Chocolate Raspberry Tart Recipe
If you’re looking to impress with minimal fuss, the Chocolate Raspberry Tart is a showstopper that delivers every time. This dessert layers a buttery, crisp crust with a silky chocolate ganache filling, all crowned with a jewel-like blanket of fresh raspberries. The combination is pure decadence, but delightfully simple to make, and it’s guaranteed to disappear quickly at any gathering. Whether you’re a chocolate lover or a fan of fruity desserts (or both!), this tart is sure to become your new go-to treat.
Ingredients You’ll Need
Each ingredient in the Chocolate Raspberry Tart brings something essential to the table, from the satisfying crunch of the crust to the rich, creamy chocolate and the burst of fresh raspberries. Let’s break down what you’ll need and why it matters.
- Graham cracker crumbs or crushed chocolate cookies: The base of your tart, providing a sturdy, flavorful foundation with a hint of sweetness and texture.
- Granulated sugar: Adds a touch of sweetness and helps bind the crust together for just the right crunch.
- Unsalted butter (melted): Brings moisture and richness, ensuring your crust is perfectly crisp and holds its shape.
- Heavy cream: The secret to a luscious, ultra-creamy ganache filling that sets beautifully in the fridge.
- Semi-sweet or dark chocolate (chopped): The star of the filling; choose a chocolate you love for the richest flavor.
- Vanilla extract: Just a splash deepens the chocolate flavor and adds a warm note to the filling.
- Pinch of salt: Balances the sweetness and intensifies the chocolate—don’t skip it!
- Fresh raspberries: Scatter these on top for a pop of color, fresh flavor, and a little tartness to cut through the richness.
- Powdered sugar (optional): A light dusting makes the tart extra beautiful and adds a delicate sweetness.
- Chocolate shavings (optional): For a fancy finishing touch and an extra hit of chocolate.
How to Make Chocolate Raspberry Tart
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs (or crushed chocolate cookies) and granulated sugar. Stir in the melted butter until everything looks like wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan, making sure it’s even and compact. Bake for 8 to 10 minutes until the crust is set and lightly golden, then let it cool completely on a wire rack.
Step 2: Make the Chocolate Ganache Filling
While the crust cools, pour the heavy cream into a small saucepan and heat it over medium heat until it just begins to simmer (don’t let it boil!). Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 2 minutes. Then, whisk it all together until the chocolate is fully melted and the mixture is smooth and glossy. Stir in the vanilla extract and a pinch of salt, giving the filling a final velvety swirl.
Step 3: Assemble the Tart
Once the crust has cooled, pour the chocolate ganache filling into the shell and smooth the top with a spatula. Arrange the fresh raspberries evenly over the surface, gently pressing them into the ganache so they nestle in just a bit. This is where the Chocolate Raspberry Tart begins to look truly irresistible!
Step 4: Chill and Set
Place the tart in the refrigerator and let it chill for at least 2 hours, or until the ganache is set and firm to the touch. This step is crucial for clean slices and that perfect, creamy texture.
Step 5: Add Final Touches
Just before serving, if you’d like, dust the top with powdered sugar or scatter some chocolate shavings for an extra wow factor. Slice, serve, and prepare for compliments!
How to Serve Chocolate Raspberry Tart
Garnishes
To make your tart truly pop, try a generous dusting of powdered sugar, a sprinkle of chocolate shavings, or even a few mint leaves for color contrast. The combination of dark chocolate, bright berries, and a snowy sugar top is simply stunning on any dessert table.
Side Dishes
Pair your Chocolate Raspberry Tart with a scoop of vanilla bean ice cream, a dollop of lightly whipped cream, or even a tangy crème fraîche. For drinks, coffee or a glass of dessert wine will highlight the deep chocolate and fresh berry flavors perfectly.
Creative Ways to Present
If you want to get fancy, serve individual mini tarts or cut the tart into slim wedges and layer them with extra raspberries on the plate. You can also drizzle plates with raspberry coulis or melted chocolate for a restaurant-worthy touch. This tart is so elegant, it looks beautiful however you serve it.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Raspberry Tart covered in the refrigerator. It will stay fresh and delicious for up to three days—if it lasts that long! Be sure to keep it chilled to maintain the creamy texture of the ganache and the freshness of the raspberries.
Freezing
You can freeze the tart (without the raspberries on top) for up to one month. Wrap it tightly in plastic wrap and foil. When you’re ready to serve, thaw it in the refrigerator overnight, then add fresh raspberries and any garnishes just before serving for the best texture and flavor.
Reheating
This tart is best served chilled or at room temperature, so there’s no need to reheat. Simply let it sit on the counter for about 20 minutes before serving for the perfect bite. If you prefer a softer ganache, a few seconds in the microwave will do the trick—but keep a close eye on it so you don’t melt the tart!
FAQs
Can I use frozen raspberries instead of fresh?
Fresh raspberries are recommended for the best texture and appearance, but you can use frozen raspberries in a pinch. Just thaw and pat them dry to prevent excess moisture from making the tart soggy.
What type Dessert
Semi-sweet or dark chocolate delivers a rich, decadent flavor, but you can mix in some milk chocolate if you prefer a sweeter, creamier ganache. Just be sure to use high-quality chocolate for the best results in your Chocolate Raspberry Tart.
Can I make the tart crust in advance?
Absolutely! You can prepare and bake the crust up to two days ahead of time. Just store it covered at room temperature until you’re ready to add the ganache and raspberries.
How do I get clean slices when serving?
For perfect slices, use a sharp knife dipped in hot water and wiped dry between cuts. This helps the blade glide through the ganache and berries for a picture-perfect presentation.
Is it possible to make a gluten-free version?
Yes, you can easily make a gluten-free Chocolate Raspberry Tart by using gluten-free graham crackers or cookies for the crust. The rest of the ingredients are naturally gluten-free, so everyone can enjoy a slice!
Final Thoughts
There’s something magical about the combination of rich chocolate and juicy raspberries, and this Chocolate Raspberry Tart captures it all in one elegant, crowd-pleasing dessert. It’s easy enough for a weeknight but gorgeous enough for a special occasion. Give it a try—you’ll be amazed at how quickly it becomes a favorite in your kitchen!
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Chocolate Raspberry Tart Recipe
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This decadent Chocolate Raspberry Tart combines a crisp graham cracker crust with a rich, creamy chocolate filling and fresh raspberries for a delightful balance of flavors. Perfect for dessert, it is easy to prepare and can be made ahead to chill and set, making it an elegant yet simple treat.
Ingredients
For the crust
- 1¼ cups graham cracker crumbs or crushed chocolate cookies
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling
- 1 cup heavy cream
- 8 ounces semi-sweet or dark chocolate, chopped
- 1 teaspoon vanilla extract
- Pinch of salt
For topping
- 1½ cups fresh raspberries
- Powdered sugar for dusting (optional)
- Chocolate shavings (optional)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and sugar, then stir in the melted butter until the mixture has the texture of wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan to form an even crust layer. Bake it for 8–10 minutes until set and golden, then transfer to a wire rack to cool completely.
- Make the filling: While the crust cools, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped chocolate placed in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate, then whisk thoroughly until smooth and glossy. Stir in the vanilla extract and a pinch of salt to enhance flavor.
- Assemble the tart: Pour the chocolate filling evenly into the cooled crust and smooth out the top with a spatula. Arrange the fresh raspberries evenly over the chocolate surface for a burst of freshness and color.
- Chill and serve: Place the tart in the refrigerator for at least 2 hours to allow the filling to set firmly. Before serving, optionally dust the tart with powdered sugar or garnish with chocolate shavings for an elegant finish.
Notes
- You can use a store-bought tart shell to save time.
- For a richer taste, try a mix of bittersweet and milk chocolate.
- This tart is best served chilled but can sit at room temperature for up to 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 18g
- Sodium: 90mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
