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