Chocolate raspberry tart is a rich, elegant dessert with a chocolatey crust, silky chocolate filling, and fresh raspberries on top. It is the kind of dessert that looks impressive on the table but is made with simple steps and a combination of flavors that always works.
A Quick Look at the Recipe
✅ Recipe Name: Chocolate Raspberry Tart
🕒 Ready In: ~30 minutes, plus chilling
👪 Serves: 10 servings
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Hazelnuts, almond flour, cocoa powder, maple syrup, coconut oil, heavy cream, dark chocolate chips, raspberries
📖 Dietary Info: Gluten-free; naturally sweetened
👌 Difficulty: Easy - make crust, chill, fill, top
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This version has a deep chocolate flavor, a little crunch from the hazelnut crust, and the bright freshness of raspberries to balance everything out. It feels special enough for holidays, dinner parties, or celebrations, but it is still simple enough to make when you want a really good homemade dessert.
If you want more chocolate dessert ideas, try our Homemade Fudgesicles, Gluten-Free Double Chocolate Cookies, or Protein Chocolate Mousse.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Chocolate Raspberry Tart:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Chocolate Raspberry Tart:
- Recipe Notes & Tips:
- How to Store:
- Chocolate Raspberry Tart FAQs:
- More Dessert Recipes You'll Love
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- Chocolate Raspberry Tart
Why You'll Love this Chocolate Raspberry Tart:
Rich but balanced: The deep chocolate filling and fresh raspberries make this tart feel decadent without being too heavy.
A little extra texture: The hazelnut crust adds a nice crunch that works really well with the smooth filling.
Looks impressive: This is one of those desserts that feels special enough for guests or celebrations.
Naturally gluten-free: The crust is made without traditional flour, so it is an easy gluten-free dessert option.
Key Ingredients:
- hazelnuts. These make up the base of the crust and give it a rich, nutty flavor that pairs really well with chocolate and raspberries.
- almond flour. Helps hold the crust together and keeps it naturally gluten-free.
- cocoa powder. Adds deep chocolate flavor to the crust and helps tie the whole tart together.
- dark chocolate chips. These melt into the filling and create the rich, smooth ganache layer.
- fresh raspberries. Add brightness and a little tartness that balances the chocolate beautifully.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different nut: Almonds or pecans can be used instead of hazelnuts if needed, though the flavor will change a bit.
- Swap the sweetener: Honey can be used instead of maple syrup if you prefer.
- Use semi-sweet chocolate: If you want a slightly sweeter filling, semi-sweet chocolate chips work well in place of dark chocolate.
- Add extra raspberry flavor: A spoonful of raspberry jam under the chocolate layer can add even more raspberry flavor.
- Top it differently: You can finish the tart with extra chopped hazelnuts, chocolate shavings, or a dusting of cocoa powder.
How to Make Chocolate Raspberry Tart:
- Step 1: Preheat the oven to 350°F. Add the hazelnuts, almond flour, cocoa powder, maple syrup, and melted coconut oil to a food processor. Blend until the mixture comes together. Press the crust mixture firmly into the bottom and up the sides of a tart pan. Bake the crust for 10 minutes, then let it cool.
- Step 2: In a small saucepan, heat the heavy cream over medium-low heat until it is just beginning to simmer. Remove from the heat and add the dark chocolate chips, coconut oil, and vanilla extract. Let it sit for 1 to 2 minutes, then stir until smooth.
- Step 3: Pour the chocolate filling into the cooled crust and spread it into an even layer.
- Step 4: Chill the tart until the filling is set for at least 1 hour, then top with the fresh raspberries before serving.
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Recipe Notes & Tips:
- Press the crust firmly: Make sure the crust is packed tightly into the tart pan so it holds together well once sliced.
- Let the crust cool completely: Adding the chocolate filling before the crust cools can make the filling too soft and affect how it sets.
- Heat the cream gently: You want the cream just hot enough to melt the chocolate, not boiling.
- Use fresh raspberries: Fresh raspberries give the tart the best texture and the prettiest finish.
- Chill until fully set: Give the tart enough time in the fridge so the ganache firms up and slices cleanly.
How to Store:
Refrigerator: Store the chocolate raspberry tart covered in the refrigerator for up to 4 days.
Best texture: For the best texture, let it sit at room temperature for a few minutes before slicing if it has been chilled for a while.
Do not leave out too long: Because of the chocolate filling and fresh raspberries, it is best to keep the tart refrigerated until ready to serve.
Chocolate Raspberry Tart FAQs:
Dark chocolate is usually the best choice because it gives the filling a rich flavor that balances well with the fresh raspberries. Semi-sweet chocolate also works if you want a slightly sweeter tart.
It may not set properly if the cream was too hot, the chocolate ratio was off, or the tart did not chill long enough. Letting it chill fully in the refrigerator is important for a firm, sliceable filling.
Yes, chocolate raspberry tart is a great make-ahead dessert because the filling needs time to chill and set. You can make the tart a day ahead and add the raspberries before serving for the freshest look.
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Chocolate Raspberry Tart
Equipment
- Tart pan
Ingredients
- 1 ½ cups hazelnuts
- 1 cup almond flour
- ½ cup cocoa powder
- ½ cup maple syrup
- ½ cup coconut oil, melted
- 1 cup heavy cream
- 1 ½ cups dark chocolate chips
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups fresh raspberries
Instructions
- Preheat the oven to 350°F.
- Add the hazelnuts, almond flour, cocoa powder, maple syrup, and melted coconut oil to a food processor. Blend until the mixture comes together and holds when pressed.
- Press the crust mixture firmly into the bottom and up the sides of a tart pan.
- Bake the crust for 10 minutes, then let it cool completely.
- In a small saucepan, heat the heavy cream over medium-low heat until it is just beginning to simmer.
- Remove from the heat and add the dark chocolate chips, coconut oil, and vanilla extract. Let it sit for 1 to 2 minutes, then stir until smooth.
- Pour the chocolate filling into the cooled crust and spread it into an even layer.
- Chill the tart until the filling is set, then top with the fresh raspberries before serving.
Nutrition
Notes
- Press the crust firmly: Make sure the crust is packed tightly into the tart pan so it holds together well once sliced.
- Let the crust cool completely: Adding the chocolate filling before the crust cools can make the filling too soft and affect how it sets.
- Heat the cream gently: You want the cream just hot enough to melt the chocolate, not boiling.
- Use fresh raspberries: Fresh raspberries give the tart the best texture and the prettiest finish.
- Chill until fully set: Give the tart enough time in the fridge so the ganache firms up and slices cleanly.
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