Rich Chocolate Tart with Raspberries

Name: Rich Chocolate Tart with Raspberries
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 slices
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsweetened cocoa powder; ½ cup unsalted butter, softened; ¼ cup sugar; 1 large egg; 1 teaspoon vanilla extract; ¼ teaspoon salt; 8 ounces dark chocolate, chopped; ½ cup heavy cream; ½ cup whole milk; ¾ cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 pinch of salt; 1 cup fresh raspberries; Powdered sugar for dusting; Mint leaves for garnish

Highlighted under: Fresh Baking Recipes

I absolutely love making this Rich Chocolate Tart with Raspberries because the combination of velvety chocolate and tart berries creates the perfect balance of flavors. Every bite feels indulgent without being overly sweet, making it an ideal dessert for any occasion. The recipe captures my passion for quality ingredients and simple techniques that yield impressive results. Plus, it’s surprisingly easy to put together, which is great when hosting friends or family. I can't wait for you to experience the joy of creating this luscious treat!

Created by

Anna

Last updated on 2026-01-30T02:37:28.080Z

When I first tried this recipe, the richness of the chocolate paired with the freshness of raspberries took me by surprise. I remember the first time I served it at a gathering; everyone went back for seconds! The secret to achieving that rich texture lies in using high-quality chocolate and allowing the tart to set properly.

Over the years, I've experimented with different toppings, but fresh raspberries remain my favorite. They add that delightful contrast in flavors as well as a pop of color. Trust me, this tart will become a staple in your dessert repertoire!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

The Art of the Tart Crust

Creating the perfect tart crust is essential for this recipe, as it forms the foundation that holds the rich chocolate filling. Use cold butter and handle the dough gently to keep it flaky. If the dough feels too soft or sticky after mixing, chill it for an additional 10 minutes before pressing it into the tart pan. Press firmly and evenly for a consistent thickness; this prevents uneven baking during the subsequent steps.

Baking the crust at 350°F (175°C) is key to developing that slightly crisp exterior while maintaining a tender inside. Keep an eye on it during the first 10 minutes; as soon as the edges darken slightly, it's time to take it out. A fully cooled crust will provide a solid base for the silky filling and enhance the overall texture of your tart.

Crafting the Chocolate Filling

The quality of chocolate greatly influences the filling's flavor, so choose a high-percentage dark chocolate for a deeper richness. When warming the cream and milk, be cautious not to boil them; simmer until the surface begins to bubble. This method ensures the chocolate melts smoothly without any graininess. Stir until the mixture is glossy and uniform before adding to the egg and sugar mixture.

Incorporating the chocolate mixture into the egg mixture gradually helps prevent cooking the eggs, keeping the filling creamy and smooth. To test readiness before baking, the filling should still have a slight jiggle in the center when you shake the tart gently. Overbaking can lead to a rubbery texture, so set a timer and keep an eye on it towards the end of the baking time.

Serving and Storing

For an elegant presentation, serve the tart cold, topped with fresh raspberries that not only add a pop of color but also a fruity brightness that balances the chocolate's richness. You can prepare the tart a day ahead—just keep it covered in the refrigerator to maintain freshness. Dusting with powdered sugar right before serving ensures it looks inviting and adds a touch of sweetness.

If you have leftovers, store them in an airtight container in the fridge for up to three days. For longer storage, consider slicing the tart and freezing individual pieces. Wrap each slice tightly in plastic wrap, then place in a freezer-safe container. When ready to enjoy, thaw slowly in the fridge to prevent condensation from ruining that delightful texture.

Ingredients

For the tart crust

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ cup unsalted butter, softened
¼ cup sugar
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt

For the filling

8 ounces dark chocolate, chopped
½ cup heavy cream
½ cup whole milk
¾ cup sugar
3 large eggs
1 teaspoon vanilla extract
1 pinch of salt

For the topping

1 cup fresh raspberries
Powdered sugar for dusting
Mint leaves for garnish

Steps

Instructions

Make the tart crust

In a mixing bowl, combine flour, cocoa powder, and salt. In another bowl, cream together the butter and sugar until fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients until well combined. Press the dough into a tart pan and chill in the fridge for 15 minutes.

Bake the tart crust

Preheat your oven to 350°F (175°C). Bake the crust for 15 minutes or until firm. Allow it to cool completely.

Prepare the filling

In a saucepan, heat the cream and milk until it begins to simmer. Remove from heat and add the chopped chocolate. Stir until melted and smooth. In a bowl, whisk together sugar, eggs, vanilla extract, and salt. Gradually mix in the chocolate mixture until well blended.

Bake the tart

Pour the filling into the cooled crust and bake for 25 minutes. The center should be slightly jiggly. Let it cool, then refrigerate for at least 2 hours.

Serve

Top the tart with fresh raspberries, dust with powdered sugar, and garnish with mint leaves. Slice and enjoy!

Tips

Pro Tips

For an extra touch of flavor, consider adding a splash of orange liqueur to the chocolate filling. It beautifully complements the tartness of the raspberries.

Ingredient Substitutions

If you're looking to make this tart gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend includes xanthan gum to ensure proper binding and texture. Additionally, you can experiment with dark chocolate substitutions for different flavor profiles; consider using semi-sweet chocolate for a sweeter tart or adding espresso powder for a mocha twist.

For a dairy-free version, opt for coconut cream and dairy-free chocolate. The coconut cream will provide a rich creaminess without any dairy, complementing the tart's flavors wonderfully. Just ensure that your dairy-free chocolate is of high quality to achieve the desired texture and taste.

Troubleshooting Tips

If your tart crust shrinks during baking, it might be due to insufficient chilling time before baking. Ensure your crust is chilled properly, at least 15 to 30 minutes. You can also try lining the edges of the crust with aluminum foil during the initial bake to help maintain its shape.

If the filling turns out grainy or curdled, it may have been overheated. Make sure to remove the milk and cream mixture from heat before the boiling point. Also, gentle whisking at each step, particularly when incorporating the chocolate into the eggs, will help you achieve that luxuriously smooth texture.

Creative Variations

To add a twist to this decadent tart, consider incorporating flavored zest—like orange or lemon—into the filling. This will elevate the flavor profile and give your tart an unexpected brightness that complements the chocolate beautifully. You can add this zest into the cream and milk mixture while heating.

Another delicious variation is to create a layered tart by adding a layer of ganache on top of the chocolate filling before adding the raspberries. This will add an extra depth of chocolate flavor, transforming your tart into a show-stopping dessert for any gathering.

Questions About Recipes

→ Can I substitute dark chocolate with milk chocolate?

Yes, but the tart will be sweeter. Adjust sugar accordingly.

→ How long does the tart last?

It can last up to 3 days in the refrigerator if covered.

→ Can I freeze the tart?

Yes, but it's best enjoyed fresh. If freezing, wrap it tightly.

→ What can I use instead of raspberries?

You can try strawberries, blackberries, or even a mixed berry topping.