Chocolate Raspberry Tart
A smooth, rich dark chocolate ganache rests on a crisp, buttery crumb crust, topped with fresh raspberries. This easy-to-make tart combines indulgence with wholesome ingredients, offering a satisfying dessert that’s rich in antioxidants, fiber, and healthy fats — perfect for everyday treats or special celebrations.
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.
