Description

This decadent Chocolate Raspberry Tart combines a rich cocoa tart shell with layers of luscious white chocolate raspberry filling and a glossy dark chocolate ganache topping. The tart shell is sealed with a thin dark chocolate layer to maintain crispness, while the fresh raspberries add a vibrant, tart contrast to the creamy white chocolate. Perfect for special occasions or an indulgent dessert, this tart delivers a beautiful balance of flavors and textures.

Ingredients

Scale

For the Chocolate Tart Shell

1 ¼ cups (160 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder
⅓ cup (40 g) powdered sugar
½ cup (115 g) unsalted butter, cold and cubed
1 egg yolk
1–2 tablespoons cold water
¼ teaspoon salt

For the Thin Chocolate Sealing Layer

2 oz (60 g) dark chocolate, finely chopped

For the White Chocolate Raspberry Layer

4 oz (115 g) white chocolate, chopped
¼ cup (60 ml) heavy cream
¾ cup fresh raspberries
1 teaspoon vanilla extract

For the Dark Chocolate Ganache Layer

6 oz (170 g) dark or semi-sweet chocolate, chopped
½ cup (120 ml) heavy cream
1 tablespoon unsalted butter

For Decoration

Fresh raspberries for topping

Cook Mode Prevent your screen from going dark

Instructions

Make the Chocolate Tart Shell: Combine the flour, cocoa powder, powdered sugar, and salt in a mixing bowl. Cut in the cold butter using your fingers or a pastry cutter until the texture resembles coarse crumbs. Add the egg yolk and 1 tablespoon cold water, mixing just until a soft dough forms, adding more water if needed. Shape into a disk, wrap in plastic, and chill for 30 minutes.
Roll and Bake the Shell: Roll the chilled dough on a lightly floured surface and press it into a 9-inch fluted tart pan. Prick the base with a fork and freeze for 10 minutes. Line with parchment and fill with pie weights. Bake at 350°F (175°C) for 15 minutes, remove weights, and bake 5 minutes more. Let the shell cool completely in the pan.
Add the Thin Chocolate Base Layer: Gently melt the chopped dark chocolate in a heatproof bowl over barely simmering water or in short bursts in the microwave. Brush or spread a very thin layer of melted chocolate across the bottom of the cooled tart shell. Chill for 10 minutes until fully set. This step seals the shell and preserves its crisp texture.
Prepare the White Chocolate Cream: Warm the cream in a small saucepan until just steaming. Remove from heat and pour over the chopped white chocolate. Let sit for 1 minute, then stir gently until smooth and fully melted. Stir in the vanilla extract. Let cool slightly until the mixture is still fluid but no longer hot.
Add Raspberry to the White Chocolate Layer: Lightly mash the raspberries with a fork until they break apart into small pieces, but not puréed. Scatter the crushed raspberries evenly over the chocolate-lined tart shell. Pour the white chocolate mixture on top. Tilt the tart gently to help it spread without stirring. Chill for at least 1 hour until softly set. The filling should remain creamy with visible streaks of raspberry throughout.
Make the Dark Chocolate Ganache: Heat the cream in a small saucepan until just beginning to simmer. Remove from heat and pour over the chopped dark chocolate in a bowl. Let sit for 1–2 minutes, then stir until smooth and glossy. Add the butter and stir gently until fully incorporated.
Finish with Ganache: Pour the ganache over the chilled white chocolate raspberry layer. Smooth the surface with an offset spatula or spoon. Chill the tart for at least 2 hours, or until the ganache is firm and fully set.
Decorate: Before serving, top the tart with fresh raspberries arranged neatly around the edge or center. Use a warm knife to slice cleanly through the layers for a polished presentation.

Notes

Ensure the butter is very cold when making the tart shell to achieve a crumbly texture.
You can substitute the pie weights with dried beans or rice for blind baking.
Be careful not to overheat the chocolate when melting to prevent seizing.
Chill the tart layers sufficiently to ensure clean slicing and better texture.
If fresh raspberries are out of season, frozen raspberries can be used but should be well drained to avoid excess moisture.