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Decadent Chocolate Raspberry Tart: An Elegant French Dessert Made Easy

Indulge in the exquisite harmony of flavors with this stunning chocolate raspberry tart. A true showstopper that’s surprisingly straightforward to create, this elegant French dessert combines a rich chocolate sweet tart crust, a vibrant layer of raspberry coulis jam, and a silky-smooth dark chocolate ganache, all crowned with an abundance of fresh, juicy raspberries. This tart is a testament to classic flavor pairings, delivering a luxurious experience that tastes as incredible as it looks, making it the perfect centerpiece for any special occasion or celebration.

For many home bakers, the thought of creating a sophisticated dessert can be daunting. However, I consistently find that tart recipes offer a more approachable and forgiving baking experience compared to their pie counterparts. Not only are tarts often simpler to execute, but they also tend to present a more polished and refined aesthetic, contrasting with the charming, yet sometimes rustic, appeal of a homemade pie. This particular chocolate raspberry tart is no exception, proving that elegance doesn’t have to mean complexity.

If you’re eager to explore more delightful chocolate tart creations, consider trying your hand at some of these tempting recipes: Chocolate Peanut Butter Tart, Chocolate Espresso Tart, Cranberry White Chocolate Tart, or the ever-popular Salted Chocolate Caramel Tart. Each offers a unique twist on the classic tart, promising a delicious adventure for your taste buds.

Why You’ll Love This Decadent Raspberry Chocolate Tart

This chocolate ganache raspberry tart isn’t just a dessert; it’s an experience designed to delight. Here are several compelling reasons why this recipe is sure to become a cherished favorite in your kitchen:

Classic Flavor Combination: A Match Made in Heaven – The pairing of chocolate and raspberry is a timeless culinary classic, revered in French pâtisserie and beloved worldwide. This tart elevates this iconic duo, showcasing both flavors in distinct yet complementary ways. From the deep, slightly bitter notes of the chocolate sweet tart crust to the vibrant, tangy burst of fresh raspberries and the luscious richness of the dark chocolate ganache, every element is meticulously balanced to highlight this heavenly combination. The subtle sweetness of the raspberry jam further enhances the fruit’s natural brightness, creating a truly harmonious and unforgettable taste sensation.

Simple Yet Elegantly Impressive – While this recipe features several distinct components—the crust, jam layer, ganache, and fresh fruit topping—each step is surprisingly simple to execute. We break down the process into manageable parts, ensuring that even novice bakers can achieve a professional-looking and tasting dessert. The cumulative effect of these simple steps is an extraordinarily beautiful, elegant, and decadent tart that is guaranteed to impress guests at any gathering. It’s the perfect dessert for when you want to create a significant “wow” factor without excessive culinary stress.

A Symphony of Textures – Prepare your palate for an exciting journey through diverse textures. This tart offers a delightful contrast in every bite, transforming a simple dessert into a sensory feast. You’ll experience the satisfying snap of the firm, buttery chocolate sweet tart crust, followed by the smooth, melt-in-your-mouth creaminess of the dark chocolate ganache filling. Interspersed throughout are the juicy, tender bursts of fresh raspberries and the soft, vibrant texture of the raspberry jam. This exquisite interplay of textures creates a dynamic and utterly fantastic eating experience that your taste buds will adore.

Versatile for Any Occasion – Whether you’re planning an intimate dinner party, celebrating a holiday, marking a birthday, or simply craving a sophisticated treat, this chocolate raspberry tart fits perfectly. Its elegant appearance and universally loved flavors make it suitable for a wide range of events, proving that a truly delicious dessert can be both fancy and approachable.

Essential Ingredients for Your Chocolate Raspberry Tart

Crafting this exquisite chocolate raspberry tart requires a selection of high-quality ingredients to ensure the best flavor and texture. Here’s what you’ll need, along with some tips for choosing the right components:

• Chocolate Sweet Tart Crust: This forms the foundational layer of our tart, offering a delightful cocoa flavor and a crisp texture. You’ll need key baking staples: high-quality Dutch-processed cocoa powder for its deep color and mellow chocolate flavor, all-purpose flour for structure, fine granulated sugar for sweetness and tenderness, unsalted butter at room temperature for easy creaming, and one large egg, also at room temperature, to bind the dough and add richness. Using room temperature ingredients for the crust ensures a smooth, workable dough and a tender baked result.
• Semi-Sweet Chocolate: The heart of our luscious ganache. For optimal flavor and the correct consistency, look for chocolate bars with a cacao percentage between 60-70%. These provide a balanced bitterness that perfectly complements the sweetness of the raspberries. Avoid chocolate chips, as they contain stabilizers that can prevent the ganache from setting correctly and achieving that signature smooth texture. Opt for good quality chocolate bars, which melt more evenly and contribute to a superior ganache.
• Heavy Whipping Cream: This ingredient is absolutely crucial for the formation of a rich, creamy, and properly set chocolate ganache. There is no substitute for heavy whipping cream in this recipe; it must contain at least 36% milk fat to emulsify correctly with the chocolate and achieve the desired luxurious consistency.
• Raspberry Jam: A layer of vibrant raspberry jam provides a burst of tangy fruit flavor beneath the ganache. I personally prefer using a seedless raspberry jam for a silky-smooth experience that doesn’t distract from the other textures. However, if you enjoy a more rustic feel and a slight textural crunch, feel free to use a variety that includes seeds. The choice is yours!
• Fresh Raspberries: These beautiful berries are not just a garnish; they are gently pressed into the ganache before it sets, becoming an integral part of the tart’s flavor and visual appeal. Select nice, firm, plump, and vibrantly red raspberries to ensure both exquisite taste and stunning presentation.
• Mint: (Not pictured, but highly recommended!) A few fresh mint leaves, strategically placed, can elevate the tart’s appearance and introduce a subtle, refreshing aromatic note that beautifully cuts through the richness of the chocolate and brightness of the raspberry. It’s a simple yet effective garnish for an extra touch of sophistication.

Refer to the recipe card below for the precise quantities of each ingredient.

Creative Substitutions and Delightful Variations

This chocolate raspberry tart recipe is wonderfully adaptable, allowing for various substitutions and creative twists to suit your preferences or what you have on hand. Don’t be afraid to experiment and make this recipe your own!

• Individual Tartlets for Elegant Servings: This recipe can easily be scaled down to create individual tartlets. Simply use mini tart pans instead of a single large one. The baking time for the crust will need to be adjusted (typically reduced) for smaller shells, so keep a close eye on them to prevent overbaking. Individual tarts are perfect for portion control and make for an even more impressive presentation at a gathering.
• Effortless Oreo Crust Option: For a quick and easy alternative to the chocolate sweet tart base, consider using a crushed Oreo cookie crust. This no-bake option is fantastic if you’re short on time or prefer a simpler approach. You can find an excellent chocolate crust recipe (often using Oreos) that you can adapt for this tart. Just be sure to press it firmly into the pan and chill it thoroughly before adding the fillings.
• Classic Sweet Tart Crust (Pâté Sucrée): If you prefer a less intensely chocolatey crust, you can substitute the chocolate sweet tart dough with a normal sweet tart crust (pâté sucrée). This traditional French pastry dough offers a delicate, buttery flavor that will still beautifully complement the rich chocolate ganache and bright raspberries. The preparation method will be similar, but without the cocoa powder.
• A Boozy Kick with Raspberry Liqueur: For an adult-friendly version with an extra layer of flavor, incorporate up to two tablespoons of your favorite raspberry liqueur, such as Chambord, into the ganache mixture. Stir it in after the chocolate and cream have been combined and are smooth. This adds a sophisticated fruity depth that pairs exquisitely with the dark chocolate. Start with a smaller amount and taste before adding more, as liqueurs can be potent.
• Mixed Berry Medley: While fresh raspberries are classic, you can certainly experiment with other fresh berries for the topping. A mix of blackberries, blueberries, and sliced strawberries would add a beautiful array of colors and slightly different flavor profiles. Ensure any berries used are fresh and firm.
• White Chocolate Swirl or Layer: For a delightful contrast, consider adding a thin layer of white chocolate ganache beneath the dark chocolate ganache, or drizzle white chocolate over the finished tart for a decorative swirl. This adds another dimension of sweetness and a different chocolate nuance.

Creating this beautiful chocolate raspberry tart involves a few key steps, each contributing to its overall perfection. While it may seem like several stages, each component is simple, and breaking it down makes the process enjoyable and manageable. Patience is key, especially during chilling and setting times, to ensure the best results.

First, and crucially, you’ll need to prepare the chocolate sweet tart dough at least two hours before you plan to assemble the tart, or even the day before. This allows the dough sufficient time to hydrate properly in the refrigerator, making it much easier to roll out and work with. Follow the detailed steps provided in the linked blog post for expert tips on how to prepare, handle, and pre-bake your tart crust to perfection, ensuring a crisp, sturdy foundation for your fillings.

One: Prepare the Crust. Once your chocolate tart dough has thoroughly chilled, gently roll it out on a lightly floured surface to your desired thickness. Carefully transfer the rolled dough into your tart pan (preferably one with a removable bottom), pressing it evenly into the fluted edges and up the sides. Trim any excess dough. To prevent puffing during baking, use a fork to “dock” the bottom of the crust all over, creating small holes.

Two: Blind Bake and Cool. Line the docked tart crust with parchment paper or foil, then fill it with pie weights, dried beans, or rice. This “blind baking” step helps the crust hold its shape and prevents it from shrinking. Bake the shell until it is fully cooked through and lightly browned. Once baked, remove the weights and parchment, and allow the tart crust to cool completely on a wire rack. A fully cooled crust is essential to prevent the fillings from making it soggy.

Three: Layer with Raspberry Jam. Once your chocolate tart crust is completely cool, spread an even layer of raspberry jam onto its bottom. An offset spatula works wonderfully for this, allowing you to achieve a smooth, consistent base for the ganache. This layer not only adds a burst of fruity flavor but also creates a slight barrier between the crust and the wet ganache.

Four: Prepare the Dark Chocolate Ganache. Begin by finely chopping your semi-sweet chocolate and placing it in a heat-proof bowl. In a separate saucepan, heat the heavy whipping cream until it just reaches a simmer, with small bubbles appearing around the edges (do not boil vigorously). Pour the hot cream directly over the chopped chocolate. Let it sit undisturbed for about one minute; this allows the chocolate to melt from the residual heat. Then, using a rubber spatula, gently stir the mixture from the center outwards until it is completely combined, smooth, and glossy. Be careful not to incorporate too much air. Let the ganache cool for about 5 minutes.

Five: Fill with Ganache. Pour the slightly cooled dark chocolate ganache over the raspberry jam layer in the tart shell. Gently spread the ganache evenly to the edges, creating a smooth and level surface. Allow the tart to sit at room temperature for 10-15 minutes. This brief setting time is crucial, as it allows the ganache to firm up just enough so that the fresh raspberries you’ll add next don’t sink completely into the filling, but rather rest beautifully on top.

Six: Adorn with Raspberries and Set. Artfully arrange the fresh raspberries over the ganache, gently pressing each berry in just slightly to anchor it in place. You can arrange them in concentric circles, rows, or a more organic cluster – whatever pleases your eye! Once adorned, allow the tart to set completely at room temperature for at least one hour (or in the fridge for 30-45 minutes). This crucial setting time ensures the ganache firms up sufficiently for clean, elegant slices without any mess. The longer it sets, the firmer the ganache will be.

Hot tip! For an extra touch of visual appeal and an intensified raspberry flavor, use a piping bag (or even a small zip-top bag with a corner snipped off) to fill some of the upward-facing raspberry centers with a dab of additional raspberry jam. This creates a stunning pop of color and an added layer of sweetness. Finish by garnishing with small sprigs of fresh mint, if desired, for a professional touch and a refreshing aroma.

Expert Tips for a Flawless Chocolate Raspberry Tart

Achieving a perfectly elegant and delicious chocolate raspberry tart is within your reach with these expert tips and tricks:

• Completely Cool the Crust: This is a non-negotiable step. Ensure your chocolate sweet tart crust is entirely cooled to room temperature before adding any fillings. Pouring warm ganache or spreading jam into a warm crust will result in a soggy bottom, compromising the tart’s desired crisp texture. Patience here will be rewarded!
• Prioritize High-Quality Chocolate: Since chocolate is a dominant flavor in this tart, the quality of your semi-sweet chocolate significantly impacts the final taste. Opt for a premium brand of chocolate in bar form, ideally with 60-70% cacao content. Avoid chocolate chips, which contain stabilizers that can prevent your ganache from setting properly and achieving its characteristic smooth, glossy finish.
• Allow Ganache Initial Set Before Berries: After pouring the ganache into the tart shell, let it sit at room temperature for about 10-15 minutes. This brief period allows the ganache to begin firming up. If you add the fresh raspberries too soon, they might sink deep into the filling, becoming less visible and harder to arrange beautifully. A slight set ensures they sit gracefully on top.
• Serve at the Right Temperature: While the tart is stored in the fridge, the ganache can become quite firm. For the absolute best texture and flavor experience, allow the tart to sit out at room temperature for at least one hour prior to slicing and serving. This brings the ganache to a wonderfully soft, creamy, and melt-in-your-mouth consistency that enhances the entire dessert.
• Achieve Pristine Slices: For a professional presentation, wipe your knife blade clean with a hot, damp cloth between each slice. This simple trick prevents the ganache from sticking to the knife and creating messy, uneven cuts, ensuring every piece looks as perfect as it tastes.
• Don’t Overmix the Ganache: When combining the hot cream and chopped chocolate, stir gently with a rubber spatula until smooth. Over-aggressive stirring or whisking can incorporate too much air, leading to a less stable ganache that might appear dull or split.
• Level the Surface: After spreading the raspberry jam and ganache, gently tap the tart pan on the counter a few times. This helps to release any trapped air bubbles and ensures a perfectly smooth, level surface for your berry topping.

Proper Storage for Your Chocolate Raspberry Tart

To maintain the freshness and quality of your elegant chocolate raspberry tart, proper storage is essential. Here’s how to keep it delicious:

Store the chocolate raspberry tart uncovered in the fridge for up to five days. The ganache will firm up in the cold, acting as a protective layer. However, once you slice into the tart, it’s a good practice to gently press plastic wrap directly against the cut sides. This helps to prevent the exposed raspberry jam from seeping out and keeps the ganache from drying out at the edges. While covering the whole tart might seem intuitive, leaving it uncovered helps prevent condensation from forming on the ganache, which can affect its glossy appearance.

I personally find that the tart is most enjoyable after a slice has had about an hour to sit at room temperature before serving. This allows the dark chocolate ganache to soften beautifully, becoming smooth, creamy, and more intensely flavorful, truly enhancing the entire dessert experience. However, if you prefer a firmer ganache and a colder bite, you can certainly eat it directly from the fridge. The choice is yours!

Freezing Instructions: While you can freeze components of this tart, I generally don’t recommend freezing the entire tart with the fresh raspberries already on top. Fresh raspberries tend to soften significantly and release excess moisture once thawed, which can compromise the tart’s texture and appearance.

If you wish to freeze the tart, do so *before* adding the fresh raspberries. Once the ganache is fully set in the crust, wrap the tart tightly first in plastic wrap, then in aluminum foil, and finally place it into a large, airtight zip-top freezer bag. This triple layer of protection helps prevent freezer burn. It can be frozen for up to three months.

To thaw, remove the wrapped tart from the freezer and let it thaw completely at room temperature (this can take several hours). Once the ganache is soft and creamy again, then gently arrange the fresh raspberries on top as desired. Note that when adding raspberries to a thawed ganache, they won’t sink into the filling quite as easily or as far as they would into a freshly made, slightly set ganache. However, the flavor will still be wonderful.

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📖 Recipe: Chocolate Raspberry Tart

Chocolate Raspberry Tart

Callan Wenner

This chocolate raspberry tart is so delicious and beautiful – but surprisingly simple to make! A chocolate sweet tart crust is filled with raspberry coulis jam and a luscious dark chocolate ganache and is topped with fresh raspberries.

Average Rating: 5 from 3 votes

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Prep Time 30 mins

Cook Time 30 mins

Set time 2 hrs

Total Time 3 hrs

Course Dessert

Cuisine American, French

Servings 12

Calories 412 kcal

Equipment

• Stand mixer with paddle attachment, or handheld mixer
• 9″ tart pan with removable bottom
• Mixing bowls
• Rubber spatula
• Offset spatula optional

U.S. Cups vs MetricUse the metric toggle to convert the measurements

Ingredients

   

Chocolate Sweet Tart Crust

• 6 tablespoons unsalted butter room temperature
• ⅓ cup granulated sugar
• ⅛ teaspoons kosher salt
• 1 large egg room temperature
• 1¼ cup + 2 tablespoons all-purpose flour
• 2 tablespoons dutch-processed cocoa powder

Filling

• ¼ cup raspberry jam seedless preferred
• 1¼ cups heavy whipping cream
• 12 oz semi-sweet chocolate 60-70% cacao (bars are best)
• 12 oz fresh raspberries

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Instructions

 

• Make the chocolate sweet tart dough, wrap tightly, and chill in the refrigerator for one hour.
  6 tablespoons unsalted butter, ⅓ cup granulated sugar, ⅛ teaspoons kosher salt, 1 large egg, 1¼ cup + 2 tablespoons all-purpose flour, 2 tablespoons dutch-processed cocoa powder
• Roll out the crust and set it into the pan, then blind bake completely and fully cool on a wire rack.
• While the shell is cooling, roughly chop the chocolate and add to a heat proof bowl. Bring the heavy cream to a simmer, then pour over the chocolate. Let it stand for about a minute, then stir until completely combined and smooth (be careful not to slosh the cream out). Cool for 5 minutes.
  12 oz semi-sweet chocolate, 1¼ cups heavy whipping cream
• While the ganache cools, spread the raspberry jam evenly into the bottom of the tart crust. Then, pour the chocolate ganache on top and spread evenly. Sit at room temperature for 10-15 minutes.
  ¼ cup raspberry jam
• Add the fresh raspberries to the top in various places and angles, pressing them in just slightly.
  12 oz fresh raspberries
• Pipe extra raspberry jam into any raspberries where the centers are upwards. Allow the tart to set for 2 hours at room temperature, or in the fridge for 1 hour (both uncovered) before slicing. in. Garnish with mint leaves, if desired.

Video

Notes

Store the tart uncovered in the fridge for five days. Press plastic wrap into the cut sides of the tart so the jam doesn’t seep out.

Wipe the knife totally clean in between each cut for cleanest slices, otherwise the ganache on the knife sticks and pulls.

Allow the tart (or slices) to come to room temperature (about one hour) prior to serving.

Calories: 412kcalCarbohydrates: 40gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 61mgSodium: 44mgPotassium: 267mgFiber: 5gSugar: 22gVitamin A: 591IUVitamin C: 8mgCalcium: 50mgIron: 3mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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