This luxurious Dark Chocolate Raspberry Tart has a chocolate crust, is layered with a sweet raspberry gelee, bold dark chocolate ganache, and topped with fresh berries.
If you're in the market for a decadent dessert, you've come to the right place. This Dark Chocolate Raspberry Tart is that and then some. Bonus: it may look impressive, but this tart is surpringly simple to make.
"But Jen, isn't dark chocolate bitter?" If you're unsure about the use of dark chocolate, hear me out. The creamy dark chocolate ganache offers a great balance to the sweetness of the gelee. Because yes, while raspberries can be tart, this gelee is definitely more on the sweet side. Using a sweeter chocolate wouldn't be doing this recipe justice, in my opinion.
Another great aspect of this recipe is the fact that only the chocolate crust requires baking. That's right: everything else is prepared quickly and easily on your stovetop. Both the raspberry gelee and ganache only take about five minutes each. The only real wait times in this recipe involve the chilling process between steps.
While I used a rectanglar tart pan, feel free to use a round tart pan if you prefer. Both options work for this recipe. Whatever pan you use, I recommend one with a removable bottom. Otherwise, it may be challenging to remove the tart without breaking it.
Pro Tip: Make this recipe a day ahead. There are three cooling / chilling steps involved so it's best to have it made prior to the day you plan to serve it. This tart freezes very well, so feel free to bake it days or even weeks ahead if need be!
Another tool that I like to use for recipes involving a crust base is a food processor. It not only simplifies the recipe, but also potentially saves time depending on the baker's skill level. If you don't already own a food processor, I recommend going with one like the Ninja Profssional Plus Food Processor.? It's 9 cup capacity makes it large enough to mix crusp recipes like this one with ease. In the event that you don't have a food processor on hand, don't worry. This recipe can be made with a pastry cutter.
Scroll below for this? Dark Chocolate Raspberry Tart? recipe and if you haven’t already, don’t forget to subscribe! 😉
Dark Chocolate Raspberry Tart
- 1 ½ cups All-Purpose Flour
- 2 tablespoon Cocoa
- ⅓ cups Confectioners' Sugar
- ½ teaspoon Salt
- ½ cup Butter, cubed / chilled
- 1 Egg, Large
- 4 tablespoon Water, Cold
- 2 cups Raspberry, Frozen
- 5 tablespoon Confectioners's Sugar
- 1 tablespoon Gelatin Powder
Dark Chocolate Topping
- 2 cups Dark Chocolate Chips
- ½ cup Butter, Cubed
- 1 cup Heavy Cream
- 1 cup Raspberries, For Garnish (Optional)
- Lightly grease a 15x10 inch rectangular tart pan (or 9 inch round tart pan) with removable bottom. Set aside.
- Place flour, cocoa, confectioners' sugar and salt in a food processor. Pulse until combined. Add butter and egg. Pulse a few times until butter is worked into dry ingredients. Add 1 tablespoon of cold water and pulse until combined. If dough is too dry, add an additional tablespoon of cold water and pulse again. Do this until mixture becomes crumbly. NOTE: careful not to add too much water as not to make mixture too wet - mixture needs to have a crumbly consistency.
- Pour chocolate crust mixture into prepared tart pan. Press the dough across the bottom and up the sides of the pan. Chill for one hour.
- Once chocolate crust has sufficiently chilled, preheat oven to 350°F.
- Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights, beans, or chickpeas. Bake 20 minutes. Remove pie weights and continue baking for an additional 10 minutes. Remove from oven and cool completely before moving to the next step.
- Add frozen raspberries and sugar to a medium saucepan and bring to a boil over medium heat, stirring often.
- While the raspberries reach a boil, prepare gelatin. In a small bowl, sprinkle gelatin powder over ⅓ cup of water. Set aside for approx. 5 minutes.
- Remove from heat and carefully pour raspberry mixture into a fine-mesh sieve set over a large bowl. Press down on the raspberries so the juices drain into the bowl. Discard seeds.
- Add the bloomed gelatin to the bowl of raspberry purée. Stir to dissolve.
- Allow raspberry gelée to cool until it has slightly (approx. 5 minutes). Pour raspberry gelée over cooled chocolate crust, spreading it evenly. Chill for minimum 1 hour.
Dark Chocolate Topping
- Pour dark chocolate chips in a medium heat-safe bowl. Set aside.
- In a small saucepan, melt butter over medium heat. Once butter has metled, add heavy cream. Bring to a gentle simmer, stirring constantly.
- Once heavy cream mixture is simmering, immediately pour over the chocolate chips. Cover and let sit for 5 minutes.
- After 5 minutes, whisk chocolate mixture until smooth. Pour over the chilled tart and carefully spread to the edges.
- Allow tart to chill for minimum 2 hours. Garnish with fresh raspberries, slice cold and serve. Enjoy!
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