Chocolate Raspberry Tart: One bite, and you’ll be transported to dessert heaven! This French-inspired tart ticks all the boxes of a fancy, impressive, but still approachable patisserie.
With a buttery cocoa crust, a chocolate and raspberry base, a juicy raspberry filling, and a velvety whipped chocolate ganache, this Chocolate Raspberry Tart is sure to be a hit with anyone who loves the classic combination of chocolate and fruit.
Whether you’re looking for a show-stopping tart for your next dinner party or want to treat your family to something special, this raspberry chocolate dessert is the perfect choice.
This Chocolate Raspberry Tart seems like a lot of work and effort, but it’s an assembly of several easy recipes. Some of them can be made ahead of time, which makes it even more convenient. The result will be worth your time and make everyone think you’re a gourmet chef!
- Stand mixer with the paddle attachment to make the chocolate tart crust. That’s not compulsory, but it makes things easier. Alternatively, you can mix the ingredients by hand.
- A fluted tart pan 1 x 10 in (25cm), height: 2cm (0.8 in)
- Pie weights to prebake the tart crust.
- Electric mixer for the whipped chocolate ganache.
- If you want to decorate as I did, a piping bag with a 6B piping tip.
- Other essential equipment: rolling pin, baking paper…
Note about the Ingredients
Here are a few notes about some ingredients. Full list at the bottom of the page.
Raspberries: use fresh or frozen berries for the raspberry filling. Both work well. Check out the full raspberry filling recipe with tips and details.
I highly recommend sticking with fresh raspberries to incorporate into the chocolate and raspberry base and decorate the tart. Using frozen berries can result in a loss of texture and a release of excess water, potentially affecting the final outcome of the tart.
Whipped cream: Use full-fat heavy cream. Don’t use a light version as the fat content helps to stabilize the whipped cream.
Chocolate: 40% cocoa content. If you can’t find chocolate with 40% cocoa content, make a mix: half milk chocolate with 30% cocoa content and half semi-sweet chocolate with 50% cocoa content.
For the tart case, check my sweet pastry recipe for all the details. It’s just the chocolate version of my classic recipe.
How to make the Chocolate Raspberry Tart?
This Chocolate Raspberry Tart may look impressive but don’t be intimidated by the steps involved. Each one is a classic baking recipe.
I suggest breaking the process into two days to make it more manageable and avoid feeling overwhelmed.
Chocolate tart crust: I prepare the dough and line the tart pan, then wrap it with cling film and let them chill overnight.
Raspberry Filling: You can even make it 3 to 4 days in advance.
Whipped chocolate ganache: it needs to chill for 5 hours or even overnight before whip it.
Prebake the tart crust, prepare the chocolate and raspberry base, bake, whip the chocolate ganache, and assembly.
Here is the step-by-step process:
On the left: raw chocolate tart dough lined on the tart pan. On the right: the chocolate batter for the base.
On the left: pour the chocolate batter into the pre-baked tart shell and top with raspberries. On the right: the tart after baking.
On the left: the whipped chocolate ganache just after melting the chocolate with heavy cream. On the right: the whipped chocolate ganache just after whipping it.
Raspberry filling in the bowl, and spread on the tart.
Chocolate raspberry tart in the process of being decorated.
Here are some tips to help you succeed in making this Chocolate Raspberry Tart.
- Read the entire recipe before starting.
- Using good-quality ingredients is important for the best taste and texture in your tart.
- Don’t skip the chilling time for the dough. To understand this essential step, check out the blog post: sweet pastry dough. It’s important to prebake the crust for 15 minutes. This step will help keep the crust from getting soggy, which is a problem if you pour a wet filling into a raw crust.
- check out the blog post: raspberry filling to get full tips to make this filling.
- Let the tart cool completely before adding the raspberry filling.
- Prepare the chocolate ganache at least 5 hours before whipping it is important, so it has time to cool.
- Pour the liquid ganache through a sieve if needed (before to place it in the fridge).
- Keep an eye on your whipped ganache. It takes some time at first, but then it will quickly turn from soft to firm peaks. If you overwhip it, it will result in a grainy texture.
- Decoration: If you pipe blobs, as I did, start with the border.
Can I make this Chocolate Raspberry Tart ahead of time?
Yes, partially. The best way to make this raspberry chocolate dessert is by starting a day before. If you haven’t read the “How to Make the Chocolate Raspberry Tart.” section, check it out.
The dough for the tart shell can be frozen; check the sweet pastry recipe for details.
The raspberry filling can be made 3 to 4 days in advance: check the raspberry filling recipe for details.
How to store this tart?
The tart is best served the same day it is made. Leftovers: under a cake dome or in an airtight container in the fridge for 2-3 days.
Can you freeze the tart?
Unfortunately, when the tart is done, it’s not suitable for freezing.
Try these tarts next
If you tried this Chocolate Raspberry Tart or any recipe on the blog, let me know how you liked it by leaving a comment below. Find me on Instagram, Facebook and Pinterest for even more tips and recipes.