Chocolate and Raspberry Tart Recipe
If you have a soft spot for desserts that combine rich, velvety chocolate with the bright, tart burst of fresh berries, you are going to adore this Chocolate and Raspberry Tart Recipe. This luscious tart perfectly balances a buttery, crumbly cookie crust with a decadent dark chocolate filling, all crowned with vibrant, juicy raspberries. Each bite melts on your tongue with indulgent creaminess and fresh fruitiness, making it a stunning centerpiece for any gathering or a special treat just for you.
Ingredients You’ll Need
This tart comes together with a handful of simple but crucial ingredients, each bringing a unique touch of flavor or texture that transforms this dessert from ordinary to extraordinary. From the crunchy cookie crumbs that form the base to the silky chocolate ganache and the fresh raspberries that provide a pop of color and tartness, every item plays its part beautifully.
- Cookie crumbs (1 ¾ cups / 160 grams): These provide the buttery crunch foundation—graham crackers or digestive biscuits work wonderfully.
- Powdered sugar (¼ cup / 25 grams): Adds just a hint of sweetness and helps bind the crust ingredients together.
- Salted butter (4 ounces / 113 grams, melted): Brings richness and helps create a firm, buttery crust.
- Dark chocolate (12 ounces / 340 grams, finely chopped): Use a good quality chocolate for the best flavor and silky texture.
- Heavy whipping cream (1 ¼ cups / 300 mL): Vital for making the luxurious ganache filling smooth and creamy.
- Granulated white sugar (2 tablespoons): Balances the bitterness of dark chocolate with just enough sweetness.
- Amaretto liqueur (1 tablespoon, optional): Adds a delightful almond note that pairs exquisitely with chocolate and raspberries.
- Fine sea salt (¼ teaspoon): Enhances the chocolate’s depth and intensifies all the flavors.
- Fresh raspberries (12 ounces / 340 grams): The star fruit that crowns the tart, providing freshness and a burst of tangy flavor.
How to Make Chocolate and Raspberry Tart Recipe
Step 1: Prepare the Crust
Start by combining the cookie crumbs and powdered sugar in a mixing bowl. Pour in the melted salted butter and stir until every crumb is evenly coated and the mixture holds together when pressed. Press this mixture firmly into the base and slightly up the sides of a tart pan to form an even crust. This part is crucial—make sure the crust is compact enough to hold the filling but not overpacked, so it retains a pleasant crumbly texture once baked.
Step 2: Bake the Crust
Place the tart shell into a preheated oven at 350°F (175°C) and bake for about 8-10 minutes, just enough to set and develop a subtle golden hue. Keep an eye on it to ensure it doesn’t brown too much. Once baked, remove it from the oven and let it cool completely. This pre-baking step is key to a crust that stays solid under the luscious ganache and fresh raspberries.
Step 3: Make the Chocolate Ganache
While the crust cools, bring the heavy whipping cream and granulated sugar to a gentle simmer in a small saucepan, stirring until the sugar dissolves. Pour this hot cream mixture over the chopped dark chocolate in a heatproof bowl and let it sit for a minute. Then whisk until the mixture becomes smooth, shiny, and velvety. Stir in the optional Amaretto liqueur and sea salt, which add complexity to the flavor. Pour the ganache into the cooled tart shell, smoothing the top with a spatula.
Step 4: Chill and Add Raspberries
Place the tart in the refrigerator to chill for at least 4 hours, or until the ganache is fully set. Once firm, gently arrange the fresh raspberries on top in a single, beautiful layer. Their bright red color contrasts gorgeously against the dark chocolate and adds that refreshing zing that makes this Chocolate and Raspberry Tart Recipe so unforgettable.
How to Serve Chocolate and Raspberry Tart Recipe
Garnishes
For extra elegance, dust the tart lightly with powdered sugar or grate a little more dark chocolate on top. A sprig of fresh mint or a few edible flowers can also give your tart a postcard-perfect look and add a subtle aroma.
Side Dishes
This tart is a standout on its own, but pairing it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream can elevate the experience. For a cozy touch, serve alongside a cup of strong coffee or a rich dessert wine.
Creative Ways to Present
For entertaining, slice the tart into even portions and serve on delicate china plates with a raspberry sauce drizzle. You could also offer mini tart versions in individual ramekins, perfect for dinner parties where guests love an elegant, personal-sized dessert.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—and we hope you do—they keep beautifully covered in the refrigerator for up to 3 days. Make sure to wrap the tart well or store in an airtight container to preserve the freshness of the berries and prevent the ganache from absorbing any fridge odors.
Freezing
While fresh raspberries don’t freeze well, you can freeze the tart without the raspberries for up to a month. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before adding fresh raspberries and serving.
Reheating
This tart is best enjoyed chilled or at room temperature, so we don’t recommend reheating it. If needed, you can take it out of the fridge about 20 minutes before serving to allow the ganache to soften slightly for the perfect melt-in-your-mouth texture.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Using milk chocolate will make the tart sweeter and creamier, but keep in mind it will be less intense in flavor. Adjust the sugar a bit if you prefer a less sweet dessert.
Is there a substitute for Amaretto liqueur?
If you’d rather skip the alcohol, you can omit the Amaretto without sacrificing much. For a similar flavor, try a teaspoon of almond extract or simply leave it out entirely for a classic chocolate and raspberry taste.
How do I prevent the raspberries from bleeding juice over the ganache?
To minimize juice runoff, gently pat the raspberries dry before arranging them. Adding them right before serving also helps keep the tart looking fresh and beautiful.
Can this tart be made gluten-free?
Yes! Use gluten-free cookie crumbs for the crust to make this recipe suitable for gluten-intolerant guests, ensuring a wonderful texture and flavor just the same.
What is the best way to cut the tart cleanly?
Use a sharp knife dipped in hot water and wiped dry between cuts for the cleanest slices. This helps prevent the ganache and raspberries from sticking to the knife.
Final Thoughts
This Chocolate and Raspberry Tart Recipe is one of those special desserts that never fails to impress, whether you’re treating yourself or serving guests. The harmony of decadent chocolate, buttery crust, and fresh raspberries creates a flavor and texture combination that feels luxurious yet approachable. I can’t wait for you to try it and share the joy it brings around your table!
Print
Chocolate and Raspberry Tart Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 slices 1x
Description
This decadent Chocolate and Raspberry Tart combines a rich dark chocolate ganache with a buttery cookie crust and fresh raspberries for a perfect balance of sweet and tart. The creamy chocolate filling enriched with heavy cream and a hint of Amaretto creates a luxurious texture, while the fresh raspberries add a vibrant, fruity finish. Ideal for dessert lovers looking for an impressive yet simple treat to serve at gatherings or special occasions.
Ingredients
For the Crust
- 1 ¾ cups cookie crumbs (160 grams)
- ¼ cup powdered sugar (25 grams)
- 4 ounces salted butter (113 grams or 8 tablespoons), melted
For the Filling
- 12 ounces good quality dark chocolate (340 grams), finely chopped
- 1 ¼ cups heavy whipping cream (300 ml)
- 2 tablespoons granulated white sugar
- 1 tablespoon Amaretto liqueur (optional)
- ¼ teaspoon fine sea salt
Topping
- 12 ounces fresh raspberries (340 grams)
Instructions
- Prepare the crust: Combine the cookie crumbs and powdered sugar in a medium bowl. Pour the melted salted butter over the mixture and stir until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan to form an even crust. Chill in the refrigerator for at least 15 minutes to set.
- Make the chocolate filling: In a small saucepan, heat the heavy cream and granulated sugar over medium heat until it just begins to simmer. Remove from heat and pour over the finely chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and fully combined. Stir in the Amaretto liqueur (if using) and the sea salt to enhance the flavor.
- Assemble the tart: Pour the smooth chocolate ganache into the chilled crust, spreading it evenly. Refrigerate the tart for at least 2 hours or until the filling is firm and set.
- Add fresh raspberries: Just before serving, decorate the top of the tart evenly with fresh raspberries, gently pressing them into the chocolate filling to secure.
- Serve: Slice into 12 pieces and serve chilled for a luscious dessert experience.
Notes
- Use cookie crumbs from plain butter cookies or graham crackers for the crust.
- For a bittersweet chocolate flavor, choose a dark chocolate with at least 70% cocoa content.
- Amaretto liqueur is optional but adds a subtle nutty flavor that complements the chocolate and raspberries.
- The tart can be made a day ahead and refrigerated; bring to room temperature about 15 minutes before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
