DESSERTS

Chocolate Raspberry Tart Decadent: 5 Irresistible Layers

by basmer

22 de January de 2026

Facebook

Jump to Recipe

Chocolate Raspberry Tart Decadent is a rich and indulgent dessert that brings together the velvety smoothness of chocolate and the vibrant tartness of raspberries. This exquisite tart features a buttery crust, a luxurious chocolate ganache filling, and fresh raspberries on top, making it a perfect choice for any celebration or a cozy night in. With its beautiful presentation and delightful flavors, it’s sure to impress anyone who takes a bite. Let’s dive into how to create this masterpiece!

Why You’ll Love This Chocolate Raspberry Tart Decadent

This Chocolate Raspberry Tart is not just a dessert; it’s an experience. Here are six reasons to love it:

It combines rich flavors of chocolate and fresh raspberries, creating a harmonious balance.
The buttery crust adds a delightful crunch that complements the smooth ganache.
Perfect for special occasions, it’s a showstopper that will wow your guests.
This tart is versatile; serve it chilled or at room temperature, with or without toppings.
It’s easy to make, even for novice bakers, with simple ingredients.
With a gluten-free option available, it’s inclusive for different dietary needs.

Enjoy the decadent chocolate tart that will make your dessert table shine!

Ingredients for Chocolate Raspberry Tart Decadent

Gather these items:

1 ½ cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 large egg yolk
2-3 tablespoons cold water
8 ounces dark chocolate (60-70% cacao), chopped
1 cup heavy cream
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 cup fresh raspberries
Powdered sugar (for dusting)
Fresh mint leaves (for garnish, optional)

How to Make Chocolate Raspberry Tart Decadent Step-by-Step

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and salt until well combined.
Step 3: Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Step 4: Stir in the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together; if it’s too crumbly, add an additional tablespoon of cold water.
Step 5: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 6: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Carefully transfer it to the prepared tart pan, pressing it into the bottom and up the sides.
Step 7: Trim any excess dough from the edges with a knife.
Step 8: Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes.
Step 9: Remove the weights and parchment, and bake for an additional 10 minutes, or until the crust is set. Let it cool completely.
Step 10: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
Step 11: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.
Step 12: Add the softened butter and vanilla extract to the melted chocolate and whisk until smooth and glossy.
Step 13: Pour the chocolate ganache filling into the cooled tart crust, spreading it evenly.
Step 14: Let the tart sit at room temperature for about 30 minutes, then refrigerate for at least 1 hour to set.
Step 15: Once the ganache is set, arrange the fresh raspberries on top of the tart in a decorative pattern.
Step 16: Just before serving, dust the tart with powdered sugar for an elegant finish.
Step 17: Slice the tart into wedges and serve. This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Pro Tips for the Best Chocolate Raspberry Tart Decadent

Keep these in mind:

For a dairy-free option, use vegan butter.
For a healthier alternative, substitute granulated sugar with coconut sugar.
Use semi-sweet or milk chocolate if preferred, adjusting sweetness accordingly.
To enhance the tart’s flavor, consider adding a pinch of sea salt to the ganache.

Best Ways to Serve Chocolate Raspberry Tart Decadent

Here are a few ideas for serving this luxurious dessert:

Pair it with a dollop of whipped cream for extra creaminess.
Serve with a scoop of vanilla ice cream for a delightful contrast.
Add a drizzle of raspberry sauce for a pop of color and flavor.

How to Store and Reheat Chocolate Raspberry Tart Decadent

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 15 minutes to regain its texture. This tart is perfect for meal prep, as it can be made ahead of time and stored until needed.

Frequently Asked Questions About Chocolate Raspberry Tart Decadent

What’s the secret to perfect Chocolate Raspberry Tart Decadent?

The secret lies in the quality of the chocolate and the freshness of the raspberries. Use high-quality dark chocolate for a fudgy texture and ripe raspberries for a bright flavor. This combination creates a rich raspberry chocolate dessert that’s hard to resist!

Can I make Chocolate Raspberry Tart Decadent ahead of time?

Absolutely! This tart can be made a day in advance. Just ensure to cover it well with plastic wrap and refrigerate it. This allows the flavors to meld beautifully, making it an even more indulgent raspberry chocolate pie when served.

How do I avoid common mistakes with Chocolate Raspberry Tart Decadent?

One common mistake is underbaking the crust. Make sure it’s fully baked and set before adding the ganache. Also, allow the tart to cool completely before adding the topping to prevent the raspberries from wilting. Follow these tips to ensure the best chocolate raspberry tart ever.

Variations of Chocolate Raspberry Tart Decadent You Can Try

Here are some delightful variations to consider:

For a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
Try adding a layer of cream cheese or mascarpone between the ganache and raspberries for an extra creamy texture.
Incorporate other berries, such as strawberries or blueberries, for a mixed berry tart.
For a vegan chocolate raspberry tart, use a plant-based ganache made with coconut cream and dairy-free chocolate.

For more delicious dessert ideas, check out our latest recipes or try making a white chocolate raspberry cake for a delightful twist!

Chocolate Raspberry Tart Decadent: 5 Irresistible Layers - Chocolate Raspberry Tart Decadent - main visual representation

Incredible homemade Chocolate Raspberry Tart Decadent ready to impress!

For more tips on baking, you might find it helpful to read about creating creamy desserts or making rich sauces that can complement your baking skills.

Chocolate Raspberry Tart Decadent: 5 Irresistible Layers

Author: basmer
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and indulgent chocolate raspberry tart with a buttery crust and smooth ganache filling.

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and salt until well combined.
Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the egg yolk and 2 tablespoons of cold water. Mix until the dough comes together; if it’s too crumbly, add an additional tablespoon of cold water.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Carefully transfer it to the prepared tart pan, pressing it into the bottom and up the sides.
Trim any excess dough from the edges with a knife.
Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment, and bake for an additional 10 minutes, or until the crust is set. Let it cool completely.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.
Add the softened butter and vanilla extract to the melted chocolate and whisk until smooth and glossy.
Pour the chocolate ganache filling into the cooled tart crust, spreading it evenly.
Let the tart sit at room temperature for about 30 minutes, then refrigerate for at least 1 hour to set.
Once the ganache is set, arrange the fresh raspberries on top of the tart in a decorative pattern.
Just before serving, dust the tart with powdered sugar for an elegant finish.
Slice the tart into wedges and serve. This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.