Chocolate Raspberry Tart Recipe
Jump to Recipe· 4.4 from 89 reviews

If you have a sweet tooth and love the magical combination of rich chocolate and fresh berries, this Chocolate Raspberry Tart Recipe is going to steal your heart. Imagine a crisp, cocoa-infused tart shell holding luscious layers of creamy white chocolate infused with bursting raspberries, topped with a sumptuous dark chocolate ganache that’s as silky as a dream. This dessert is not just a treat for your taste buds but a feast for your eyes, perfect for impressing guests or indulging yourself on any special occasion.

Main ingredients including all-purpose flour, unsweetened cocoa powder, powdered sugar, cold cubed unsalted butter, egg yolk, dark chocolate chunks, white chocolate chunks, heavy cream, fresh raspberries, vanilla extract, unsalted butter, and a pinch of salt artistically arranged on a clean, bright white marble surface. The flour is in a small glass bowl with soft, powdery texture; next to it, a neat pile of rich, dark cocoa powder contrasted against the light powdered sugar in a ceramic dish. Cold butter cubes glisten slightly with a pale creamy yellow color, placed on crinkled parchment paper. A small vintage bowl holds the bright golden egg yolk, glossy and smooth. Dark and white chocolate chunks are arranged artfully on rustic wooden boards, highlighting their deep, rich browns and creamy off-whites with subtle melting edges. Heavy cream is presented in a delicate glass measuring cup, its silky texture catching light softly. Fresh raspberries, vibrant and jewel-like with dew drops, scattered loosely alongside the vanilla extract bottle with a simple label. Small spoonfuls of salt and powdered sugar are displayed as fine crystals, adding texture contrast. Soft natural lighting enhances the warm tones and fine details, with minimal shadows creating a fresh, inviting atmosphere. Shot styled with minimal props like a linen napkin and a wooden spoon subtly placed to balance composition, emphasizing textures and colors of each ingredient distinctly. overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1 this Recipe

Ingredients You’ll Need

These straightforward ingredients come together beautifully to create a dessert that is both elegant and approachable. Each component plays a vital role, from the cocoa powder that colors and flavors the tart shell to the fresh raspberries that add zing and freshness to the creamy, dreamy layers.

  • All-purpose flour (1 ¼ cups / 160 g): Forms the sturdy but tender base of the tart.
  • Unsweetened cocoa powder (¼ cup / 25 g): Delivers a deep chocolate flavor and a beautiful dark hue to the crust.
  • Powdered sugar (â…“ cup / 40 g): Adds sweetness and a delicate texture to the crust.
  • Unsalted butter (½ cup / 115 g), cold and cubed: Creates a flaky, buttery texture in the tart shell.
  • Egg yolk (1): Binds the crust ingredients and adds richness.
  • Cold water (1–2 tablespoons): Helps bring the dough together without making it tough.
  • Salt (¼ teaspoon): Enhances all the sweet and chocolatey flavors.
  • Dark chocolate (2 oz / 60 g), finely chopped: Provides a sealing layer that keeps the tart shell crisp.
  • White chocolate (4 oz / 115 g), chopped: Melts into a silky, sweet canvas for the raspberries.
  • Heavy cream (¼ cup / 60 ml + ½ cup / 120 ml): Adds creaminess to both the white chocolate layer and the ganache.
  • Fresh raspberries (¾ cup plus extra for topping): Bring a tart, fruity burst and lovely color contrast.
  • Vanilla extract (1 teaspoon): Deepens the flavor complexity of the white chocolate layer.
  • Unsalted butter (1 tablespoon): Adds shine and richness to the dark chocolate ganache.

How to Make Chocolate Raspberry Tart Recipe

Step 1: Make the Chocolate Tart Shell

Start by combining your dry ingredients—flour, cocoa powder, powdered sugar, and salt—in a bowl. Then, cut in the cold butter until the mixture resembles coarse crumbs. This is the key to that perfect flaky texture, so take your time with this step. Stir in the egg yolk and a tablespoon of cold water until the dough just comes together, adding a little more water if needed. Shape it into a disk, wrap it up, and give it a nice chill in the fridge for 30 minutes. This rest period helps the gluten relax for a tender, yet sturdy shell.

Step 2: Roll and Bake the Shell

Once chilled, roll out the dough on a lightly floured surface and press it into your tart pan, making sure to get those lovely fluted edges looking sharp. Prick the base with a fork to prevent bubbling, then freeze it for 10 minutes to keep its shape. Line the shell with parchment paper, fill with pie weights, and bake at a steady 350°F (175°C) for 15 minutes. Remove the weights and bake for an additional 5 minutes. This blind baking ensures a crisp shell that won’t get soggy. Let it cool completely before moving on.

Step 3: Add the Thin Chocolate Sealing Layer

Now it’s time to add a thin coat of melted dark chocolate to the bottom of your cooled tart shell. This sealing layer acts like a superhero barrier, keeping the shell crisp even after the creamy fillings arrive. Melt the chocolate gently, then brush it evenly on the base, and pop your tart back in the fridge for 10 minutes to set solid.

Step 4: Prepare the White Chocolate Raspberry Layer

Heat your cream until just steaming and pour it over the chopped white chocolate. Let it sit for a moment, then gently stir until you achieve the silkiest, smoothest white chocolate cream. Mix in a splash of vanilla extract to give it that warm, fragrant lift. Let this mixture cool just until it’s fluid but not hot enough to melt your raspberries prematurely.

Step 5: Add Raspberries to the White Chocolate Layer

Lightly mash your fresh raspberries with a fork, leaving some chunks for that delightful texture and beautiful streaks in the filling. Spread the crushed raspberries evenly over the chocolate-sealed tart shell, then pour the cooled white chocolate mixture on top. Tilt the tart gently to encourage an even spread without stirring, preserving the pretty raspberry ribbons. Chill for at least an hour until this luscious layer is softly set but still creamy.

Step 6: Make the Dark Chocolate Ganache

For the crowning glory, heat cream until just starting to simmer, then pour it over the chopped dark chocolate. Let it rest for a couple of minutes before stirring until the ganache is shiny and smooth. Stir in the butter for that irresistible sheen and extra richness.

Step 7: Finish with Ganache

Pour the glossy ganache over your chilled white chocolate raspberry layer, smoothing it with a spatula for a flawless finish. Return the tart to the fridge for at least two hours so the ganache can set firmly, completing the multi-layered masterpiece.

Step 8: Decorate

Finally, it’s time for the fun part—decorating! Arrange fresh raspberries artfully around the edges or the center, adding a fresh pop of color and a hint of tartness with every bite. Use a warm knife to slice through the layers cleanly, revealing the beautiful contrast of textures and colors inside.

How to Serve Chocolate Raspberry Tart Recipe

Garnishes

Fresh raspberries on top are a classic choice, lending brightness and an inviting look. A sprinkle of powdered sugar or a few edible flowers can also elevate the presentation and add hints of sweetness or floral notes without overwhelming the tart’s delicate balance.

Side Dishes

This tart pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the richness. For something lighter, a simple mint leaf garnish can complement the tart’s flavor profile beautifully, refreshing the palate.

Creative Ways to Present

Serve slices on delicate china or slate plates to enhance the dessert’s elegance. Drizzle raspberry coulis or a touch of caramel sauce around the plates for a restaurant-worthy touch. For parties, consider making mini versions in tartlet pans for a bite-sized delight that’s both charming and shareable.

Make Ahead and Storage

Storing Leftovers

Keep any leftover tart covered in the refrigerator to maintain freshness. Wrapped well, it should stay delicious for up to three days, although its flavors often deepen and improve overnight, making it even more irresistible.

Freezing

You can freeze the tart after baking the shell or even after assembling the full tart. If freezing after assembly, wrap it carefully with plastic wrap and foil. Thaw in the refrigerator overnight before serving to preserve the texture and flavor.

Reheating

This tart is best enjoyed chilled or at room temperature, so reheating is not recommended. However, if you prefer it slightly softer, let it sit at room temperature for about 15-20 minutes before slicing.

FAQs

Can I use frozen raspberries for this Chocolate Raspberry Tart Recipe?

Fresh raspberries are preferred for their texture and flavor, but if using frozen, thaw them completely and drain excess juice to avoid sogginess in the tart.

Is it possible to make this tart gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that bakes well for tart shells, keeping the rest of the recipe the same.

Can I prepare this tart in advance?

Absolutely. This Chocolate Raspberry Tart Recipe actually tastes better the next day as the flavors meld beautifully, making it perfect for preparing ahead of time.

What type of chocolate works best for the ganache?

Use high-quality dark or semi-sweet chocolate for a rich, balanced ganache that complements the white chocolate and raspberries perfectly.

How do I get clean slices when serving?

Warm your knife under hot water, wipe it dry, and slice in gentle motions between servings to maintain neat, beautiful slices with intact layers.

Final Thoughts

This Chocolate Raspberry Tart Recipe is truly a celebration of flavors and textures that will win hearts at any table. Its rich chocolate base, creamy fillings, and fresh raspberries come together in perfect harmony. Whether you’re baking it for a festive occasion or a cozy night in, I’m sure this tart will become a much-loved favorite. Give it a try—you won’t regret it!

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Chocolate Raspberry Tart Recipe

Chocolate Raspberry Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 89 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
Print Recipe

Description

This decadent Chocolate Raspberry Tart combines a rich cocoa tart shell with a thin dark chocolate sealing layer, a creamy white chocolate and fresh raspberry filling, and a glossy dark chocolate ganache topping. Perfect for dessert lovers, this tart offers a beautiful balance of tart fruitiness and indulgent chocolate, finished with fresh raspberries for a stunning presentation.

Ingredients

For the Chocolate Tart Shell

  • 1 ¼ cups (160 g) all-purpose flour
  • ¼ cup (25 g) unsweetened cocoa powder
  • â…“ cup (40 g) powdered sugar
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 egg yolk
  • 1–2 tablespoons cold water
  • ¼ teaspoon salt

For the Thin Chocolate Sealing Layer

  • 2 oz (60 g) dark chocolate, finely chopped

For the White Chocolate Raspberry Layer

  • 4 oz (115 g) white chocolate, chopped
  • ¼ cup (60 ml) heavy cream
  • ¾ cup fresh raspberries
  • 1 teaspoon vanilla extract

For the Dark Chocolate Ganache Layer

  • 6 oz (170 g) dark or semi-sweet chocolate, chopped
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter

For Decoration

  • Fresh raspberries for topping

Instructions

  1. Make the Chocolate Tart Shell: Combine flour, cocoa powder, powdered sugar, and salt in a mixing bowl. Cut in the cold butter with fingers or pastry cutter until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, mixing until soft dough forms, adding more water if needed. Shape dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
  2. Roll and Bake the Shell: Roll chilled dough on lightly floured surface and press into a 9-inch fluted tart pan. Prick the base with a fork and freeze for 10 minutes. Line with parchment paper and fill with pie weights. Bake at 350°F (175°C) for 15 minutes, remove weights, then bake for 5 minutes more. Let the tart shell cool completely in the pan.
  3. Add the Thin Chocolate Base Layer: Gently melt the chopped dark chocolate over barely simmering water or in short microwave bursts. Brush or spread a very thin layer of melted chocolate evenly across the bottom of the cooled tart shell. Chill in the fridge for 10 minutes until set, sealing the shell to keep it crisp.
  4. Prepare the White Chocolate Cream: Warm the cream in a small saucepan until just steaming. Remove from heat and pour over chopped white chocolate. Let stand for 1 minute, then stir gently until smooth and melted. Stir in vanilla extract. Allow the mixture to cool slightly until still fluid but no longer hot.
  5. Add Raspberry to the White Chocolate Layer: Lightly mash fresh raspberries with a fork, breaking them into small pieces but not pureeing. Scatter the crushed raspberries evenly over the chocolate-sealed tart shell. Pour the white chocolate mixture over the raspberries, tilting the tart to distribute without stirring. Chill for at least 1 hour until softly set, maintaining visible raspberry streaks in the creamy filling.
  6. Make the Dark Chocolate Ganache: Heat cream in a small saucepan until it just begins to simmer. Remove from heat and pour over chopped dark chocolate in a bowl. Let sit for 1–2 minutes, then stir until smooth and glossy. Add butter and stir gently until fully incorporated.
  7. Finish with Ganache: Pour ganache over the chilled white chocolate raspberry layer. Smooth the surface with an offset spatula or spoon. Chill the tart for at least 2 hours, or until the ganache is firm and fully set.
  8. Decorate: Before serving, top the tart with fresh raspberries arranged neatly along the edge or center. Use a warm knife to slice cleanly through the tart layers for a polished presentation.

Notes

  • Be sure to chill the dough well before rolling to prevent shrinking during baking.
  • Freezing the tart shell before blind baking helps maintain its shape.
  • The thin chocolate sealing layer keeps the crust crisp and prevents it from getting soggy from the fillings.
  • Use fresh raspberries and gently mash to retain texture and visual appeal in the filling.
  • For clean slices, dip your knife in hot water and wipe it between cuts.
  • This tart can be made a day ahead and refrigerated; allow it to come to room temperature for 10 minutes before serving.

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