There’s something magical about pairing raspberries with chocolate. The sharp, tangy bite of fresh berries cutting through the richness of dark chocolate is a match that never fails. Today, I’m sharing one of my favorite desserts: a raspberry ganache tart. It looks like something you’d spot in a French bakery window, but I promise it’s much easier than it appears.
This recipe blends a buttery tart crust, a silky layer of chocolate ganache, and juicy raspberries that add both flavor and beauty. Whether you call it a chocolate and raspberry tart, a raspberry chocolate ganache tart, or even a rustic chocolate raspberry pie, it’s one of those desserts that always leaves a lasting impression.
Why You’ll Love This Raspberry Ganache Tart
- Simple yet impressive: It looks fancy but comes together without complicated steps.
- Versatile: Dress it up with nuts, serve it plain, or make a vegan chocolate raspberry tart with a quick swap.
- Perfect balance: Sweet, rich, tangy, and fresh—all in one bite.
- Make-ahead friendly: Both the tart shell and ganache can be prepared in advance.
This tart doesn’t just taste good—it feels like an occasion. The kind of dessert you serve when you want gasps at the dinner table.
Ingredients You’ll Need
Here’s everything required for this raspberry tart recipe:
For the tart dough:
- 1 ¼ cups (150g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (30g) powdered sugar
- 1 large egg yolk
- 1–2 tbsp cold water
- Pinch of salt
For the chocolate ganache:
- 1 cup (240ml) heavy cream (or coconut cream for vegan option)
- 8 oz (225g) dark chocolate, chopped (70% recommended)
- 2 tbsp unsalted butter (or coconut oil for vegan sweets)
- 1 tsp pure vanilla extract
For topping:
- 1 ½ cups fresh raspberries
- Optional: crushed pistachios, almonds, or hazelnuts for extra crunch
Step-by-Step: How to Make a Chocolate Raspberry Tart
Step 1: Make the tart shell
- In a bowl, mix flour, sugar, and salt. Add butter and rub with your fingers until the mixture resembles coarse crumbs.
- Add the egg yolk and water, one tablespoon at a time, until the dough just comes together.
- Shape into a disk, wrap, and chill for 30 minutes.
- Roll out dough on a lightly floured surface and fit it into a 9-inch tart pan. Prick the base with a fork.
- Blind bake at 350°F (175°C) for 20 minutes with pie weights, then remove weights and bake another 10 minutes until golden. Cool completely.
Step 2: Prepare the ganache
- Heat cream in a saucepan until it just begins to simmer. Don’t boil.
- Pour over chopped chocolate in a bowl. Let sit for 2 minutes.
- Stir until smooth, then add butter and vanilla. Mix until glossy.
Step 3: Assemble the tart
- Pour the ganache into the cooled tart shell. Smooth the top with a spatula.
- Arrange fresh raspberries on top while the ganache is still soft.
- Refrigerate for at least 2 hours before slicing.
Variations & Twists
- Vegan chocolate ganache tart: Swap heavy cream with coconut cream and butter with coconut oil.
- Chocolate tart with raspberries and nuts: Sprinkle crushed pistachios or almonds on top.
- Rustic chocolate raspberry pie: Use a flaky pie crust instead of tart dough for a homey feel.
- Dark chocolate raspberry pie: Increase the cocoa percentage for a deeper, less sweet flavor.
If you’re feeling adventurous, add a thin layer of raspberry jam beneath the ganache for extra berry punch.
Tips for Success
- Chill the tart shell properly before baking—it prevents shrinking.
- Always use high-quality dark chocolate. It’s the backbone of the flavor.
- Don’t skip the resting time in the fridge. The ganache needs to set.
- Slice with a warm knife for clean cuts.
Tips to Try Next Time
- Experiment with different berries like blackberries or cherries.
- Add a drizzle of salted caramel over the raspberries for a decadent twist.
- Make mini tartlets using the same recipe—great for parties.
- For a French-inspired finish, dust with cocoa powder right before serving.
Final Thoughts
This chocolate raspberry tart recipe brings together classic flavors in a way that feels indulgent but not fussy. It’s proof that a dessert doesn’t need endless steps to look impressive and taste extraordinary.
If you’re craving a dessert that balances elegance and simplicity, this tart is the one. Whether you call it a dark chocolate raspberry tart, a raspberry ganache tart, or a chocolate ganache tart with raspberries, it’s guaranteed to win hearts.
Next time you want to wow your guests—or just treat yourself—skip the store-bought desserts and make this beauty at home.
Raspberry Ganache Tart
Ingredients
Method
- Mix flour, powdered sugar, and salt in a bowl.
- Add cold butter and rub with fingertips until it looks like coarse crumbs.
- Add egg yolk and water, just enough to bring the dough together.
- Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough, fit into a 9-inch tart pan, prick base with fork.
- Bake at 350°F (175°C) with pie weights for 20 minutes. Remove weights and bake another 10 minutes until golden. Cool completely.
- Heat cream until just simmering.
- Pour over chopped chocolate in a bowl and let sit for 2 minutes.
- Stir until smooth, then add butter and vanilla. Mix until glossy.
- Pour ganache into cooled tart shell. Smooth the top.
- Place fresh raspberries on top.
- Chill in fridge for at least 2 hours before serving.
Notes
- For the best flavor, use chocolate with at least 70% cocoa.
- The tart shell can be baked a day ahead and stored airtight.
- Add a thin layer of raspberry jam under the ganache if you want a sharper berry flavor.
- Always chill before slicing—this keeps the ganache firm and smooth.
FAQs
Q: Can I make this tart ahead of time?
Yes! The tart can be made a day in advance. Store in the fridge and add raspberries right before serving for the freshest look.
Q: Can I freeze the tart?
You can freeze the tart shell, but not the assembled tart. Ganache doesn’t freeze well with fresh fruit on top.
Q: How long does it last in the fridge?
Up to 3 days. Cover loosely with foil to prevent the raspberries from wilting.
Q: Can I use milk chocolate instead of dark?
Yes, but reduce the cream slightly since milk chocolate has more sugar and less cocoa.
Q: Is it possible to make this gluten-free?
Absolutely—just swap the tart dough with a gluten-free flour blend.
