DESSERTS

Dark Chocolate Raspberry Tart: 5 Reasons to Indulge

by basmer

21 de January de 2026

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Dark Chocolate Raspberry Tart is a decadent dessert that combines rich dark chocolate and fresh raspberries in a tart crust. This dessert not only satisfies your sweet tooth but also elevates any gathering with its elegant presentation and luscious flavors. Perfect for special occasions or just a sweet treat at home, this tart is sure to impress your guests and leave them craving for more!

Why You’ll Love This Dark Chocolate Raspberry Tart

This dark chocolate raspberry dessert offers a perfect balance of sweetness and slight tartness from the raspberries, making it irresistible. Here are six reasons to love it:

Rich chocolate flavor that melts in your mouth.
A beautiful contrast of deep dark chocolate and vibrant raspberries.
Easy to follow dark chocolate raspberry tart recipe that anyone can master.
Perfect for special occasions like birthdays and anniversaries.
Can be made gluten-free or vegan with simple substitutions.
Leftovers can be enjoyed for days, making it a great meal prep option.

Ingredients for Dark Chocolate Raspberry Tart

Gather these items:

For the Tart Crust:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter (cold, cubed)
1 large egg yolk
2-3 tablespoons ice water
For the Dark Chocolate Filling:
8 oz dark chocolate (chopped, at least 70% cocoa)
1/2 cup heavy cream
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Topping:
1 cup fresh raspberries
Powdered sugar (for dusting, optional)
Mint leaves (for garnish, optional)

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

Step 1: In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
Step 2: Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Step 3: In a small bowl, whisk together the egg yolk and ice water. Add this to the flour mixture and mix until the dough comes together. If needed, add more ice water, one tablespoon at a time.
Step 4: Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
Step 5: Refrigerate the crust for at least 30 minutes to firm up.
Step 6: Preheat your oven to 350°F (175°C).
Step 7: Once chilled, bake the tart crust in the preheated oven for 15 minutes. Remove from the oven and let it cool slightly.
Step 8: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Step 9: Remove from heat and add the chopped dark chocolate, stirring until melted and smooth.
Step 10: In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt. Gradually add the chocolate mixture to the egg mixture, whisking continuously until fully combined.
Step 11: Pour the chocolate filling into the pre-baked tart crust.
Step 12: Bake in the oven for an additional 10-15 minutes, or until the filling is set but still slightly jiggly in the center.
Step 13: Remove from the oven and let the tart cool to room temperature, then refrigerate for at least 1 hour to fully set.
Step 14: Once chilled, top the tart with fresh raspberries.
Step 15: Dust with powdered sugar if desired and garnish with mint leaves.
Step 16: Slice and serve chilled or at room temperature.

Pro Tips for the Perfect Dark Chocolate Raspberry Tart

Keep these in mind:

Store leftovers in the refrigerator for up to 3 days.
This tart is best enjoyed chilled.
For a gluten-free dark chocolate raspberry tart, substitute all-purpose flour with almond flour.
Add a pinch of chili powder to the chocolate filling for a spicy twist.

Best Ways to Serve Dark Chocolate Raspberry Tart

Here are some serving suggestions:

Pair this tart with a dollop of whipped cream or serve with a scoop of vanilla ice cream for a delightful contrast.
For an extra touch, drizzle some chocolate sauce over the top before serving.
This tart is also perfect for special occasions, making it an ideal dessert for gatherings.

How to Store and Reheat Dark Chocolate Raspberry Tart

To store, simply keep the tart covered in the refrigerator for up to 3 days. If you have leftovers, you can enjoy them cold or let them come to room temperature before serving. This tart is not only delicious but also a great meal prep option that can be made ahead of time.

Frequently Asked Questions About Dark Chocolate Raspberry Tart

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

The secret lies in using high-quality dark chocolate and allowing the tart to chill thoroughly. This enhances the flavors and gives the tart a luxurious texture.

Can I make Dark Chocolate Raspberry Tart ahead of time?

Yes, you can prepare the tart a day in advance. Just ensure to cover it well and refrigerate until ready to serve.

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

To avoid a soggy crust, make sure to bake it until it’s firm and let it cool completely before adding the filling. Also, don’t overbake the filling; it should be slightly jiggly when you take it out of the oven.

Variations of Dark Chocolate Raspberry Tart You Can Try

Consider these creative variations:

For a vegan dark chocolate raspberry tart, substitute eggs with flaxseed meal and use coconut cream instead of heavy cream.
Try adding a layer of ganache on top for an extra rich chocolate flavor.
Incorporate different berries like strawberries or blueberries for a mixed berry tart.
Experiment with flavored liqueurs like raspberry or orange to enhance the filling.

For more information on the health benefits of dark chocolate, check out this Healthline article.

If you’re interested in gluten-free options, you can find a variety of recipes at Recipes Molly.

For a delicious pairing, consider serving with creamy potato soup.

Dark Chocolate Raspberry Tart: 5 Reasons to Indulge

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

Print Recipe

Description

A decadent dessert that combines rich dark chocolate and fresh raspberries in a tart crust.

Instructions

In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg yolk and ice water. Add this to the flour mixture and mix until the dough comes together. If needed, add more ice water, one tablespoon at a time.
Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
Refrigerate the crust for at least 30 minutes to firm up.
Preheat your oven to 350°F (175°C).
Once chilled, bake the tart crust in the preheated oven for 15 minutes. Remove from the oven and let it cool slightly.
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and add the chopped dark chocolate, stirring until melted and smooth.
In a separate bowl, whisk together the sugar, eggs, vanilla extract, and salt. Gradually add the chocolate mixture to the egg mixture, whisking continuously until fully combined.
Pour the chocolate filling into the pre-baked tart crust.
Bake in the oven for an additional 10-15 minutes, or until the filling is set but still slightly jiggly in the center.
Remove from the oven and let the tart cool to room temperature, then refrigerate for at least 1 hour to fully set.
Once chilled, top the tart with fresh raspberries.
Dust with powdered sugar if desired and garnish with mint leaves.
Slice and serve chilled or at room temperature.