This richly decadent dark chocolate raspberry tart is made with a chocolate cookie crust, a thick chocolate ganache, and tart and juicy fresh raspberries. This raspberry tart recipe includes two optional layers that I highly recommend. A thin layer of raspberry preserves under the ganache and a homemade whipped cream topping flavored with more raspberry that adds a great creaminess to cut through the richness.
Chocolate pairs so well with so many different fruits and berries. Strawberries and chocolate are such a classic pairing, especially around Valentine’s Day desserts. If you’re looking for a great alternative though, raspberries make a great stand-in for strawberries in chocolate raspberry desserts. Whether in this chocolate tart, a chocolate raspberry cake, chocolate raspberry cupcakes, or even in chocolate and raspberry muffins, the combination is just so good. The tartness of fresh raspberries works just as easily with sweet or bittersweet chocolate.
This is another recipe that can be made any time of the year, but makes a great dessert for holidays like Christmas, Valentine’s Day, Mother's Day, and others. If you’re after the best raspberries, then you could also consider this a summer recipe when the berry is at its ripest and in peak harvesting season.
While this chocolate and raspberry tart has a few optional additions (that I do recommend adding), it’s deceptively easy to make and doesn’t require a lot of ingredients at all. Other than the crust, there’s no further baking required either. I also have a no bake option in the variations section below.
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🥘 Ingredients for a Chocolate Raspberry Tart
While a lot of times I mention that most of the following ingredients are pantry staples, you will need to get a few ingredients for the crust, chocolate ganache tart, and raspberry layers here that you probably don’t keep in stock.
Chocolate Crust
Oreos – Use Oreos to make the chocolate crust. You’ll need about 1 ½ cups of crushed Oreo, which comes out to roughly 24-26 cookies. You do not need to remove the filling. I actually found dark chocolate filled Oreos and used those here to pair with the dark chocolate filling. Do NOT use Oreo Thins, double stuffed, or mega stuffed, etc. or that will mess with the ratios and the crust may not turn out properly.
Butter – You’ll use about 6 tablespoons of unsalted butter, melted. I add a bit of salt, so if you use salted butter, omit the salt called for in the recipe.
Ganache Filling
Chocolate – You’ll need 12-ounces of chocolate for the filling here. You have numerous options for this, including semi-sweet, milk, dark, and bittersweet chocolate. Higher quality baking bars are best or use high quality chips like Ghirardelli as pictured above. I went with Ghirardelli dark chocolate, but they’re sold in 10oz bags instead of 12oz, so you’ll need 2 bags or a 20oz bag instead. Alternatively, you could use 3 4oz bars of bittersweet chocolate for a similar flavor.
Cream – Use heavy cream for making ganache. You want the higher fat content found in heavy whipping cream to properly emulsify the cream and chocolate into a ganache.
Raspberry – I add this in a separate layer as part of the filling and not mixed into the ganache. You can use anything you prefer from raspberry jam, preserves, or fruit spread, seedless or not. This is also optional if you don’t wish to include it, but I do like the added flavor.
Whipped Cream & Topping
Cream – Use more heavy cream here for a homemade whipped cream topping.
Sugar – Just a bit of granulated sugar here to sweeten the whipped topping. This helps to add a bit of sweetness along with the creaminess of the whipped topping to balance and cut through the richness and slight tartness of the ganache and raspberries.
Vanilla – A bit of vanilla extract helps to balance the flavors throughout the tart.
Chambord – A bit of this raspberry (technically raspberry/blackberry) liqueur adds another layer of raspberry flavor and just a bit of color to the whipped cream. If you don’t want to add the alcohol, you can omit this, or replace it with a teaspoon of raspberry extract.
Raspberries – Finally, top the chocolate tart with fresh raspberries. A standard 6-ounce container is enough to mostly cover the top. If you want an edge-to-edge raspberry topping, you’ll need to grab 2 containers, or a 12-ounce container, but this will increase the cost as well.
🔪 How to Make a Chocolate & Raspberry Tart
The raspberry filling and whipped cream topping are both optional, but I highly recommend both layers. They add more raspberry flavor that takes this chocolate raspberry tart recipe over the top. If you want to skip one or both, simply omit from the directions below.
Make the Crust
Preheat your oven to 350°F / 180°C.
Place the Oreos in the bowl of a food processor and mix on high until the cookies are finely crushed. Now add the salt and pour in the melted butter while pulsing the mixture. Pulse a few more times so that the butter and salt are thoroughly combined. If you don’t have a food processor, crush the Oreos in a gallon-sized zipper lock bag and transfer to a mixing bowl to add the salt and butter by hand.
Pour the Oreo mixture into a 9” tart pan with a removable bottom. Press the cookie crumb mixture into the bottom of the pan and up the sides. Use the bottom of a dry measuring cup if it helps, until the crust is even on the bottom and around the edges of the pan.
Place the tart pan onto another baking pan and place onto the center rack of the oven. Bake for 8-12 minutes. When there’s a strong smell like cookies baking, the crust is done. Remove it from the oven and allow it to cool for a few minutes.
Make the Filling
While the crust is cooling, prepare the raspberry filling. Add a ½ cup of raspberry preserves to a heatproof bowl and microwave for 30-40 seconds. This is just to make it easily spreadable. Pour over the crust and use a rubber spatula to spread it evenly over the bottom crust. Set the tart pan in the refrigerator to chill for about 10 minutes.
Now make the chocolate ganache filling while the crust and raspberry filling chills.
If using chocolate baking bars, coarsely chop them. Place the chocolate into a large heatproof bowl or a 4-cup measuring glass and set it aside.
Pour the heavy cream into a small saucepan set over medium heat. Bring the cream to a strong simmer, but don’t let it boil. Once simmering, remove from the heat and pour it over the chocolate. Allow it to sit, undisturbed, for 5 minutes or so.
Now gently whisk or stir with a rubber spatula or spoon until the chocolate and cream emulsify. The mixture is ready once the ganache is thick and smooth but still somewhat pourable. Pour the ganache into the tart crust and use a rubber spatula to even it out across the crust. Return to the refrigerator and allow it to chill and set for at least 2-3 hours and up to overnight. If chilling overnight, let it cool to room temperature first and then cover with plastic wrap before refrigerating.
Make the Topping
When you’re almost ready to serve the raspberry tart, remove it from the refrigerator and let it sit at room temperature for 20-30 minutes. While it’s sitting out, make the whipped cream topping.
In a cold mixing bowl, add the heavy cream and mix on low speed with a hand mixer, gradually increasing the speed. Keep mixing until the volume doubles and you’re almost at soft peaks.
Now add the sugar, vanilla extract, a pinch of salt, and the Chambord, if using. Continue mixing, starting slow and moving to high speed. Mix the whipped cream until you reach stiff peaks. Using a rubber spatula, add large scoops to the top of the ganache filling and even out the whipped topping across the tart.
Finish the tart by placing fresh raspberries into the whipped cream topping. Before serving, remove the tart from the pan. For clean slices, run a sharp knife under hot water, wipe off, and cut. Keep the knife hot and clean between each slice. Serve small slices because this dessert is quite rich.
📖 Tart Variations
This dark chocolate raspberry tart with whipped cream topping is simply amazing as it is. If you want to switch things up though, here’s a few great variations I recommend trying as well.
Different Crusts
Oreos – The great thing about using Oreos for crusts in pies and tarts and cheesecakes these days is the large number of options available. I used dark chocolate filled Oreos here, but you can use almost any flavor you wish if you think it would make sense. The only caveat is not to use different sized Oreos, so skip the Thins or versions with thicker filling.
No Chocolate Crust – If you want a crust that’s not chocolate, you have a few options out there. You could use Golden Oreos for a vanilla cookie crust. You could go with an almond crust (that’s also GF), or a sweet tart dough like my pâte sucrée.
Filling Options
Chocolate Raspberry Ganache – I like having a thin layer of raspberry nestled between the crust and the ganache because it keeps the flavor of the ganache purely and deeply chocolatey. You can skip the extra step, however, and add the raspberry directly to the ganache. Make the chocolate ganache as directed, but when you start whisking it, add a ¼ cup of raspberry preserves while mixing it.
Chocolate Options – As mentioned in the ingredients section above, you have several options available when choosing which chocolate you want to use in the ganache. You could use white chocolate, but I find it to be too sweet in a whole tart, and unsweetened chocolate has the opposite flavor of being incredibly bitter. Other than those two, you can use any 4-ounce chocolate baking bar available.
If you go with dark chocolate chips like I used here, you’ll need an extra 2-ounces since they’re usually sold in a 10oz bag instead of a 12oz bag. You can either buy two bags, a 20oz bag if it’s available, add 2oz more chocolate chips if you have other ones, or just go with 10-ounces instead. If you only use 10oz of chocolate, you’ll need to drop the heavy cream down to 1 cup. This will make a little less filling though.
Diet & Method
Gluten Free Chocolate Raspberry Tart – This recipe is incredibly easy to make gluten free. The easiest change is to use gluten-free Oreos or go with an almond flour crust. Everything else is already GF. While chocolate is naturally gluten free, most major brands aren’t certified gluten-free.
If you absolutely need that 100% promise, I’d recommend Enjoy Life dark chocolate, which is 14 allergens free, including gluten. These come in 9oz bags, or 10oz bags for semi-sweet. I do not recommend other GF brands like Lily’s and others because they also use different sweeteners. In recipes like chocolate chip cookies, you may not notice a difference, but for this amount of ganache, it will completely change the flavor.
No Bake Chocolate Raspberry Tart – You can absolutely make this recipe without baking it at all, even the crust. I do recommend and prefer baking the crust because it gives a nice, crisp texture that’s missing from the other layers. However, you can make the crust as directed, and then freeze it for 2-3 hours instead of baking. The crust will be a bit more crumbly and softer this way, but otherwise everything will taste the same.
💭 Frequently Asked Questions
I wouldn’t recommend frozen raspberries because they will lose a lot of liquid, especially if using them on top of the tart. You could thaw and drain them, but then you’re losing some flavor as a topping.
Use any preferred, high-quality chocolate. Baking bars are best, high-quality chocolate chips are ok. Don’t use anything artificially flavored or cheap melting chocolates. Also avoid unsweetened baking bars as they will be incredibly bitter as ganache.
Both are good. Serving it closer to room temperature makes it easier to eat since the ganache will be a bit softer. Just don’t heat it up or the ganache will melt.
🍽 Equipment
Besides being an easy chocolate raspberry tart recipe to make, you really don’t need any special equipment either such as a stand or hand mixer. A few heatproof bowls or large measuring glass with a rubber spatula or two and you’re good to go. However, there is one special thing you’ll need.
Tart Pan – I recommend a good quality, nonstick 9” Tart Pan with a removeable bottom for this recipe, and almost any tart recipe. I also wanted to make this recipe for Valentine’s Day in a heart-shaped tart pan, but they’re surprisingly difficult to find, unless you want to make a couple of heart-shaped mini-tarts. Another option if you want to make a full-sized, heart-shaped tart is to use a heart-shaped springform pan instead, since they also have a removable bottom.
❄️ Storing & Freezing
This homemade chocolate raspberry tart stores well, refrigerated, for 4-5 days. Wrap it with plastic wrap in the tart pan or on a serving plate, or transfer to an airtight container if you have one that will fit the entire tart. Allow it to sit at room temperature for 15-20 minutes before serving. It tastes great straight from the fridge, but it’s easier to get a fork through it when it’s not ice cold.
If you’re making this ahead of time, it also freezes well. Once cooled to room temperature, skip the whipped cream and raspberry topping. Wrap in plastic wrap and again in aluminum foil and freeze for up to 6 months. If freezing leftovers, you may want to remove the whipped cream and fresh raspberry toppings as they don’t hold up well to the freezer. Thaw overnight in the refrigerator and use fresh toppings when serving.
📋 Recipe
Chocolate Raspberry Tart
Ingredients
Cookie Crust:
- 1 ½ cups crushed Oreos, about 24-26 cookies
- 6 tablespoons unsalted butter, melted
- ½ teaspoon salt
Raspberry & Ganache Filling:
- 12 ounces chocolate, I used dark chocolate
- 1 ¼ cups heavy cream, 10-ounces
- ½ cup raspberry jam/preserves, optional
Whipped Cream & Topping:
- ¾ cup heavy cream, cold
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons Chambord, optional
- Pinch of salt
- 6 ounces fresh raspberries, 12oz for edge-to-edge coverage
Directions
Make the Crust:
- Preheat your oven to 350°F / 180°C.
- Place 24-26 Oreos in the bowl of a food processor and mix on high until the cookies are finely crushed. Now add ½ teaspoon salt and pour in the 6 tablespoons of melted butter while pulsing the mixture. Pulse a few more times so that the butter and salt are thoroughly combined. If you don’t have a food processor, crush the Oreos in a gallon-sized zipper lock bag and transfer to a mixing bowl to add the salt and butter by hand.
- Pour the Oreo mixture into a 9” tart pan with a removable bottom. Press the cookie crumb mixture into the bottom of the pan and up the sides. Use the bottom of a dry measuring cup if it helps, until the crust is even on the bottom and around the edges of the pan.
- Place the tart pan onto another baking pan and place onto the center rack of the oven. Bake for 8-12 minutes. When there’s a strong smell like cookies baking, the crust is done. Remove it from the oven and allow it to cool for a few minutes.
Make the Filling:
- While the crust is cooling, prepare the raspberry filling. Add a ½ cup of raspberry preserves to a heatproof bowl and microwave for 30-40 seconds. This is just to make it easily spreadable. Pour over the crust and use a rubber spatula to spread it evenly over the bottom crust. Set the tart pan in the refrigerator to chill for about 10 minutes.
- Now make the chocolate ganache filling while the crust and raspberry filling chills.
- If using chocolate baking bars, coarsely chop them. Place 12-ounces of chocolate into a large heatproof bowl or a 4-cup measuring glass and set it aside.
- Pour 1 ¼ cups of heavy cream into a small saucepan set over medium heat. Bring the cream to a strong simmer, but don’t let it boil. Once simmering, remove from the heat and pour it over the chocolate. Allow it to sit, undisturbed, for 5 minutes or so.
- Now gently whisk or stir with a rubber spatula or spoon until the chocolate and cream emulsify. The mixture is ready once the ganache is thick and smooth but still somewhat pourable. Pour the ganache into the tart crust and use a rubber spatula to even it out across the crust. Return to the refrigerator and allow it to chill and set for at least 2-3 hours and up to overnight. If chilling overnight, let it cool to room temperature first and then cover with plastic wrap before refrigerating.
Make the Topping:
- When you’re almost ready to serve the raspberry tart, remove it from the refrigerator and let it sit at room temperature for 20-30 minutes. While it’s sitting out, make the whipped cream topping.
- In a cold mixing bowl, add ¾ cups heavy cream and mix on low speed with a hand mixer, gradually increasing the speed. Keep mixing until the volume doubles and you’re almost at soft peaks.
- Now add 2 tablespoons granulated sugar, ½ teaspoon vanilla extract, a pinch of salt, and 2 tablespoons of Chambord, if using. Continue mixing, starting slow and moving to high speed. Mix the whipped cream until you reach stiff peaks. Using a rubber spatula, add large scoops to the top of the ganache filling and even out the whipped topping across the tart.
- Finish the tart by placing fresh raspberries into the whipped cream topping. Before serving, remove the tart from the pan. For clean slices, run a sharp knife under hot water, wipe off, and cut. Keep the knife hot and clean between each slice. Serve small slices because this dessert is quite rich.
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