This beautiful Dark Chocolate Raspberry Tart is made with a chocolate crust, homemade raspberry jam, and dark chocolate ganache. Top it with fresh raspberries for a gorgeous and romantic make-ahead dessert!
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Key Ingredients
- Cocoa powder: Use good, high-quality unsweetened cocoa powder.
- All-purpose flour: You can substitute for a 1:1 gluten-free flour if you'd like.
- Unsalted butter: Use unsalted butter to help control the amount of salt in the crust.
- Egg: The egg will help bind the crust.
- Water: The amount of humidity in the air around you will affect the amount of water you need in the crust dough.
- Raspberries: Use fresh raspberries for the raspberry jam filling and for garnishing.
- Dark Chocolate: I love using 62% semisweet chocolate chunks or bars. It is worth it to opt for high-quality chocolate!
- Heavy Whipping Cream: A classic chocolate ganache melts together chocolate and cream!
How to make Chocolate Raspberry Tart
- Make the chocolate tart in the food processor by pulsing together the flour, sugar, coco powder and salt. Add in the butter and pulse until broken into small pea-sized pieces. Add the egg, vanilla, and 1 Tbsp water and pulse until the egg is dispersed. The dough should be very crumbly but come together when pressed together- if it isn’t coming together, add another tablespoon of water at a time. Dump the dough onto a clean surface and form it into a disk. Cover tightly with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
- Roll the dough out with a rolling pin on a lightly floured surface. Spray a tart pan with cooking spray and add the dough. Press the dough throughout the entire tart pan. Allow it to rest in the refrigerator until cold.
- Add parchment paper and pie weights to the center of the tart pan and bake for 30 minutes. Remove the pie weights and parchment paper and bake for 5-10 more minutes, or until the bottom of the dough has dried out.
4. Make the raspberry jam while the tart crust is drying. Simmer the raspberries and sugar on medium-low heat for 10 minutes breaking up the back with a wooden spoon. Allow it to cool slightly. Pour the jam into the tart pan.
5. Make the dark chocolate ganache. Set up a bain marie on the stove by placing a heat-proof bowl on top of a pot of simmering water. Add the cream and chocolate and stir continually until fully melted and creamy.
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6. Pour the chocolate over the raspberry layer and let it cool until completely set in the refrigerator.
7. Garnish with fresh raspberries and serve.
Prep ahead tips
This dark chocolate raspberry tart is best enjoyed within 48 hours but it will last up to 3-5 days covered in the refrigerator. It makes for a great prep-ahead dessert for company!
To make in advance, store well covered in the refrigerator. You can add the raspberry garnish as soon as you'd like. The chocolate is most flavorful after bringing to room temperature for 10-20 minutes before serving.
Expert Tips
- Make sure your dough is cold when it goes in the oven. Warm dough can cause the dough to collapse when baking, resulting in a tart without those beautiful sides.
- The humidity of your kitchen will affect how much water you need in the dough. If you live in a very dry environment, you may need to add more water.
- You can use the leftover dough scraps to help patch up any cracks in the dough before baking. If you find a small hole here and there after baking, don’t worry, the jam and ganache are thick enough that it shouldn’t leak through any small holes.
More chocolate desserts you'll love
- Brownies with Peanut Butter Frosting
- Peanut Butter Chocolate Cheesecake
- Dark Chocolate and Dried Cherry Bread Pudding
📖 Recipe
Dark Chocolate Raspberry Tart
This beautiful and romantic Dark Chocolate Raspberry Tart is made with a chocolate crust, homemade raspberry jam, and dark chocolate ganache!
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Servings: 8 people
Ingredients
Chocolate crust
- 1 ½ cups flour
- 2 tablespoon powdered sugar
- 3 tablespoon unsweetened coco powder
- ½ teaspoon salt
- 8 tablespoon butter cold, cubed
- 1 egg
- ½ teaspoon vanilla extract
- 1-2 tablespoon cold water
Raspberry jam layer
- 1 pint raspberries 12 ounces
- 2 tablespoon sugar
Chocolate ganache layer
- 1 cup cream
- 8 oz. dark chocolate roughly chopped
- ½ teaspoon vanilla add in after taking off heat
Garnish
- ½-1 pint of fresh raspberries
Instructions
- Start by making the crust. In a food processor, pulse together the flour, sugar, coco powder and salt. Add in the butter and pulse until broken into small pea sized pieces. Add the egg, vanilla, and 1 Tbsp water and pulse until the egg is dispersed. The dough should be very crumbly but come together when pressed together- if it isn’t coming together, add another tablespoon of water at a time. Dump the dough onto a clean surface and form it into a disk. Cover tightly with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
- Lightly spray a 9-10 inch tart pan. Roll out the dough out on a lightly floured surface until about ¼ inch thick, and about 11-12 inches round. Press the dough evenly into the tart pan, making sure the dough comes all the way up the sides. Use a knife to carefully trim excess on the edges. Use a fork to poke holes throughout the base of the dough. Refrigerate for another 15 minutes, or until cold.
- Preheat the oven to 350. Lay a piece of parchment paper on top of the dough and cover with pie weights or dried beans. Place the tart pan on a baking sheet and bake for 30 minutes, or until the edges begin to brown and pull away from the sides of the pan. Remove the parchment and pie weights and bake for another 5-10 minutes to dry out the bottom of the dough. Allow the dough to cool.
- Meanwhile, make the raspberry jam. In a medium sauce pan, add the raspberries and sugar. Cook on medium low heat for 10 minutes, or until jammy and thickened, stirring occasionally and breaking up the raspberries with the back of a spoon. Allow it to cool slightly before spreading evenly over the tart crust.
- To make the chocolate ganache, place a heat-safe medium bowl over a small sauce pan of simmering water. Add the chocolate and cream. Stir continually until completely melted. Take off the heat and stir in the vanilla and a small pinch of salt. Pour the ganache over the raspberry layer. Let it cool in the refrigerator for at least 1 hour, or until fully set.
- Decorate the tart with fresh raspberries before serving. Bring to room temperature 10-20 minutes before serving.
Notes
- Tart will last for up to 3-5 days covered in the refrigerator.
- The chocolate is the most flavorful once it has been brought to room temperature for 10-20 minutes.
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Andrea Nauta says
Curious how much chocolate to use for ganache. It says 8... I'm wondering if that's 8 ounces?
Thank you!
Caitlin Charlton says
So sorry about that! I just updated it-- yes, 8 ounces 🙂 Enjoy!