Chocolate raspberry tart is creamy and indulgent. It features a chocolate truffle filling that is lightly flavored with raspberry syrup. It is topped with a luscious, fresh raspberry sauce and fresh raspberries. Each bite is the perfect balance of fruity and chocolatey.

A chcolate raspberry tart on a serving platter.

A rich chocolate ganache tart is a dreamy, decadent dessert. A sweet and buttery shortbread pastry makes a delicious tart shell for the chocolate ganache filling, fruity raspberry sauce and fresh berries.

If it’s your first time making a chocolate tart, you should know that each step of the process is easy and calls for simple ingredients.

The chocolate-y filling is similar to a rich chocolate ganache (almost like this Chocolate Truffle Cake), made with semi-sweet chocolate, cream, eggs and butter. It gets a subtle and sweet raspberry flavor from raspberry syrup.

Raspberry and chocolate make an elegant combination (also found in our Chocolate Sponge Cake and Raspberry White Chocolate Mousse). This raspberry chocolate tart is just as rich, sophisticated and irresistible!

Why this Recipe Works

This tart recipe is perfect for any special occasion, including birthdays, Valentine’s Day and anniversaries. It’s a dinner party favorite that serves as the ideal sweet finish to all types of main courses.

It is:

a rich and indulgent dessert
simple to prepare
the perfect flavor balance of chocolate and raspberries.

A slice of a chocolate tart topped with raspberries and raspberry sauce.

The Ingredients

For the tart crust, you have a couple of options. Our chocolate raspberry tart recipe calls for a pre-baked pastry crust. You can always use a store-bought pastry but for the best results, make your own tart shell using our easy shortbread pastry recipe!

All-purpose flour, butter and powdered sugar are the main ingredients and they create a rich, buttery crust with a cookie-like texture. You prep the pastry dough in the food processor and simply press it into a tart pan with a removable bottom. No rolling pin required!

For the chocolate raspberry tart, you will need:

pre-baked, 11-inch shortbread pastry
semi-sweet chocolate
heavy cream
instant espresso coffee powder
salt
butter
large eggs
Torani’s raspberry syrup
frozen raspberries
water
lemon juice
granulated sugar
cornstarch
vanilla extract
fresh raspberries
mint sprigs (garnish)

A note about the chocolate. A nice, high-quality chocolate will give you the best tasting chocolate raspberry tart. We prefer using semisweet chocolate but you can usually sub bittersweet chocolate for a richer, deeper chocolate flavor (think dark chocolate raspberry tart). Keep in mind that it’s slightly less sweet as semisweet.

Raspberry tart, cream, raspberry syrup, espresso powder, salt, butter, eggs, chocolate, vanilla, and raspberries.

Recipe Highlights

Here’s a look a the steps to making this delicious chocolate tart, but be sure to read the printable recipe card at the bottom of this post (including the recipe notes!).

Adding hot cream to chopped chocolate then stirring in the butter and eggs and raspberry syrup into the chocolate.

Filling a pastry crust with chocolate raspberry filling and baking it. Topping the tart with raspberry sauce and raspberries.

Place the chopped chocolate in a large bowl and set aside.
Heat the cream, espresso powder, and salt, then pour it over the chopped chocolate.
Add the butter and stir until incorporated and the chocolate is smooth and shiny.
Pour the beaten eggs through a fine-mesh strainer into the chocolate, stirring until thoroughly blended.
Stir in the raspberry syrup.
Pour the chocolate filling into the pre-baked pastry crust and transfer it to the oven. Bake until the filling is set.
Chill the tart in the fridge, then spread the raspberry sauce on top and decorate with fresh raspberries.

Store the chocolate raspberry tart in the refrigerator until time to serve. When ready to serve, slice the tart into serving slices using a thin, sharp knife. For the cleanest cuts, dip the knife into hot water and wipe it dry with each slice. Top each slice with homemade whipped cream.

A slice of a tart on a dessert plate next to a cup of coffee.

More Chilled or Frozen Desserts

Recipe Tips for Success

Raspberry sauce: You will end up with approximately 1 cup of raspberry sauce left over. You can serve this with the tart as extra sauce to drizzle on top, or save it as a fruity ice cream topping.
Raspberry sauce layer: You can substitute raspberry jam or raspberry preserves for the raspberry sauce. However, it will be much sweeter and less flavorful than the sauce.
Pastry crust: The pre-baked pastry crust should be cooled completely at room temperature before filling it with the chocolate mixture.
Making it in advance: You can bake chocolate raspberry tart 3 to 4 days in advance and then add the fresh raspberries on the day you plan to serve the dessert. You can add the berries 4 to 6 hours in advance.
Storing: Store the tart in the refrigerator covered with plastic wrap.

For the Chocolate Filling

Chocolate: A good quality chocolate is best for this tart. We don’t recommend using semi-sweet chocolate chips since they have stabilizers added that will affect the chocolate flavor.
Tip for the ganache: If the chocolate and cream mixture cools before it’s completely smooth, set the bowl over a saucepan of simmering water and stir it with a spatula until fully smooth.
Air bubbles: Do not use a wire whisk to stir the chocolate as it creates air bubbles. Before baking the chocolate tart, bump it on the counter several times to release any air bubbles in the creamy chocolate filling. They should rise to the top. You can use a toothpick to pop the air bubbles.

A fork cutting off a bite of a raspberry chocolate tart.

The filling is rich and creamy, like a smooth chocolate ganache, and the whole raspberries add a beautiful cake topping as well as a fresh and light flavor to this delicious dessert. If you really love chocolate, you might even enjoy this tart baked in a chocolate crust!

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More Recipes You Will Love:

Our simple Graham Cracker Crust is sweet and buttery, with fine crumbs packed tightly into a pie dish. This melt-in-your-mouth crust is perfect for cheesecakes, pies and dessert bars, and can easily be enjoyed baked or as a no-bake crust.

Our Lemon Ricotta Tart is a creamy, no-bake ricotta cheesecake on a crisp shortbread crust! Topped with fresh berries and an easy glaze, this gorgeous dessert tastes as wonderful as it looks.

This Frangipane Fig Tart is the perfect way to enjoy fresh fig season! A creamy almond filling is topped with sweet fig jam and a fresh fig topping. This classic French dessert is simple to make and will transport your taste buds to an idyllic French café.

Our pine nut tart is filled with rich, buttery pine nuts and sweetened with honey. It has a hint of rosemary that gives the tart a lovely flavor.

For more raspberry desserts:

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Chocolate Raspberry Tart

This chocolate raspberry tart starts with a decadent chocolate truffle that is flavored with a sweet raspberry syrup. The tart is topped with a luscious raspberry sauce, then finished with a layer of fresh raspberries.

5 from 2 votes

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Prep Time: 30

Cook Time: 45

Additional Time: 3

Total Time: 4 15

Servings: to 12 servings

Calories: 462kcal

Author: Pat Nyswonger

Ingredients

1 pre-baked 11-inch Shortbread Pastry crust

For the chocolate raspberry filling:

12 ounces semi-sweet chocolate chopped
2 cups heavy cream
1 teaspoon instant espresso coffee powder
½ teaspoon salt
8 tablespoons butter cut into thin slices, room temperature
4 large eggs lightly beaten, room temperature
¼ cup Torani’s raspberry syrup

For the Raspberry Sauce

2 packages 10 oz. each frozen raspberries
⅓ cup water
1 tablespoon lemon juice freshly squeezed
¾ cup granulated sugar
3 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon vanilla extract

Garnish

3 cups fresh raspberries
Mint sprigs for garnish

Instructions

Heat the oven to 250°F and adjust the oven rack to the middle position.

For the Chocolate Raspberry Filling:

Place the chopped chocolate in a large bowl and set aside.
In a saucepan set over medium-high heat, bring the cream, espresso powder, and salt to a simmer, stirring to dissolve. Do not allow the cream to boil.
Remove the cream mixture from the heat and pour over the chopped chocolate, then cover with a lid or plate and let rest for 5 minutes. When softened, stir with a spatula or spoon until combined and smooth.
Add the butter 2 or 3 pieces at a time, stirring until all the butter has been incorporated and the chocolate is smooth and shiny.
Pour the beaten eggs through a fine-mesh strainer into the chocolate, stirring until thoroughly blended.
Add the raspberry syrup and stir into the chocolate mixture.
Pour the chocolate filling into the pre-baked pastry crust, smoothing it level with a spatula. Carefully bump the tart on the counter several times to remove any air bubbles. Place the tart on a rimmed sheet pan and transfer to the oven.

Bake the Tart

Bake the tart until the outer edge of the filling is set and faint cracks appear on the surface, about 40 to 45 minutes. The filing will be very loose and will appear to be uncooked, that is just fine, as it will firm up as it cools.
Remove the tart from the oven and transfer to a wire cooling rack. When fully set, transfer to the refrigerator to chill for 3 to 4 hours, preferably overnight.

For the Raspberry Sauce

Combine the frozen raspberries, water, lemon juice and sugar in a saucepan set over medium heat. Bring to a low boil and cook while stirring occasionally and mashing the berries with a spoon or spatula for about 10 minutes.
In a small dish, stir the cornstarch and cold water together. Temper the slurry with 2-3 tablespoons of the hot berry mixture and slowly stir into the saucepan of berries. Continue to cook and stir for about 3 minutes until the sauce thickens.
Transfer the sauce to a bowl and place it in the fridge until it is cool.

To Finish the Tart

Remove the chilled tart from the refrigerator and spread 1 cup of the prepared raspberry sauce over the top, spreading to the crust edges. (You will have approximately 1 cup of sauce left over to serve as extra sauce or use as an ice cream topping.)
Arrange the raspberries on top of the tart.

To Serve:

Slice the tart into serving slices using a thin, sharp knife, dipping the knife into hot water and wiping dry with each slice.

Notes

Use good quality baking chocolate.
We do not recommend using chocolate chips intended for cookies as they have stabilizers added that will affect the flavor.
If the chocolate/cream mixture cools before completely smooth, set the bowl over a saucepan of simmering water, stirring with a spatula until fully smooth.
Do not use a wire whip to stir the chocolate, as it will create air bubbles in the chocolate.
After bumping the uncooked tart on the counter several times, a few air bubbles will rise to the top. Use a toothpick to pop the bubbles.
You can substitute raspberry jam for the raspberry sauce. However, it will be much sweeter and less flavorful than the sauce.
You can bake this tart 3 to 4 days in advance. If you make it in advance, do not add the fresh raspberries until the day you plan to serve the dessert. You can add the raspberries 4 to 6 hours in advance.