Why it’s so good!
Chocolate raspberry tart – it has both in spades along with flavour and texture and it’s easy to make too. Rich, smooth chocolate cremeux filling is encased and a crisp and delicious chocolate pastry. Studded with fresh raspberries, it’s an amazing and impressive dessert.
- Tart shell: The homemade chocolate tart shell tastes wonderful and has a gorgeous texture but there’s also an option to make a no bake tart using a cookie crust.
- Chocolate filling: The filling is smooth and creamy and a next level ganache called cremeux. It’s a soft, luscious chocolate custard that’s simple to make.
- Raspberries and lots of them. They’re tartness is just what you need to balance that rich chocolate filling.
If you’d rather an easier, cookie crumb crust, try the one from this no-bake chocolate salted caramel tart or this chocolate mousse tart.
The dark chocolate cremeux filling in this chocolate raspberry tart is a type of French custard and it’s worlds above a typical chocolate ganache that would be used in a chocolate tart. It’s softer, yet still set enough to slice. It has loads of chocolate flavour but it’s creamier and a little less bitter too since the custard base is sweetened slightly.
Honestly, this is such a beautiful tart and so impressive to serve up to your friends and family. A little goes a long way too, since it’s rich so a slim slice is enough. Raspberries and chocolate were made for each other with the richness of the chocolate being balanced out with the tart berries.
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Ingredients
Jump to the recipe for full ingredients and instructions.
- Plain flour, aka all purpose flour
- Icing sugar, aka powdered sugar or confectioners sugar
- Unsweetened cocoa powder. Dutch process cocoa powder will also work.
- Almond meal, called almond flour in some places. This is just shelled and finely ground almonds. You can leave it out but it does add a tenderness to the pastry shell.
- Unsalted butter; make sure it’s cold
- Egg; One large, make sure it’s cold
- Chocolate cremeux; you can find the full cremeux recipe here. It’s a combination of milk, heavy cream, egg yolks, sugar, vanilla extract and dark chocolate or semi-sweet chocolate.
- Fresh raspberries: It’s best to use fresh, frozen won’t work well here.
- Apricot jam: This is an optional ingredient and just used to add a shine to the raspberries.
Substitutions
If you don’t feel like making chocolate pastry, you could make a graham cracker crust, a chocolate cookie crust or Oreo crust. In place of the raspberries under the cremeux, you could use some raspberry jam/raspberry preserves.
How to make chocolate raspberry tart
While the whole tart is already fairly simple to make, there are options here with the base. I love the crispness of this chocolate pastry but you can also use a more crumbly cookie crumb base if you want to speed things up. Just keep in mind, a cookie base will add a lot of sweetness too.
The pastry dough does require a 2 hour chill time so I tend to make the tart shell 2 days ahead and keep it chilled in the fridge until I’m ready to make the tart. I then bake the base, make the cremeux and assemble it the day before serving. While you can make it more quickly, breaking it up into small steps actually makes it even easier to do.
Jump to the recipe for full ingredients and instructions.
1. Make the pastry dough
Start the dough by blitzing together flour, cocoa, sugar, almond meal and butter until there are just pea-sized pieces of butter left. Then add an egg and a touch of water and process again until it starts clumping.
2. Roll the dough
Shape the chocolate dough into a disk, then roll it out between two sheets of baking paper to about 11 inches in diameter.
3. Shape the tart shell
Once the dough is rolled out, remove the paper and fold it over the rolling pin so that you can easily lift and transfer it to the tart tin. Press the edges downwards into the tart tin – don’t stretch from the centre out, then just trim or tear off any large pieces of dough that are pulling down the edge.
Now chill the tart shell – don’t skip that part. Chill for at least 2 hours or up to 3 days.
4. Bake the tart shell
Prick the base of the tart all over with a fork (this allows steam to escape so the pastry doesn’t puff up. Then trim off the overhang flat to the edge of the pan.
Line the tart shell with baking paper, then fill with pie weights, baking weights or even rice or lentils (I’ve been using the same batch of rice for years). Now bake in a preheated oven for about 25 minutes.
5. Assemble the tart
You’ll need to start by making the chocolate cremeux and just give it 30 minutes to get to room temperature before pouring it into the tart shell. This post will give you all the steps and details you need. Now, tear some of the raspberries up and scatter them across the base of the tart shell.
Pour the cremeux over the top and level it out.
Now scatter fresh raspberries over the top. You can leave some of the cremeux showing, like I have or load them up. Now chill the tart for a minimum of 6 hours or overnight.
Once properly chilled, the tart can be removed from the tart pan and will slice up into nice neat slices. It really is such a lovely tart and a showstopper as well. No one will ever guess how easy it is to make.
Storage
The completed tart can be stored in the fridge for 2-3 days.
You can actually get ahead with this tart by making the pastry case days in advance. You could make and shape the pastry into the tart pan 2-3 days ahead, then bake on the day you want to fill it. The tart shell can also be frozen – baked or unbaked for up to 3 months. Make sure to wrap it well in plastic wrap though and store it somewhere it won’t get damaged. You could also bake it a couple of days in advance of filling it.
While it’s not a difficult recipe to make by any means, these little options help you to break it up into smaller parts if your time is limited.
Leftover raspberry chocolate tart should be stored in the refrigerator for up to 2 days though the time will depend on how long you stored it before serving.
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Ingredients
FOR THE PASTRY
- 195 g plain flour (all-purp flour) (1 ½ cups / 6.9oz)
- 85 g icing sugar (powdered sugar) (3oz / ⅔ cup)
- ¼ cup unsweetened cocoa (25g / 1oz)
- ¼ cup almond meal (almond flour)
- 115 g unsalted butter, cubed and chilled (4oz)
- 1 large egg
- 1 teaspoon cold water
FOR THE FILLING
- 1 ½ batch chocolate cremeux
- 300 g fresh raspberries
- 2 teaspoons apricot jam optional
For best results, always weigh ingredients where a weight is provided
Equipment
- 9 inch fluted tart pan with removeable base
Instructions
- FOR THE PASTRY:Place the flour, icing sugar, almond meal and cocoa in the bowl of a food processor. Process a few seconds to distribute evenly.
- Add the cubed cold butter and blitz until the mixture looks a bit like sand – there may be lentil or pea-sized pieces of butter left here and there and that’s perfect.
- Add the egg and teaspoon of water and just pulse until the mixture starts forming large clumps.
- Turn the dough out onto a clean surface and pull it together into a smooth ball with your hands (making sure not to handle it too much), then flatten slightly.
- Place the dough between two sheets of baking paper and roll out to about 4mm (1/6 inch) thick, turning it often. If you need, you can peel back the paper and re-centre it on the dough again.
- Peel off the top layer of paper and lay the rolling pin in the middle of the sheet of dough. Fold one side over the top and carefully peel away the other sheet. The dough may be quite soft, so be careful.
- Transfer to a 9 inch fluted tart pan with a removable base, and press the sides down into the corners (don’t stretch the centre outwards). Leave a little overhang but trim away any large chunks so that it doesn't pull the dough down. Leave a little overhang sticking up all the way round.
- Chill for 2 hours (or up to 2 days) – don’t skip it.
- Preheat oven to 180C (160C fan forced) / 350F.
- Prick the base of the tart shell all over with a fork. Trim off the overhang with a paring knife. Line with baking paper then fill with pie weights or rice. Transfer to the preheated oven and bake for 20 minutes. Remove the paper and weights and bake a further 5-7 minutes until the centre looks try but is still a little soft to the touch.
- Remove from the oven and allow to cool completely.
- MAKE THE CREMEUX (chocolate cremeux recipe), making at least 1 ½ x the recipe.
- TO ASSEMBLE THE TART:Tear up ⅓ of the raspberries and scatter them over the base.
- Tip the cremeux on top and spread out with a spatula.
- Scatter the remaining whole raspberries over the top. Mix the apricot jam with a teaspoon of water and heat in the microwave for 10-15 seconds. Lightly brush the jam over the raspberries to give them a shine.
- Cover with a plate large enough that it sits above the surface, not touching it and chill for a minimum of 6 hours or overnight.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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