Chocolate Raspberry Tart

Name: Chocolate Raspberry Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup unsalted butter, cold and cubed; 1/4 cup powdered sugar; 1 egg yolk; 2-3 tablespoons cold water; 1 cup heavy cream; 8 ounces dark chocolate, chopped; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I’ve always had a soft spot for desserts that combine rich chocolate with fresh berries. This Chocolate Raspberry Tart is a celebration of that perfect pairing. The silky chocolate filling sets against a buttery crust and is topped with bright, tangy raspberries. It’s a showstopper for any occasion, and honestly, it’s easier to make than it looks! I love how the tartness of the raspberries cuts through the richness of the chocolate, leaving every bite feeling perfectly balanced. Trust me; your guests will be begging for seconds!

Created by

Stella Cameron

Last updated on 2026-01-10T01:07:12.826Z

In my search for the perfect dessert, I stumbled upon chocolate and raspberry, a combo unlike any other. I initially hesitated to make tarts because I was intimidated by the pastry, but after a few tries, I got the hang of it. Using cold butter and ensuring the dough doesn’t get too warm helped achieve that flaky crust I love!

One of the key tricks I discovered is to let the tart cool completely before adding the raspberries. This preserves their shape and flavor, creating a stunning and delicious centerpiece for any gathering. I cannot emphasize enough how this tip elevated my tart!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh raspberry bites
Silky filling that melts in your mouth
Stunning presentation perfect for gatherings

      

Understanding the Ingredients

The crust of this Chocolate Raspberry Tart is enriched with cocoa powder, which adds depth to its flavor and contrasts beautifully with the sweetness of the filling. Using cold, cubed butter is essential for achieving that flaky texture; it helps to create air pockets during baking, resulting in a delightful crunch. Be mindful of not overworking the dough as that could lead to a tough crust instead of a tender one.

When it comes to the filling, the quality of the dark chocolate you choose makes all the difference. I recommend using chocolate with at least 70% cocoa for a rich, indulgent taste. The heavy cream not only provides creaminess but also stabilizes the filling, giving it that luxurious mouthfeel. Make sure to heat the cream just until it simmers; boiling might alter the texture of the chocolate.

Perfecting the Technique

When preparing the crust, pressing the dough into the tart pan should be done gently but evenly to avoid cracks. If you notice any stubborn cracks during baking, a simple fix is to fill them in with a bit of extra dough and gently smooth it out. After baking, allow the crust to cool completely; this prevents the filling from melting into a warm crust, which can affect the overall texture and presentation.

For the filling, combining the chocolate with warm cream will help achieve a smooth, glossy result. Stirring gently until completely melted prevents any graininess. If your filling looks dull or chunky, it might be due to not fully incorporating the chocolate with the cream. If this happens, you can always return it to low heat while stirring gently until smooth.

Ingredients

Gather the following ingredients before you start:

For the Crust

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, cold and cubed
1/4 cup powdered sugar
1 egg yolk
2-3 tablespoons cold water

For the Filling

1 cup heavy cream
8 ounces dark chocolate, chopped
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup fresh raspberries

Ensure you have everything ready before starting!

Instructions

Let's put the tart together step by step:

Prepare the Crust

In a large bowl, combine the flour, cocoa powder, powdered sugar, and cold butter. Use a pastry cutter to mix until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing until the dough forms.

Press the dough into a tart pan and chill for 15 minutes.

Bake the Crust

Preheat your oven to 350°F (175°C). Bake the crust for 15 minutes or until set. Allow to cool completely on a wire rack.

Make the Filling

In a saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate, stirring until smooth. Mix in the sugar and vanilla extract.

Assemble the Tart

Pour the chocolate filling into the cooled crust and spread evenly. Top with fresh raspberries, gently pressing them into the filling. Refrigerate for at least 2 hours or until set.

Serve and Enjoy

Slice the tart and serve chilled. Enjoy the harmony of chocolate and raspberry with every bite!

Follow these steps and you’ll have a gorgeous tart!

Pro Tips

For an extra touch, dust the tart with powdered sugar before serving or pair with a scoop of vanilla ice cream for a delightful contrast.

Make-Ahead and Storage

This tart is not only delightful when freshly made, but it also keeps well in the refrigerator. You can prepare the crust a day in advance and store it wrapped in plastic wrap to maintain its freshness. The filling can also be made ahead of time and poured into the cooled crust just before serving, allowing for the tart to set in the fridge. Just keep in mind to let it chill for at least 2 hours to achieve the perfect texture.

If you want to make the tart even further in advance, it can also be frozen after being assembled. Wrap it tightly in plastic wrap and foil to prevent freezer burn, then it can be stored in the freezer for up to a month. Thaw it in the fridge overnight before serving to ensure it retains its original consistency and flavor.

Serving Suggestions and Variations

While this Chocolate Raspberry Tart shines on its own, you can enhance its presentation by dusting the top with powdered sugar or drizzling it with chocolate ganache for an extra touch of elegance. Pairing it with a dollop of whipped cream or a scoop of vanilla ice cream adds a creamy balance to the tart's richness and can impress your guests even more.

For a twist on the flavor, consider incorporating a hint of orange zest into the filling for a subtle citrus note that pairs well with both chocolate and raspberries. Alternatively, swap out raspberries for other berries like blueberries or strawberries for different flavor profiles while maintaining the tartness and sweetness that complements the chocolate.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture.

→ How can I tell when the filling is set?

The filling should be firm but slightly jiggly in the center when you shake the tart gently. It will continue to set as it cools in the fridge.

→ Can I make the crust ahead of time?

Absolutely! You can prepare the crust a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator.

→ What type of chocolate works best for this tart?

I recommend using high-quality dark chocolate with a cocoa content of 60-70% for the richest flavor.