This stunning chocolate raspberry tart features a buttery shortbread crust, a sweet raspberry preserve filling, and a smooth, rich chocolate ganache. It's a simple, yet impressive dessert that's fit for any special occasion!
This chocolate raspberry tart is the perfect minimal-effort fancy dessert! It looks fancy and complicated, but it's truly so easy to make. Just make a super simple shortbread crust, top it with your favorite store-bought jam, and pour a silky smooth ganache on top. Dress it up with fresh raspberries and small mint leaves, and you've got an easy, yet beautiful showstopper!
For more raspberry recipes, try Lemon Raspberry Muffins, Raspberry White Chocolate Cookies, and White Chocolate Raspberry Cupcakes.
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Ingredient Notes
- Butter: Use high quality European-style butter for best overall flavor.
- Powdered Sugar: The key to a melt-in-your mouth shortbread texture.
- Flour: Use a high quality unbleached all-purpose flour.
- Raspberry Preserves: Use your favorite raspberry jam!
- Chocolate: Use a high quality bittersweet chocolate for a rich flavor profile. Alternatively, you can use semi-sweet chocolate, or even milk chocolate.
- Fresh Raspberries: Optional, but such a beautiful topping!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this chocolate raspberry tart recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make the shortbread dough. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the powdered sugar, vanilla, and salt and beat for 2 more minutes. Lastly, add the flour and mix on low speed until fully combined.
STEP 2: Press the dough into tart pan & bake. Press the dough into a 10 inch tart pan with your hands. It also helps to use a small piece of parchment paper to press the dough into a smooth, even layer. Place the tart pan in the fridge to chill for 30 minutes. Dock the crust with the tines of a fork, then place on a baking sheet and bake for about 30 minutes or until it is an even golden brown. It should have puffed up slightly, so once it's removed from the oven immediately press it with the back of a spoon into an even layer. Set aside to cool.
STEP 3: Assemble the tart. Spread the raspberry preserves onto the cooled shortbread crust. Pour the chocolate ganache filling on top and gently spread into an even layer. Place in the fridge until set.
STEP 4: Serve. Once set, remove the tart from the pan and place on a serving plate. Top with fresh raspberries and mint leaves, and enjoy!
Expert Baking Tips
- Chill the shortbread crust dough. To ensure the crust holds its shape, the butter in the dough needs to firm up before baking, so be sure to chill it for at least 30 minutes.
- Dock the shortbread crust before baking. This will ensure the crust bakes thoroughly and evenly!
- Use an immersion blender to mix the ganache. To incorporate the chocolate and butter into the heavy cream properly without agitating it, use an immersion blender.
Recipe FAQs
Be wary of over-heating the cream or chocolate or the ganache might split. When ganache splits, the fat solids separate and it appears grainy. If this happens, sometimes it can be fixed by adding a splash of cold heavy cream or small amount of butter, and combining with an immersion blender.
Store this tart at room temperature or in the fridge for up to 5 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other chocolate recipes you'll love
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📖 Recipe
Chocolate Raspberry Tart
Ingredients
For the shortbread crust:
- 170 g (12 tablespoon) unsalted butter, room temp
- 85 g (¾ cup) powdered sugar, sifted
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 180 g (1 ½ cups) all-purpose flour
For the chocolate ganache:
- 227 g (1 cup) heavy cream
- 170 g (6 oz) dark chocolate
- 56 g (4 tablespoon) unsalted butter
For assembly:
- 227 g (⅔ cup) raspberry preserves
- fresh raspberries
- mint leaves
Instructions
For the shortbread crust:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the powdered sugar, vanilla, and salt and beat for 2 more minutes. Lastly, add the flour and mix on low speed until fully combined.
- Press the dough into a 10 inch tart pan with your hands. It also helps to use a small piece of parchment paper to press the dough into a smooth, even layer.
- Place the tart pan in the fridge to chill for 30 minutes.
- While the dough is chilling, preheat the oven to 325 degrees F.
- Dock the crust with the tines of a fork, then place on a baking sheet and bake for about 30 minutes or until it is an even golden brown. It should have puffed up slightly, so once it's removed from the oven immediately press it with the back of a spoon into an even layer. Set aside to cool.
For the chocolate ganache:
- Just before you're ready to assemble the tart, make the ganache.
- In a small saucepan over low-medium heat, bring the heavy cream to a simmer or about 190 degrees F. Remove from heat and immediately add the chocolate and butter. Gently stir to combine with a rubber spatula or use an immersion blender for a smoother consistency.
For assembly:
- Spread the raspberry preserves onto the cooled shortbread crust.
- Pour the ganache on top and gently spread into an even layer. Place in the fridge until set.
- Once set, remove the tart from the pan and place on a serving plate. Top with fresh raspberries and mint leaves, and enjoy!
Notes
- Chill the shortbread crust dough. To ensure the crust holds its shape, the butter in the dough needs to firm up before baking, so be sure to chill it for at least 30 minutes.
- Dock the shortbread crust before baking. This will ensure the crust bakes thoroughly and evenly!
- Use an immersion blender to mix the ganache. To incorporate the chocolate and butter into the heavy cream properly without agitating it, use an immersion blender.
Marina says
I have made this tart about ten times in the last six months. My family and friends can't get enough of this delicious, beautiful and seemingly difficult tart. I can't thank you enough for posting this foolproof, impressive dessert. Thank you so much.
Irina says
I’ve made this tart three times this year and it is always a hit! It turns out beautiful and absolutely delicious every time!
Emily M says
Absolutely delicious! We made it with a layer of frangipane below the jam and ganache. We also made our own raspberry jam with minimal added sugar so that the tartness balanced the sweeter layers. The crust was very good but it came out a tad thick as it was hard to spread. Definitely worth the time!