This luscious Chocolate and Raspberry Tart blends rich dark chocolate with fresh berries for a decadent yet approachable dessert.
Packed with antioxidants from dark chocolate and fiber from raspberries, it’s a treat that feels indulgent but offers nutritional value.
Easy to prepare with a simple crumb crust, this tart delivers good fats, plant-based protein, and satisfying flavor — perfect for everyday enjoyment or special occasions.
Chocolate Raspberry Tart
Equipment
- 1 × 10-inch tart pan with removable bottom
- 1 × mixing bowl
- 1 × saucepan
- 1 × spatula or spoon
- 1 × chopping knife
- 1 × measuring cups and spoons
Ingredients
For the Crumb Crust:
- 1¾ cups 160 g cookie crumbs (graham crackers or plain sweet cookies)
- ¼ cup 25 g powdered sugar
- 4 oz 113 g / 8 tbsp salted butter, melted
For the Chocolate Ganache Filling:
- 12 oz 340 g high-quality dark chocolate, finely chopped
- 1¼ cups 300 ml heavy whipping cream
- 2 tbsp granulated white sugar
- 1 tbsp Amaretto liqueur optional
- ¼ tsp fine sea salt
For the Topping:
- 12 oz 340 g fresh raspberries
Instructions
- Prepare Your Tart Pan: Begin by greasing a 10-inch (23 cm) tart pan with a removable bottom. Lightly butter the sides and base so the tart releases cleanly after setting. This step is essential for presentation and ensures the crust maintains its structure. Set the pan aside while preparing the crust to make the process smoother.
- Make the Cookie Crumb Mixture: In a large mixing bowl, combine 1¾ cups (160 g) of cookie crumbs with ¼ cup (25 g) powdered sugar. Stir gently so the sugar distributes evenly. Pour in 4 oz (113 g / 8 tbsp) melted salted butter and mix thoroughly. Every crumb should be moistened and hold together when pressed — this is key to forming a sturdy crust for your tart.
- Press the Crust into the Pan: Transfer the crumb mixture into the prepared tart pan. Begin by pressing crumbs firmly into the base of the pan, ensuring there are no gaps or loose spots. Press crumbs evenly up the sides of the pan to create a smooth, consistent layer. Use the back of a spoon or a flat-bottomed glass for even pressing. A well-packed crust prevents crumbling and keeps the tart intact.
- Chill the Crust: Place the prepared crust in the refrigerator for at least 20 minutes to firm up. Chilling helps the crust hold its shape and prevents it from becoming soggy once the ganache is poured. This step is crucial for a clean tart base.
- Prepare the Chocolate Ganache: While the crust chills, finely chop 12 oz (340 g) high-quality dark chocolate into even pieces. Place the chopped chocolate in a heatproof mixing bowl. Fine chopping ensures even melting and a smooth texture in your ganache.
- Heat the Cream Mixture: In a medium saucepan, combine 1¼ cups (300 ml) heavy whipping cream with 2 tablespoons granulated white sugar. Heat over medium heat, stirring occasionally, until the cream is steaming and bubbles form around the edges. Do not boil the cream, as overheating can cause the ganache to separate or burn.
- Pour Cream Over Chocolate: Once the cream is steaming, pour it slowly over the chopped chocolate. Cover the bowl with a lid or plate and let it rest for 30–60 seconds. This gentle approach softens the chocolate without direct heat, ensuring a silky smooth consistency.
- Mix Ganache Smoothly: Add 1 tablespoon Amaretto liqueur (optional) and ¼ teaspoon fine sea salt to the ganache. Stir slowly and thoroughly with a spatula until the mixture becomes glossy and lump-free. Take your time — careful stirring is essential for a smooth and luxurious filling.
- Pour Ganache into Crust: Remove the crust from the refrigerator and pour the ganache evenly into the tart shell. Tilt the pan gently to help the ganache settle and level itself. The filling should completely cover the crust and have a smooth, glossy surface.
- Chill Until Set: Place the tart in the refrigerator for about 2 hours. The ganache should firm up but remain slightly tacky so the raspberries adhere properly. This chilling period is vital for achieving the perfect texture and clean presentation.
- Arrange the Raspberry Topping: Once chilled, gently arrange 12 oz (340 g) fresh raspberries on top in a decorative pattern. Press them lightly so they stick to the ganache without sinking. This adds visual appeal and a burst of fresh flavor to the tart.
- Final Chill and Serve: Return the tart to the refrigerator until ready to serve. For optimal flavor, remove the tart about 30 minutes before cutting. This allows the ganache to soften slightly, enhancing the taste and texture.
- Serving Tips: Use a sharp knife to slice the tart cleanly, wiping it between cuts to maintain perfect presentation. Serve plain for an elegant dessert or pair with lightly whipped cream, mascarpone, or vanilla ice cream for an indulgent treat.
Notes
- Use any plain sweet cookies for the crust — graham crackers, shortbread, amaretti, or digestive biscuits all work well. For richer flavor, try buttery cookies or slightly spiced ones.
- A food processor works best for making fine crumbs. If unavailable, place cookies in a zip-top bag and crush with a rolling pin until uniform.
- For best results, chill the crust before adding ganache to prevent sogginess.
- Choose high-quality dark chocolate (minimum 60% cocoa) for a smooth, decadent ganache.
- Fresh raspberries work best — avoid overripe berries that may release too much moisture.
Chef’s Secrets For Perfect Tart
Creating a flawless Chocolate and Raspberry Tart comes down to attention to detail and a few expert tricks.
Finely chopping the chocolate ensures even melting and a smooth ganache.
Heating cream gently — until steaming but not boiling — protects the chocolate from burning or seizing.
Allowing the ganache to cool slightly before pouring ensures a glossy finish without cracks.
Pressing crumbs firmly into the tart pan creates a sturdier crust that holds its shape beautifully.
Finally, let the tart rest before slicing; this deepens the flavor and improves texture.
These small but vital touches make your tart shine.
Serving Suggestions For Elegant Presentation
Serve this tart chilled or slightly softened at room temperature for the best flavor.
Arrange raspberries artistically for an elegant touch — try a circular pattern or concentric rows.
Pair with lightly whipped cream, mascarpone, or vanilla bean ice cream for a delightful balance.
For extra contrast, drizzle with a berry coulis or a dusting of powdered sugar.
This tart also makes a stunning dessert for gatherings, gifting, or special occasions, as it looks as impressive as it tastes.
Storage Tips For Freshness
Store your Chocolate and Raspberry Tart in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days.
Fresh raspberries are delicate, so it’s best to add them just before serving if preparing in advance.
The tart can also be assembled up to the ganache stage a day ahead; simply store the crust and ganache separately, then top with fresh raspberries before serving.
This keeps textures perfect and flavors fresh.
Frequently Asked Questions
1. Can I make this tart without dairy cream?
Yes — substitute heavy cream with a plant-based alternative such as coconut cream or soy cream for a dairy-free version.
The texture will remain rich, though the flavor may change slightly depending on your cream choice.
2. How do I keep the raspberries from making the tart soggy?
Chill the ganache completely before adding raspberries, and add them right before serving.
You can also lightly coat the raspberries with a thin layer of sugar or cornstarch to absorb excess moisture and preserve texture.
3. Can I use milk or white chocolate instead?
Yes, but adjustments are needed. Milk chocolate contains more sugar and less cocoa, which affects texture and sweetness.
White chocolate requires more precise handling since it can seize easily — use slightly less cream and melt gently.
4. How should I cut the tart for clean slices?
Remove the tart from the fridge about 30 minutes before cutting. Use a sharp knife, wiping it clean between cuts. A heated knife (dip in hot water and wipe dry) gives the cleanest edges.
5. Can this tart be frozen?
Ganache tarts can be frozen for up to 1 month. Wrap tightly in plastic wrap and place in an airtight container.
Thaw in the refrigerator for several hours before serving. Add fresh raspberries only after thawing to maintain their texture.
