Have you got a celebration coming up? My Chocolate Raspberry Tart is the perfect dessert!
It’s visually beautiful, tastes amazing and so easy to bring together. This tart will produce that wow factor and you don’t have to be a patisserie chef to do it!
If you agree that chocolate and raspberries are a match made in heaven, then this is the recipe for you! Just like in my delicious Raspberry Torte, the raspberries in this recipe add a satisfying pop of tartness against the smooth chocolate filling.
My Chocolate Raspberry Tart is very similar to my classic Chocolate Tart. Both are so rich and decadent, that they are perfect for celebrating Christmas, Valentine’s Day, or even a chocolate lover’s birthday. Whatever the occasion, I’m sure it will be a hit!
Table of Contents
Why you’ll love this recipe
- Decedent flavors – the rich chocolate ganache and fresh raspberries are the perfect combination. A wedge of this Chocolate Raspberry Tart is complete and utter decadence.
- Simple filling – the filling is super easy! Just beat all the ingredients together. No fear of curdled or scorched pastry cream. Just a smooth decadent filling that will impress your guests!
- No pastry – the beauty of this chocolate tart is the cookie crumb base. There is no need to fiddle around with rolling out pastry and trying to ease it into the pan! And no worry about the pastry shrinking or becoming tough!
- Showstopping – this Chocolate Raspberry Tart is ideal for special occasions and celebrations. It is such a pretty dessert and is sure to impress your guests!
- Cookie crumbs – I use plain sweet cookies for the cookie crumbs. Something like a plain vanilla cookie or graham crackers works perfectly. If you use a buttery cookie like shortbread, you’ll need less butter.
- Powdered sugar – also known as icing sugar in some countries.
- Salted butter – I love salted butter for this recipe because it goes so well with the rich chocolate filling.
- Dark bittersweet chocolate – the slightly bitter taste of the dark chocolate goes so well with the sweet and tangy raspberries.
- Heavy whipping cream – I recommend using heavy cream that has around 36% fat for the best results.
- Granulated sugar – white sugar or superfine sugar sometimes known as castor sugar can also be used.
- Amaretto liqueur – this is optional, however, it adds a subtle hint of almond to the chocolate filling.
- Sea salt – I love adding a little salt to chocolate desserts to bring out the flavors.
- Raspberries – fresh, pump raspberries go perfectly with the chocolate ganache filling.
Combine the cookie crumbs, powdered sugar, and butter.
Use the back of a spoon to press the crumbs into the prepared pan. Chill in the refrigerator while you prepare the filling.
Heat the cream and granulated sugar in a saucepan over medium heat. When the cream mix is steaming, pour it over the chocolate.
Add the Amaretto liqueur and salt to the chocolate ganache and stir until smooth.
When the chocolate ganache filling has cooled, pour into the tart shell.
Chill until the ganache has just set but is still tacky. Arrange the raspberries on top.
Hint: Use a food processor to blitz the cookies into crumbs. Be sure that the cookies are all evenly ground and that there are no large pieces.
- Dark chocolate – you can use milk or sweet chocolate if you don’t like the rich bitterness of dark chocolate.
- Amaretto liqueur – if you don’t have amaretto, use whatever you have on hand. Frangelico, brandy, or even rum works well. Or leave it out completely.
- Salted butter – substitute unsalted butter if that’s all you have.
- Double chocolate – make this a double Chocolate Raspberry Tart recipe by using a chocolate cookie crumb for the base instead of a vanilla cookie or graham cracker crust.
- Raspberry jam – smooth a layer of raspberry jam or even my Raspberry Compote onto the tart shell before filling with the chocolate ganache filling.
- Shortbread crust – if you prefer a shortbread crust follow my crust recipe in this Chocolate Almond Pear Tart – it would also work really well with this rich chocolatey filling.
For this Chocolate Raspberry Tart, you’ll need regular baking equipment such as bowls, wooden spoons, spatulas, and measuring cups and spoons. But the most integral piece of equipment to this recipe is a 10 inch tart pan with a removable base.
My Chocolate Raspberry Tart should be stored in the refrigerator until it is ready to serve. It is best served within 24 hours, however, it can last up to 3 days in the refrigerator.
I don’t recommend freezing this tart when completed. It may be frozen however before adding the fresh raspberries. To serve, thaw completely and add fresh raspberries.
- Making the chocolate ganache filling can be tricky. It’s important that you spend a little extra time chopping the chocolate into small pieces so that they melt evenly when you pour in the hot cream.
- Your cream should be steaming but not boiling or the chocolate could burn or split from the heat. If you have overheated the cream, simply let it sit for a few minutes until the temperature some down.
- If you have any pieces of unmelted chocolate after adding the cream, you can very gently melt the mix over a double boiler or for a few seconds in the microwave. You can always put it back in the microwave for a few more seconds but watch it carefully.
- To ensure the chocolate filling is incredibly fudgy, remove the Chocolate Raspberry Tart from the refrigerator 30 minutes before serving.
- To achieve perfect slices, remember to clean off the blade of the knife between each cut.
Chocolate and raspberries are a match made in heaven! The rich flavors of dark chocolate go so well with the bright, tangy raspberries.
For this chocolate ganache tart recipe, I recommend using good-quality dark cooking (or eating) chocolate. I prefer 70-75% dark chocolate. If you don’t use a good quality chocolate, there’s a chance the chocolate won’t melt as easily and could create a grainy ganache.
You absolutely can, however, the cookie crumb crust is so easy to make that it’s probably not worth it!
This Raspberry Chocolate Tart is ideal for special occasions. You can serve it with a dollop of mascarpone cream or vanilla ice cream. Why not create a delicious dessert table by including my Mini Fruit Tarts and Torta della Nonna?
Chocolate Raspberry Tart
Cookie Crumb Crust
- 1 ¾ cups cookie crumbs (160 grams) See Notes 1 & 2
- ¼ cup powdered sugar (25 grams)
- 4 ounces salted butter (113 grams or 8 tablespoons) melted
Chocolate Ganache Filling
- 12 ounces good quality dark chocolate (340 grams)finely chopped
- 1 ¼ cups heavy whipping cream (300mls)
- 2 tablespoons granulated white sugar
- 1 tablespoon Amaretto liqueur optional
- ¼ teaspoon fine sea salt
- 12 ounces fresh raspberries (340 grams)
Cookie Crumb Crust
- Grease a 10 inch tart pan (23 cm) that has a removable bottom.
- Combine the cookie crumbs, powdered sugar, and butter.
- Use the back of a spoon to press the crumbs into the prepared pan. Begin by pressing the buttery crumbs evenly onto the sides of the pan then do the base.
- Pop into the fridge to chill while you prepare the filling.
Chocolate Ganache Filling
- Chop the chocolate into smaller pieces so that they melt faster. Place the chocolate in a bowl.
- Heat the cream and granulated sugar in a saucepan over medium heat, until the cream is steaming. Stir occasionally. Don’t boil.
- When the cream mix is steaming, pour it over the chocolate and cover the bowl for about 30 – 60 seconds.
- Add the Amaretto liqueur and the salt and stir until the chocolate has melted and the ganache is smooth.
- Let the ganache cool down slightly (but still has a very pourable consistency). Then pour the ganache mixture into the tart shell.
- Chill until the ganache has set but is still tacky so that the raspberries stick (about 2 hours).
- Arrange the raspberries on top in a circular pattern. Refrigerate until ready to serve.
- Use graham crackers or a plain vanilla cookies for the base. Sometimes, I just use up whatever is lurking in the pantry – savoiardi, amaretti or plain sweet cookies. Very buttery cookies will need less butter.
- Make the cookies into crumbs in a food processor. Be sure not to have any large pieces of cookies.
- Chop the chocolate so that it melts evenly and easily
- Cream should be steaming but not boiling or it can burn and split the chocolate.
- Unmelted chocolate can very gently melted double boiler or for a few seconds in the microwave. Watch it carefully.
- Remove the Chocolate Raspberry Tart from the refrigerator 30 minutes before serving.
- Clean off the blade of the knife between each cut when serving.
Nutritional Estimate Per Serving
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe first appeared here on Marcellina in Cucina on February 7, 2017.