If you love raspberries as much as I do, then this recipe is an absolute highlight. Our raspberry chocolate tart offers the perfect balance between fruity freshness and chocolate creaminess. The little red summer berries show their best side here, so be sure to bake this beautiful treat!
Our Recipe for a Heavenly Raspberry Chocolate Tart
Fresh raspberries have two big appearances in this wonderful tart. Once as a beautiful decoration on the tart and then as a fruity layer that lies like a fresh summer meadow between a crispy shortcrust base and a creamy chocolate ganache.
The thin, delicate shortcrust pastry is the ideal base for the tart. It is pleasantly light and thus takes away the heaviness that one might expect with a chocolate dessert. In combination with the fruity raspberry layer, this tart’s wonderfully harmonious base will leave you truly wanting more.
The ganache completes the whole recipe with a dreamly layer of chocolate: intense flavor, silky smooth, and, of course, really nice and chocolatey. Together with the raspberries, this creates a dessert that is beautiful in looks and in taste.
Making our raspberry chocolate tart is not difficult, although it looks and tastes so wonderfully elevated. Whether as a contribution to a bake sale or as a pretty birthday cake for a loved one, the combination of raspberries and chocolate is simply irresistible in every context.
If you love raspberries, then this tart is guaranteed to become your new favorite recipe! Fruity, chocolatey, and simply heavenly, try it now! You won’t be disappointed.
That’s the thing about sweet treats, once you have a taste, you simply want more! So, check out other recipes like our chocolate cobbler, strawberry yogurt cake, and pistachio-orange cake with ricotta frosting.
Raspberry Chocolate Tart
Equipment
- 1 (9-in.) tart pan
Ingredients
- 1½ cups all-purpose flour
- ⅓ cup cocoa powder
- ⅓ cup powdered sugar
- ½ cup butter cut into small pieces
- 1 pinch salt
- 1 egg
- 1 lb raspberries
- ⅔ cup water
- 1 package instant vanilla pudding mix
- 2 tbsp sugar
- 1¼ cups dark chocolate
- 1 cup heavy cream
Instructions
- Sift the flour, cocoa powder, and powdered sugar into a large bowl. Then, add the butter pieces and salt. Finally, add the egg and knead everything into a smooth dough.
- Roll out the shortcrust dough and place it in a 9-inch tart pan. Pull up the edges so that the rim of the pan is slightly covered.
- Place a piece of parchment paper on the dough and spread dried beans or pie weights on top to blind bake it. Bake the dough in a preheated oven at 350°F for 15 minutes. Remove the beans or pie weights and bake the crust for another 5 minutes. Let the shortcrust cool.
- Wash 2½ cups of the raspberries and boil them with water in a saucepan.
- Mix the instant pudding powder and sugar with a little water until smooth.
- Stir the mixture into the raspberries until it has thickened.
- Let cool briefly and spread the mixture onto the baked shortcrust. Place the tart in the refrigerator for 60 minutes.
- Chop the dark chocolate, if you haven't already. Bring the heavy cream to a boil and pour it over the chopped chocolate. Stir the mixture until smooth and let it cool briefly.
- Pour the ganache over the raspberry layer and chill the tart for 60 minutes.
- Decorate the tart with the remaining fresh raspberries shortly before serving.