Chocolate and Raspberry Tart
A luscious tart with a rich chocolate ganache layer and fresh raspberry topping, combining rich and tart flavors in a buttery pastry crust. This french-inspired desserts ready in about 60 minutes layers all-purpose flour, cold and cubed unsalted butter, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 6 tbsp, cold and cubed unsalted butter
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 6 oz, chopped dark chocolate
- 3/4 cup heavy cream
- 1 large egg
- 2 tbsp granulated sugar
- 1 cup fresh raspberries
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 6 tbsp cold cubed unsalted butter, 1/4 cup powdered sugar, and 1/4 tsp salt until mixture resembles coarse crumbs.
- Step 2: Add 1 large egg and 1 tsp vanilla extract, pulsing until dough forms. Press dough evenly into a 9-inch tart pan with removable bottom.
- Step 3: Line tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 10 minutes until edges are golden.
- Step 4: Meanwhile, heat 3/4 cup heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over 6 oz chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth ganache forms.
- Step 5: Pour ganache into the baked tart shell and bake for 12 minutes until the ganache is just set but still slightly soft in the center.
- Step 6: Remove tart from oven and immediately scatter 1 cup fresh raspberries evenly across the top. Let cool completely at room temperature before serving.
Frequently asked questions
How long does Chocolate and Raspberry Tart take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Chocolate and Raspberry Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Chocolate and Raspberry Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chocolate and Raspberry Tart for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chocolate and Raspberry Tart?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
