I have to admit, making this Raspberry Chocolate Truffle Tart Recipe was one of the most indulgent baking adventures I’ve had. From the moment I melted the chocolate to the first bite of that rich, creamy ganache paired with tart raspberries, I was hooked. It’s a dessert that feels fancy but is surprisingly approachable to make at home.
I love how the combination of smooth chocolate and fresh raspberries hits all the right notes. Every time I make this tart, it feels like a little slice of celebration on my plate. You can also enjoy similar indulgent treats like the East Coast Shrimp Rolls Recipe for a savory twist alongside your dessert.
Ingredients
Here’s what you’ll need to create this decadent dessert. I’ve included tips to make sure your tart turns out perfectly every time..
- Tart crust:
- 1 ½ cups (180 g) all-purpose flour – Use fresh flour for a tender, crisp crust
- ¼ cup (30 g) cocoa powder – Unsweetened cocoa gives depth and chocolatey flavor
- ⅓ cup (65 g) granulated sugar – Adds sweetness without overpowering the chocolate
- ½ cup (115 g) unsalted butter, cold and cubed – Cold butter ensures a flaky, melt-in-your-mouth crust
- 1 large egg yolk – Helps bind the crust together smoothly
- 1-2 tbsp cold water – Only add enough to bring the dough together
- Chocolate truffle filling:
- 8 oz (225 g) dark chocolate, finely chopped – Use 70% cocoa for rich flavor
- ¾ cup (180 ml) heavy cream – Fresh cream makes the ganache silky
- 2 tbsp unsalted butter – Adds shine and smooth texture to the truffle filling
- 1 tsp vanilla extract – Enhances the chocolate flavor subtly
- Raspberry topping:
- 1 cup (120 g) fresh raspberries – Fresh berries give bright color and tartness
- 2 tbsp raspberry jam – For extra fruity sweetness and gloss
Note: several servings
Variations
If you want to switch things up or adapt this tart for dietary preferences, here are some options:
- Dairy-free: Replace butter with coconut oil and cream with full-fat coconut milk.
- Sugar-free: Use a sugar substitute in the crust and a low-sugar chocolate for the ganache.
- Flavor boosters: Add a pinch of sea salt to the crust or a splash of raspberry liqueur to the filling for extra depth.
- Nutty twist: Incorporate finely chopped hazelnuts or almonds into the crust for added texture, similar to the crunch found in the Healthy Easy Pistachio-Crusted Chicken Recipe.
Cooking Time
Here’s what you’ll need in terms of time:
- Prep Time: 30 minutes
- Cooking Time: 15 minutes (for crust)
- Chilling Time: 2-3 hours
- Total Time: Approximately 3 hours 45 minutes
Equipment You Need
- Tart pan with removable bottom – Makes releasing the tart easy and clean.
- Mixing bowls – For combining crust and filling ingredients.
- Whisk – For smoothing the ganache.
- Spatula – Essential for scraping bowls and spreading filling evenly.
- Saucepan – To heat cream without burning it.
- Food processor (optional) – Can make crust prep faster and easier.
How to Make Raspberry Chocolate Truffle Tart
Making this tart is easier than it looks. Follow these simple steps and you’ll have a dessert worth sharing.
Prepare the Crust
I start by combining flour, cocoa, and sugar in a bowl. Then, I cut in cold butter until the mixture looks like coarse crumbs. Adding the egg yolk and a touch of water brings the dough together without overworking it.
Blind Bake the Tart Shell
I press the dough evenly into the tart pan, prick the bottom with a fork, and bake at 350°F (175°C) for about 12-15 minutes. This ensures a crisp shell that won’t get soggy when the ganache is added.
Make the Chocolate Truffle Filling
I gently heat cream in a small saucepan until just simmering, then pour it over chopped chocolate. I stir until smooth and glossy, then fold in butter and vanilla. Pouring this into the cooled tart shell is always the most satisfying part.
Chill the Tart
I place the tart in the fridge for 2-3 hours, allowing the ganache to set completely. This step is crucial for a firm, sliceable tart.
Add Raspberry Topping
Before serving, I spread a thin layer of raspberry jam on top and arrange fresh raspberries decoratively. It adds brightness, flavor, and a beautiful visual contrast with the dark chocolate.
Additional Tips for Making this Recipe Better
From my experience, a few tweaks can elevate this tart even more:
- I always chill the tart shell slightly before adding the ganache to prevent it from melting.
- For extra shine, I gently warm the ganache after chilling and smooth it with a spatula.
- I use fresh raspberries instead of frozen—they maintain their shape and flavor better.
- I sometimes add a tiny pinch of espresso powder to the ganache to intensify the chocolate flavor.
- I make sure to finely chop chocolate for a smoother ganache texture without lumps.
How to Serve Raspberry Chocolate Truffle Tart
Serving this tart is half the fun. I love placing it on a simple white plate so the colors pop. A light dusting of powdered sugar over the raspberries adds elegance. Pairing it with a dollop of whipped cream or a scoop of vanilla ice cream is always a hit with guests. If you’re feeling fancy, I drizzle a little melted chocolate or a raspberry coulis around the plate for a professional touch.
Nutritional Information
Here’s a rough idea of what you’re indulging in with each slice:
- Calories: ~420 per serving – A rich treat, so a small slice is satisfying.
- Protein: 5 g – From the egg yolk and chocolate.
- Carbohydrates: 45 g – Mostly from chocolate, sugar, and the crust.
- Fat: 25 g – From butter, cream, and chocolate, giving that luscious texture.
Make Ahead and Storage
Storing
I store this tart in an airtight container in the fridge for up to 4 days. The flavors meld beautifully, making it even more decadent the next day.
Freezing
I sometimes freeze it uncut for up to a month. I wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the fridge before serving.
Reheating
I never heat the tart, as it’s best enjoyed chilled. However, if I want the ganache slightly softer, I leave it at room temperature for 15-20 minutes.
Why You’ll Love This Recipe
Here are some reasons this tart has become a favorite in my kitchen:
- Rich flavor – The dark chocolate and raspberry combination is indulgent without being cloying.
- Elegant presentation – It looks like a professional dessert with minimal effort.
- Versatile variations – Easy to adapt for dietary needs or flavor twists.
- Make-ahead convenience – Can be prepared in advance, perfect for parties or special occasions.
- Simple steps – Despite its fancy look, the recipe is straightforward and beginner-friendly.
Raspberry Chocolate Truffle Tart Recipe
Ingredients
Method
- I start by combining flour, cocoa, and sugar in a bowl. Then, I cut in cold butter until the mixture looks like coarse crumbs. Adding the egg yolk and a touch of water brings the dough together without overworking it.
- I press the dough evenly into the tart pan, prick the bottom with a fork, and bake at 350°F (175°C) for about 12-15 minutes. This ensures a crisp shell that won’t get soggy when the ganache is added.
- I gently heat cream in a small saucepan until just simmering, then pour it over chopped chocolate. I stir until smooth and glossy, then fold in butter and vanilla. Pouring this into the cooled tart shell is always the most satisfying part.
- I place the tart in the fridge for 2-3 hours, allowing the ganache to set completely. This step is crucial for a firm, sliceable tart.
- Before serving, I spread a thin layer of raspberry jam on top and arrange fresh raspberries decoratively. It adds brightness, flavor, and a beautiful visual contrast with the dark chocolate.
Notes
- I always chill the tart shell slightly before adding the ganache to prevent it from melting.
- For extra shine, I gently warm the ganache after chilling and smooth it with a spatula.
- I use fresh raspberries instead of frozen—they maintain their shape and flavor better.
- I sometimes add a tiny pinch of espresso powder to the ganache to intensify the chocolate flavor.
- I make sure to finely chop chocolate for a smoother ganache texture without lumps.
