Chocolate Raspberry Tart

Name: Chocolate Raspberry Tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup sugar; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 large egg; 8 oz dark chocolate, chopped; 1 cup heavy cream; 2 large eggs; 1/3 cup sugar; 1 teaspoon vanilla extract; 1 cup fresh raspberries

Highlighted under: Sweet Creations Studio

I absolutely love making this Chocolate Raspberry Tart! The combination of rich, velvety chocolate and the tartness of fresh raspberries creates a dessert that's simply irresistible. Each bite melts in your mouth, and the contrasting flavors explode on your palate. Perfect for a dinner party or a special treat, this tart is not only delicious but also visually stunning. I've tried different variations, but I keep coming back to this classic recipe because it always impresses. Trust me, you will want this indulgence in your life!

Created by

Heidi Lawson

Last updated on 2026-01-10T01:10:21.705Z

When I first made this tart, I was amazed at how well the sweet chocolate paired with the slightly sour raspberries. It’s a match made in dessert heaven! The secret lies in using high-quality chocolate and fresh berries, which elevate the flavors beautifully.

Each time I whip this tart up, I learn something new. This time, I decided to chill it longer, which really allowed the flavors to meld together. If you can resist the temptation to dig in right away, the wait is well worth it!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh raspberry tang
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Tart Crust

The tart crust is the foundation of this dessert, providing both structure and a contrast to the creamy filling. Using a combination of all-purpose flour and cocoa powder ensures a rich chocolate flavor while allowing the crust to remain tender. When mixing the dough, it’s important not to over-knead; you want a cohesive, slightly crumbly texture that holds together without becoming tough. Remember to press the dough evenly into your tart pan to prevent any uneven baking.

Chilling the crust before baking is crucial for maintaining its shape. It allows the butter to solidify, preventing the crust from shrinking during baking. If you're in a hurry, you can chill it for 15 minutes in the freezer instead of 30 minutes in the fridge. Keeping an eye on the crust during baking is essential; it should look firm and slightly puffed at the edges without being over-baked, which could lead to a bitter taste.

Perfecting the Chocolate Filling

When making the filling, using high-quality dark chocolate makes a significant difference in flavor and texture. Aim for chocolate with at least 70% cocoa content for a rich, deep taste. Melting the chocolate with heavy cream over a double boiler allows for gentle heat distribution, preventing the chocolate from seizing. Stir the mixture until it’s glossy and completely smooth, ensuring that no lumps remain before adding the eggs and sugar mixture.

When whisking the eggs and sugar, aim for a light and frothy consistency to incorporate air into the filling, which will contribute to a lighter texture. Combining this with the melted chocolate should be done gently; overmixing can lead to a dense filling. Once combined, let the filling cool slightly before pouring it into the crust to keep the tart from becoming soggy from excess steam.

Ingredients

For the Tart

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 large egg

For the Filling

8 oz dark chocolate, chopped
1 cup heavy cream
2 large eggs
1/3 cup sugar
1 teaspoon vanilla extract
1 cup fresh raspberries

Steps

Prepare the Tart Crust

In a bowl, mix flour, cocoa powder, sugar, and salt. Add softened butter and egg, then knead until combined. Press the dough into a tart pan and refrigerate for 30 minutes.

Bake the Crust

Preheat the oven to 350°F (175°C). Bake the tart crust for 20 minutes. Let it cool completely.

Make the Filling

Melt dark chocolate and heavy cream over a double boiler until smooth. In a separate bowl, whisk eggs and sugar, then combine with the chocolate. Stir in vanilla.

Assemble the Tart

Pour the chocolate filling into the cooled crust. Add the fresh raspberries on top. Bake for an additional 10 minutes.

Cool and Serve

Let the tart cool at room temperature, then refrigerate for at least 2 hours before serving. Enjoy!

Pro Tips

For an extra touch, dust the top with powdered sugar or serve with whipped cream.

Storage and Make-Ahead Options

This Chocolate Raspberry Tart can be made a day in advance, which allows its flavors to meld beautifully. After baking and cooling, cover the tart with plastic wrap and refrigerate. It will hold up well for up to three days. Just be sure to let it sit at room temperature for about 20 minutes before serving to enhance the creamy texture.

If you want to freeze it, I recommend ensuring the tart is thoroughly cooled and then wrapping it tightly in plastic wrap and foil. It can stay in the freezer for up to two months. To serve, thaw it overnight in the refrigerator, then bring it to room temperature before slicing. This dessert can tolerate freezing well, making it a great option for preparing ahead of time for gatherings.

Serving Suggestions

For an impressive presentation, consider dusting the top of the tart with powdered sugar or cocoa powder just before serving. Adding a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side can provide a delightful contrast to the tartness of the raspberries, enhancing the overall flavor experience.

To elevate the tart further, top it with additional fresh raspberries right before serving for a burst of color and flavor. A sprig of mint can also add a refreshing note. Pairing your tart with a dessert wine or a strong cup of coffee can create a luxurious indulgence, perfect for savoring each rich bite.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can, but fresh raspberries are recommended for the best flavor and texture.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make the tart crust in advance?

Absolutely! You can prepare the crust and keep it refrigerated for a day before adding the filling.

→ What type of chocolate is best for this recipe?

A good quality dark chocolate with around 60-70% cocoa content gives the best results.