Chocolate Raspberry Tart — a glossy, dark-chocolate ganache cradled in a crisp, buttery tart shell and crowned with a halo of bright raspberries. Imagine slicing through a satiny surface to reveal a luxuriously dense center that melts on your tongue, the deep cocoa richness softened by the tart, fragrant pop of fresh raspberries. The aroma alone — warm chocolate and a hint of vanilla — invites hush and attention; the first bite is a balancing act of bitter-sweet chocolate, a whisper of sugar, and the cool, juicy snap of berry.
This tart is a celebration in miniature: elegant enough for dinner parties and holidays, intimate enough for a cozy weekend coffee ritual, and simple enough to pull together when you need an impressive finish with minimal fuss. It’s perfect for Valentine’s Day, a celebratory brunch, or any moment you want to share something both indulgent and thoughtful.
Dish Snapshot
- Prep Time: 15 minutes (active)
- Cook Time: 5–10 minutes (to heat cream and melt chocolate); additional chilling time
- Total Time: about 2 hours 30 minutes (includes chilling)
- Servings: 8 slices (1 tart, 9-inch)
- Difficulty Level: Easy–Intermediate
Nutrition Highlights
Nutrition facts below are approximate and intended as a general guide for one serving (1/8 of tart). Values were estimated using USDA FoodData Central entries for dark chocolate, heavy cream, raspberries, and typical tart shell ingredients and cross-checked with general guidance from Mayo Clinic on portion and nutrient tracking.
Approximate nutrition per serving (1 slice, 1/8 tart):
- Calories: ~415 kcal
- Protein: ~4 g
- Total Carbohydrates: ~36 g
- Dietary Fiber: ~5 g
- Total Sugars: ~21 g
- Total Fat: ~31 g
- Saturated Fat: ~18 g
- Cholesterol: ~35 mg
- Sodium: ~160 mg
Notes on nutrition: this tart is rich and calorie-dense due to dark chocolate and heavy cream. The raspberries add fiber and vitamin C while providing a refreshing contrast to the richness. For specific dietary tracking, consult USDA FoodData Central or your preferred nutrition calculator and speak with a healthcare professional for personalized advice (Mayo Clinic offers useful general recommendations on balancing rich desserts within a healthy diet).
Why You’ll Love It
- Flavor & Texture Highlights: Silky ganache meets crisp shell; bitter-sweet chocolate plays beautifully against the bright acidity of raspberries. The contrast between smooth and crunchy is deeply satisfying.
- Memorable & Shareable: It looks impressive but requires surprisingly little technique, making it ideal for gatherings when you want maximum effect with minimal stress.
- Versatile Occasions: Serve it at holiday dinners, romantic meals, or as a treat for a weekend coffee—this tart elevates ordinary moments into something special.
How to Make Chocolate Raspberry Tart
Ingredients
- 1 (9-inch) prebaked tart shell (store-bought or homemade)
- 8 ounces (226 g) dark chocolate (60–70% cocoa), chopped
- 1 cup (240 ml) heavy cream
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (about 250 g) fresh raspberries, rinsed and patted dry
- Optional: whipped cream or crème fraîche, for serving
Optional ingredients and substitutions
- Vegan: use full-fat coconut cream instead of heavy cream and vegan dark chocolate; use a vegan or nut-based crust.
- Lower sugar: use 1 tablespoon sugar or substitute with a monk-fruit/erythritol blend suitable for baking.
- Gluten-free: use a gluten-free tart shell or a crust made from almond flour and butter (or coconut oil for vegan).
Method & Process
- Preheat and prepare: If using a homemade shell, bake and cool the 9-inch tart shell according to your recipe. If using a store-bought prebaked shell, ensure it is at room temperature and fully cooled.
- Heat the cream: In a small saucepan over medium heat, warm the heavy cream until it is hot and steaming but not boiling (small bubbles around the edge). Remove from heat.
- Melt the chocolate: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1–2 minutes to soften the chocolate.
- Stir to a ganache: Add sugar and vanilla extract, then stir gently but thoroughly until the mixture is smooth and glossy. Avoid vigorous whisking that can incorporate air — you want a silky surface.
- Fill the shell: Pour the chocolate ganache into the cooled tart shell and spread evenly with a spatula or offset knife.
- Chill to set: Refrigerate the tart for at least 2 hours, or until the ganache is firm to the touch.
- Finish and serve: Once set, arrange the fresh raspberries decoratively across the surface. Slice and serve chilled, with optional whipped cream on the side.
Practical tips
- Don’t overheat the cream; boiling can change the texture of the ganache and create graininess.
- Chop the chocolate finely to help it melt evenly and quickly.
- If your ganache looks slightly dull or grainy after chilling, let it sit at room temperature a few minutes before serving to soften and regain sheen.
- Use a warm knife (dip in hot water and dry between slices) for cleaner cuts.
Best Pairings
- Classic: Serve with a small dollop of freshly whipped cream or crème fraîche to cut the richness.
- Beverages: Excellent with fresh-brewed espresso, rich black coffee, or a floral black tea (e.g., Earl Grey). For wine pairings, try a late-harvest red or a ruby port for a decadent match.
- Textural contrast: Add a sprinkle of toasted chopped hazelnuts or a light dusting of cocoa powder just before serving.
- Occasional twist: Serve with a small scoop of vanilla bean ice cream for a warm-cold contrast (if you prefer to slightly warm the tart slice first, briefly microwave 7–10 seconds).
Storage Instructions
- Room temperature: Best eaten the day it’s made for optimal ganache texture and fresh raspberries. If kept at room temperature, cover and consume within same day (6–8 hours) to keep berries fresh.
- Refrigeration: Store covered in the refrigerator for up to 3–4 days. Keep raspberries dry; if storing with berries already on top, place a paper towel-lined container to absorb excess moisture.
- Freezer: You can freeze the tart (without fresh raspberries on top) for up to 2 months. Wrap tightly in plastic and aluminum foil. Thaw overnight in the refrigerator, then top with fresh raspberries before serving.
Chef’s Advice
- Chocolate choice matters: Choose a good-quality dark chocolate (60–70% cocoa) for balance — higher percentages can be overly bitter for some palates. Brands with cocoa butter rather than vegetable oil give a silkier ganache.
- Ganache texture: Ratio here (8 oz chocolate to 1 cup cream) yields a firm yet creamy set suitable for slicing. For a softer filling, increase cream slightly; for a firmer set, reduce cream or add a tablespoon of butter.
- Shell integrity: Blind-bake your homemade crust fully and prick the base gently before baking to prevent big air pockets. For a crisp bottom, brush the cooled shell with a thin layer of melted chocolate then cool before filling.
- Decorating: Warm the tart just a touch to press raspberries in slightly so they adhere and the presentation looks integrated, not piled.
Fun Flavor Ideas
- Raspberry Swirl: Before chilling, spoon a small raspberry purée (strained) in dollops over the ganache and swirl lightly with a skewer for a marbled effect.
- Salted Caramel Ripple: Drizzle a thin layer of thickened salted caramel on top of the ganache and gently swirl; pair with sea salt flakes for contrast.
- Nutty Crumble: Press a thin layer of toasted pistachio or almond crumble into the bottom of the shell before pouring ganache for extra texture.
- Vegan Variation: Use canned full-fat coconut milk (chilled, use the solid part) with vegan dark chocolate and a gluten-free crust for a dairy-free version.
- Citrus Lift: Add a teaspoon of finely grated orange zest to the ganache for a subtle bright note that complements raspberries.
Recipe Q&A
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes — milk chocolate will yield a sweeter, creamier ganache. Reduce added sugar by 1 tablespoon if using milk chocolate to prevent overly sweet filling.
Q: My ganache split or looks grainy. What went wrong?
A: Likely the cream was too hot or the chocolate wasn’t stirred gently. Warm the bowl over a pan of hot water and stir slowly until smooth. If irreparable, blend briefly with an immersion blender to emulsify.
Q: How can I make the tart ahead for an event?
A: Make the tart up to 2 days in advance and refrigerate. Add fresh raspberries just before serving to maintain their texture and color.
Q: Is there a lower-fat option?
A: Use a smaller tart shell (so smaller serving) or switch to a lighter cream alternative (e.g., half-and-half) knowing the ganache will set softer. Vegan coconut cream is another option but remains high in fat.
Q: Can I freeze individual slices?
A: Yes — remove raspberries, wrap slices well, and freeze up to 2 months. Thaw overnight in the refrigerator and add fresh berries before serving.
Conclusion
I hope this Chocolate Raspberry Tart inspires a moment of indulgence and the pleasure of sharing something beautiful and delicious. If you’d like a visual reference or an alternate method for the tart, see this step-by-step version at Chocolate Raspberry Tart | Buttermilk by Sam, and for a video-guided approach to a similar raspberry chocolate ganache tart, check out Raspberry Chocolate Ganache Tart (with Video) – Fork Knife Swoon. Share your photos and tweaks — I love seeing how readers make recipes their own.
Print
Chocolate Raspberry Tart
- Total Time: 150 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A glossy, dark-chocolate ganache in a crisp tart shell topped with fresh raspberries, perfect for special occasions.
Ingredients
- 1 (9-inch) prebaked tart shell (store-bought or homemade)
- 8 ounces (226 g) dark chocolate (60–70% cocoa), chopped
- 1 cup (240 ml) heavy cream
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (about 250 g) fresh raspberries, rinsed and patted dry
- Optional: whipped cream or crème fraîche, for serving
Instructions
- Preheat and prepare the tart shell.
- In a small saucepan, warm the heavy cream until hot and steaming but not boiling.
- Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over. Let sit for 1–2 minutes.
- Add sugar and vanilla extract, then stir gently until smooth and glossy.
- Pour the chocolate ganache into the cooled tart shell and spread evenly.
- Refrigerate for at least 2 hours to set.
- Once set, arrange the fresh raspberries decoratively on top. Slice and serve chilled with optional whipped cream.
Notes
Use good-quality dark chocolate for the best taste. Avoid overheating the cream to prevent graininess in the ganache.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 21g
- Sodium: 160mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 35mg
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