Print

Chocolate Raspberry Tart

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

Instructions

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

Notes

  • Use milk chocolate for a sweeter version.
  • Add espresso powder to enhance chocolate depth.
  • Substitute strawberries or cherries if raspberries are unavailable.
  • Spread raspberry jam on the crust before filling for extra fruit flavor.
  • Store in fridge for up to 3 days; do not reheat.

Nutrition

Find it online: https://cookedbymaya.com/chocolate-raspberry-tart/