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This raspberry chocolate tart is easy to make and ideal for celebrations. Serve it plain or add a dollop of cream for extra richness.
First, a quick question: do you ever feel guilty when you indulge in something you promised you’d avoid? Do you find yourself reaching for a tub of ice cream when you’re upset or exhausted? We all have comfort foods—what’s yours?
I first discovered tart au chocolat after a terrible flight from the UK. My boyfriend took me to a cozy, vintage restaurant in Geneva to cheer me up. The waitress brought a slice of chocolate tart topped with passionfruit and dulce de leche. It was love at first bite. After raving about it, he showed me how simple it was to prepare at home.
Since I started serving this raspberry chocolate tart to family and friends, it has become a go-to dessert for birthdays and parties. Once you try this quick, elegant tart, I’m confident you’ll love it too.
How to Make the Chocolate Tart Filling
For the ganache you only need a few quality ingredients you likely have on hand.
To make the filling, you’ll need:
- Good quality dark chocolate (I like Lindt, Scharffen Berger, or Ghirardelli)
- Butter
- Heavy cream
When making the ganache, be gentle while combining the hot cream with the chocolate to avoid incorporating air and bubbles. If a few bubbles appear, garnish can easily hide them.
How to Make the Tart Crust
How to make tart crust
I often add nuts—pecans, walnuts—or unsweetened desiccated coconut to the crust for texture and flavor. Press the crust firmly into the pan and bake briefly (about six to seven minutes) to set it. A slightly firm crust gives a clean edge when slicing.
Depending on your preference, you can keep the tart simple or add decorations. Avoid toppings that overpower the ganache; the chocolate and raspberries are the star.
Recommended Toppings
I usually keep toppings minimal—fresh raspberries are perfect. If you prefer more drama, add toasted nuts or a light dusting of cocoa, but don’t overwhelm the delicate ganache flavor.
Can you make tart shells in advance?
Yes. Prepare the tart shells ahead of time and add the filling when you’re ready to finish the tart. You can refrigerate the assembled tart overnight or chill for a few hours until set. Leftovers can be frozen—wrap tightly in foil and plastic wrap; they keep well for about a week.
If you love chocolate desserts, you might also enjoy recipes like hazelnut cupcakes, coconut chocolate mousse, flourless chocolate cake with mint, chocolate chip marshmallow skillet cookies, or double chocolate zucchini & beets brownies.
A wise person once said, “For some, there is therapy. For the rest of us, there is chocolate.” Try this tart and let me know how it turns out.
Until next time, enjoy!
PEACE & LOVE
Maureen
📖 Recipe
RASPBERRY BAILEY CHOCOLATE TART
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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 Oreos and coconut flakes in a food processor with fillings intact. Pulse until crumbly, then add the melted butter and combine.
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Press the crust into a tart pan, firmly covering the bottom and sides using your fingertips.
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Bake for 7 minutes and then allow the crust to cool completely.
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Heat the cream in a heavy-bottomed saucepan over medium-low until it just begins to simmer.
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Add the cubed butter to the hot cream, stir, and remove from heat.
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Pour the hot cream and butter over the chopped chocolate in a bowl. Let it sit for about 2 minutes, then stir gently until silky and smooth. Stir in the raspberry extract and coffee liqueur (Irish cream) if using.
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Pour the ganache into the cooled Oreo crust. Arrange the raspberries on top and refrigerate until set—at least 2 hours or overnight for best results.
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Garnish as desired and enjoy!
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PS: I used 70% dark Lindt chocolate. You can use a mix of milk and dark chocolate if you prefer.
Nutrition
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Carbohydrates: 49g
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Protein: 9g
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Fat: 90g
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