Go Back
An easy chocolate raspberry tart with fresh berries on top

Easy Chocolate Raspberry Tart

This easy chocolate raspberry tart features a rich, smooth chocolate filling nestled in a crisp chocolate biscuit crust, topped with fresh, vibrant raspberries. It is a decadent yet simple dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 4 hours 35 minutes
Servings 8 slices
Calories 400 kcal

Equipment

  • Medium bowl
  • 9-inch tart pan with removable bottom
  • Small saucepan
  • Heatproof bowl
  • Whisk

Ingredients
  

For the Crust:

  • 1.5 cups chocolate digestive biscuits or graham cracker crumbs about 180g
  • 0.5 cup unsalted butter, melted 113g

For the Filling:

  • 1.5 cups heavy cream 360ml
  • 10 ounces bittersweet chocolate, finely chopped 280g
  • 0.25 cup granulated sugar 60g
  • 1 teaspoon vanilla extract
  • Pinch salt

For Topping:

  • 1 pint fresh raspberries about 6 oz / 170g
  • powdered sugar or a few mint leaves optional, for garnish

Instructions
 

Prepare the Crust

  • Combine chocolate biscuit crumbs and melted butter in a medium bowl until uniformly wet, like sand.
  • Firmly press the mixture into a 9-inch tart pan, covering the bottom and sides, then chill for 15-20 minutes to set.

Make the Filling

  • While the crust chills, heat heavy cream and sugar in a small saucepan over medium heat until it simmers around the edges.
  • Pour the hot cream over chopped bittersweet chocolate in a heatproof bowl and let it sit undisturbed for 5 minutes.
  • After 5 minutes, gently whisk the mixture until smooth, then stir in vanilla extract and a pinch of salt.

Assemble and Chill

  • Pour the warm chocolate filling into the chilled crust and gently tap the pan to remove air bubbles.
  • Refrigerate the tart for 2-4 hours, or preferably overnight, until the filling is firm.

Decorate and Serve

  • Carefully remove the tart from the pan once firm, then arrange fresh raspberries artfully on top.
  • Optionally, dust with powdered sugar or garnish with mint leaves before serving.

Notes

For an extra shiny tart, you can brush the top of the chocolate filling with a thin layer of melted apricot jam before arranging the raspberries. Ensure your chocolate is good quality, as it significantly impacts the flavor of the tart. If you don't have chocolate digestive biscuits, any plain chocolate cookie or graham cracker will work well for the crust. For easy removal from the tart pan, ensure the base is greased or lined if not non-stick. Shredded coconut can be added to the crust mixture for a tropical twist. Feel free to experiment with other berries or fruits in season for the topping, or even a sprinkle of chocolate shavings for an elegant touch.