Luscious, smooth and creamy dark chocolate ganache, sweet and tangy raspberry jam and buttery chocolate shortbread crust makes this chocolate raspberry tart a decadent and delicious dessert for any occasion.
Top the tart with fresh raspberries, mint and some dried rose petals (or crushed freeze dried raspberries) for an impressive dessert that is a deceptively simple with minimal effort to make.
Why You Will Love This Recipe
- Buttery chocolate shortbread crust, sweet-tart raspberry jam, truffle-like rich and decadent dark chocolate ganache, and fresh raspberries make this tart incredibly delicious.
- This tart is a crowd pleaser. Because it is so rich, servings go a long way. This tart can feed 12.
- Easy to follow recipe with step by step photo instructions.
All purpose flour
Cocoa powder - natural
Fine sea salt
Raspberry jam - store bought, good quality jam
Dark chocolate - Since chocolate is the primary flavor, it's important to choose a good quality chocolate bar instead of chips. Chocolate chips are formulated to keep their shape when baking. These preservatives can prevent the ganache from being super smooth. While it's not a big deal if you're making ganache to fill or coat a cake, for this tart you want a smooth, shiny ganache. Either bittersweet or semi sweet is fine. I like to use Ghirardelli bittersweet chocolate bars.
Raspberries - fresh, for decorating. Fresh mint, dried rose petals, and freeze dried raspberries are also great for decorating the tart.
- Make the tart crust. Combine the dry ingredients in the bowl of a food processor. Process to blend.
- Add the butter, and pulse in 4 second increments until the mixture resembles coarse crumbs.
- Combine the egg yolk and cream. Pour into the processor and pulse until the dough starts to stick together and form large clumps.
- Wrap the dough with plastic wrap, forming it into a disc shape and refrigerate for 1 hour.
- Roll out the dough to a 12" round, and place over a 9.5" tart pan. Fit the dough to the tart pan and remove the excess. Prick the crust with a fork. Refrigerate for 1 hour.
- Spray a piece of aluminum foil with baking spray. Fit the foil to the shape of the tart shell. Fill with pie weights. Bake for 22 minutes. Remove the foil and weights and bake for an additional 5 minutes.
- Spread raspberry jam over the cooled crust.
- Place the chopped chocolate and butter into a large bowl.
- Heat the heavy cream and salt until simmering, as the cream is just beginning to form small bubbles around the perimeter of the saucepan.
- Pour the cream over the chocolate and butter. Let sit for one minute. Whisk the cream and the chocolate until smooth and shiny.
- Pour the ganache over the raspberry jam and smooth out the top with an offset spatula. Refrigerate for 1 - 2 hours.
- Decorate the tart with fresh raspberries. Serve at room temperature or slightly chilled.
- If the chocolate isn't fully melted after whisking the cream into the chocolate, microwave in 15-20 second increments, stirring gently after each until smooth and pourable. Be careful to not overheat the ganache as it can split.
- For the cleanest, prettiest slices, use a hot knife to slice, cleaning the knife and reheating the knife, if necessary, with every cut.
- Chilling the chocolate shortbread tart shell before baking ensures that the crust won't shrink when baking. For extra security, you can also freeze the tart shell before baking.
- Use a 9.5" tart pan with a removable bottom to easily release the tart from the pan.
Storage and Freezing
This tart can be stored at room temperature for up to 24 hours but for best results, I recommend refrigerating the tart. It can be stored in the refrigerator for up to one week.
This tart freezes really well. After fully chilling the tart in the refrigerator, wrap the tart with plastic wrap or Press N Seal, then wrap with a layer of foil. Place the tart in a large zip top bag. The tart can be frozen for up to 1 month. Defrost in the refrigerator overnight.
Substitutions and Variations
Replace the raspberry jam and fresh raspberries with strawberry jam and fresh strawberries.
Make this tart fully no-bake by replacing the chocolate shortbread crust with a no bake Oreo cookie crust.
Pie weights are used for blind baking crusts. Blind baking is baking the crust without any filling. This is good for pies and tarts with super wet fillings (like pumpkin) to prevent soggy crusts or no bake fillings. The pie weights (usually placed on top of foil or parchment) hold the crust down so it doesn't poof up when baking. You can buy pie weights, or you can use dried beans, uncooked rice, or even granulated sugar.
Ganache can become grainy when the cream hasn't been heated long enough to melt the chocolate. It can also happen if the cream is too hot. If they ganache becomes grainy, oily or looks split, heat the ganache in the microwave in 20 second increments, and whisk gently after each until smooth. The goal is to increase the temperature of the ganache, slowly, until the mixture can become an emulsion, or blend well together.
I hope that you enjoy this chocolate raspberry tart as much as I do! If you make it, let me know and leave a comment or tag me on Instagram.
More Tart Recipes to Try
White Chocolate Blackberry Tart
Mango Passionfruit Panna Cotta Tart
Meyer Lemon Tart with Toasted Honey Meringue
Chocolate Raspberry Tart
Chocolate Shortbread Crust
- 1 ¼ cup all purpose flour
- ½ cup confectioners' sugar
- ¼ cup cocoa powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk, cold
- 1 tablespoon heavy cream
- ½ cup raspberry jam
- 2 cups bittersweet or semi sweet chocolate, chopped
- 3 tablespoons unsalted butter, room temperature, cubed
- 1 cup heavy cream
- pinch of salt
- fresh raspberries, for decorating
Chocolate Shortbread Crust
- Combine the flour, confectioner's sugar, cocoa powder and salt in the bowl of a food processor. Pulse a couple times to thoroughly combine.1 ¼ cup all purpose flour, ½ cup confectioners' sugar, ¼ cup cocoa powder, ½ teaspoon fine sea salt
- Scatter in the butter over the flour mixture. Pulse until the mixture resembles coarse crumbs.½ cup unsalted butter, cold and cubed
- Whisk together the egg yolk and cream in a small bowl. Add the egg yolk mixture while pulsing. Pulse the mixture until it forms large clumps.1 large egg yolk, cold, 1 tablespoon heavy cream
- Turn the dough onto a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
- Place your chilled dough on a lightly floured surface. Let the dough sit for a 5-10 minutes until pliable. Roll out the dough into a 12" circle.
- Loosely roll up the dough over a rolling pin. Unroll the dough over a 9.5" tart pan.
- Ease the dough into the pan. Avoid stretching the dough. Use the tips of your fingers to ensure the dough is flush with the bottom and sides of the pan. Cut off the excess dough. Prick the dough with a fork a couple times.
- Refrigerate the crust for one hour, or freeze for 30 minutes. Meanwhile, place a baking sheet in the oven and preheat to 400F.
- Lightly spray a piece of aluminum foil or parchment paper with cooking spray. Press the foil into the tart shell, covering the edges. Fill the shell with pie weights.
- Place the tart shell into the oven on top of the baking sheet and bake for 22-25 minutes. Remove the shell from the oven and remove the foil and pie weights.
- Place the tart shell back into the oven and bake for an additional 5 minutes. Let the tart shell cool completely.
- Spread the raspberry jam evenly over the cooled tart shell.½ cup raspberry jam
- In a large bowl, combine the chopped chocolate and butter.2 cups bittersweet or semi sweet chocolate, chopped, 3 tablespoons unsalted butter, room temperature, cubed
- In a small saucepan, combine the cream and salt. Place the saucepan over medium low heat and cook until simmering, with small bubbles just starting to form around the edges of the pan. Do not boil.1 cup heavy cream, pinch of salt
- Pour the cream over the chocolate and butter, making sure all the chocolate is covered. Let the mixture sit for 1 minute.
- Whisk the cream and the chocolate together until smooth and silky. Pour the ganache over the raspberry jam in the tart shell.
- Refrigerate the tart for 1-2 hours until the ganache has firmed up.
- Decorate the tart with fresh raspberries. Serve the tart slightly chilled or room temperature.fresh raspberries, for decorating
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