This not-too-sweet raspberry chocolate tart features a chocolate shortbread crust, rich dark chocolate ganache filling, and is topped with a homemade raspberry whipped cream, fresh raspberries, and chocolate curls.
Perfect for Christmas, Valentine's Day, or Easter, this tart is ideal for any special occasion! (or even just a weekend treat)
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Ingredients
My dark chocolate raspberry chocolate tart uses simple, easy-to-find ingredients that can be whipped up in a flash!
For the chocolate shortbread crust
- Room temperature butter
- Egg yolk
- Heavy cream
- All-purpose flour
- Powdered sugar
- Salt
- Cocoa powder
- Ground cardamom
For the rich chocolate ganache filling
- Dark chocolate (Use a chocolate bar, not chocolate chips)
- Heavy whipping cream
- Butter
For the raspberry whipped cream
- Fresh or frozen raspberries (I used frozen)
- Cane sugar
- Heavy whipping cream
- Salt
- Fresh raspberries for topping
See the recipe card for quantities.
Instructions
Step 1: Make the tart crust.
Make the chocolate shortbread crust starting with mixing together the flour and cocoa powder.
Cut in cold butter with either pastry cutters or in a food processor (my preferred method)
Add in the egg yolk and heavy cream. The dough will turn into fine crumbs and will look like it won't form a solid dough, but trust me. Squeeze some of it in your and you will see it start to come together.
Step 2: Shape and chill
Squeeze and shape the dough into a disk, cover in plastic wrap, and chill in the fridge for at least 30-60 minutes.
Step 3: Shape the crust.
Preheat your oven to 350F.
Take the dough out of the fridge and place on a lightly floured surface. I like to mix my flour with a little bit of cocoa powder so the flour isn’t too white on the crust.
Using a floured rolling pin, roll the crust out until it is roughly 11 inches in diameter. (if the crust is too hard to roll, let it rest for a few minutes on the counter to soften) It doesn’t need to be exact, just enough to completely cover the inside of the tart pan.
Gently place the rolled-out dough in the tart pan and press it into the edges of the pan.
Use a fork to poke holes all over the bottom of the crust then use a rolling pin to evenly "roll off" the uneven edges of the crust.
Step 4: Bake the crust.
Place the tart pan on a baking sheet and bake in the oven at 350F for 18-20 minutes or until the dough is matte and firm.
Allow to cool fully before adding any filling!
Step 5: Make the ganache.
In a small saucepan or butter warmer, heat the heavy cream on medium heat until just before boiling. Stir frequently to prevent the cream from burning to the bottom of the pan.
Pour the hot cream over the chopped chocolate and cubed, room temperature butter in a medium bowl. Using a whisk or fork, stir the mixture together until well combined.
Step 6: Pour ganache into baked chocolate crust and chill.
Slowly pour the chocolate mixture onto the baked shortbread crust and smooth it out with a spatula or spoon. Place the tart in the fridge until it has fully cooled and hardened before adding the whipped cream and toppings.
Step 7: Make the raspberry syrup.
In a small saucepan, add the raspberries and half of the sugar and heat on medium heat while stirring frequently until the raspberries break down and a jam/compote begins to form.
Using a fine mesh strainer, strain the raspberry syrup mixture over a small bowl. Use a spoon or spatula to mix and press the mixture as much as you can. You'll lose some of the pulp, but this is to prevent seeds from making their way into your whipped cream!
Cover with plastic wrap and allow the sweet raspberry mixture to cool completely before moving to the next step.
Step 8: Finish making the raspberry whipped cream and decorate.
Right before you are ready to decorate your tart (preferably day of or night before you plan to serve it), whip the heavy cream and remaining sugar. until just before it forms stiff peaks.
Pour in the raspberry mixture and whip a bit longer (careful not to over-mix).
Spread the whipped cream over your cooled tart and top with fresh berries and chocolate shavings (you can do this easily by taking a potato peeler to a bar of chocolate!)
Hint: Butter in ganache creates a beautiful, shiny finish to the top of the tart, but it can also cause separation if not properly mixed. For best results, make sure you are diligent in mixing the hot cream with the chocolate and butter until the melted butter is completely and without a doubt incorporated.
Substitutions
If some of my listed ingredients don't work for you, give these alternatives a try!
- Heavy cream: use a non-dairy heavy cream such as Country Crock's plant cream.
- Butter: Use a non-dairy butter like Country Crock's plant butter. This butter is naturally softer than regular butter, so you should freeze it before using it so that it is nice and solid when making the shortbread.
- Whipped cream: Use dairy-free whipped cream instead of making your own! You can still add in the raspberry compote (use ¼ cup of sugar though since the whipped cream is already sweet!)
Variations
This recipe can be easily switched up to create new and interesting flavors. Here are some fun ideas to try out!
- Berries: Choose any berries or fruits that you fancy. Strawberries, blackberries, and blueberries come to mind!
- Espresso: Add 1-2 tablespoons of instant espresso powder to the crust with the flour.
- Cardamom: Add ½ a teaspoon of ground cardamom to the crust to enhance the chocolatey flavor and add a cozy, complex flavor to the mix. I love cardamom in everything!
Equipment
- Rolling mat (optional)
- Food processor (optional)
- 9-inch tart pan (or any pan with a removable bottom)
- Rolling Pin
- Kitchen scale (please weigh your ingredients)
- Stand mixer (or large bowl with a hand mixer)
- Fine mesh strainer
- Peeler
Storage
Store in the fridge for 3-5 days. Can be frozen for up to 3 months.
Top tip
Weigh your ingredients! I can't recommend this enough. Kitchen scales are easy to find, affordable, and beneficial to your baking journey. It is the best way to make sure your recipes turn out as accurate as possible. See my "equipment" section above for links to scales I recommend.
Related
Looking for other recipes like this? Try these:
Raspberry Chocolate Tart
Equipment
- Rolling mat (optional)
- Food processor (optional)
- 9-inch tart pan
- Rolling Pin
- Stand Mixer (or large bowl with a hand mixer)
- fine mesh strainer
Ingredients
Chocolate Shortbread Crust
- 1 cup AP flour 120g
- ¼ cup unsweetened cocoa powder 25g
- ½ cup powdered sugar 65g
- ⅛ teaspoon salt
- ¼ teaspoon ground cardamom optional
- 6 tablespoons unsalted butter 84g, cold
- 1 egg yolk cold
- 2 tablespoons heavy cream cold
Chocolate Ganache Filling
- 12 oz good quality dark chocolate 340g, finely chopped
- 8.5 oz heavy whipping cream 1 cup 240g
- 4 tablespoons unsalted butter chopped, room temperature
Raspberry Whipped Cream
- 5 oz frozen raspberries fresh is okay too
- ½ cup sugar divided
- 1 cup heavy cream 227g
- pinch salt
Instructions
Make the crust.
- Make the chocolate shortbread crust starting with mixing together the flour and cocoa powder.
- Cut in cold butter with either pastry cutters or in a food processor (my preferred method)
- Add in the egg yolk and heavy cream. The dough will look powdery and like it won't form a solid dough, but trust me. Squeeze some of it in your and and you will see it start to come together.
Shape and chill
- Squeeze and shape the dough into a disk, cover in plastic wrap, and chill in the fridge for at least 30-60 minutes.
Shape the crust.
- Preheat your oven to 350F.
- Take the dough out of the fridge and place on a lightly floured surface. I like to mix my flour with a little bit of cocoa powder so the flour isn’t too white on the crust.
- Using a floured rolling pin, roll the crust out until it is roughly 11 inches in diameter. (if the crust is too hard to roll, let it rest for a few minutes on the counter to soften) It doesn’t need to be exact, just enough to completely cover the inside of the tart pan.
- Gently place the rolled-out dough in the tart pan and press it into the edges of the pan.
- Use a fork to poke holes all over the bottom of the crust then use a rolling pin to evenly "roll off" the uneven edges of the crust.
Bake the crust.
- Place the tart pan on a baking sheet and bake in the oven at 350F for 18-20 minutes or until the dough is matte and firm.
- Allow to cool fully before adding any filling!
Make the ganache.
- In a small saucepan or butter warmer, heat the heavy cream until just before boiling. Stir frequently to prevent the cream from burning to the bottom of the pan.
- Pour the hot cream over the chopped chocolate and cubed butter in a small bowl. Using a whisk or fork, stir the mixture together until well combined.
- Pour ganache into baked crust and chill.
- Slowly pour the ganache onto the baked shortbread crust and smooth it out with a spatula or spoon. Place the tart in the fridge until it has fully cooled and hardened before adding the whipped cream and toppings.
Make the raspberry whipped cream.
- In a small saucepan, add the raspberries and half of the sugar and heat on medium-low heat while stirring frequently until the raspberries break down and a jam/compote begins to form.
- Using a fine mesh strainer, strain the raspberry mixture over a small bowl. Use a spoon or spatula to mix and press the mixture as much as you can. You'll lose some of the pulp, but this is to prevent seeds from making their way into your whipped cream!
- Allow the sweet raspberry mixture to cool completely before moving to the next step.
Finish making the raspberry whipped cream and decorate.
- Right before you are ready to decorate your tart (preferably day of or night before you plan to serve it), whip the heavy cream and remaining sugar. until just before it forms stiff peaks.
- Pour in the raspberry mixture and whip a bit longer (careful not to over-mix).
- Spread the whipped cream over your cooled tart and top with fresh raspberries and chocolate shavings (you can do this easily by taking a potato peeler to a bar of chocolate!)
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