What the heck is this?
This tart is your rich aunt who only wears silk and drinks espresso. A crisp chocolate cookie crust hugs a silky dark chocolate ganache filling, all crowned with fresh raspberries like tiny edible jewels. It’s elegant, decadent, and way easier to make than it looks. Bonus: it tastes like a truffle and a fruit tart had a love child.
Perfect for date nights, dinner parties, or any day that calls for a little luxury (so… all of them?).
Why You’ll Love This Recipe
Only 9 ingredients — half of them probably already in your kitchen.
No baking required if you use a store-bought crust (no judgment).
Balances rich chocolate with bright, juicy berries.
Can be made ahead — in fact, it’s better chilled.
Looks like it came from a fancy bakery.
The Stuff You’ll Need
Crust:
- 1½ cups chocolate cookie crumbs (like Oreos without the filling)
- 5 tbsp unsalted butter, melted
- 1 tbsp sugar (optional, for extra sweetness)
Ganache Filling:
- 8 oz dark or semi-sweet chocolate, finely chopped
- ¾ cup heavy cream
- 1 tbsp unsalted butter (for that glossy finish)
- ½ tsp vanilla extract
- Pinch of salt
Topping:
- 1 to 1½ cups fresh raspberries
- Optional: powdered sugar or melted chocolate drizzle for serving
Let’s Make It Fancy
- Make the crust: Mix cookie crumbs, melted butter, and sugar. Press into a tart pan (with removable bottom if possible). Chill for 10–15 mins, or bake at 350°F for 8 mins if you want it extra crisp. Cool completely.
- Ganache time: Heat cream in a saucepan until just simmering. Pour over the chopped chocolate in a heatproof bowl. Let sit 2–3 mins, then stir until smooth. Add butter, vanilla, and salt. Mix until shiny and luscious.
- Fill it up: Pour ganache into the crust. Tap gently to smooth out.
- Top it off: Arrange raspberries on top while ganache is still soft, or chill first for a cleaner look.
- Chill: Refrigerate at least 2 hours, or overnight. Slice and serve chilled or room temp.
Serving Suggestions
Dust with powdered sugar for that snow-dusted magic.
Drizzle with white chocolate or raspberry sauce.
Serve with a dollop of whipped cream or scoop of vanilla ice cream if you’re feeling extra.
Switch It Up
Nutty crust: Use almond or hazelnut cookies for a flavor twist.
Citrus vibe: Add a bit of orange zest to the ganache.
Spiked version: Stir in a splash of raspberry liqueur or Grand Marnier.
Vegan version: Use dairy-free chocolate and coconut cream.
Questions People Actually Ask
Q: Can I make it ahead?
A: Yes — in fact, it needs chill time. Perfect make-ahead dessert.
Q: What if I don’t have a tart pan?
A: A pie dish or springform pan works too! Just grease well and press the crust up the sides.
Q: Can I use frozen raspberries?
A: Fresh is best for appearance and texture, but you can use thawed and drained ones if that’s what you’ve got.
Chocolate Raspberry Tart: Fancy with a Side of Fudge
- Total Time: 25 minutes
- Yield: 8 slices 1x
Description
This tart is your rich aunt who only wears silk and drinks espresso. A crisp chocolate cookie crust hugs a silky dark chocolate ganache filling, all crowned with fresh raspberries like tiny edible jewels. It’s elegant, decadent, and way easier to make than it looks. Bonus: it tastes like a truffle and a fruit tart had a love child.
Ingredients
Crust:
1½ cups chocolate cookie crumbs (like Oreos without the filling)
5 tbsp unsalted butter, melted
1 tbsp sugar (optional, for extra sweetness)
Ganache Filling:
8 oz dark or semi-sweet chocolate, finely chopped
¾ cup heavy cream
1 tbsp unsalted butter (for that glossy finish)
½ tsp vanilla extract
Pinch of salt
Topping:
1 to 1½ cups fresh raspberries
Optional: powdered sugar or melted chocolate drizzle for serving
Instructions
Make the crust: Mix cookie crumbs, melted butter, and sugar. Press into a tart pan (with removable bottom if possible). Chill for 10–15 mins, or bake at 350°F for 8 mins if you want it extra crisp. Cool completely.
Ganache time: Heat cream in a saucepan until just simmering. Pour over the chopped chocolate in a heatproof bowl. Let sit 2–3 mins, then stir until smooth. Add butter, vanilla, and salt. Mix until shiny and luscious.
Fill it up: Pour ganache into the crust. Tap gently to smooth out.
Top it off: Arrange raspberries on top while ganache is still soft, or chill first for a cleaner look.
Chill: Refrigerate at least 2 hours, or overnight. Slice and serve chilled or room temp.
Notes
Dust with powdered sugar for that snow-dusted magic.
Drizzle with white chocolate or raspberry sauce.
Serve with a dollop of whipped cream or scoop of vanilla ice cream if you’re feeling extra.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: ~360 per slice
- Protein: ~4g