Dark Chocolate Raspberry Tart Recipe

Decadence Defined

Indulge your senses with this Dark Chocolate Raspberry Tart, a sophisticated dessert designed for true chocolate lovers. It begins with a crisp, bitter-sweet cocoa sablé crust that provides the perfect foundation.

Inside, you’ll find a layer of fresh raspberry compote adding bright, zesty contrast to the richness that follows. The tart is filled with velvety smooth 70% dark chocolate ganache, glossy and decadent. Topped with fresh, plump raspberries for a burst of freshness.

This tart achieves the perfect balance of sweet, tart, and bitter notes. An elegant finale to any meal that pairs beautifully with espresso or red wine.

Ingredients

For the Cocoa Tart Crust:

• 1½ cups (190g) all-purpose flour
• ¼ cup (30g) unsweetened cocoa powder
• ⅓ cup (65g) granulated sugar
• ¼ teaspoon salt
• ½ cup (115g) cold unsalted butter, cubed
• 1 egg yolk
• 2-3 tablespoons cold water

For the Raspberry Layer:

• 150g fresh raspberries
• 3 tablespoons granulated sugar
• 1 teaspoon lemon juice

For the Chocolate Ganache:

• 300g 70% dark chocolate, finely chopped
• 1 cup (250ml) heavy cream
• 2 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract

For Topping:

• 100g fresh raspberries
• Cocoa powder for dusting (optional)

Instructions

Make the Crust:

1. Prepare dough: In a food processor, pulse flour, cocoa powder, sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse. Add cold water, one tablespoon at a time, until dough just comes together.

2. Chill: Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

3. Roll and bake: Roll out dough on a lightly floured surface to fit a 23cm (9-inch) tart pan with removable bottom. Press into pan, trim excess, and prick bottom with a fork. Freeze for 15 minutes.

4. Blind bake: Preheat oven to 180°C (350°F). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake another 10 minutes until set. Cool completely.

Make the Raspberry Layer:

5. Cook compote: In a small saucepan, combine 150g raspberries, sugar, and lemon juice. Cook over medium heat, mashing raspberries with a fork, until mixture thickens, about 5-7 minutes. Strain through a fine-mesh sieve to remove seeds (optional). Cool completely.

6. Spread: Spread cooled raspberry compote evenly over the bottom of the baked tart shell.

Make the Ganache:

7. Heat cream: In a small saucepan, heat heavy cream until it just begins to simmer (don’t boil).

8. Melt chocolate: Place chopped chocolate in a heatproof bowl. Pour hot cream over chocolate and let sit for 2 minutes without stirring.

9. Mix ganache: Gently whisk from the center outward until smooth and glossy. Add butter and vanilla, whisk until fully incorporated.

10. Fill tart: Pour ganache over the raspberry layer. Gently tap the pan on the counter to release air bubbles. Smooth the top with an offset spatula.

11. Set: Refrigerate for at least 3 hours or until ganache is firm.

Finish and Serve:

12. Decorate: Just before serving, arrange fresh raspberries on top of the tart. Dust lightly with cocoa powder if desired.

13. Slice and serve: Use a hot, dry knife (wipe clean between cuts) for neat slices. Let slices sit at room temperature for 5-10 minutes before serving for best texture.

Tips & Tricks

• Chocolate quality matters: Use high-quality 70% dark chocolate for the best flavor. Valrhona, Lindt, or Callebaut work beautifully.
• Temperature control: Don’t let the cream boil when making ganache—it can cause the chocolate to seize.
• Make ahead: This tart is perfect for entertaining because it must be made ahead. The crust and compote can be prepared 2 days in advance.
• Serving temperature: Serve at cool room temperature (not straight from fridge) for the best creamy texture.
• Raspberry substitute: Use strawberry or blackberry compote for variation.
• Storage: Store covered in the refrigerator for up to 4 days. The ganache firms up when cold, so let it sit at room temperature for 15-20 minutes before serving.

Nutrition Information (per serving)

• Calories: 410
• Total Fat: 28g
• Protein: 5g
• Carbohydrates: 35g

Estimated ingredient cost: SGD $16.90 (based on FairPrice/Cold Storage prices, 2026)