Chocolate Raspberry Tart

ava salmon

Published:

December 19, 2025

A decadent Chocolate Raspberry Tart decorated with fresh raspberries and chocolate curls

This tart blends dark chocolate and bright raspberries. It feels rich and fresh. You can make it in one day. Many people like it for a small party or a quiet night in. Try a similar rich tart like dark chocolate ganache tart if you want a close idea.

why make this recipe

You make this tart for taste and look. It tastes deep from the chocolate and bright from the raspberries. It looks nice on a plate. You need few steps and simple tools. If you like bold sweets, try a rich cake or try a double chocolate cake for a different treat.

how to make Chocolate Raspberry Tart

You make the crust first. Then you make a smooth chocolate filling. Chill the tart so it sets well. Move in clear steps and keep things cool. For a rich nut hint, try a brown butter item like brown butter banana bread for snacks while your tart chills.

Ingredients :

28 Oreos (gluten free to make this a gf dessert)
8 tbsp unsalted butter (melted)
¼ tsp kosher salt
8.5 oz heavy cream
12 oz dark chocolate (chips or chopped up bar)
¼ cup raspberry jam
¼ tsp flaky sea salt
3 oz raspberries (fresh or frozen)

Directions :

Making the Crust

Put the Oreos in a bowl. Crush them fine. You can use a bag and a rolling pin.
Add the melted butter and the ¼ tsp kosher salt. Mix well.
Press the mix into a 9-inch tart pan with a flat bottom. Push it up the sides.
Chill the crust for 10–15 minutes. You can bake it 8 minutes at 350°F (175°C) for a firmer crust, then cool.

Making the Filling

Heat the heavy cream in a small pan. Warm it until steam rises. Do not boil.
Put the dark chocolate in a bowl. Pour the hot cream over the chocolate.
Let sit 1 minute. Stir until smooth and shiny.
Stir in the ¼ cup raspberry jam. Mix until light pink streaks appear.
Pour the mix into the chilled crust. Tap the pan to remove air.
Spread the 3 oz raspberries on top or press a few in the filling.
Chill the tart for at least 2 hours, or until firm.
Just before serving, sprinkle ¼ tsp flaky sea salt on top.

how to serve Chocolate Raspberry Tart

Serve this tart cold or at room heat. Cut with a warm knife for clean slices. Add a few fresh raspberries on the side. A small dollop of cream or a scoop of vanilla ice cream fits well. Try it with a small cookie like chewy maple cinnamon cookies for a fun plate.

how to store Chocolate Raspberry Tart

Cover the tart with plastic wrap or keep it in a closed box. Store in the fridge for up to 4 days. Do not leave it out more than 2 hours at room heat. For longer hold, slice and freeze pieces for up to 1 month. Thaw in the fridge before you eat.

tips to make Chocolate Raspberry Tart

Use good dark chocolate for best taste.
Warm the cream but do not boil it.
Chop chocolate small so it melts fast and smooth.
If jam is too thick, warm it 10 seconds in the microwave.
Chill the tart well so the filling sets clean.
For a small change, pair it with chocolate banana bread as a snack while it chills.

variation (if any)

You can switch raspberries for strawberries or cherries. Use milk chocolate for a softer sweet. Add a thin layer of nut butter under the chocolate for a nutty note. Use gluten free Oreos to keep it gluten free.

FAQs

Q: Can I use a store-bought crust?
A: Yes. You can use a ready crust to save time. Fill and chill as the recipe says.

Q: Can I use frozen raspberries?
A: Yes. Thaw and drain them first. Pat dry so the tart does not get watery.

Q: How do I get smooth chocolate filling?
A: Chop the chocolate small and pour hot cream over it. Stir well until glossy.

Q: Can I make the tart a day ahead?
A: Yes. Make it the day before. Keep it in the fridge until you serve.

Q: Is this tart safe to freeze?
A: Yes. Wrap it well and freeze slices up to one month.

Conclusion

For more step photos and a similar full recipe, see Chocolate Raspberry Tart | Buttermilk by Sam.