If you have a sweet tooth and a love for combining rich flavors with bright, fresh fruit, then this Chocolate and Raspberry Tart Recipe is going to become your absolute new favorite dessert. Imagine biting into a crisp, buttery cookie crumb crust that perfectly cradles a lusciously smooth dark chocolate ganache, topped off with juicy, vibrant raspberries that burst with freshness. This tart is an elegant balance of deep chocolate intensity and fruity tartness, making it an irresistible treat for any occasion. Whether you’re hosting a celebration or just craving a gorgeous indulgence, this Chocolate and Raspberry Tart Recipe promises to delight both your eyes and your taste buds.
Ingredients You’ll Need
Preparing this tart is delightfully straightforward thanks to a handful of simple but essential ingredients. Each component plays a critical role: from the cookie crumbs creating a crunchy, buttery foundation, to the rich chocolate and cream that form the silky ganache, finishing with fresh raspberries that add a pop of color and tang.
- Cookie crumbs (1 ¾ cups or 160 grams): Use finely crushed cookies for the perfect crisp crust texture.
- Powdered sugar (¼ cup or 25 grams): Adds just the right touch of sweetness to the crust without graininess.
- Salted butter (4 ounces or 113 grams melted): Binds the crust ingredients and lends a rich buttery flavor.
- Dark chocolate (12 ounces or 340 grams finely chopped): Choose high-quality chocolate for an intense and smooth ganache.
- Heavy whipping cream (1 ¼ cups or 300ml): Creates the silky ganache when combined with chocolate.
- Granulated white sugar (2 tablespoons): Balances the bitterness of the dark chocolate with gentle sweetness.
- Amaretto liqueur (1 tablespoon, optional): Adds a subtle nutty depth to the ganache.
- Fine sea salt (¼ teaspoon): Enhances the chocolate’s richness and heightens the tart’s flavors.
- Fresh raspberries (12 ounces or 340 grams): Fresh fruit topping that lends juicy brightness and beautiful color.
How to Make Chocolate and Raspberry Tart Recipe
Step 1: Prepare the Cookie Crumb Crust
Start by greasing a 10-inch tart pan with a removable bottom to make it easier to unmold your tart later. In a mixing bowl, combine the cookie crumbs, powdered sugar, and melted butter. The crumbs coated in butter will form the perfect sturdy yet crisp base. Using the back of a spoon, press this mixture firmly and evenly along the sides and bottom of the tart pan. This ensures that every bite has just the right crunch. Pop the crust into the fridge to chill while you move on to the ganache filling.
Step 2: Make the Chocolate Ganache Filling
Chop the dark chocolate finely so it melts quickly and evenly. Place it in a heatproof bowl. Meanwhile, warm the heavy cream and granulated sugar in a saucepan over medium heat, stirring occasionally until the cream is steaming but not boiling. Pour the hot cream mixture over the chopped chocolate and cover the bowl for about 30 to 60 seconds to let the chocolate soften. Then, add the Amaretto liqueur if using, along with the sea salt, and stir gently until the mixture turns into a smooth, glossy ganache. Let it cool a bit until it is pourable but not too liquid, then pour it into the chilled crust.
Step 3: Chill and Add the Raspberries
Place the tart in the refrigerator and chill until the ganache is set but still slightly tacky — usually about two hours. This tackiness helps the raspberries adhere perfectly when you arrange them on top. Finally, artfully place the fresh raspberries in a circular pattern across the ganache. Pop the tart back in the fridge to chill until serving time, allowing the flavors to meld beautifully.
How to Serve Chocolate and Raspberry Tart Recipe
Garnishes
Elevate the presentation of your Chocolate and Raspberry Tart Recipe by adding a light dusting of powdered sugar or edible gold leaf for a touch of luxury. Fresh mint leaves complement the tartness of the raspberries with their cool aroma. You can also drizzle a bit of dark chocolate or a raspberry coulis around the plate for an extra wow factor.
Side Dishes
This tart pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the richness of the chocolate. If you’re serving it alongside coffee or tea, a delicate herbal infusion or a glass of dessert wine will round out the experience quite beautifully.
Creative Ways to Present
Impress friends at your next gathering by serving individual tart slices on delicate dessert plates garnished with whole raspberries and a small sprig of fresh herb. For a fun twist, layer the ganache and raspberries in mini glass jars or cups for a deconstructed tart experience that’s both charming and convenient.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover the tart loosely with plastic wrap or store it in an airtight container in the refrigerator. It will keep its freshness for up to 3 days, allowing you to savor every last bite without worry.
Freezing
You can freeze the tart without the raspberry topping for up to one month. Wrap it well in plastic and foil to protect it from freezer burn. Thaw overnight in the refrigerator before adding fresh raspberries and serving to maintain the fruit’s vibrant flavor and texture.
Reheating
Since this tart is best served chilled, reheating is generally not recommended. However, if you do want to bring it to room temperature for serving, remove it from the fridge about 20 minutes beforehand so the ganache softens slightly, making for a luscious, melt-in-your-mouth experience.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! Milk chocolate will result in a sweeter, creamier ganache. Adjust the sugar slightly to avoid an overly sweet dessert, and remember that the richness won’t be as intense as with dark chocolate.
Is the Amaretto necessary?
Not at all. The Amaretto liqueur adds a lovely nutty depth, but you can skip it if you prefer a non-alcoholic tart or don’t have any on hand. The tart will still be delicious.
Can I use frozen raspberries?
Fresh raspberries are best for flavor and texture, but if frozen raspberries are all you have, thaw them completely and drain any excess liquid to avoid a soggy tart topping.
How do I make the crust without cookie crumbs?
If you prefer, a traditional tart pastry crust can be used instead. Simply blind bake the crust before adding the ganache and raspberries. However, the cookie crumb crust adds a lovely texture contrast that pairs perfectly with the luscious ganache.
What is the best way to chop chocolate for ganache?
Use a sharp knife and chop into small, uniform pieces to ensure even melting. Avoid large chunks that may take longer to melt and create a grainy texture in the ganache.
Final Thoughts
This Chocolate and Raspberry Tart Recipe is an absolute showstopper that’s surprisingly easy to make. The delightful dance between silky dark chocolate and juicy raspberries will have you reaching for seconds and eager to share it with friends. Trust me, once you try this tart, it will become a beloved classic in your dessert repertoire. So go ahead, treat yourself and those you love to this irresistible combination of flavors — you won’t regret it.
Print
Chocolate and Raspberry Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: French-inspired
Description
This decadent Chocolate and Raspberry Tart features a crisp cookie crumb crust filled with a smooth dark chocolate ganache, topped with fresh raspberries. The combination of rich chocolate ganache and tart raspberries creates a perfect balance of flavors, making it an elegant dessert ideal for special occasions or indulgent treats.
Ingredients
Crust
- 1 ¾ cups cookie crumbs (160 grams)
- 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 (300 ml)
- 2 tablespoons granulated white sugar
- 1 tablespoon Amaretto liqueur (optional)
- ¼ teaspoon fine sea salt
Topping
- 12 ounces fresh raspberries (340 grams)
Instructions
- Prepare the Cookie Crust: Grease a 10-inch (23 cm) tart pan with a removable bottom. In a bowl, combine the cookie crumbs, powdered sugar, and melted butter. Press this mixture evenly onto the sides and base of the prepared tart pan using the back of a spoon to form a firm crust.
- Chill the Crust: Place the tart pan with the pressed crust in the refrigerator to chill while you prepare the filling. This helps the crust to set and hold its shape.
- Chop the Chocolate: Finely chop the dark chocolate into smaller pieces to ensure quicker and even melting. Place the chopped chocolate in a heatproof bowl.
- Heat the Cream Mixture: In a saucepan over medium heat, warm the heavy cream and granulated sugar until steaming but not boiling, stirring occasionally.
- Make the Ganache: Pour the hot cream mixture over the chopped chocolate. Cover the bowl and let it sit for 30 to 60 seconds to allow the chocolate to melt.
- Mix Ganache: Add the Amaretto liqueur and sea salt to the chocolate and cream mixture. Stir gently until the ganache is smooth and fully combined.
- Pour Ganache into Crust: Let the ganache cool slightly until it remains pourable, then pour it into the chilled cookie crumb crust, spreading evenly.
- Set the Ganache: Return the tart to the refrigerator and chill for about 2 hours, until the ganache is set but still tacky to touch to help the raspberries adhere.
- Arrange Raspberries: Place the fresh raspberries on top of the set ganache in a circular pattern for an attractive finish.
- Final Chill: Refrigerate the completed tart until ready to serve to keep it fresh and firm.
Notes
- Use firm cookie crumbs such as graham crackers or digestive biscuits for a sturdy crust.
- The Amaretto liqueur is optional but adds a lovely almond flavor to the ganache.
- Do not boil the cream to avoid separating the ganache.
- Chilling times are necessary to properly set the crust and ganache.
- For best results, serve the tart chilled or at room temperature.
