Chocolate Raspberry Tart

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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.

chocolate raspberry tart top view, showing the frosting decoration.

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.

a chocolate raspberry tart on a marble dessert board with a slice ready to be served, along spoons, glasses and raspberries.

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!

Equipment

  • 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.

a chocolate raspberry tart sert on a marble board with raspberries, napkin, glasses in the background.

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.

Day 1:

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.

Day 2:

Prebake the tart crust, prepare the chocolate and raspberry base, bake, whip the chocolate ganache, and assembly.

Here is the step-by-step process:

a chocolate raspberry tart in process with the tart crust on the left and the chocolate batter on the right.

On the left: raw chocolate tart dough lined on the tart pan. On the right: the chocolate batter for the base.

a chocolate raspberry tart in process with the raw tart on the left and the baked tart on the right.

On the left: pour the chocolate batter into the pre-baked tart shell and top with raspberries. On the right: the tart after baking.

a whipped chocolate ganache in process for a tart.

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.

a raspberry filling in process for a tart with the filling in a bowl on the left and the filling spread on the tart on the right.

Raspberry filling in the bowl, and spread on the tart.

a chocolate raspberry tart in process with the frosting decoration.

Chocolate raspberry tart in the process of being decorated.

Tips

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.
a slice of a raspberry chocolate tart in a dessert plate with the remaining tart in the background with glasses, spoons and napkin.

FAQ

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.

Otherwise:

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.

chocolate raspberry tart top view with plate and spoons in the corner.

Try these tarts next

Raspberry Frangipane Tart

Blackberry Tart

Cherry Frangipane Tart

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.

Chocolate Raspberry Tart

  • Prep time: 1 hour 15 minutes
  • Cook time: 50 minutes
  • Total time: 5 hours
  • Serves: 8

Chocolate Raspberry Tart: a stunning dessert that's simpler to make than you might imagine.

Ingredients

Chocolate Tart Shell

  • 115 g (1 stick) unsalted butter, softened
  • 75 g (3/4 cup) powdered sugar
  • 25 g (1/4 cup) sifted-ground almonds
  • 1 pinch salt
  • 1 large egg
  • 225 g (1 cup + 3/4 cup) all-purpose flour
  • 25 g (1/4 cup) unsweetened cocoa powder

Raspberry Filling

  • 360 g (3 cups) raspberries
  • 65 g (1/3 cup) fine sugar
  • 30 ml (2 tbsp) lemon juice
  • 20 g (2.5 tbsp) cornstarch

Whipped Chocolate Ganache

  • 420 ml (1 cup + 3/4 cup) heavy cream, 30-36% milk fat
  • 140 g (5 oz) semi-sweet chocolate - 40% cocoa content

Chocolate and Raspberry Base

  • 15 g (1tbsp) unsalted butter
  • 10 g (0.35 oz) semi-sweet chocolate - 50% cocoa content
  • 1 egg
  • 20 g (1 tbsp) honey
  • 25 g (1/8 cup) fine sugar
  • 15 g (2 tbsp) ground almond
  • 25 g (2.5 tbsp) all-purpose flour
  • 1/2 teaspoon baking powder
  • 8 g (1tbsp) unsweetened cocoa powder
  • 30 ml (2 tbsp) heavy cream
  • 65 g (1/2 cup) fresh raspberries, halved

Decoration

  • Fresh raspberries, halved
  • Crispy Chocolate Balls - optional

Method

Chocolate Tart Shell (sweet pastry dough)

  • 1)

    Prepare 1 batch of the sweet pastry dough with 25g of cocoa powder + 225g of all-purpose flour instead of 250g of all-purpose flour.

    Line 1 tart pan 10 in (25cm) with the dough and let it chill in the fridge for 2 hours at least, best overnight.

Raspberry Filling

Whipped Chocolate Ganache

  • 1)

    Note: It is important to start the ganache at least 5 hours before or even the day before to have enough time to cool it in the fridge before whipping it.

     

    Prepare a double boiler with a few inches of water to simmer in a saucepan.

    Place the chocolate and half of the heavy cream in a bowl. Heat over the simmering water. Make sure the water does not touch the bottom of the bowl. With a flexible spatula, constantly stir until the chocolate is fully melted and smooth.

  • 2)

    Remove from the heat and add the remaining heavy cream. Stir until fully incorporated.

  • 3)

    Transfer to a bowl. Cover with plastic wrap touching the surface, and place in the fridge for 5 hours until the ganache is completely cool.

Baking, Chocolate and Raspberry Base, and Assembly

  • 1)

    Preheat the oven to 170°C, fan assisted. Make sure you poke the dough of your tart shell. Line the dough with baking paper, and ensure it sits on the side. Fill with baking beans / ceramic pie weights. Bake for 15 minutes.

  • 2)

    While you prebake the tart shell, prepare the chocolate and raspberry base

    – Melt the butter and chocolate over low heat (or in the microwave). Set aside.

    – In a bowl, whisk together the egg, honey, and sugar.

    – Add the ground almonds, flour, and baking powder. Sift the cocoa powder, add it, and mix again with your whisk until you have a smooth batter.

    – Finally, add the heavy cream, melted butter and chocolate, then mix one last time.

    – Remove the tart crust from the oven. Carefully remove the ceramic pie weight and paper (Be careful, there are very hot).

    – Pour your chocolate batter into your prebaked tart crust, and spread evenly. Add halved raspberries.

  • 3)

    Return the tart to the oven and cook for 15 minutes or until the chocolate base is cooked. Let cool completely before processing the next step.

  • 4)

    When cooled, add a layer of raspberry filling, and spread evenly.

  • 5)

    Finish the whipped chocolate ganache: When the ganache is cool, whip the chocolate ganache. At this stage, it still liquid but should be cool.

    With an electric mixer, start to whip on low-medium speed for about 1 minute, then increase gradually until medium speed, and whip until stiff peaks.

    With a spatula, gently fold the frosting to remove any air bubbles. Be gentle to avoid the chantilly deflating. Then, place the whipped ganache in a piping bag fitted with a tip of your choice decorate your tart. (I use a Wilton 6B star tip and pipe blobs all over the surface.)

  • 6)

    Add halved fresh raspberries and Crispy Chocolate Balls to garnish.

Notes

– Baking spoons, US/UK standard size : teaspoon 5ml / tablespoon: 15ml / cup: 240ml
– Storage: Any leftovers: in an airtight container or under a cake dome, in the fridge for up to 2 days.
– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

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