Chocolate Raspberry Tart

There’s a moment when you cut into a chocolate raspberry tart and the kitchen fills with the deep, glossy scent of melted dark chocolate and a bright whisper of red fruit — a contrast that feels both indulgent and unexpectedly fresh. The ganache glides velvet-smooth across a crisp shell, while the raspberries add a juicy pop and a little tartness to balance the cocoa. Each bite gives you silky, slightly firm chocolate, a flake of pastry, and a burst of raspberry that wakes the palate.

This tart is perfect for so many occasions: an intimate dinner dessert, a celebratory centerpiece for birthdays or holidays, or a special weekend treat when you want to feel like you’ve splurged without hours of fuss. If you love fruit-forward chocolate tarts, you might also enjoy exploring different fruit combinations like those in this chocolate-strawberry tart for inspiration.

At a Glance

Prep Time: 15 minutes (plus cooling time)
Cook Time: 5–10 minutes to make ganache (tart shell baking time varies)
Total Time: About 3–4 hours including chilling (active time ~25 minutes)
Servings: 8 slices
Difficulty Level: Easy–Intermediate (no tempering required)

Nutrition Highlights

Estimated nutrition per serving (1 of 8 slices). These are approximate values calculated from USDA FoodData Central entries for heavy cream, 70% dark chocolate, standard shortcrust pastry, granulated sugar, and fresh raspberries. Actual values will vary by brand and exact tart shell—use product labels or the USDA database for precise tracking.

Calories: ~370 kcal
Total Fat: ~27 g
- Saturated Fat: ~15 g
Carbohydrates: ~28 g
- Dietary Fiber: ~3.8 g
- Sugars: ~11–12 g
Protein: ~3.8 g
Sodium: ~65 mg

Notes: This tart is rich in fat and saturated fat due to heavy cream and dark chocolate. For general guidance on saturated fat intake and heart-healthy recommendations, reputable sources include the CDC and Mayo Clinic; consult them or a registered dietitian for personalized advice.

Why You’ll Love It

Flavor & Texture: The rich, bittersweet ganache is deeply chocolatey and silky, while fresh raspberries cut the richness with bright acidity and subtle tartness. The contrast of soft filling and crisp shell makes each bite interesting.
Memorable: It’s a dessert that looks elegant with minimal effort — perfect when you want to impress without dramatic fuss.
Versatile & Seasonal: Use the freshest raspberries in summer or swap to frozen in cooler months. This tart moves easily from cozy coffee mornings to celebratory dessert tables.
Efficient: With a store-bought shell and a simple ganache, you get bakery-quality results in under an hour of active time.

How to Make Chocolate Raspberry Tart

Ingredients

1 pre-made tart shell (9-inch), baked and cooled
1 cup (240 ml) heavy cream
8 ounces (227 g) dark chocolate, chopped (70% cocoa recommended)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 cup fresh raspberries (~123 g)
Mint leaves for garnish (optional)

Optional ingredients and substitutions

Tart shell: swap for a gluten-free pre-made shell or homemade almond flour crust for a gluten-free option.
Chocolate: use semi-sweet or 60% dark for a sweeter ganache; for a dairy-free version, use full-fat coconut cream and vegan dark chocolate.
Sweetener: swap granulated sugar for coconut sugar, maple syrup (reduce cream slightly), or a sugar substitute per taste.

Step-by-step directions

Preheat your oven to 350°F (175°C) if using a homemade tart shell. Bake the tart shell according to package or recipe instructions until golden brown. Let it cool completely.
In a small saucepan over medium heat, bring the heavy cream to a gentle simmer — watch closely so it doesn’t boil over.
Remove the cream from heat and immediately add the chopped dark chocolate. Let sit for 1–2 minutes to soften.
Stir the cream and chocolate together until smooth and fully combined.
Stir in the sugar and vanilla extract until fully integrated and glossy.
Pour the warm chocolate ganache into the cooled tart shell and spread evenly with a spatula.
Allow the tart to set at room temperature for about 1 hour, then refrigerate until firm, about 2 hours.
Just before serving, top with fresh raspberries and garnish with mint leaves if desired.

Practical tips

Chop the chocolate into small pieces so it melts evenly and quickly.
Don’t let the cream boil; a simmer is enough and prevents grainy ganache.
If your ganache looks slightly separated, whisk vigorously or use an immersion blender for a silky texture.
Chill fully before slicing for clean edges — run a sharp knife under hot water, dry it, then slice for neater pieces.

Serving Suggestions

Classic: Serve slices plain with a few extra raspberries on the side for a clean presentation.
With dairy: A dollop of lightly whipped cream or a scoop of vanilla ice cream pairs beautifully with the tart’s richness.
With coffee or tea: Perfect alongside espresso, café au lait, or a fragrant black tea to balance sweetness.
Party platter: Slice small pieces and serve with fresh berries and shortbread cookies for a dessert board.
Pair it with a nutty cookie for a contrasting crunch — try pairing with almond cookies; for a homemade pairing idea, consider these almond-based treats like almond flour chocolate chip cookies which echo the chocolate notes and add a tender crumb contrast.

How to Store

Room temperature: Not recommended for extended storage because ganache will soften. If your kitchen is cool (below 70°F / 21°C), you can keep an uneaten slice covered for several hours.
Refrigeration: Store the tart in an airtight container in the fridge for up to 4 days. Bring to room temperature for 15–20 minutes before serving to restore ganache silkiness.
Freezer: You can freeze the tart (without fresh raspberries) wrapped tightly in plastic and aluminum foil for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving and top with fresh raspberries.

Pro Tips & Tricks

Chocolate quality matters: use the best-quality dark chocolate you can afford — it’s the star of the filling. Look for bars with a short ingredient list: cocoa mass, cocoa butter, sugar.
Temperature control: warm cream, cool chocolate. Pouring too-hot cream can scorch or separate certain chocolates; let it rest on the chocolate 60–90 seconds before stirring.
Crust shield: if your homemade crust browns too quickly, cover the edges with foil or a pie shield while baking.
Visual polish: glaze raspberries lightly with warmed apricot jam thinned with water for a glossy finish on special occasions.

Creative Twists

Vegan ganache tart: Replace heavy cream with full-fat coconut milk (use the canned thick portion) and use vegan dark chocolate. Chill as usual and top with berries.
Salted caramel ribbon: Swirl a thin ribbon of cooled salted caramel across the ganache before chilling for a sweet-salty lift.
Pistachio crust: Use a pistachio shortbread crust (pulse pistachios with flour and butter or almond flour for gluten-free) to add a nutty counterpoint.
Citrus splash: Add a teaspoon grated orange zest to the ganache for a fragrant, citrusy layer that enhances raspberry brightness.

Recipe Q&A

Q: Can I use frozen raspberries?
A: Yes — thaw and drain them well to avoid excess moisture. Pat dry before arranging on the tart. Fresh raspberries give the best texture and appearance.

Q: My ganache is grainy. What went wrong?
A: Graininess often comes from overheating or using chocolate with added emulsifiers that react. Rewarm gently and whisk, or use an immersion blender to smooth it out.

Q: Can I make this ahead?
A: Absolutely. Make and refrigerate the tart up to 2 days ahead, then add fresh raspberries right before serving for the best look and texture.

Q: Are there healthier alternatives?
A: To reduce calories/fat, use lower-fat cream substitutes (results will be less silky) or reduce portion sizes. Replacing the crust with a nut-and-date base reduces refined flour but keeps it calorically dense.

Conclusion

If you want an elegant dessert that feels luxurious but is straightforward to make, this chocolate raspberry tart delivers in flavor, texture, and presentation — and it’s flexible for dietary swaps. Try it for a dinner party or a cozy weekend treat, and don’t hesitate to experiment with the variations above.

For inspiration and a slightly different take on the chocolate-raspberry pairing, check out this delicious version from Buttermilk by Sam’s Chocolate Raspberry Tart, and if you prefer a video-guided recipe with step-by-step visuals, this Raspberry Chocolate Ganache Tart (with Video) – Fork Knife Swoon is a helpful companion.

Share your results, photos, and any tweaks — I love seeing how readers make the recipe their own.