Lush, vibrant, and decadently delicious—this Chocolate Raspberry Tart is a dessert that speaks to both the eyes and the palate. The rich, glossy chocolate ganache is nestled inside a buttery tart shell, topped with jewel-like raspberries that add a burst of tart freshness. It’s the kind of treat that demands a quiet moment, a cup of coffee, and perhaps a second helping.

Whether you’re preparing it for a holiday dinner, a romantic evening, or a celebration where presentation matters, this tart never fails to impress. It looks elegant, yet the recipe itself is quite simple. With the perfect balance between sweet and tangy, crunchy and creamy, it’s a dessert you’ll want to make again and again.

What Kind of Tart Shell Should I Use?

A crisp, buttery shortcrust pastry works best for this tart. You can make one from scratch with flour, butter, sugar, and a touch of egg yolk, or use a high-quality store-bought version for convenience. What matters most is that it holds its shape and offers a pleasant crunch to contrast the smooth ganache.

Ingredients for the Chocolate Raspberry Tart

Dark Chocolate – The heart of the ganache. Choose a quality bar (60-70% cocoa) for deep, complex flavor.

Heavy Cream – Combines with the chocolate to create that luscious, velvety ganache texture.

Unsalted Butter – Adds shine and silkiness to the ganache, plus a bit of richness.

Fresh Raspberries – Their tartness balances the richness of the chocolate and adds visual elegance.

Tart Shell – Whether homemade or store-bought, it provides structure and buttery contrast.

Powdered Sugar (optional) – A light dusting just before serving gives a beautiful finish.

How To Make the Chocolate Raspberry Tart

Step 1: Prepare the Tart Shell

Blind bake a homemade or store-bought tart shell at 350°F (175°C) until golden and crisp. Let it cool completely before adding the filling.

Step 2: Make the Ganache

Chop the dark chocolate finely and place in a heatproof bowl. In a small saucepan, heat the heavy cream just to a simmer. Pour the hot cream over the chocolate and let sit for 1 minute. Stir gently until the chocolate is fully melted and smooth. Add the butter and mix until glossy.

Step 3: Fill the Tart Shell

Pour the ganache into the cooled tart shell, spreading evenly. Let it set slightly at room temperature for about 10-15 minutes.

Step 4: Add the Raspberries

Gently place fresh raspberries in rows over the ganache, pressing lightly to anchor them. Cover the entire surface.

Step 5: Chill and Serve

Refrigerate the tart for at least 1 hour to fully set. Dust with powdered sugar just before serving if desired.

How to Serve and Store Chocolate Raspberry Tart

Serve this tart slightly chilled or at room temperature for the best texture and flavor. Slice with a sharp knife wiped clean between cuts for neat presentation.

To store, cover the tart loosely with plastic wrap and refrigerate for up to 3 days. For longer storage, you can freeze the tart (without raspberries) for up to a month, then top with fresh berries before serving.

Frequently Asked Questions

Can I use milk chocolate instead?

You can, but the tart will be much sweeter. Reduce the butter slightly to avoid an overly soft ganache.

How far in advance can I make this?

The tart can be prepared up to 2 days ahead. Add the raspberries and powdered sugar just before serving.

Can I use frozen raspberries?

Fresh raspberries are best for appearance and texture. Frozen berries tend to weep and become soggy.

What if I don’t have a tart pan?

A pie dish or springform pan can work as a substitute, though the edges won’t have the same fluted look.

How do I avoid air bubbles in the ganache?

Stir gently when combining the chocolate and cream, and tap the tart gently on the counter after pouring to release air.

Can I flavor the ganache?

Absolutely. Try adding a splash of raspberry liqueur or vanilla extract for extra depth.

Want More Dessert Ideas?

If you love this Chocolate Raspberry Tart, you’ll probably enjoy these other indulgent desserts:

Paula Deen’s 5 Minute Fudge for something quick and chocolaty.

Pineapple Coconut Dream Cake for a tropical twist.
Apple Enchiladas if you crave warm, spiced fruit desserts.
Strawberry Crunch Pound Cake when you need a bold, fruity crowd-pleaser.

Traditional German Lebkuchen for a spiced, holiday-worthy treat.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Chocolate Raspberry Tart

Author: Olivia McKenney
Total Time: 1 hour 25 minutes

Yield: 8 servings

Print Recipe

Description

A glossy, elegant Chocolate Raspberry Tart that’s as delicious as it is beautiful. This tart combines rich dark chocolate ganache with fresh raspberries in a buttery crust. It’s simple to make, but feels like a patisserie-level dessert.

Ingredients

1 9-inch tart shell (homemade or store-bought, baked and cooled)

8 oz dark chocolate (60-70% cocoa), finely chopped

1/2 cup heavy cream

2 tbsp unsalted butter

2 cups fresh raspberries

Powdered sugar, for dusting (optional)

Instructions

Prepare the Ganache: Place chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until just simmering, then pour over the chocolate. Let sit 1 minute.

Mix Until Smooth: Stir the chocolate and cream gently until fully melted and smooth. Add butter and mix until glossy.
Fill the Tart Shell: Pour ganache into cooled tart shell. Spread evenly and let it set at room temperature for 10-15 minutes.
Top with Raspberries: Gently press raspberries into the ganache in rows, covering the entire tart.