Go Back
–+ servings
My chocolate raspberry tart is the perfect dessert for sophisticated and elegant entertaining, but with minimal and easy prep! Buttery biscuit base, fresh tart raspberries and a smooth and creamy milk chocolate filling make this a dreamy dessert everyone will love. Recipe by movers and bakers
5 from 1 vote

Chocolate Raspberry Tart

An easy but sophisticated chocolate raspberry tart, perfect for any occasion or just because!
Servings 12 servings
Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

For the base

  • 250 g (2 ¼ cups) digestive biscuits
  • 120 g (½ cup + 1 tbsp) unsalted butter, melted

For the raspberry and chocolate filling

  • 275 g (2 cups + 2 tbsp) milk chocolate
  • 100 ml (¼ cup + 3 tbsp) double (heavy) cream
  • 40 g (3 tbsp) unsalted butter
  • 230 g (1 ½ cups + 2 tbsp) fresh raspberries, plus extra to decorate

For the decoration

  • 10 g (1 tbsp + 1 tsp) white chocolate, melted
  • freeze dried raspberries
  • mint leaves

Instructions

For the base

  • Crush the biscuits into fine crumbs. This can be done by placing the biscuits in a sealable freezer bag and bashing with a rolling pin (great stress relief!) or in a food processor if time is of the essence. Once crushed, mix the biscuits and melted butter together until evenly combined, then press into the bottom and up the sides of an 8"/20cm loose bottomed tart tin. Chill whilst preparing the chocolate filling.
  • OPTIONAL STEP: Preheat the oven to 180C/350F and bake the base for 8-10 minutes. Doing this makes the base firmer, allowing it to set more. This means it won't be as crumbly as the unbaked version. This is a good step to do too if you are making this tart more than a day in advance, as it will seal the base and reduce the risk of it absorbing any liquids from the filling.

For the raspberry and chocolate filling

  • Arrange the raspberries, open side down, in an even layer over the chilled biscuit base. Set aside whilst making the chocolate filling.
  • Place the chocolate, cream and butter together in a bowl. Microwave in short bursts, stirring in between, until smooth and silky. Alternatively, place all the ingredients into a saucepan and heat gently until fully melted, stirring gently to avoid any bubbles.
  • Carefully pour the warm chocolate filling over the raspberries. Spread it to the edges, allowing it to fall between the berries. Tap the tin gently to level the filling, then allow the chocolate to set. I like to chill the tart for a couple of hours at this point.

For the decoration

  • Remove the tart from the tin and set on your serving plate or stand.
  • Gently melt the white chocolate until completely smooth. Use a spoon or a piping back to decorate the top of the tart with the melted white chocolate however you wish. Decorate with additional raspberries, a few mint leaves and some freeze dried raspberries to finish. Enjoy!

Notes

  • Use a loose bottomed tin to make the dessert. This makes it so much easier to release the tart from the tin. You could even place a smaller circle of parchment on the base before pressing the biscuit mixture in, to facilitate release from the tin when removing it.
  • Baking the base makes it firmer and more stable, so it will not be as crumbly when cut into on serving. This is totally an optional step, the tart is just fine without baking too.
  • You can make the chocolate ganache filling in the microwave or on the hob, depending on your preference. Either way works just as well, so do what suits you best!
  • Tapping the tin gently on a work surface brings any air bubbles to the top. This means they can be popped and the layer smoothed over before leaving to set, giving you a nice clean finish to the top of the tart.
  • My suggestion for decoration is really just that! Feel free to decorate how you wish, with additional raspberries and drizzles of white chocolate, or just leave plain and enjoy as is!
  • Bring the tart out of the fridge for about 30 minutes before serving. This is to allow the chocolate layer to warm up and soften a little, for a truly luxurious dessert!
    • Author: Andrea
    Calories: 376kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Chocolate Ganache Tart, Chocolate Raspberry Tart, Fruit Topped Tart, Luxury Chocolate Dessert, Raspberry Coulis, Rich Chocolate Ganache

    Nutrition

    Calories: 376kcal