Dark Chocolate Raspberry Tart: The Ultimate Sophisticated Dessert.

There is a specific kind of magic that happens when the bitterness of dark chocolate meets the sharp, floral acidity of fresh raspberries. While many desserts lean heavily on sugar, a truly great Chocolate Raspberry Tart relies on the quality of its cocoa and the brightness of its fruit. This isn’t just a treat; it’s a centerpiece that feels like it belongs in a high-end French patisserie.

The beauty of this recipe lies in its structure. You have a crisp, sandy cocoa shortcrust—known in professional kitchens as pâte sucrée—holding a velvety, rich ganache. The raspberries aren’t just a garnish; they are embedded into the tart, providing bursts of juice that cut through the density of the chocolate. It is a balanced, mature dessert that manages to be deeply indulgent without being cloying.

Ingredients

To get that professional finish, try to use chocolate with a cocoa content of at least 60% to 70%. The higher fat content in quality chocolate ensures a smoother melt and a better set.

For the Cocoa Shortcrust

All-Purpose Flour: 175g.
Unsweetened Cocoa Powder: 30g (use Dutch-processed for a darker color).
Powdered Sugar: 50g.
Cold Unsalted Butter: 115g, cubed.
Egg Yolk: 1 large.
Ice Water: 1–2 tablespoons.
Salt: A pinch.

For the Raspberry Layer

Fresh Raspberries: 200g (keep the prettiest ones for the top).
Raspberry Jam: 3 tablespoons (high-quality, seedless is best).

For the Chocolate Ganache

Dark Chocolate (60-70%): 225g, finely chopped.
Heavy Cream: 180ml.
Unsalted Butter: 30g, room temperature.
Vanilla Extract: 1/2 teaspoon.

Instructions

Step 1: Craft the Crust

In a food processor, pulse the flour, cocoa powder, powdered sugar, and salt until combined. Add the cold, cubed butter and pulse until the mixture looks like coarse breadcrumbs. Add the egg yolk and one tablespoon of ice water. Pulse until the dough just starts to clump together. If it’s too dry, add the second tablespoon of water.

Step 2: Chill and Roll

Turn the dough onto a lightly floured surface, gather it into a disc, and wrap it in plastic. Chill in the fridge for at least 30 minutes. This relaxes the gluten and prevents the crust from shrinking in the oven. Once chilled, roll the dough out to fit a 23cm (9-inch) tart pan with a removable bottom. Trim the edges and chill for another 15 minutes.

Step 3: Blind Bake

Preheat your oven to 180°C. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment. Bake for another 8–10 minutes until the base feels dry and set. Let it cool completely.

Step 4: The Raspberry Base

Spread the raspberry jam in a thin, even layer across the bottom of the cooled tart shell. Arrange about half of your raspberries on top of the jam, pressing them down slightly so they stay in place.

Step 5: Make the Ganache

Place the chopped chocolate in a heat-proof bowl. In a small saucepan, bring the heavy cream to a gentle simmer (do not let it reach a rolling boil). Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. Stir gently with a spatula, starting from the center, until smooth and glossy. Stir in the butter and vanilla.

Step 6: Assemble and Set

Slowly pour the chocolate ganache over the raspberries in the tart shell, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Let the tart sit at room temperature for 30 minutes, then move it to the fridge to set for at least 2 hours.

Flavor and Texture Notes

This tart is a study in textural harmony. The crust is shatteringly crisp and sandy, providing a structural contrast to the velvety, truffle-like ganache. Flavor-wise, the deep, roasted notes of the chocolate are brightened by the tart, zesty explosion of the berries. It is rich, dark, and sophisticated, with a lingering berry finish that makes you want a second bite.

Tips and Variations

The Shine: If your ganache looks dull, it might have been stirred too vigorously, introducing air. A small knob of butter stirred in at the end adds a professional gloss.
Salted Chocolate: Sprinkle a few flakes of Maldon sea salt over the set ganache to elevate the chocolate notes.
Nutty Twist: Add 30g of finely ground hazelnuts to the crust flour for an earthy, Nutella-adjacent flavor profile.
White Chocolate Version: You can use white chocolate for the ganache, but reduce the heavy cream to 120ml, as white chocolate has a lower melting point and needs less liquid to set.

Storage and Make-Ahead

This tart is an excellent make-ahead option. It stays fresh and holds its structure in the refrigerator for up to 3 days. However, for the best presentation, add the decorative fresh raspberries on top just before serving so they don’t weep moisture onto the glossy ganache.

Avoid freezing this tart, as the emulsion of the ganache can break upon thawing, leading to a grainy texture and a soggy crust.

Serving Suggestions

Serve this tart chilled or at a slightly cool room temperature. It is incredibly rich, so thin slices are usually sufficient. It pairs beautifully with a dollop of unsweetened whipped cream or a scoop of tart crème fraîche to balance the decadence of the chocolate. For a drink pairing, a glass of cold milk, a strong espresso, or even a berry-forward red wine like a Pinot Noir works exceptionally well.

FAQ

Can I use frozen raspberries?

I recommend sticking to fresh berries for the interior and garnish. Frozen berries release too much liquid as they thaw, which can make the crust soggy and prevent the ganache from setting cleanly.

My crust shrunk, what happened?

Shrinkage usually happens if the dough wasn’t chilled long enough or if it was stretched too much when being placed in the pan. Always let the dough “slump” into the corners rather than pulling it.

Why is my ganache grainy?

This happens if the cream was too hot or if the chocolate was poor quality. Always use a gentle simmer and high-quality chocolate bars rather than chocolate chips, which often contain stabilizers that don’t melt as smoothly.

Conclusion

Mastering the Chocolate Raspberry Tart is a landmark moment for any home baker. It’s a recipe that relies on technique and timing rather than a long list of ingredients. The result is a dessert that looks like art and tastes like an indulgence, perfect for a quiet celebration or a grand finale to a dinner party. Once you see the contrast of the red berries against that dark, glossy chocolate, you’ll know the effort was worth it.