If you love the rich decadence of chocolate combined with the vibrant burst of fresh raspberries, this Chocolate Raspberry Tart Recipe is going to be your next favorite indulgence. It’s a luscious treat that balances a crisp cocoa tart shell with layers of creamy white chocolate and fresh raspberries, all crowned by a glossy dark chocolate ganache. Whether you’re looking to impress guests or treat yourself, this tart delivers both depth of flavor and stunning visual appeal.
Ingredients You’ll Need
All the ingredients in this Chocolate Raspberry Tart Recipe are straightforward but essential for creating the perfect harmony of texture and taste. From the rich cocoa powder in the tart shell to the fresh raspberries that add brightness, each element plays a vital role.
- All-purpose flour: Provides the structure for a sturdy yet tender tart crust.
- Unsweetened cocoa powder: Adds deep chocolate flavor and beautiful color to the dough.
- Powdered sugar: Sweetens the crust delicately without grittiness.
- Unsalted butter: Cold and cubed, it ensures the tart shell is flaky and rich.
- Egg yolk: Binds the dough while adding a silky texture.
- Cold water: Helps bring the dough together without softening the butter.
- Salt: Enhances all the flavors and balances the sweetness.
- Dark chocolate (for sealing and ganache): Provides a bittersweet contrast to the creamy layers.
- White chocolate: Melts into a luscious base creamy layer with vanilla infusion.
- Heavy cream: Adds silkiness to the white chocolate and ganache layers.
- Fresh raspberries: Burst of natural tartness and vibrant color in every bite.
- Vanilla extract: Lifts the white chocolate layer with a sweet aromatic note.
How to Make Chocolate Raspberry Tart Recipe
Step 1: Make the Chocolate Tart Shell
Start by combining the flour, cocoa powder, powdered sugar, and salt in a bowl. Cut the cold butter into the mixture until it resembles coarse crumbs — this ensures your shell will be perfectly flaky. Add in the egg yolk and cold water just until the dough comes together, being careful not to overwork it. Chill the dough wrapped in plastic to let it rest for 30 minutes, which helps with rolling it out evenly later.
Step 2: Roll and Bake the Shell
Once chilled, roll your dough on a lightly floured surface and press it into a 9-inch fluted tart pan. Pricking the base prevents bubbling during baking. Freeze briefly, then line with parchment and pie weights to keep the shell from shrinking. Bake until set and crisp; this will create the perfect sturdy base to support the luscious fillings without getting soggy.
Step 3: Add the Thin Chocolate Sealing Layer
Gently melt the dark chocolate and brush a thin layer inside the cooled tart shell. This sealing layer is subtle but crucial; it keeps the shell crisp by preventing moisture from the filling from soaking in, while adding a nice hint of bittersweet chocolate in every bite.
Step 4: Prepare the White Chocolate Cream
Warm the heavy cream just until steaming, then pour it over chopped white chocolate. After letting it sit briefly, stir until smooth and silky. Adding vanilla extract at this stage creates an irresistible aroma. Allow this mixture to cool slightly before using so it maintains a creamy yet pourable texture.
Step 5: Add Raspberry to the White Chocolate Layer
Lightly mash the fresh raspberries to release their juices but keep some texture. Scatter them over the chocolate-sealed crust, then pour the white chocolate cream on top. Gently tilt the tart to spread the filling evenly without disturbing the raspberries too much, creating those beautiful streaks. Refrigerate until softly set but still wonderfully creamy.
Step 6: Make the Dark Chocolate Ganache
Heat cream to just simmering, then pour over chopped dark chocolate. Let it rest a couple of minutes before stirring into a smooth, glossy ganache. Stir in butter to add shine and richness, making the ganache silky and indulgent.
Step 7: Finish with Ganache
Pour the ganache over the set white chocolate raspberry layer and smooth it out carefully. Chill the tart for a couple of hours until the ganache firms up into that perfectly sliceable, glossy topping that will wow anyone lucky enough to enjoy it.
Step 8: Decorate
Right before serving, adorn your tart with a circle or scattered fresh raspberries. A warm knife will help you slice clean, neat pieces revealing the luscious layered interior that makes this Chocolate Raspberry Tart Recipe so irresistible.
How to Serve Chocolate Raspberry Tart Recipe
Garnishes
Fresh raspberries are a natural choice to brighten the presentation and contrast beautifully against the dark ganache. A dusting of powdered sugar or a few mint leaves can add a festive touch, elevating the tart’s visual appeal and freshness.
Side Dishes
Serve slices alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for extra indulgence. A cup of rich espresso or a glass of fruity rosé also pairs delightfully with the complex chocolate and berry flavors.
Creative Ways to Present
Try placing individual tart slices on delicate plates garnished with edible flowers or a drizzle of raspberry coulis for a sophisticated touch. For parties, consider making mini versions of the tart in muffin tins to let guests enjoy handheld servings of this classic favorite.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten tart covered and refrigerated for up to three days. The layers meld beautifully after resting, though the crust might soften slightly over time, so it’s best enjoyed fresh.
Freezing
While the crust is sturdy, freezing the fully assembled tart is not recommended because the cream and ganache layers may change texture upon thawing. You can freeze the baked tart shell separately for up to a month and fill it fresh when ready to serve.
Reheating
This tart is best served chilled, so avoid reheating. Allow slices to come to room temperature for about 10 minutes if desired, which softens the ganache just enough for creamy, melt-in-your-mouth bites.
FAQs
Can I substitute the white chocolate for milk chocolate in this Chocolate Raspberry Tart Recipe?
Yes, you can swap white chocolate for milk chocolate if you prefer a creamier, less sweet profile. Keep in mind that milk chocolate has a stronger cocoa flavor, so the raspberry balance might shift slightly.
What type of tart pan works best for this recipe?
A 9-inch fluted tart pan with a removable bottom is ideal. It allows for even baking and an easy release, showcasing your beautiful tart shell and layers neatly.
How do I prevent the tart shell from getting soggy?
The thin dark chocolate sealing layer on the tart shell is key in preventing sogginess by creating a moisture barrier. Make sure to chill it fully before adding the raspberry and white chocolate filling.
Can I use frozen raspberries for the tart?
Fresh raspberries are recommended for their bright flavor and texture. If you must use frozen, thaw and drain them thoroughly to avoid excess moisture that could affect the tart’s consistency.
How long will the tart keep its best quality in the fridge?
The tart is best eaten within three days of preparation. Beyond that, the crust may lose crispness, and the fresh raspberries can start to break down, affecting texture and flavor.
Final Thoughts
This Chocolate Raspberry Tart Recipe is truly a showstopper that combines simple ingredients with elegant technique to achieve layers of complex flavors and textures. Whether you’re sharing it with friends or treating yourself after a long day, it’s a dessert that brings warmth and indulgence to any table. Give it a try—you won’t regret making this beautiful treat a new favorite in your recipe collection.
Print
Chocolate Raspberry Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 50 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This decadent Chocolate Raspberry Tart combines a crisp cocoa-infused tart shell with layers of luscious chocolate and fresh raspberries. It features a thin dark chocolate seal for crispness, a creamy white chocolate and raspberry filling with visible berry swirls, and a rich dark chocolate ganache topping. Perfect for special occasions or indulgent dessert lovers seeking a balance of tart fruitiness and smooth chocolaty richness.
Ingredients
For the Chocolate Tart Shell
- 1 ¼ cups (160 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ⅓ 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
- Make the Chocolate Tart Shell: In a mixing bowl, combine flour, cocoa powder, powdered sugar, and salt. Cut in the cold butter with fingers or a pastry cutter until mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, mixing just until a soft dough forms. Add more water if needed. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll and Bake the Shell: Roll the chilled dough on a floured surface and press into a 9-inch fluted tart pan. Prick the base with a fork. Freeze for 10 minutes. Line with parchment and fill with pie weights. Bake at 350°F (175°C) for 15 minutes, remove weights, and bake 5 more minutes. Cool completely in the pan.
- Add the Thin Chocolate Base Layer: Melt dark chocolate gently over simmering water or in microwave bursts. Brush a thin layer of melted chocolate on the tart shell bottom. Chill for 10 minutes until set to seal and keep shell crisp.
- Prepare the White Chocolate Cream: Warm cream until just steaming, remove from heat and pour over white chocolate. Let sit 1 minute then stir until smooth. Stir in vanilla. Cool slightly until fluid but not hot.
- Add Raspberry to the White Chocolate Layer: Lightly mash raspberries with a fork leaving some small pieces. Scatter evenly in the tart shell. Pour white chocolate mixture on top and gently tilt tart to spread without stirring. Chill at least 1 hour until softly set with visible raspberry streaks.
- Make the Dark Chocolate Ganache: Heat cream until just simmering, pour over dark chocolate, let sit 1-2 minutes then stir smooth and glossy. Stir in butter until fully incorporated.
- Finish with Ganache: Pour ganache evenly over chilled white chocolate raspberry layer. Smooth surface with spatula. Chill at least 2 hours until ganache is firm and set.
- Decorate: Top tart with fresh raspberries arranged decoratively before serving. Use a warm knife to slice cleanly through layers for an elegant presentation.
Notes
- Chill and freeze steps are crucial to maintaining the tart shell’s shape and crispness during baking.
- Use high-quality chocolate for best flavor impact.
- The raspberry bits in the white chocolate layer should remain slightly chunky for texture and visual appeal.
- Warm the knife between slices to cut smooth, clean pieces.
- For storage, keep tart refrigerated and covered; consume within 3 days for best freshness.
