavings or curls (optional)
- Powdered sugar for dusting
Time Needed
This recipe takes about 20 minutes to prepare the dough and crust, 25 minutes to bake the crust, and about 15 minutes to make the filling. You’ll also want to refrigerate the tart for at least 2 hours to allow the chocolate filling to set, so plan for a total time of around 3 hours including chilling.
Step-by-Step Instructions:
1. Make the Tart Crust
Start by combining the flour, powdered sugar, and salt in a food processor. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and pulse again to combine. If the dough feels too dry, add cold water one teaspoon at a time until the dough just starts to come together.
Turn the dough onto a lightly floured surface and knead gently to form a smooth disc. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
2. Bake the Tart Shell
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit your 9-inch tart pan. Press the dough evenly into the pan and trim the edges. Use a fork to prick the bottom of the crust so it doesn’t puff up during baking.
Place parchment paper over the crust and fill it with pie weights or dried beans for blind baking. Bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until the crust turns golden brown. Let it cool completely before filling.
3. Prepare the Chocolate Filling
Put the chopped chocolate into a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for one minute, then stir until smooth and glossy. Add the softened butter and vanilla extract, stirring until everything is well mixed.
4. Assemble and Chill
Pour the chocolate filling into the cooled tart crust and smooth the surface with a spatula. Refrigerate the tart for at least 2 hours until the filling is firm.
5. Add the Toppings and Serve
Once set, arrange fresh raspberries evenly over the chocolate top. Sprinkle with chocolate shavings if you like, and dust lightly with powdered sugar for a pretty finish. Slice and serve chilled. Enjoy your delicious, elegant chocolate raspberry tart!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but be sure to thaw them fully and drain any excess liquid before placing them on the tart. This will prevent the crust from becoming soggy.
How Long Can I Store Leftover Tart?
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, enjoy chilled and avoid leaving it at room temperature for extended periods.
Can I Make the Tart Crust Ahead of Time?
Absolutely! You can prepare and bake the crust a day in advance. Keep it covered tightly at room temperature or in the refrigerator until you’re ready to add the chocolate filling and raspberries.
What If I Don’t Have a Tart Pan?
You can use a regular pie dish instead, but the crust might be a bit thicker and the edges less defined. Just press the dough evenly and adjust baking time as needed until golden brown.
