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Overhead view of dark chocolate raspberry tart, garnished with fresh raspberries. Tart is sitting on top of a white wood cutting board and surrounded by pink linens and plates.

Dark Chocolate Raspberry Tart

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.
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Chill Time 3 hrs
Course Dessert
Servings 10 servings
Calories 568 kcal


Chocolate Pastry

  • 1 ½ cups All-Purpose Flour
  • 2 tablespoon Cocoa
  • cups Confectioners' Sugar
  • ½ teaspoon Salt
  • ½ cup Butter, cubed / chilled
  • 1 Egg, Large
  • 4 tablespoon Water, Cold

Raspberry  Gelée

  • 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)


Chocolate Crust

  • 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.

Raspberry  Gelée

  • 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!


Calories: 568kcalCarbohydrates: 48gProtein: 7gFat: 39gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 98mgSodium: 335mgPotassium: 347mgFiber: 5gSugar: 22gVitamin A: 956IUVitamin C: 10mgCalcium: 146mgIron: 2mg
Keyword chocolate, dark chocolate, dessert recipes, raspberries, Tarts
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