Name: Chocolate Raspberry Tart
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: French-Inspired
Ingredients: 1 1/4 cups all-purpose flour; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, cold and cubed; 1 egg yolk; 2–3 tablespoons cold water; 8 oz dark chocolate (60–70% cocoa), chopped; 3/4 cup heavy cream; 2 tablespoons unsalted butter; 2 large eggs; 1 teaspoon vanilla extract; 1 cup fresh raspberries; Powdered sugar, for dusting (optional)

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I love this Chocolate Raspberry Tart because it feels elegant while still being very approachable to make at home. The rich chocolate filling paired with the bright, slightly tart raspberries creates a balance that I always find irresistible. It’s the kind of dessert I enjoy serving when I want something that looks special but tastes comforting.

Why You’ll Love This Recipe

I like this recipe because it combines deep chocolate flavor with fresh fruit in a simple, classic way. I enjoy how the buttery crust supports the smooth chocolate filling, while the raspberries cut through the richness. It’s a dessert I find perfect for celebrations, dinner parties, or even a quiet weekend treat.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the crust
All-purpose flour
Granulated sugar
Salt
Unsalted butter
Egg yolk
Cold water

For the chocolate filling
Dark chocolate
Heavy cream
Unsalted butter
Eggs
Vanilla extract

For topping
Fresh raspberries
Powdered sugar (optional)

Directions

I start by preparing the crust. I mix the flour, sugar, and salt, then cut in the cold butter until the mixture resembles coarse crumbs. I add the egg yolk and a bit of cold water, mixing just until the dough comes together. I press the dough into a tart pan, chill it briefly, then bake it until lightly golden. I let it cool completely.

For the filling, I heat the cream until just simmering, then pour it over the chopped chocolate and butter. I let it sit for a minute before stirring until smooth. I whisk in the eggs and vanilla extract until fully combined.

I pour the chocolate filling into the cooled crust and bake until the center is just set but still slightly soft. Once baked, I let the tart cool completely, then refrigerate it until firm. Before serving, I arrange fresh raspberries on top and lightly dust with powdered sugar if I feel like adding a finishing touch.

Servings And Timing

I usually slice this tart into 8 servings.
Preparation takes about 25 minutes, baking takes around 30 minutes, and chilling time is about 1 hour, making the total time approximately 1 hour and 55 minutes.

Variations

I sometimes use milk chocolate for a sweeter filling or add a pinch of espresso powder to deepen the chocolate flavor. When raspberries aren’t in season, I like topping the tart with strawberries or cherries. I also enjoy adding a thin layer of raspberry jam on the crust before pouring in the chocolate filling.

Storage/Reheating

I store the tart covered in the refrigerator for up to 3 days. I prefer serving it chilled or slightly softened at room temperature. I don’t reheat this dessert, as the texture is best when kept cool.

FAQs

Can I make the tart crust ahead of time?

I often bake the crust a day in advance and keep it covered at room temperature.

Can I use frozen raspberries?

I can use frozen raspberries, but I thaw and dry them well to avoid excess moisture.

How do I know when the tart is done baking?

I look for set edges with a slightly soft center that firms up as it cools.

Can I make this tart gluten-free?

I can substitute the crust with a gluten-free flour blend or a nut-based crust.

What chocolate works best for this recipe?

I prefer dark chocolate with about 60–70% cocoa for the best balance of richness and sweetness.

Conclusion

I enjoy making this Chocolate Raspberry Tart whenever I want a dessert that feels refined yet comforting. The combination of smooth chocolate and fresh raspberries never fails to impress, and it’s a recipe I find myself coming back to again and again.

Chocolate Raspberry Tart

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An elegant yet simple dessert featuring a buttery crust, rich dark chocolate filling, and fresh raspberries on top—perfect for any special occasion or cozy treat.

Author: Mayaa
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 55 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: French-Inspired
Diet: Vegetarian

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1 egg yolk
2–3 tablespoons cold water
8 oz dark chocolate (60–70% cocoa), chopped
3/4 cup heavy cream
2 tablespoons unsalted butter
2 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries
Powdered sugar, for dusting (optional)

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Add egg yolk and 2 tablespoons cold water; mix until the dough comes together. Add another tablespoon of water if needed.
Press dough into a tart pan and chill for 15 minutes.
Bake crust for 20 minutes or until lightly golden. Let cool completely.
Heat cream in a saucepan until just simmering. Pour over chopped chocolate and butter. Let sit 1 minute, then stir until smooth.
Whisk in eggs and vanilla extract until fully combined.
Pour filling into cooled crust. Bake for 25–30 minutes until the center is just set.
Cool tart completely, then refrigerate for at least 1 hour until firm.
Top with fresh raspberries and dust with powdered sugar before serving.