If you want a dessert that looks like it came from a fancy bakery but feels totally doable at home, this Raspberry Chocolate Tart is it. You get a crisp chocolate cookie crust, a silky chocolate ganache filling, and a bright pop of raspberries on top. Every bite is rich, fruity, and perfectly balanced.
The standout trick is keeping the ganache silky and sliceable by using the right chocolate-to-cream ratio and letting it set slowly in the fridge. And don’t worry—this Raspberry Chocolate Tart is beginner-friendly. No rolling pin, no tricky pastry dough, and no stress.
This is one of those “everyone asks for the recipe” desserts. Serve it once, and your Raspberry Chocolate Tart will become your go-to for holidays, date nights, and special dinners.
Why You’ll Love This Raspberry Chocolate Tart
- Better than restaurant: Shiny ganache and fresh raspberries make it look (and taste) fancy.
- Easy make-ahead dessert: It sets in the fridge, so you can prep it early and relax.
- Perfect sweet-tart balance: Rich chocolate + bright raspberries = the best combo.
- No fancy tools needed: A bowl, a whisk, and a tart pan are basically it.
- Clean slices: The ganache firms up beautifully for neat, picture-worthy pieces.
- Party-ready: A show-stopping dessert for Valentine’s Day, birthdays, and dinner guests.
Ingredients for Raspberry Chocolate Tart
Chocolate Cookie Crust
- Chocolate sandwich cookies or chocolate wafer cookies (2 1/2 cups crumbs): Makes a sturdy, chocolatey crust without rolling dough.
Sub: Graham cracker crumbs + 3 tablespoons cocoa powder (still delicious).
- Unsalted butter (8 tablespoons, melted): Binds the crumbs so the crust slices clean.
Tip: If the mixture looks dry, add 1 more tablespoon butter.
Silky Chocolate Ganache Filling
- Semi-sweet chocolate chips (12 ounces): Rich chocolate flavor with a balanced sweetness.
Sub: Dark chocolate chips for a deeper, less sweet tart.
- Heavy cream (1 1/4 cups): Creates that smooth, sliceable ganache.
Sub: Half-and-half works, but the filling will be softer.
- Unsalted butter (2 tablespoons): Adds shine and makes the ganache extra smooth.
- Vanilla extract (1 teaspoon): Rounds out the chocolate flavor.
- Salt (1/4 teaspoon): Makes the chocolate taste richer (don’t skip this).
Raspberry Topping
- Fresh raspberries (2–3 cups): Bright flavor and a gorgeous finish.
Tip: Pat dry gently so they don’t weep onto the ganache.
- Raspberry jam (1/3 cup): Quick glaze to make the raspberries shiny and keep them fresh-looking.
Sub: Seedless strawberry jam or apricot jam.
- Lemon juice (1 teaspoon, optional): Wakes up the berry flavor if your jam is very sweet.
How to Make Raspberry Chocolate Tart
- 1. Prep the crust: Heat oven to 350°F. Stir cookie crumbs and melted butter until it looks like wet sand. Press firmly into a 9-inch tart pan (bottom and up the sides). Use a measuring cup to pack it tight so it doesn’t crumble later.
- 2. Bake briefly (or chill): Bake for 8–10 minutes until the crust smells toasty. Cool completely. (If you’d rather skip baking, chill the crust 30–45 minutes until firm.)
- 3. Heat the cream: Warm heavy cream until it’s steaming but not boiling, about 45–60 seconds in the microwave (stir halfway).
- 4. Make the ganache: Pour hot cream over chocolate chips in a bowl. Let it sit 2 minutes, then whisk until smooth and glossy. Stir in butter, vanilla, and salt until fully melted and silky.
- 5. Pour and chill: Pour ganache into the cooled crust. Tap the pan gently on the counter to level. Refrigerate 2–3 hours, until the center is set but still a little soft when you press lightly.
- 6. Top with raspberries: Arrange raspberries on top (piled high or in neat circles—your call).
- 7. Glaze for shine: Warm jam (and lemon juice, if using) for 10–15 seconds until loose. Brush lightly over raspberries for a glossy finish. Chill 15 minutes to set the glaze.
- 8. Slice cleanly: Let the tart sit at room temperature 10 minutes. Use a sharp knife dipped in hot water, wiped dry, and slice into wedges.
Reader Review: “This Raspberry Chocolate Tart looked like a bakery dessert! The ganache was so smooth and the raspberries made it taste fresh and not too sweet. I’m making it again for our next dinner party.”
Tips for Perfect Raspberry Chocolate Tart
- Press the crust firmly: A packed crust = slices that don’t fall apart.
- Don’t boil the cream: Boiling can make ganache separate. Heat until steaming.
- Use quality chocolate: Better chocolate = smoother ganache and richer flavor.
- Chill long enough: Ganache needs time to set for clean, neat slices.
- Dry the raspberries: Extra moisture can make the top look wet.
- Hot knife trick: Hot water + wipe between cuts gives you super clean wedges.
Variations & Substitutions
- White chocolate raspberry tart: Use white chocolate chips and add an extra pinch of salt to balance sweetness.
- Dark chocolate version: Swap to dark chocolate chips for a deeper flavor.
- Strawberry topping: Use fresh strawberries and strawberry jam glaze instead.
- Nutty crust: Add 1/2 cup finely chopped toasted almonds to the crumb crust for extra crunch.
- Mint twist: Add 1/4 teaspoon peppermint extract to the ganache for a holiday-style tart.
- Mini tarts: Press crust into a muffin tin and fill with ganache for bite-size treats (chill to set).
- “Lazy” drizzle: Skip the jam glaze and drizzle melted chocolate over the raspberries instead.
Make-Ahead & Freezing
- Make-ahead: You can make the tart (without raspberries) up to 2 days ahead. Add raspberries and glaze the day you serve for the prettiest look.
- Freezing: Freeze the tart without raspberries on top. Wrap tightly and freeze up to 1 month. Thaw overnight in the fridge.
- Crust prep: The crust can be pressed and baked a day ahead, then wrapped at room temperature.
Storing & Serving
- Fridge: Store covered in the fridge for 3–4 days.
- Best texture: Let slices sit 10 minutes at room temperature before serving so the ganache tastes extra creamy.
- Fresh raspberry note: Raspberries are best within 1–2 days on top for the freshest look.
Serving Suggestions
- Simple and pretty: Add a dusting of powdered sugar and a few extra berries on the plate.
- Dinner party: Serve with whipped topping or a scoop of vanilla ice cream.
- Holiday tray: Pair with heart cookies, crinkle cookies, or chocolate-covered strawberries.
- Coffee break: A small slice with coffee is seriously perfect.
If you make this Raspberry Chocolate Tart, leave a rating and a comment. Are you topping yours with a neat raspberry pattern or a big pile of berries?
Print
Raspberry Chocolate Tart (Easy, Decadent, Bakery-Style)
- Total Time: 3 hours 5 minutes
- Yield: 1 (9-inch) tart, about 12 slices
- Diet: Vegetarian
Description
This Raspberry Chocolate Tart has a crisp chocolate cookie crust, silky chocolate ganache filling, and a bright raspberry topping with an easy jam glaze. It’s a make-ahead dessert that looks fancy but is simple to pull off.
Ingredients
Chocolate Cookie Crust
– 2 1/2 cups chocolate cookie crumbs (chocolate sandwich cookies or chocolate wafers)
– 8 tablespoons unsalted butter, melted
Chocolate Ganache Filling
– 12 ounces semi-sweet chocolate chips
– 1 1/4 cups heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Raspberry Topping
– 2–3 cups fresh raspberries, dried well
– 1/3 cup raspberry jam
– 1 teaspoon lemon juice, optional
Instructions
1. Preheat oven to 350°F. Mix cookie crumbs and melted butter. Press firmly into a 9-inch tart pan (bottom and sides).
2. Bake 8–10 minutes, then cool completely. (No-bake option: chill crust 30–45 minutes instead.)
3. Heat cream until steaming (do not boil). Pour over chocolate chips and sit 2 minutes.
4. Whisk until smooth. Stir in butter, vanilla, and salt until glossy.
5. Pour ganache into cooled crust. Chill 2–3 hours until set.
6. Top with raspberries.
7. Warm jam (and lemon juice if using) 10–15 seconds and brush lightly over raspberries. Chill 15 minutes.
8. Let tart sit 10 minutes at room temperature, then slice with a hot, wiped knife.
Notes
– Chocolate: Dark chocolate chips work for a less sweet tart.
– Clean slices: Chill well, then use the hot-knife trick (hot water, wipe dry, slice).
– Make-ahead: Make tart without raspberries up to 2 days ahead; add berries day-of.
– Freezing: Freeze without raspberries up to 1 month; thaw overnight in the fridge.
– Tools: 9-inch tart pan with removable bottom, mixing bowl, whisk, pastry brush.
- Prep Time: 25 minutes
- Cook Time: 10 minutes Chill time: 2 hours 30 minutes
- Category: Dessert
- Method: Bake + Chill
- Cuisine: American