Go Back
To make a chocolate raspberry tart, you need key ingredients. Each ingredient plays a big role in taste and texture. Let’s break it down.

Chocolate Raspberry Tart

Discover the secret to making a mouthwatering chocolate raspberry tart with this easy recipe! Perfect for any occasion, this dessert combines rich chocolate with fresh raspberries for a delightful treat. With simple ingredients and step-by-step instructions, even beginners can impress their guests. Don't miss out on perfecting your baking skills! Click through to explore the full recipe and tips for a stunning tart that will wow everyone.
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

¼ teaspoon salt

½ cup unsalted butter, cold and cubed

½ cup powdered sugar

1 large egg yolk

3 tablespoons cold water

1 cup semi-sweet chocolate chips

½ cup heavy cream

1 cup fresh raspberries

1 tablespoon sugar

1 teaspoon vanilla extract

Whipped cream (for serving, optional)

Instructions
 

Make the Tart Crust: In a mixing bowl, combine the flour, cocoa powder, and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Stir in the powdered sugar.

    Combine Wet Ingredients: In a separate bowl, whisk together the egg yolk and cold water. Add this mixture to the crumbly mixture and combine until a dough forms. If too dry, add more water, a teaspoon at a time.

      Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

        Preheat the Oven: Preheat your oven to 350°F (175°C).

          Roll and Blind Bake the Crust: On a lightly floured surface, roll out the pastry dough to about ¼ inch thick. Transfer it to a tart pan, pressing it into the edges. Prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-10 minutes until set. Let it cool completely.

            Prepare the Chocolate Filling: In a small saucepan over medium heat, combine the heavy cream and bring it to a gentle simmer. Remove from heat and add the chocolate chips. Let it sit for a minute, then stir until smooth and glossy.

              Assemble the Tart: Pour the chocolate filling into the cooled tart shell, spreading it evenly. Chill in the refrigerator for about 30 minutes until slightly set.

                Prepare the Raspberries: In a small bowl, toss the fresh raspberries with sugar and vanilla extract. Let them sit for about 10 minutes to create a syrupy coating.

                  Top the Tart: Once the chocolate has set, gently place the raspberry mixture on top of the tart, spreading them evenly across the surface.

                    Serve: Cut the tart into slices and serve with a dollop of whipped cream if desired.

                      Prep Time: 60 minutes | Total Time: 1 hour 30 minutes | Servings: 8

                        - Presentation Tips: Serve slices of the tart on dessert plates, garnished with additional raspberries and a sprinkle of powdered sugar for an elegant touch.