Dark Chocolate Raspberry Tart

This Dark Chocolate Raspberry Tart is rich, elegant, and quietly dramatic in the best way. Silky dark chocolate ganache rests in a tender chocolate cookie crust, then gets topped with fresh raspberries for contrast, balance, and natural beauty. While it looks refined enough for special occasions, the process stays surprisingly approachable. Even better, the deep cocoa flavor and bright raspberries keep the tart from ever feeling too sweet.

Historically, chocolate tarts trace back to French pâtisserie, where simple ingredients were treated with care and precision. Over time, fruit-forward versions became popular for their balance of richness and freshness. Here, raspberries cut through the ganache beautifully, creating a dessert that feels both timeless and modern. Whether served chilled or just slightly cool, each slice is smooth, bold, and satisfying without being heavy.

Recipe Yield: 8 servings

INGREDIENTS

2 cups chocolate cookie crumbs
6 Tbsp unsalted butter, melted
2 Tbsp sugar

8 oz dark chocolate, finely chopped
1 cup heavy cream
1 Tbsp unsalted butter
1 tsp vanilla extract
¼ tsp salt

2 cups fresh raspberries
1–2 Tbsp powdered sugar, optional

INSTRUCTIONS

1. Prepare the crust:
Preheat oven to 350°F. In a bowl, combine cookie crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom and up the sides of a 8-inch tart pan, keeping the thickness even.

2. Bake the crust:
Bake for 10–12 minutes, until set and lightly fragrant. Remove from oven and cool completely.

3. Make the ganache:
Place chopped chocolate in a heatproof bowl. Heat cream until steaming but not boiling, then pour over chocolate. Let sit for 2 minutes, then stir gently until smooth. Add butter, vanilla, and salt, mixing until glossy.

4. Fill the tart:
Pour ganache into the cooled crust and gently smooth the top. Tap the pan lightly to release air bubbles.

5. Chill until set:
Refrigerate for at least 2–3 hours, or until fully set and sliceable.

6. Add raspberries and serve:
Arrange fresh raspberries over the tart just before serving. Lightly dust some with powdered sugar, if desired. Slice with a warm knife and serve chilled or slightly cool.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use quality chocolate:
  Because chocolate is the star, choose a dark chocolate you enjoy eating on its own. This ensures depth without bitterness.
• Cool the crust fully:
  Allowing the crust to cool completely before adding ganache prevents melting and keeps layers clean and defined.
• Add fruit last:
  For the freshest look and best texture, add raspberries right before serving rather than chilling them on the tart.