Chocolate Raspberry Tart is a perfect treat for Valentine’s Day or any day you want to feel a little extra special. It brings together a rich, smooth chocolate filling and bright, juicy raspberries nestled in a crisp, buttery crust. The combination of sweet and tart flavors makes every bite a little celebration.
I love making this tart when I want to impress but don’t want to fuss too much in the kitchen. The fresh raspberries add a lovely pop of color and freshness that cut through the richness of the chocolate. It’s always a hit, and I find that people can’t stop smiling when they take that first bite.
My favorite way to serve this tart is simply on its own or with a dollop of whipped cream. It’s elegant without any extra fuss and perfect for sharing. Plus, it looks so pretty on the table—like a little heartwarming gift you can eat. If you’re looking for a dessert that feels thoughtful yet easy, this chocolate raspberry tart is definitely worth trying.
Key Ingredients & Substitutions
Flour and Butter (Crust): All-purpose flour and cold unsalted butter create a tender, flaky crust. If you want a gluten-free option, you can try a gluten-free flour blend. For butter, salted works too—just skip adding salt separately.
Chocolate: Using semisweet or bittersweet chocolate is best for a balanced rich taste. If you only have milk chocolate, expect a sweeter tart. Dark chocolate (70% or more) gives a more intense flavor if you prefer less sweetness.
Raspberries: Fresh raspberries add tart freshness. If out of season, frozen raspberries can work, but drain them well to avoid watering down the filling. You can also swap raspberries for strawberries or blackberries for a different twist.
Heavy Cream: This is key for the silky chocolate filling. For a lighter version, try half-and-half, but the texture won’t be as rich or smooth.
How Do You Make a Crisp, Flaky Tart Crust Without It Shrinking?
To prevent your crust from shrinking and keep it crisp, follow these tips:
- Use cold butter and work quickly to keep it from melting into the flour, giving your crust that flaky texture.
- Chill the dough for at least 30 minutes before rolling—it rests the gluten, so the crust doesn’t shrink during baking.
- When baking, prick holes (docking) in the crust to let steam escape.
- Use pie weights on parchment paper for blind baking to keep the crust from puffing up or shrinking.
These simple steps help ensure a crust that holds shape and stays buttery and crisp, the perfect base for your luscious chocolate filling.
Equipment You’ll Need
- Tart pan with removable bottom – makes it easy to release the tart without damaging the crust.
- Food processor – speeds up mixing the crust and helps get the right texture quickly.
- Small saucepan – for gently heating the cream to melt the chocolate smoothly.
- Heatproof bowl – to mix the hot cream and chocolate safely.
- Rolling pin – needed to roll out the tart dough evenly.
- Whisk or spatula – to stir the chocolate filling until smooth and glossy.
Flavor Variations & Add-Ins
- Swap raspberries for fresh strawberries or blackberries for a different berry twist that still complements chocolate well.
- Add a pinch of cinnamon or orange zest to the chocolate filling for a warm, fragrant note especially nice in cooler months.
- Mix chopped toasted nuts like pistachios or hazelnuts on top for crunch and a nutty flavor contrast.
- Use white chocolate in place of dark chocolate and scatter fresh berries on top for a lighter, sweeter tart option.
How to Make Chocolate Raspberry Tart
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2-3 tablespoons cold water
For the Chocolate Filling:
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Topping:
- 1 1/2 cups fresh raspberries
- Optional: shaved chocolate or coconut flakes for garnish
- Optional: fresh mint leaves for garnish
- A pinch of flaky sea salt for sprinkling
How Much Time Will You Need?
This recipe requires about 30 minutes to prepare the dough and crust, 25 minutes to bake the crust, and about 1 hour to let the chocolate filling set. Including chilling or resting time, plan for roughly 2 hours before your tart is ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Crust:
Combine flour, sugar, and salt in a food processor. Add the cold butter cubes and pulse until the mixture looks like coarse crumbs. Add the egg yolk and 2 tablespoons of cold water, pulsing until the dough starts to come together, adding extra water one tablespoon at a time if needed. Wrap the dough into a disk and chill for at least 30 minutes.
2. Bake the Crust:
Preheat your oven to 350°F (175°C). Roll the chilled dough on a lightly floured surface into a 12-inch circle. Transfer it gently into a 9-inch tart pan with a removable bottom, pressing it evenly and trimming any excess. Prick the crust base with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake an additional 10-12 minutes until golden. Let the crust cool completely.
3. Make the Chocolate Filling:
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (avoid boiling). Place the chopped chocolate in a heatproof bowl, pour the hot cream over it, and let sit for one minute. Stir gently until smooth and shiny. Mix in softened butter and vanilla extract until fully combined.
4. Assemble the Tart:
Pour the chocolate filling into the cooled tart shell. Let it set at room temperature for approximately one hour or refrigerate for 30 minutes until it’s firm but still glossy.
5. Add Raspberries and Garnish:
Arrange fresh raspberries evenly on top. Sprinkle with flaky sea salt and, if you like, add shaved chocolate or coconut flakes. Garnish with fresh mint leaves for a beautiful finishing touch.
6. Serve and Enjoy:
Slice and serve your tart slightly chilled or at room temperature. Enjoy the rich chocolate, crisp crust, and bright raspberry flavors in every bite—perfect for Valentine’s Day or any special occasion!
Can I Use Frozen Raspberries for This Tart?
Yes, you can use frozen raspberries, but be sure to thaw them completely and drain any excess liquid to prevent the tart from becoming soggy.
How Should I Store Leftover Tart?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor.
Can I Make the Tart Ahead of Time?
Absolutely! You can bake the crust and prepare the chocolate filling a day in advance. Assemble and add raspberries just before serving for the freshest look.
What If I Don’t Have a Tart Pan with a Removable Bottom?
You can use a regular pie pan, but be extra careful when removing the tart. To help, line the pan with parchment paper before adding the dough for easier removal.
