Indulge in a decadent Chocolate Raspberry Tart with this easy 5-ingredient recipe. Perfect for dessert lovers seeking a simple yet delicious treat. You don't have to save this raspberry chocolate tart for a special occasion!
I love the pop of raspberry flavor paired with the creamy chocolate filling. When we're hosting a dinner party, I make a large tart for everyone to enjoy. This is one of those chocolate desserts that stands on its own, and you'll be hooked the first time you make it. This decadent dessert is also perfect for Valentine's Day.
Topped with fresh berries, chocolate lovers will crave this easy tart recipe. All you need are five simple ingredients to get started!Â
Be sure to try this White Chocolate Raspberry Blondie Recipe and this Dark Chocolate Raspberry Ice Cream for more delicious options!
Ingredients
- Pie crust - Buy one from the grocery store to save time. You can also make a homemade crust.
- Semi-sweet chocolate - Use your favorite brand of chocolate and indulge.
- Milk chocolate - Perfect for adding a creamy, sweet flavor.
- Heavy cream - Helps thin out the filling a bit.
- Raspberries - To put on top of the tart.
- Powdered sugar - Add it as a simple topping.
See recipe card for quantities.
How to Make a Chocolate Raspberry Tart
Preheat the oven to 350 degrees. Add the pie crust to a 9-inch tart pan.
Step One: Prick the crust with a fork and then line it with foil.
Step Two:  Add pie weights. Bake the crust for 30 minutes or until golden brown. Let the crust cool completely.Â
Step Three: Add the chocolate and cream into a microwave-safe bowl and microwave for 1 minute. Stir, then microwave for another 30 seconds. Stir.
Step Four: Pour the chocolate ganache into the cooled pie crust. Place in the fridge and chill for at least 2 hours. You can chill it overnight for a firmer set.
Step Five: Top with fresh raspberries.
Step Six: Slice and enjoy!
Top Tip
You can also melt the chocolate and cream in a small saucepan on the stove. Just be sure to stir the whole time and don't burn the chocolate mixture.Â
Substitutions
- Raspberry jam - If you don't have raspberries, you can layer raspberry jam on top of the crust under the ganache to create this raspberry dark chocolate tart.Â
- Change the crust - Have fun with the tart crust! You can have a chocolate crust, an Oreo crust made of crushed Oreo cookies, a crust made of melted butter and crushed graham crackers, or anything else you like.
Variations
- Use other fresh fruit - You can change out the juicy raspberries and use blueberries or strawberries as well.Â
- Change the toppings - Instead of powdered sugar, you can top it with chocolate chips, a little bit of cocoa powder, or just add a bit scoop of vanilla ice cream.
- Use dark chocolate - A dark chocolate ganache filling would be delicious!
- Coconut milk - A splash of coconut milk in this chocolate ganache tart would add a nice hint of coconut flavor.
See this No Bake Blueberry Cheesecake Pie for another way to use fresh fruit.
Equipment
You'll want to have a mixing bowl, tart pan, and pie weights (or dried beans) to make this simple recipe.
Storage
Once you get done letting the pie chill, it's time to eat. More than likely, you'll have leftovers, so storing them correctly is key. I let my pie get to room temperature, and then I cover it with plastic wrap or store the pie in an airtight container. I'll then keep it stored in the fridge until it's time to enjoy it again.
Common Questions
No, sorry. For baking recipes, I always recommend sticking to the original recipe and using fresh fruit. It's not that I'm against frozen fruit - it's just that frozen fruit tends to store a lot of extra liquid and that liquid then releases as it thaws. Adding a bunch of extra liquid to a fruit tart will mean that it could become watery and change the texture.Â
​Sure! You can use a gluten-free crust option for this tart, no problem at all. You can also leave the crust out completely if you'd like and just enjoy the intense chocolate filling and raspberry topping, crust-free!
If you don't let the crust cool down all the way before adding the filling, there is a chance that the crust will be soggy. Also, leftovers of the crust will mean that the filling has had more time to soak into the crust, so after the first day, the crust won't be quite as firm. Still delicious - but a little bit different texture.Â
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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.
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