There’s something about the combination of chocolate and raspberries that always feels like an indulgence, yet surprisingly light.

A French Chocolate Raspberry Tart offers the best of both worlds: rich, velvety chocolate filling meets the tartness of fresh raspberries, nestled in a buttery, flaky pastry shell. It’s a dessert that feels sophisticated but is incredibly simple to make at home.

I first stumbled upon this tart during a weekend dinner party, and it quickly became a favorite—so much so that I’ve adapted it for every occasion since.

The blend of chocolate and raspberry is timeless, but there’s something special about how the raspberry’s freshness cuts through the richness of the chocolate. It’s the kind of dessert that makes people stop and say, “Wow!” without needing a complicated list of ingredients.

If you’re looking for something just as delightful to add to your dessert spread, my Baked Chocolate Heart Donuts also does wonders with rich chocolate flavors. Trust me, it’s a keeper!

This tart is all about balance—flavors that dance on the palate without overwhelming the senses. And while it’s perfect for a romantic dinner or special occasion, it’s so easy to whip up that you might just find yourself making it for an ordinary weeknight craving.

Why You’ll Be Hooked?

French Chocolate Raspberry Tart Recipe is ready

The chocolate filling is incredibly smooth and indulgent.
Fresh raspberries provide a burst of bright, tangy flavor.
The buttery, flaky crust adds a delightful texture contrast.
It’s perfect for any celebration or just when you’re craving something special.

French Chocolate Raspberry Tart Recipe

This French Chocolate Raspberry Tart features a buttery cookie crust filled with smooth, rich chocolate ganache and topped with fresh raspberries. The combination of creamy chocolate and tangy berries creates a decadent dessert perfect for any occasion.

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Prep Time 20

Cook Time 25

Cooling Time 3 15

Total Time 4

Course Dessert

Cuisine French

Servings 12

Equipment

Mixing bowl
Spoon or spatula
Small saucepan
Knife
Heatproof Bowl
Measuring cups

Ingredients

Cookie Crumb Crust

1 ¾ cups cookie crumbs
¼ cup powdered sugar
4 ounces salted butter melted

Chocolate Ganache Filling

12 ounces good quality dark chocolate finely chopped
1 ¼ cups heavy whipping cream
2 tablespoons granulated white sugar
1 tablespoon Amaretto liqueur optional
¼ teaspoon fine sea salt

Topping

12 ounces fresh raspberries

Instructions

Grease a 10-inch tart pan with a removable bottom.
Mix cookie crumbs, powdered sugar, and melted butter together.
Press the crumb mixture into the pan with the back of a spoon, covering the sides and base evenly.
Chill the crust in the fridge while preparing the filling.

Chocolate Ganache Filling

Chop chocolate into small pieces and place in a bowl.
Heat cream and sugar in a saucepan over medium heat until steaming (don’t boil).
Pour the hot cream over the chocolate and cover for 30-60 seconds.
Stir in Amaretto and salt until smooth. Pour ganache into the tart shell and chill for 2 hours until set and slightly tacky.