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Singles slice of raspberry chocolate tart on white plate, whole raspberries, white background

Chocolate Raspberry Tart

  • Author: Paula Montenegro
  • Prep Time: 40
  • Cooling time: 120
  • Cook Time: 20
  • Total Time: 3 hours
  • Yield: 8 servings 1x
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: International


A scrumptious chocolate tart studded with raspberries, this recipe is intense and delicious and such a crowd pleaser! Sophisticated enough to serve at a dinner party, it can be made into individual tartlets. The crust is crisp while the filling is smooth and sweetly tart.



1 recipe for Sweet Shortcrust Pastry (or a store-bought 9-inch (24cm) prebaked tart shell)

For the filling:

  • 8 oz (225g) bittersweet chocolate, finely chopped (see Notes, below)
  • ¾ cup heavy cream
  • ¾ cup whole milk
  • 1 egg
  • 1 egg yolk
  • 10 oz (280g) fresh or frozen raspberries


  1. Preheat oven to 350ºF /180ºC.
  2. Have ready the pre-baked tart crust (blind baking).
  3. Put the chopped chocolate in a mixing bowl.
  4. Heat cream in a small saucepan until very hot but don't let it come to a boil. You can also heat it in the microwave.
  5. Immediately pour over chocolate covering it, wait 30 seconds and then start stirring with a whisk from the center out. The mixture will come together and be shiny and smooth.
  6. Add milk and mix well. This will lower the temperature before adding the eggs.
  7. Add egg and egg yolk. Mix well.
  8. Distribute fresh berries onto the bottom of the pie shell.
  9. Carefully pour the chocolate mixture over the raspberries. I transfer it to a jar for easier pouring.
  10. Bake for about 20 minutes, until edges are set but center barely jiggles. For it to be creamy it's important not to let the center set too much.
  11. Let cool on wire rack.
  12. Serve at room tº with extra raspberries and a dollop of cream if you like.


Chocolate: the flavor of the chocolate is intense, so it will come through big time. I use 70-72% and it is a very dark, semi-sweet taste. I buy them online and my favorites are: Green & Black's Organic Dark Chocolate, Ghirardelli Intense 72% Chocolate, Ghirardelli Intense Dark 60%

Cream: it is heated until small bubbles appear which signals that it's about to break into a boil. It is immediately poured over the chocolate which must be chopped small. The very hot liquid will melt the chocolate enough to mix into a smooth cream, but not so much as to burn it. That is the key. 

Microwave: you can heat the cream in the microwave, of course. So much easier. 

Berries: you can also use a mix of red berries or strawberries instead of the raspberries.

Crust:you can also use a chocolate pie crust or the traditional cookie crust. This last one makes for a very easy-to-put-together dessert. 

Citrus and liquor: add orange/tangerine zest and a tablespoon of orange liquor (such as Cointreau or Grand Marnier) to the filling and use toasted walnuts or hazelnuts instead of the raspberries.

Keywords: chocolate raspberry tart