This raspberry chocolate tart is rich, glossy, and tastes like a fancy restaurant dessert—without being complicated. You get a crunchy chocolate cookie crust, silky ganache filling, and fresh raspberries that cut through the richness. It’s perfect for Valentine’s Day, dinner parties, or anytime you want a showstopper that’s secretly easy.
The “Looks Fancy” Dessert That’s Actually Simple
The best part about this raspberry chocolate tart is that it’s no-bake. You just press in a cookie crust, pour in ganache, and let the fridge do the work. The standout trick is letting hot cream sit on the chocolate for a minute before whisking, which helps everything melt smoothly.
And those raspberries? They make the whole tart taste brighter and lighter. Trust me, the fruit isn’t optional here—it’s what makes each bite perfect.
Why You’ll Love This Raspberry Chocolate Tart
- Restaurant-style dessert: Glossy ganache and berries look super impressive.
- No-bake and easy: The fridge sets everything.
- Perfect balance: Rich chocolate + bright raspberries.
- Make-ahead friendly: Great for parties and special occasions.
- Customizable: Swap berries or use different chocolate.
- Clean slices: Chilled ganache cuts into neat wedges.
Ingredients for Raspberry Chocolate Tart
Crust
- Chocolate sandwich cookies (24 cookies): Deep chocolate crunch.
- Unsalted butter (6 tablespoons, melted): Binds crumbs.
Ganache
- Semi-sweet or dark chocolate chips (12 ounces): Main flavor.
- Heavy cream (1 1/4 cups): Silky texture.
- Vanilla extract (1 teaspoon) + pinch of salt: Flavor balance.
Raspberry Layer + Topping
- Raspberry jam (1/3 cup, optional): Thin fruity layer under ganache.
- Fresh raspberries (2 cups): Bright topping and flavor.
How to Make Raspberry Chocolate Tart
- 1. Crush and press crust: Mix cookie crumbs + melted butter, press into a 9-inch tart pan, chill 15 minutes.
- 2. Spread jam (optional): Warm jam 10 seconds, spread thinly, chill.
- 3. Heat cream: Warm until steaming (not boiling).
- 4. Make ganache: Pour cream over chocolate, rest 2 minutes, whisk smooth, stir in vanilla + salt.
- 5. Fill: Pour ganache into crust and smooth the top.
- 6. Chill: Refrigerate at least 4 hours until set.
- 7. Top: Add raspberries before serving (or a few hours ahead).
Tips for Perfect Raspberry Chocolate Tart
- Rest before whisking: Helps ganache melt smoothly.
- Chill long enough: Firm ganache = neat slices.
- Dark chocolate option: Less sweet and extra fancy.
- Add berries last: Keeps them fresh.
Variations & Substitutions
- Mixed berries: Swap raspberries for mixed berries.
- Orange twist: Add 1 teaspoon orange zest to ganache.
- Gluten-free: Use gluten-free chocolate cookies.
Make-Ahead & Storing
- Make-ahead: Make 1 day ahead and keep chilled.
- Fridge: 3–4 days covered.
- Freezer: Freeze (without berries) up to 1 month.
Serving Suggestions & Pairings
- Espresso or strong coffee
- Whipped cream
- Extra berries on the side
Reader Review: This tart looked like a restaurant dessert. The raspberries made it taste perfectly balanced.
If you make this raspberry chocolate tart, leave a rating and tell me—do you prefer dark chocolate or semi-sweet?