Lorenzo Devereaux
Rich, velvety chocolate ganache nestled in a crisp, cocoa-kissed crust, topped with plump, juicy raspberries and a delicate dusting of powdered sugar—this Chocolate Raspberry Tart is a showstopper. Each slice delivers an irresistible balance of deep chocolate flavor and bright berry zing that will elevate any gathering or make a sweet ending to a romantic dinner.
Whether you’re baking for a special celebration, a dinner party, or just because, this tart brings elegance with minimal effort. The no-fuss crust and glossy ganache come together quickly, and the finishing touch of fresh raspberries adds freshness and color that’s hard to beat.
What Kind of Chocolate Should I Use?
For the silkiest, most decadent ganache, use a good-quality semi-sweet or dark chocolate—at least 60% cocoa. Baking chocolate bars melt more smoothly than chips and give you that rich, professional finish. If you want a slightly sweeter result, a blend of semi-sweet and milk chocolate works beautifully.
Ingredients for the Chocolate Raspberry Tart
Chocolate Cookie Crust
- Cocoa powder: Deepens the chocolate base of the crust.
- Graham cracker crumbs or chocolate wafer crumbs: Gives the crust structure and crunch.
- Unsalted butter: Binds the crumbs and adds richness.
- Sugar: Balances the bitterness of cocoa.
Chocolate Ganache Filling
- Heavy cream: Creates a smooth and luxurious texture.
- Semi-sweet or dark chocolate: The heart of the ganache—choose quality for best flavor.
- Unsalted butter: Adds shine and silkiness to the ganache.
Topping
- Fresh raspberries: Bring brightness and tart contrast to the rich chocolate.
- Powdered sugar: A light dusting for visual elegance.
How To Make the Chocolate Raspberry Tart
Step 1: Make the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the cocoa powder, graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press it firmly into a tart pan with a removable bottom. Bake for 10 minutes, then let it cool completely.
Step 2: Prepare the Ganache
In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2 minutes, then whisk until smooth. Add butter and stir until glossy.
Step 3: Assemble the Tart
Pour the ganache into the cooled crust, smoothing the top with a spatula. Refrigerate for 2 hours, or until the ganache is set.
Step 4: Add the Finishing Touch
Top the chilled tart with fresh raspberries, arranged in a single layer. Just before serving, dust with powdered sugar.
Serving and Storing Your Chocolate Raspberry Tart
Serve the tart slightly chilled or at room temperature for best texture and flavor. The rich ganache holds up beautifully, while the tart berries remain juicy and fresh. Store any leftovers covered in the refrigerator for up to 3 days. For longer storage, skip the raspberries and add them fresh when ready to serve.
What to Serve With Chocolate Raspberry Tart?
A Dollop of Whipped Cream
Softly whipped cream balances the richness of the tart and adds an airy lightness.
Vanilla Bean Ice Cream
The creamy vanilla contrasts perfectly with the deep chocolate and sharp raspberry notes.
Raspberry Coulis
A drizzle of raspberry coulis intensifies the berry flavor and adds a gourmet touch.
Espresso or Dark Coffee
Bitterness from coffee enhances the complexity of the chocolate.
Almond Biscotti
Crunchy and nutty, these are a perfect pairing on the dessert plate.
Fresh Mint Garnish
Adds a pop of green and a cooling element that complements the tart.
Sparkling Rosé
A festive drink choice that lifts the richness and highlights the berries.
Want More Dessert Ideas with a Twist?
If you love this Chocolate Raspberry Tart, try these flavorful and unique desserts:
- Cherry Chocolate Cheesecake
- Chocolate Cherry Cream Pie
- Strawberry Cheesecake Dump Cake
- Cinnamon Roll Cheesecake
- Nutella French Toast Casserole
Save This Pin For Later
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And let me know in the comments how yours turned out. Did you top it with extra fruit? Or add a liqueur twist to the ganache?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.
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Chocolate Raspberry Tart
Equipment
- Tart pan
Ingredients
Ingredients
- 1/4 cup cocoa powder
- 1 1/4 cups graham cracker crumbs or chocolate wafer crumbs
- 1/3 cup sugar
- 6 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 8 ounces semi-sweet or dark chocolate, chopped
- 2 tablespoons unsalted butter
- 1 1/2 cups fresh raspberries
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Mix cocoa powder, graham cracker crumbs, sugar, and melted butter until combined. Press into tart pan. Bake 10 minutes. Cool completely.
- Heat cream until simmering. Pour over chocolate. Let sit 2 minutes. Whisk smooth. Stir in butter until glossy.
- Pour ganache into cooled crust. Smooth top. Chill 2 hours until set.
- Top with raspberries. Dust with powdered sugar before serving.