The Chocolate Raspberry Tart is a perfect treat for Valentine’s Day, combining rich, smooth chocolate with fresh, tangy raspberries nestled in a crisp, buttery crust. It’s a beautiful mix of flavors and textures that come together in a way that feels both special and comforting. The chocolate fills the tart shell with creamy goodness while the raspberries add bursts of bright color and sharp taste that balance everything out.
I love making this tart because it’s not too difficult but still looks impressive when served. One tip I always follow is to use fresh raspberries and a good quality chocolate—it really makes a difference in the flavor. I also like to chill it well before slicing so that each piece holds together nicely and has that slightly firm, melt-in-your-mouth chocolate layer.
For Valentine’s Day, I usually serve this tart with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s the kind of dessert that feels like a little celebration in every bite and is guaranteed to bring smiles around the table. I often make this with friends or family, and it never fails to be a favorite that everyone asks for again!
Key Ingredients & Substitutions
Oreo cookie crumbs: These create a chocolatey, crunchy crust. If you want a less sweet option, try crushed chocolate graham crackers or digestive biscuits. For a gluten-free version, check for gluten-free chocolate cookies or use crushed nuts with a bit of honey.
Chocolate: Semisweet or bittersweet chocolate works best for deep flavor. I prefer bittersweet to balance the tart raspberries. If you’re short on chocolate bars, good-quality chocolate chips can do the trick, but they may have less shine.
Heavy cream: This makes the ganache creamy and smooth. If you want a lighter option, you can try half-and-half, but the ganache won’t be as rich or set as firmly.
Raspberries: Fresh raspberries add a juicy, tart contrast to the chocolate. Frozen can be used if fresh aren’t available, but thaw and drain them well to avoid extra moisture making the tart soggy.
How Do I Make a Smooth and Glossy Chocolate Ganache?
Ganache is the smooth chocolate filling that sets firm but melts in your mouth. To get it just right:
- Chop your chocolate finely so it melts evenly and quickly.
- Heat cream until just simmering — don’t let it boil or it can separate.
- Pour hot cream on chocolate, let sit 2 minutes to soften the chocolate before stirring.
- Stir gently until completely smooth and shiny — avoid fast or rough stirring to keep it silky.
- Add softened butter and vanilla for extra richness and shine, and stir those in gently too.
Pour the ganache into your cooled crust right away, then chill it well for the best texture and clean slices. A firm ganache and chilled tart mean your tart slices perfectly without the filling oozing out.
Equipment You’ll Need
- 9-inch tart pan with removable bottom – makes it easy to remove the tart without breaking it.
- Medium mixing bowl – perfect for mixing the crust ingredients evenly.
- Small saucepan – to gently heat the cream without boiling it.
- Heatproof bowl – for melting and mixing the chocolate with hot cream.
- Spatula – helps you spread the ganache smoothly in the tart crust.
- Wire rack – cools the tart crust evenly after baking.
- Sharp knife – warm it slightly before slicing for clean, neat tart slices.
Flavor Variations & Add-Ins
- Try substituting blackberries or strawberries for raspberries to change the tart’s fruity note.
- Add a pinch of cinnamon or chili powder to the chocolate ganache for a warm, spicy twist.
- Mix chopped toasted nuts, like hazelnuts or almonds, into the crust for extra crunch.
- Use white or milk chocolate instead of dark chocolate for a sweeter, milder flavor.
Chocolate Raspberry Tart – Valentine’s Dessert
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups Oreo cookie crumbs (or chocolate wafer cookies, finely crushed)
- 6 tbsp unsalted butter, melted
For The Chocolate Ganache Filling:
- 10 oz (285g) semisweet or bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter, softened
- 1 tsp pure vanilla extract
For The Topping:
- 1 ½ cups fresh raspberries
- Optional: white chocolate shavings or heart-shaped sprinkles for decoration
- Optional: powdered sugar for dusting
How Much Time Will You Need?
You’ll spend about 15 minutes preparing and baking the crust, another 10 minutes making the chocolate ganache, and then about 2-3 hours chilling the tart so the ganache can set firmly. Plan ahead to allow the tart plenty of time to chill for the best results.
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, stir together the Oreo cookie crumbs and the melted butter until the crumbs are well coated. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom to form your crust. Bake for about 10 minutes until it is set. Remove and let it cool completely on a wire rack.
2. Making the Chocolate Ganache Filling:
Put the finely chopped chocolate into a heatproof bowl. In a small saucepan, warm the heavy cream over medium heat just until it begins to simmer—avoid boiling. Pour the hot cream over the chocolate and let it sit for about 2 minutes to soften. Gently stir until the chocolate melts and the mixture is smooth, glossy, and well combined. Stir in the softened butter and vanilla extract until silky.
3. Assembling and Chilling the Tart:
Pour the chocolate ganache evenly into the cooled crust, smoothing the top with a spatula. Place your tart in the refrigerator and chill for at least 2 to 3 hours, or until the filling is firm and set.
4. Finishing Touches:
Before serving, arrange fresh raspberries carefully on top of the set ganache. Decorate with white chocolate shavings or heart-shaped sprinkles for a lovely Valentine’s Day touch. You may also dust the tart lightly with powdered sugar if you like. Slice with a warm knife for clean edges and enjoy your delicious tart chilled, perhaps alongside whipped cream or vanilla ice cream for an extra special treat.
Can I Use Frozen Raspberries for This Tart?
Yes, you can! Just be sure to thaw them completely and pat them dry to remove excess moisture before placing them on the tart. This helps prevent the crust from becoming soggy.
How Should I Store Leftover Tart?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, allow the tart to come to room temperature for about 15 minutes before serving.
Can I Make the Tart Ahead of Time?
Absolutely! You can prepare the crust and ganache, then chill the tart for up to 2 days before serving. Add fresh raspberries and decorations just before serving for the best presentation.
What Can I Substitute for Oreo Cookie Crust?
If you want a different crust, chocolate graham crackers or crushed digestive biscuits work well too. For a gluten-free option, use gluten-free chocolate cookies or mix crushed nuts with melted butter.
