Decadent Chocolate Raspberry Tart
- felichiccuisine
- Feb 14, 2023
- 5 min read
Updated: Mar 10
by Feli Chic'Cuisine
There’s something undeniably luxurious about the combination of rich dark chocolate and vibrant, juicy raspberries. This Chocolate Raspberry Tart is the ultimate showstopper—perfect for special occasions, romantic dinners, or when you simply want to indulge in something truly decadent. The crisp chocolate pastry, velvety ganache, and tart freshness of raspberries create a stunning balance of flavors and textures.
But before we dive into the details, let me be honest - this tart isn’t the easiest thing to make, but with a little patience and some key tips, you’ll be able to pull off a professional-looking dessert that will impress anyone who takes a bite.
Why You’ll Love this Tart
Chocolate and raspberries have always been a match made in heaven—the deep, slightly bitter richness of dark chocolate perfectly balances the bright, tart sweetness of fresh berries.
But what truly makes this dessert exceptional is the contrast of textures: the crispness of the chocolate shortcrust, the velvety smooth ganache, and the delicate burst of raspberries in every bite.
At first glance, this tart may look like something straight out of a French pâtisserie, but don’t be intimidated! While it does require some time and patience, it’s not overly complicated, and I’ll guide you through each step to ensure you get perfect results.
If you enjoyed this, you may love: Double Chocolate Peach Tart
Important Tips
✔ Keep Ingredients Cold for the Crust: The butter and water for the crust should be cold to ensure a flaky, tender texture. Overworking the dough can make it tough, so handle it as little as possible.
✔ Blind Bake the Crust: To prevent the crust from puffing up during baking, use baking parchment and pie weights (or dried beans) to weigh it down. This ensures an even, crisp base for your tart.
✔ Use High-Quality Chocolate: Since the ganache is the star of the show, opt for high-quality dark chocolate with a cocoa content between 64% and 76%. This will give your tart a rich, luxurious flavor.
✔ Don’t Overheat the Cream: When making the ganache, heat the cream until it’s just simmering—not boiling. Pouring hot cream over the chocolate ensures a smooth, glossy finish.
✔ Let the Ganache Set Properly: Allow the ganache to cool slightly before pouring it into the crust. This prevents it from melting the crust or becoming too runny. Refrigerate the tart for at least 2 hours to set completely.
✔ Fresh Raspberries Are Key: Use fresh, plump raspberries for the best flavor and presentation. If they’re out of season, you can use frozen raspberries (thawed and drained), but fresh is always preferable.
Why this Chocolate Raspberry Tart Never Fails to Impress
I’ve made this tart multiple times, and each time, I fall in love with it all over again. The crunchy chocolate crust, silky ganache, and burst of fresh raspberries make it a foolproof hit at any gathering.
If you’re new to working with pastry, don’t be discouraged! Taking your time with the dough and chilling it properly makes all the difference. And once you master this tart, you’ll find yourself coming back to it again and again, whether for a special occasion or just to treat yourself.
Would I recommend this recipe? Absolutely. It’s one of those desserts that make you look like a pastry pro, even if you’re not.
Decadent Chocolate
Raspberry Tart Recipe
This tart is one of those desserts that looks elegant, tastes incredible, and feels truly special.
🍽 Serves: 8-10
⏱ Prep Time: 30 min
⏳ Cooking Time: 20-25 min
⏳ Chilling Time: 3 h
⏰ Total Time: 4 h
Ingredients
For the Crust:
175g plain flour, plus extra for dusting
25g good quality cocoa powder
50g icing (powdered) sugar
pinch of salt
100g chilled unsalted butter
1 medium egg yolk
4 teaspoons cold water
For the Chocolate Ganache:
340 g (12 oz) dark chocolate, (64 to 76% cocoa mass), chopped
250 ml (1 cup) 35 % heavy cream
30 ml (2 tbsp) corn syrup or 2 tsp honey
55g (1/4 cup) unsalted butter, softened
15 ml (1 tbsp) Grand Marnier liqueur, optional
400g fresh raspberries, plus extra to serve
mint leaves, to decorate, optional
Method
Make the Crust
1. Preheat the oven to 180°C (350°F). In a bowl, mix the flour, cocoa powder, sugar, and salt. Make a well in the middle, then add the cold butter. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
2. In a small bowl, combine the egg yolk and cold water. Pour over the flour mixture, tossing with a fork or hands until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Remove the pastry from the fridge and let it sit for 5 minutes if very firm. Roll it out thinly on a flour-dusted surface or between two sheets of parchment paper. Use it to line a 25cm tart tin (4cm deep). Press the dough gently into the edges.
4. Roll a rolling pin over the top to remove excess dough. Prick the base with a fork to prevent air bubbles. Line the pastry with a crumpled sheet of baking paper and fill with pie weights or dried beans.
5. Bake for 15-20 minutes (timing varies by oven). Carefully remove the weights and baking paper, then return to the oven for another 5 minutes, or until the crust looks dry and set. Let it cool completely on a wire rack.
Make the Chocolate Ganache
6. In a saucepan over medium heat, heat the cream and corn syrup (or honey) until steaming but not boiling. Pour over the chopped chocolate in a bowl and let it sit for 1-2 minutes.
7. Using a spatula, stir gently in small circles until smooth. Add the softened butter and Grand Marnier (optional) and stir until fully melted.
8. Arrange the raspberries evenly in the cooled tart shell. Slowly pour the ganache over the berries, allowing it to settle evenly.
9. Refrigerate for at least 1 hour, or until fully set. If needed, chill for an additional 30-60 minutes.
Serve
10. Let the tart sit at room temperature for 10-15 minutes before serving for the best texture. Decorate with extra raspberries and dust lightly with powdered sugar. Garnish with fresh mint leaves (optional).
Enjoy!
"Anything is good if it’s made of chocolate."- Jo Brand
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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