This Chocolate Raspberry Tart is an elegant dessert that's surprisingly easy to make. With a crisp buttery crust, silky chocolate ganache, and fresh raspberries, this 5-ingredient tart is perfect for holidays, Valentine's Day, dinner parties, or anytime you're craving chocolate.
The rich chocolate filling pairs beautifully with the bright, slightly tart raspberries for a dessert that looks bakery-worthy but comes together with very little effort.
Be sure to try our White Chocolate Raspberry Blondie Recipe and Dark Chocolate Raspberry Ice Cream for more delicious options!
Why You'll Love This Recipe
- Just 5 simple ingredients
- Rich, silky chocolate ganache
- Perfect make-ahead dessert
- Beautiful enough for entertaining
- Easy shortcut with a prepared pie crust
- Perfect balance of chocolate and fresh raspberries
Before You Get Started
- Chill the tart for at least 2 hours before slicing.
- Blind bake the crust to keep it crisp.
- Let the crust cool completely before adding the ganache.
- Use good-quality chocolate for the best flavor.
Ingredients
- Pie crust - A refrigerated pie crust works perfectly, or use your favorite homemade tart crust. We like to use this 3 Ingredient Pie Crust.
- Semi-sweet chocolate - Provides rich chocolate flavor.
- Milk chocolate - Adds sweetness and creates a smoother ganache.
- Heavy cream - Creates a silky, creamy filling.
- Raspberries - The perfect fresh topping.
- Powdered sugar - Optional for dusting before serving.
See recipe card for quantities.
How to Make a Chocolate Raspberry Tart
Preheat the oven to 350 degrees.
Step One: Press the pie crust into a 9-inch tart pan. Prick the bottom with a fork, line with foil, and fill with pie weights.
Step Two: Bake until lightly golden. Remove the weights and let the crust cool completely.
Step Three: Place the chocolate and heavy whipping cream in a microwave-safe bowl. Microwave until melted, stirring until smooth. You can also melt the mixture gently in a saucepan over low heat.
Step Four: Pour the chocolate ganache into the cooled crust and smooth the top. Refrigerate for at least 2 hours or overnight.
Step Five: Arrange fresh raspberries in an even layer over the top.
Step Six: Dust with powdered sugar, slice, and serve.
Top Tip
For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.
Variations
- Dairy-free - Swap in coconut milk and dairy-free chocolate.
- Raspberry Jam Layer – Spread a thin layer of raspberry jam over the cooled crust before adding the ganache.
- Shortbread Crust - Bake your favorite shortbread cookie recipe in a tart pan. Proceed with the recipe.
- Chocolate Crust – Use an Oreo cookie crust or chocolate cookie crust. Add Oreo cookies to a food processor, process to fine crumbs, mix with a little melted butter and sugar, and press into the pan.
- Dark Chocolate Tart – Replace the milk chocolate with dark chocolate for a richer flavor. You can use an Oreo crumb crust to double the chocolate.
- Mixed Berry Tart – Top with strawberries, blackberries, or blueberries.
- Ice Cream – Serve with vanilla ice cream or whipped cream.
See this No Bake Blueberry Cheesecake Pie for another way to use fresh fruit.
Equipment
You'll need a 9-inch tart pan, pie weights (or dried beans), a mixing bowl, and a microwave or small saucepan.
Storage
Store the tart covered in the refrigerator for up to 4 days. For the best texture, wait to add the fresh raspberries until shortly before serving if making it ahead.
Common Questions
Fresh raspberries are best. Frozen berries release too much moisture as they thaw, which can make the tart watery.
Yes! This is an excellent make-ahead dessert. Prepare it up to a day in advance and add the raspberries just before serving.
A soggy crust is usually caused by adding the ganache before the crust has completely cooled or by storing the tart for several days after it's assembled.
Absolutely. Simply substitute your favorite gluten-free pie crust.
Related Recipes
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📖 Recipe
Chocolate Raspberry Tart
Equipment
- tart pan
- pie weights or dried beans
Ingredients
- 1 pie crust
- 6 oz semisweet chocolate
- 6 oz milk chocolate
- 8 oz heavy cream
- 1-2 pints raspberries
- powdered sugar to garnish optional
Instructions
- Preheat oven to 350.
- Add pie crust to 9-inch tart pan.
- Prick with fork. Line with foil. Add pie weights.
- Bake for 30-40 minutes or until golden brown.
- Cool completely.
- Meanwhile, combine chocolate and cream in microwave safe bowl.
- Microwave 1 minute. Stir. Microwave additional 30 seconds, if needed. Stir.
- Pour ganache into cooled crust. Chill for 2 hours.
- Top with fresh raspberries. Sprinkle with powdered sugar, if desired.
Nutrition
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Originally Published July 16, 2024. Revised and Republished July 10, 2026.
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