Description

This decadent Chocolate Raspberry Tart combines a rich cocoa-infused tart crust with smooth, velvety chocolate ganache and fresh, vibrant raspberries on top. Perfectly balanced with a slight tartness from the berries and a luxurious chocolate filling, this dessert is elegant yet straightforward to make, ideal for special occasions or a sophisticated treat.

Ingredients

Scale

For the Tart Crust:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
2–4 tablespoons ice water

For the Chocolate Ganache Filling:

8 ounces semi-sweet or dark chocolate, chopped
1 cup heavy cream
2 tablespoons unsalted butter (optional, for shine)
1 teaspoon vanilla extract

For Topping:

1 cup fresh raspberries
Powdered sugar, for dusting (optional)
Mint leaves, for garnish (optional)

Instructions

Make the Tart Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, cocoa powder, powdered sugar, and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add ice water one tablespoon at a time until the dough comes together. Press the dough into a tart pan with a removable bottom, prick the bottom with a fork, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
Bake the Tart Crust: Remove the tart crust from the refrigerator and bake in the preheated oven for 15-20 minutes, or until set. Allow to cool completely before adding the filling.
Make the Chocolate Ganache Filling: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for one minute, then stir until smooth and glossy. If using, stir in the butter and vanilla extract until fully combined.
Assemble the Tart: Pour the chocolate ganache into the cooled tart crust and smooth the top with a spatula. Refrigerate the tart for at least 2 hours, or until the ganache is set and firm.
Add Raspberries and Serve: Once the ganache is set, arrange fresh raspberries evenly on top of the tart. Optionally, dust with powdered sugar and garnish with mint leaves before serving.

Notes

Use a tart pan with a removable bottom to easily release the tart after baking.
Make sure the butter used in the crust is very cold to help create a flaky texture.
You can substitute fresh raspberries with other berries such as strawberries or blackberries if desired.
For a vegetarian version, ensure the chocolate used does not contain animal-derived ingredients.
The tart should be kept refrigerated and is best enjoyed within 2 days for optimal freshness.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired

Keywords: chocolate tart, raspberry tart, chocolate ganache, dessert recipe, chocolate raspberry dessert, baked tart