This chocolate raspberry tart is one of my favorite desserts to make when I want something that’s both elegant and deeply satisfying. It features a crisp chocolate crust, a smooth and silky chocolate ganache filling, and a topping of fresh, juicy raspberries. Every bite delivers a perfect balance of rich chocolate and tart fruit, and it looks as good as it tastes.
Why You’ll Love This Recipe
I love this tart because it’s simple but stunning. The chocolate ganache filling is incredibly creamy and rich, and the fresh raspberries on top add just the right amount of brightness and contrast. It’s a beautiful centerpiece for any gathering or special occasion, yet it’s easy enough to make with no fancy techniques required. And the best part? No need for a mixer—just a few bowls and a whisk.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
chocolate sandwich cookies or chocolate wafer cookies (crushed)
unsalted butter (melted)
pinch of salt (optional)
For the ganache filling:
semi-sweet or dark chocolate (chopped or chips)
heavy cream
unsalted butter (optional, for added silkiness)
vanilla extract or a splash of raspberry liqueur (optional)
For topping:
fresh raspberries
optional: powdered sugar or melted chocolate for drizzling
Directions
For the crust:
I crush the cookies into fine crumbs (in a food processor or by hand in a sealed bag) and mix them with melted butter until evenly coated.
I press the mixture into a tart pan with a removable bottom, making sure it’s firm and even on the bottom and up the sides.
I chill the crust in the fridge for about 15 minutes or bake it at 350°F for 8–10 minutes if I want a firmer base, then let it cool.
For the ganache filling:
I heat the heavy cream in a saucepan until it’s just simmering, then pour it over the chopped chocolate in a bowl.
After letting it sit for a minute, I stir until smooth and glossy. I whisk in butter and vanilla or raspberry liqueur if using.
I pour the ganache into the cooled crust and smooth the top with a spatula.
I refrigerate the tart for about 1–2 hours until the ganache is set.
For assembly:
Once the ganache is firm, I arrange fresh raspberries on top in a single layer or decorative pattern.
For a finishing touch, I sometimes dust with powdered sugar or drizzle with extra melted chocolate.
Servings and timing
This tart makes about 8 servings and takes roughly 30 minutes of prep time, plus 1–2 hours of chilling. It’s an easy make-ahead dessert that always impresses.
Variations
Sometimes I use a graham cracker crust instead of chocolate for a more neutral base. I’ve also topped it with raspberry preserves under the fresh raspberries for added flavor. For an extra twist, I swirl a bit of raspberry puree into the ganache before it sets, or use white chocolate for a sweeter version.
storage/reheating
I store the tart in the fridge, covered, for up to 3 days. It’s best served chilled or at room temperature. I don’t recommend reheating, but I let it sit out for 10–15 minutes before slicing for the smoothest texture.
FAQs
Can I make this tart ahead of time?
Yes, I usually make it a day in advance and add the fresh raspberries just before serving to keep them vibrant.
What kind of chocolate works best?
I use a good quality semi-sweet or dark chocolate (around 60–70% cacao) for the richest flavor and smoothest texture.
Can I freeze this tart?
I can freeze it without the berries for up to a month. I thaw it in the fridge overnight and add the raspberries fresh before serving.
What can I use instead of a tart pan?
I’ve used a pie dish or even a springform pan in a pinch. As long as I can press the crust and remove slices cleanly, it works fine.
Can I use frozen raspberries?
Fresh is best for looks and texture, but if I use frozen, I thaw and drain them well to avoid watering down the tart.
Conclusion
This chocolate raspberry tart is one of those desserts that feels luxurious but is surprisingly easy to make. The creamy ganache, crisp crust, and tart berries all come together in a way that’s timeless and crowd-pleasing. Whether I’m making it for a holiday, a date night, or just because I want a slice of something amazing, it never disappoints.
Print
Chocolate Raspberry Tart
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake or Bake (for crust)
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
This chocolate raspberry tart features a crisp chocolate cookie crust, a silky chocolate ganache filling, and a topping of fresh raspberries for a rich and elegant dessert that’s as delicious as it is beautiful.
Ingredients
- 1 1/2 cups chocolate sandwich cookies or chocolate wafer cookies, crushed
- 5 tbsp unsalted butter, melted
- Pinch of salt (optional)
- 8 oz semi-sweet or dark chocolate (chopped or chips)
- 3/4 cup heavy cream
- 1 tbsp unsalted butter (optional, for added silkiness)
- 1/2 tsp vanilla extract or splash of raspberry liqueur (optional)
- 1 1/2 cups fresh raspberries
- Optional: powdered sugar or melted chocolate for drizzling
Instructions
- Crush the cookies into fine crumbs using a food processor or bag and rolling pin. Mix with melted butter until fully combined.
- Press the mixture into a tart pan with a removable bottom, pressing evenly across the bottom and up the sides. Chill for 15 minutes or bake at 350°F for 8–10 minutes for a firmer crust. Let cool.
- Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a bowl and let sit for 1 minute.
- Stir until smooth and glossy. Whisk in butter and vanilla or raspberry liqueur if using.
- Pour ganache into the cooled tart crust and smooth the top. Refrigerate for 1–2 hours until set.
- Top with fresh raspberries once ganache is firm. Dust with powdered sugar or drizzle with melted chocolate if desired.
- Serve chilled or allow to rest at room temperature for 10–15 minutes before slicing.
Notes
- Use raspberry preserves under the berries for extra fruit flavor.
- Swirl raspberry puree into the ganache before setting for a decorative twist.
- Try white chocolate ganache for a sweeter version.
- Best made ahead; add berries just before serving for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 110mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
