Chocolate Raspberry Tart
A smooth, rich chocolate ganache poured over a tart raspberry puree – all held in by the perfect chocolate shortbread crust. Makes for a decadent (but easy!) dessert.
There’s nothing more refreshing than a tart! It’s easier than it sounds and has been a huge hit among friends! For my chocolate + raspberry combo lovers – this one is for you!
You can serve it with fresh whipped cream and berries, vanilla ice cream, or dusted powdered sugar. You can also present as is. Its simplicity is gorgeous and impressive enough! If you love tarts, I also highly recommend making my French Lemon Tart. Packed full of lemon and so delicious!
What to bake it in
You can bake it in a rectangle or round tart pan or mini tart pans (this is the one I have) or you can also make it in a metal baking pan. I love the classic look of a tart pan, but both turn out delicious. I’ve even baked it in muffin tins before as mini bites. In this post you’ll see the look of a rectangle tart pan and round mini tart pans.
Making in advance
This is an easy dessert to spread out into steps. You can assemble this the night before serving, but for ultimate freshness I don’t suggest assembling it much before then to keep the crust fresh. Here are some options to spread out the process:
Dough: can be made and refrigerated in plastic wrap for 3 days or frozen for 1 month. If you freeze it, let it thaw in the refrigerator overnight. You can also use an oreo crust as a substitute for this chocolate tart dough.
Baked crust: can be baked and wrapped in plastic wrap for 2 days before assembling with the curd. This can be kept at room temperature.
Puree: can be made up to 2 weeks in advance, stored in the fridge.
Ganache: can also be made up to 2 weeks in advance while stored in the fridge. Just remelt it in the microwave so it’s easy to pour into the tart when assembling.
Assembled tart: can be made up to 24 hours in advance. Wrap with plastic and store in the refrigerator. You can keep leftovers fresh for an additional 3 days. I just like to make it as close to its initial serving time as possible to keep the crust in its best, most impressive state.
Raspberry Chocolate Tart
- ½ cup unsalted butter, room temperature
- 1 ¼ cup (150 g) all purpose flour
- ¼ cup (25 g) cocoa powder (I prefer dutch processed)
- ½ cup (60 g) powdered sugar
- 1 large egg
- ½ tsp vanilla extract
- pinch of salt
- 8 oz fresh or frozen raspberries
- ½ cup (100 g) granulated sugar
- 10 oz semi sweet or dark chocolate (I like using half of each)
- 1 cup (240 ml) heavy cream
- 4 TB unsalted butter, softened
- ¾ tsp vanilla extract
- pinch of salt
- Fresh raspberries, freeze dried raspberries, fresh whipped cream, vanilla ice cream, powdered sugar
Chocolate Shortbread Crust
- You can use a simple Oreo crust (see notes below for the link) or follow these instructions to make a chocolate shortbread crust.
- Preheat oven to 350° F.
- In a food processor or blender, combine all dry ingredients for the crust. Add the butter and pulse until it starts to become soft and closer to a dough-like consistency. Add the egg vanilla and pulse again. Fold together using your hands to finish off if needed. (You can also do this in a bowl with a fork or pastry cutter to help break up the butter, and bring the rest together by gently folding it with your hands.)
- Press the dough into a tart pan or metal baking dish to create a relatively thin, even layer. Chill in the fridge for about 15 minutes to prevent the crust from shrinking in the oven.
- Bake for about 10-12 minutes, until crust seems dry and firm. Set aside to cool and then wrap until ready to assemble. It will stay fresh for a couple of days wrapped at room temperature before assembling.
- Combine raspberries and sugar in a medium sauce pan on the stove at medium heat. Let it simmer for about 8-10 minutes, stirring occasionally, to let some of the liquid evaporate. Pour it into a container and let it set in the fridge for at least 1 hour. You can also make this days in advance - just keep it stored in the fridge until ready to assemble.
- In a microwave safe bowl place chocolate and cream together. Melt in the microwave in bursts of about 30 seconds, mixing in between each time. Continue until chocolate is just melted. Add softened butter, vanilla, and salt and mix together until everything is completely melted and fully mixed together. Set aside to cool and you can begin to assemble.
- Pour and spread your raspberry puree in thin layer in your baked tart crust. Add your melted, cooled ganache on top of the raspberry puree.
- Top with fresh raspberries if desired. Chill in the fridge until ready to serve. I recommend not assembling more than 24 hours in advance to keep the crust fresh. Leftovers will keep well in the fridge for a few days.