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This raspberry chocolate tart is easy to make and ideal for special occasions. Serve it on its own or add a dollop of cream for extra richness.
After a dreadful flight from the UK, I discovered Tart au Chocolat in Geneva, Switzerland. My boyfriend took me to a quaint vintage restaurant in the old town to cheer me up. When the waitress brought a dreamy slice of chocolate topped with passion fruit and dulce de leche, I was smitten. The flavors were unforgettable, and he later showed me how simple it was to recreate at home.
Since introducing this raspberry chocolate tart to family and friends, it has become a go-to dessert for birthdays and parties. Try it once and you’ll likely fall in love too.
How to Make Chocolate Tart Filling
All you need for the chocolate filling are a few pantry staples: good quality chocolate, butter, and heavy cream. Use a high-quality dark chocolate (I like Lindt or other gourmet brands) for the best flavor.
- Good quality dark chocolate (about 200 g)
- Butter (cubed)
- Heavy cream (about 1 cup)
Heat the cream gently and pour it over the chopped chocolate. Let it sit for a moment, then stir slowly until the ganache is smooth and glossy. Work gently to avoid incorporating air; if a few tiny bubbles appear, a garnish or fresh raspberries will hide them.
How to Make Tart Crust
I like to add nuts—pecans or walnuts—or unsweetened desiccated coconut to the crust for a pleasant crunch. Pulse cookies and coconut in a food processor, combine with melted butter, and press the mixture into your tart pan. I prebake the crust briefly (about 6–7 minutes) so it firms up and gives a clean edge when slicing.
What Toppings Should I Add?
Toppings are optional. Fresh raspberries are my favorite because they complement the chocolate without overpowering it. Keep decorations simple so the ganache remains the star. A light dusting of cocoa or a few toasted nuts can also add texture and contrast.
Can You Make Tart Shells in Advance?
Yes. You can prepare the tart shell ahead of time and add the ganache when you are ready. The finished tart can be refrigerated overnight or until set—usually a couple of hours. You can freeze leftovers for about a week if wrapped well in foil and cling wrap; thaw in the refrigerator before serving.
If you enjoy chocolate desserts, you might also like other recipes from the kitchen.
A wise person once said, “For some, there is therapy. For the rest of us, there is chocolate.” Give this tart a try and tell me what you think.
Until next time, enjoy!
PEACE & LOVE
Maureen
📖 Recipe
RASPBERRY BAILEY CHOCOLATE TART
Equipment
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Food processor
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Tart pan
Ingredients
- 9 Oreo cookies
- 200 g dark chocolate
- 1 Cup heavy cream
- 2 tablespoons butter, melted
- 1 Cup heavy cream
- 1 tablespoon coffee liqueur
- 1 tablespoon raspberry extract
- 4 tablespoons butter, cubed
- 1 pint fresh raspberries
- ¼ cup unsweetened coconut flakes
Instructions
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Preheat oven to 375° F.
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Place the Oreo cookies and coconut flakes in a food processor with the filling intact. Pulse until crumbly, then add the melted butter and combine.
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Press the crust mixture firmly into the bottom and sides of a tart pan.
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Bake for 7 minutes, then remove and allow the crust to cool completely.
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Pour the cream into a heavy-bottomed saucepan over medium-low heat and bring to a gentle simmer.
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Add the cubed butter, stir, and remove from the heat.
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Pour the hot cream over the chopped chocolate in a bowl. Let stand for about 2 minutes, then stir gently until smooth. Stir in the raspberry extract and coffee liqueur.
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Pour the ganache into the cooled crust, arrange raspberries on top, and refrigerate until set—either a couple of hours or overnight.
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Garnish as desired and enjoy!
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PS: I used 70% dark Lindt chocolate. You can mix milk and dark chocolate if you prefer.
Nutrition