This French Chocolate Raspberry Tart is a delicious dessert that is both decadent and fresh. It combines a homemade shortcrust pastry, raspberry jam, dark chocolate ganache filling and fresh raspberries.
Why we love this recipe
Chocolate and Raspberry has always been one of my favourite flavour combination, ever. The intensity of a dark chocolate just works so well with the tart freshness of Raspberries. Combine the two inside a deliciously butter shortcrust pastry and you get yourself a winning dessert!
This chocolate and raspberry tart is also very easy one to prepare, with the filling made from 4 simple ingredients (plus one optional). And if you don't want to make your own pastry, you can simply use a store-bought one!
Just like this mini Chocolate Raspberry Tartlets version, it is a great pastry to prepare for a special occasion or to serve as a dinner party dessert.
For the Pâte Sablée
This type of French Shortcrust Pastry is simply made from 4 ingredients: Plain / All Purpose Flour, Icing Sugar, Unsalted Butter (very cold) and an Egg.
Alternatively, you could go for a full chocolate dessert by using this Chocolate Pie Crust recipe instead.
For the Tart Filling
- Raspberry Jam: I simply use a good quality store-bought raspberry jam (or raspberry preserves) for convenience but if you want to make your own, it will work great too! The jam is optional here.
- Chocolate: Dark Cooking Chocolate (in the form of callets, pistols or a cooking chocolate bar). I used a 70% Couverture Chocolate.
- Cream: Thickened / Heavy Cream (whipping cream) - or a cream that has at least 30% of fat content.
- Honey: Optional, used to add a bit of sweetness into the ganache filling. You could use any of your preferred liquid sweetener instead or discard it all together (especially if using a chocolate that is less intense or sweeter than the one I used).
- Raspberries: I only recommend using fresh raspberries to make this chocolate tart.
How to make Raspberry Chocolate Tart
Making the Pastry Crust
The first step is to make the Pâte Sablée (or French Shortcrust Pastry). I make it in the food processor for convenience but it can also be made by hands if preferred.
- Combine the Flour and Icing Sugar in the bowl of your food processor and pulse to mix. Optionally, you can also add a little bit of salt to the dough as well.
- Photo 1: Add the very cold butter, cut into small cubes. Pulse for a few seconds until you get very small crumbs of butter. The larger the chunks of butter, the flakier the pastry will be.
- Photo 2: Add the Egg. You can pre-whisk the egg in a separate bowl first if you want.
- Photo 3: Mix for 30 seconds to 1 minute, or until a rough dough starts to come together.
If you press some of the dough between your fingers, the crumbs should stick together and create a smooth dough.
- Photo 4: Bring the dough together into a large ball and place it between two sheets of baking paper (parchment paper). Slightly flatten the dough with your hands then roll it into a large circle with a rolling pin. The pastry should be about 4 mm thick (about 1/6 inch).
- Place the flat pastry dough in the fridge to chill for at least 1 hour, or up to 24 hours.
- Take the pastry out of the fridge and let it come back to room temperature for about 5 minutes (it shouldn't feel completely hard).
- Photo 5: Line a 22cm / 9 inch Tart Pan with the pastry. Gently slide the pastry along the edges of the pan to create a 90 degree angle with the bottom. Use a small knife to cut out any excess dough.
- Place the tart pan back in the fridge for at least 1 hour, or up to 24 hours. At this point, you could also freeze the pastry.
- Photo 6: Preheat your oven on 160'C/325'F. Dock the bottom of the pastry with a fork (poke small holes) and place the tart crust in the freezer while your oven is preheating.
- Bake for 30 to 40 minutes or until lightly golden and dry to the touch. Set aside to cool down completely.
If you have chilled and rested the pastry properly, you shouldn't need to use weight over it in the oven. If preferred, you can use the weights (over some baking paper) for the first 15 to 20 minutes of baking then remove them until the pastry is ready.
Raspberry and Chocolate Ganache Filling
Once the pastry crust is ready and has cooled down, it's time to start preparing the raspberry and chocolate ganache filling.
- Photo 7: Spread the Raspberry Jam on the bottom of the crust. I used a small offset spatula to spread it around evenly. Set aside.
- If using a Chocolate Bar, finely chop it first and place the chunks in a heat-proof bowl. Otherwise, place the Callets or Pistols in the heat-proof bowl directly.
- Photo 8: Heat up the cream (and the honey if using it) in a small saucepan over low to medium heat. When it starts to simmer, remove from the heat and pour about half of the it over the chocolate.
- Let it sit for 2 to 3 minutes to allow for the hot cream to partially melt the chocolate. Using a spatula, gently stir in circular movements to combine the chocolate and cream.
- Photo 9: Pour the rest of the hot cream over the chocolate ganache mixture. If the cream isn't as hot anymore, slightly reheat it first.
- Photo 10: Continue to stir until all the chocolate has melted and you get a very smooth, shiny ganache. It should be quite fluid.
Assembling the Tart
- Photo 11: Pour the warm Chocolate Ganache inside the tart over the raspberry jam layer. You can pour it straight from the bowl or place the ganache in a pouring jug or pastry bag first.
Make sure the ganache is still warm so that it is still very fluid. As the ganache cools down, it will start to set, making it harder to pour and spread around.
- Gently tap the tart pan over a hard surface to help the ganache spread around smoothly and pop any air bubbles.
- Photo 12: while the chocolate is still slightly warm, place the fresh Raspberries over it and gently press them into the ganache.
If filling the raspberries with more jam, place the hollow side facing up. If you are not planning on filling the fruits with jam, you can place the tip of the raspberries facing up.
- Photo 13: Optionally, place some raspberry jam in a pastry bag and cut a very small hole at the bottom. Fill each raspberries with a little bit of jam. Alternatively, you could also use some Raspberry Compote or Raspberry Coulis here.
- Place in the fridge to set for at least 2 hours. The more it chills, the hardest the ganache will be.
I personally love to make my own pastry but you can absolutely use a store-bought one if preferred. Fully bake it before adding the tart filling and topping.
Just like for this Chocolate Ganache Tart, make sure to use a good quality chocolate with a high percentage of cocoa. You will get the best result with Couverture Chocolate (usually found in a callet or pistol form) or a good quality Cooking Chocolate Bar. Try to avoid using eating chocolate or chocolate chips that will not melt properly and potentially give a grainy texture to your ganache.
I use a 70% dark chocolate - so quite intense in flavour - but you can use a dark chocolate with a lower cocoa percentage (I recommend discarding the honey in that case). I have not tested this recipe with white or milk chocolate (semi-sweet chocolate)
Yes! I recommend this Raspberry Jam recipe if you want to make your own.
I personally always use a metal pan with perforated edges / bottom and a removable bottom plate like this one. If you don't have a perforated one, just use a metal tart pan with our without removable bottom plate - the pastry should slide straight out without any issues.
Tips for Success
- Resting and Chilling the Pastry properly is key to get the perfect crust texture and a dough that does not move, slide or collapse in the oven. The pastry should be as cold as possible (and rested for long enough to avoid gluten development) when it goes into the oven.
- If you still have bits of unmelted chocolate in the ganache after adding all the cream, you can continue to melt it over a double-boiler (on low heat to avoid burning the chocolate).
- Once the chocolate and raspberry tart is finished and chilling in the fridge, you can play on the chilling time to change the texture of the ganache. The longer it stays in the fridge, the harder the ganache will be. For a fudgier texture, leave the tart in the fridge for a little bit less time or let it come back to room temperature before serving.
- For a different flavour, replace the raspberry jam and fresh raspberries with a strawberry jam and fresh strawberries.
Storing & Freezing
This chocolate raspberry tart should be kept in the fridge until ready to serve (or left at room temperature for about 30 minutes to 1 hour for a fudgier ganache texture). It will last for up to 3 days in the fridge but is best served within 24 hours.
The tart crust can be prepared in advance, either un-baked in the fridge for 24 hours or baked at room temperature (covered) for 24 hours before filling it.
I don't recommend freezing this tart, but the tart crust can be frozen either un-baked (recommended for the best texture) or once fully baked.
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Chocolate Raspberry Tart
Shortcrust Pastry (Pâte Sablée)
- 250 gr Plain / All-Purpose Flour
- 50 gr Icing Sugar
- 120 gr Unsalted Butter - very cold
- 1 Egg - medium size
- 80 gr Raspberry Jam - homemade or store-bought
- 200 gr Dark Cooking Chocolate
- 200 ml Heavy / Thickened Cream
- 15 gr Honey - optional
- 250 gr Fresh Raspberries
- 80 gr Raspberry Jam - optional
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Shortcrust Pastry (Pâte Sablée)
- Combine the Flour and Icing Sugar in the bowl of your food processor and pulse to mix. Add the very cold butter cut into small cubes. Pulse for a few seconds until you get very small crumbs of butter (see note 1).
- Add the Egg and mix until a rough dough starts to come together (see note 2).
- Bring the dough together into a large flat ball and place it between two sheets of baking paper. Roll the dough with a rolling pin into a large circle that is about 4 mm thick (about 1/6 inch).
- Place in the fridge to chill for at least 1 hour, or up to 24 hours. Line a 22 cm / 9 inch Tart Pan with the Pastry (see note 3). Cut out any excess dough, then place the pan back in the fridge to chill for at least 1 hour (or up to 24 hours).
- Dock the pastry with a fork, preheat your oven on 160'C/325'F and place the tart crust in the freezer while it is preheating.
- Bake for 30 to 40 minutes or until lightly golden and dry to the touch. Set aside to cool down completely (See note 4).
- Spread the Raspberry Jam on the bottom of the crust. Set aside.
- If using a Cooking Chocolate Bar, finely chop it first and place the chunks in a heat-proof bowl. Otherwise, place the Callets or Pistols in the heat-proof bowl directly.
- Heat up the cream (and optionally the honey - see note 5) in a small saucepan over low to medium heat. When it starts to simmer, remove from the heat and pour half of it over the chocolate. Let it sit for 2 to 3 minutes then gently stir with a spatula to melt the chocolate.
- Pour the rest of the hot cream over the chocolate ganache mixture (slighty reheat the cream first if required). Continue to stir until all the chocolate has melted and you get a very smooth, shiny and fluid ganache (see note 6).
- Pour the warm Chocolate Ganache over the raspberry jam layer. Gently tap the tart pan over a hard surface to help the ganache spread around smoothly and pop any air bubbles (see note 7).
- While the chocolate ganache is still slightly warm, gently press the fresh Raspberries into the ganache.
- If filling the raspberries with more jam, place the hollow side facing up. If you are not planning on filling the fruits with jam, you can place the tip of the raspberries facing up.
- Optionally, place some raspberry jam in a pastry bag and cut a very small hole at the bottom. Fill each raspberries with a little bit of jam.
- Place in the fridge to set for at least 2 hours. For a fudgier texture, let the tart come back to room temperature for about 30 minutes before serving.
- The larger the chunks of butter, the flakier the pastry will be. We are more after a crunchy pastry than a flaky pastry here so you don't want the butter chunks to be larger than a small pea (preferably smaller than a pea).
- If you press some of the dough between your fingers, the crumbs should stick together and create a smooth dough.
- I used a perforated metal tart pan with removable bottom plate. Gently slide the pastry along the edges of the pan to create a 90 degree angle with the bottom.
- If you have chilled and rested the pastry properly, you shouldn't need to use weight over it in the oven. If preferred, you can use the weights (over some baking paper) for the first 15 to 20 minutes of baking then remove them until the pastry is ready.
- I only recommend adding the honey if using a 70% chocolate. A chocolate with a lower percentage of cocoa will be more sweet on its own and won't need the addition of the honey - unless you prefer a less intense dark chocolate flavour.
- If you still have chunks of unmelted chocolate, you can continue to melt it over a double boiler on low heat to avoid burning the chocolate.
- You want to fill the tart with the ganache while it is still warm and very fluid or it won't easily spread around. If needed, use an offset spatula to evenly spread the ganache.