This chocolate raspberry tart is so delicious and beautiful - but surprisingly simple to make! A chocolate sweet tart crust is filled with raspberry coulis jam and a luscious dark chocolate ganache and is topped with fresh raspberries.
Chocolate raspberry desserts are a classic flavor combination, and this French dessert is no different. This bake tastes as good as it looks and is perfect for any special occasion or celebration.
I find that tart recipes are easier and more forgiving to make than pie recipes. And, they often look more polished than the rustic pie!
Why You'll Love This Recipe
Classic flavor combination - this chocolate ganache raspberry tart features a flavor combination made in heaven. Both chocolate and raspberry flavors are highlighted in various ways throughout the dessert, from the chocolate sweet tart crust all the way to the fresh raspberry garnish on top.
Simple yet elegant - while there are several different steps and components involved in this recipe, each is simple to execute. Once all of the components come together, you'll have an extremely beautiful, elegant, and decadent dessert that's sure to impress anyone who tastes it.
Variety of textures - this bake features a delicious array of textures. The firm chocolate sweet tart crust, creamy chocolate ganache filling, and juicy raspberries on top create a fantastic eating experience your taste buds will love.
- Chocolate sweet tart crust. You'll need dutch processed cocoa powder, all-purpose flour, granulated sugar, butter, and one egg.
- Semi-sweet chocolate. Look for chocolate bars that read 60-70% cacao for best flavor (and for the ganache to set up correctly).
- Heavy whipping cream. This ingredient is needed to make the chocolate ganache and cannot be substituted. It must have at least 36% milk fat to set up properly.
- Raspberry jam. I like to use seedless raspberry jam, but if you'd prefer more texture, feel free to use a variety that include seeds!
- Fresh raspberries. These get gently pushed into the ganache before it sets. You want nice and firm, red raspberries.
- Mint. Not pictured, but I like to add mint leaves as a garnish to bring extra color and flavor to the chocolate tart.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- This recipe can easily be made into individual tartlets using mini tart pans.
- Make an Oreo crust rather than the chocolate sweet tart base. Simply follow this chocolate crust recipe.
- Use a normal sweet tart crust (pâté sucrée) as a base instead of chocolate.
- Add up to two tablespoons of your favorite raspberry liqueur (such as Chambord) into the ganache mixture for a boozy kick.
How to Make This Recipe
At least two hours before beginning, you'll need to make the chocolate sweet tart dough so it has time to hydrate in the fridge before rolling out. Follow the steps in the linked blog post (above) for tips on how to assemble and bake the tart crust.
One: Roll out the chocolate tart dough, place into the tart pan, and dock all over with a fork.
Two: Add the parchment paper and pie weights and fully bake the shell. Allow the tart crust to cool completely.
Three: Spread raspberry jam onto the bottom of the chocolate tart crust.
Four: Mix together the hot cream and chopped chocolate and mix until fully combined and smooth.
Five: Spread the chocolate ganache into the tart shell, and allow it to set at room temperature for 10-15 minutes.
Six: Gently press raspberries into the ganache as desired, filling the tart completely. Wait one hour before slicing in so the ganache has time to set.
Hot tip! Use a piping bag (or a zip top bag) and fill some of the raspberry openings with raspberry jam! This adds aesthetic appeal, as well as more raspberry flavor. Garnish with mint sprigs, if desired.
- Allow the chocolate sweet tart crust to cool completely before adding the filling.
- Since the main flavor in this tart is chocolate, it's important to use good-quality chocolate. Look for a semi-sweet variety (in bar form) around 60-70% cacao.
- Let the ganache set up for 10-15 minutes before pressing the fresh raspberries in so they don't sink too far into the filling.
- Allow the tart to sit out for at least one hour prior to slicing for the best texture.
- Clean the knife off completely between each cut when serving to ensure clean slices
A ganache may split or become grainy if the cream is boiled and becomes too hot, or if the correct type and amount of chocolate isn't used.
Sure! Just be sure to fully blind bake the crust, and let it cool completely before adding the fillings.
I love to use my fluted edge tart pan that has a removable bottom. This makes it very easy to assemble the crust, and also remove the tart once it's fully set.
Store the chocolate raspberry tart uncovered in the fridge for five days. Press plastic wrap into the cut sides of the tart so the jam doesn't seep out.
I enjoy the the tart most after a slice has sat at room temperature for about an hour, so the ganache gets soft and smooth. However, you can also eat it directly from the fridge and the ganache will be more firm.
I don't recommend freezing this tart with the raspberries already on top. However, it can be tightly wrapped in plastic, foil, and placed into a zip top bag before adding the raspberries. Freeze for up to three months.
Thaw completely at room temperature until the ganache is soft, then gently place the raspberries on top. Note that they won't be able to go into the ganache quite as far if using this method.
Chocolate Raspberry Tart
Chocolate Sweet Tart Crust
- 6 tablespoons unsalted butter room temperature
- ⅓ cup granulated sugar
- ⅛ teaspoons kosher salt
- 1 large egg room temperature
- 1¼ cup + 2 tablespoons all-purpose flour
- 2 tablespoons dutch-processed cocoa powder
- ¼ cup raspberry jam seedless preferred
- 1¼ cups heavy whipping cream
- 12 oz semi-sweet chocolate 60-70% cacao (bars are best)
- 12 oz fresh raspberries
- Make the chocolate sweet tart dough, wrap tightly, and chill in the refrigerator for one hour.6 tablespoons unsalted butter, ⅓ cup granulated sugar, ⅛ teaspoons kosher salt, 1 large egg, 1¼ cup + 2 tablespoons all-purpose flour, 2 tablespoons dutch-processed cocoa powder
- Roll out the crust and set it into the pan, then blind bake completely and fully cool on a wire rack.
- While the shell is cooling, roughly chop the chocolate and add to a heat proof bowl. Bring the heavy cream to a simmer, then pour over the chocolate. Let it stand for about a minute, then stir until completely combined and smooth (be careful not to slosh the cream out). Cool for 5 minutes.12 oz semi-sweet chocolate, 1¼ cups heavy whipping cream
- While the ganache cools, spread the raspberry jam evenly into the bottom of the tart crust. Then, pour the chocolate ganache on top and spread evenly. Sit at room temperature for 10-15 minutes.¼ cup raspberry jam
- Add the fresh raspberries to the top in various places and angles, pressing them in just slightly.12 oz fresh raspberries
- Pipe extra raspberry jam into any raspberries where the centers are upwards. Allow the tart to set for 2 hours at room temperature, or in the fridge for 1 hour (both uncovered) before slicing. in. Garnish with mint leaves, if desired.