Introduction
The first bite of this Chocolate Raspberry Tart feels like a quiet movie scene: bittersweet chocolate melting against a bright, jewel-toned raspberry, the cookie crust snapping like a cymbal. It’s the kind of dessert that turns an ordinary evening into something you remember.
Why make this recipe
Make this tart when you want drama with very little fuss — it’s elegant, forgiving, and built from pantry-friendly components. The cocoa-rich ganache sings against the fresh raspberries, and using coconut cream makes it effortlessly lush whether you’re serving vegan guests or anyone who appreciates silky texture.
How to make Chocolate Raspberry Tart
Ingredients:
- 22 chocolate sandwich cookies (ex: Oreos)
- 1/4 cup (4 tablespoons) melted butter (vegan or regular)
- 2 13.5oz cans full fat coconut milk, ONLY use the top layer of fat/cream (or 1 cup heavy cream)
- 1/2 cup Domino®️ Golden Sugar
- 12 oz semisweet chocolate, chopped
- 1/4 teaspoon salt
- 1 pint fresh raspberries
Directions:
Crust:
- Preheat the oven to 350°F (175°C). Lightly butter a 9-inch tart pan with a removable bottom.
- Place the chocolate sandwich cookies in a food processor and pulse to fine crumbs. Alternatively, seal in a zip-top bag and crush with a rolling pin.
- Transfer crumbs to a bowl and stir in the melted butter until the mixture resembles wet sand and holds together when pressed.
- Press the crumb mixture evenly into the bottom and up the sides of the tart pan. Use the bottom of a measuring cup for a smooth, compact surface.
- Bake the crust 8–10 minutes until fragrant and set. Let cool completely on a wire rack before filling.
Filling:
- If using coconut milk, refrigerate the cans overnight and scoop only the firm cream from the top, discarding or reserving the watery portion for smoothies. (If using heavy cream, measure 1 cup.)
- In a small saucepan, combine the coconut cream (or heavy cream) and Domino®️ Golden Sugar. Warm gently over medium heat until the sugar dissolves and the mixture is just simmering — do not boil.
- Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit for 2 minutes to melt.
- Whisk the chocolate and cream together until glossy and completely smooth. Stir in the 1/4 teaspoon salt to brighten the flavor.
- Pour the ganache into the cooled cookie crust and smooth the top with a spatula. Gently press the fresh raspberries into the ganache in a single layer or arrange them decoratively across the surface.
- Chill the tart in the refrigerator for at least 4 hours, or ideally overnight, until the filling is fully set. Run a thin knife around the tart edge before releasing the removable bottom.
How to serve Chocolate Raspberry Tart
Let slices sit at room temperature for 10–15 minutes before serving so the ganache softens and the flavors bloom. Serve with an extra handful of fresh raspberries, a dusting of cocoa or powdered sugar, or a spoonful of lightly whipped cream if you like contrast. Each slice should present a glossy chocolate plane studded with bright ruby berries.
How to store Chocolate Raspberry Tart
- Refrigerate: Cover the tart loosely with plastic wrap or store in an airtight container for up to 4–5 days. Fresh raspberries may soften over time — add a fresh handful before serving.
- Freeze: You can freeze the tart (without the raspberries on top) for up to 1 month. Wrap tightly in plastic and foil; thaw in the refrigerator overnight, then add fresh berries before serving.
Tips to make Chocolate Raspberry Tart
- Chill your coconut milk cans overnight so the fat separates cleanly; this gives you a velvety, dairy-free ganache.
- Use a tart pan with a removable bottom for clean slices and easy serving.
- Chop the chocolate finely so it melts quickly and yields a silky texture.
- Avoid introducing water when melting chocolate — even a drop can seize it. Use dry utensils and a dry bowl.
- If your ganache seems too firm after chilling, let the tart sit at room temperature for a few minutes before slicing.
Variations (if any)
- Nutty crunch: Sprinkle toasted sliced almonds or hazelnuts into the crust before baking for texture.
- Darker, bolder: Substitute 70% dark chocolate for a more intense, bittersweet filling.
- Citrus twist: Zest one orange into the ganache for a bright, aromatic lift that pairs beautifully with raspberry.
- Single-serve: Make this in a muffin tin or mini tart pans for party-ready individual portions.
FAQs
Q: Can I make this tart completely vegan?
A: Yes. Use the coconut cream (top layer from the cans) and a vegan butter for the crust, and ensure your semisweet chocolate is dairy-free.
Q: My ganache didn’t set — what went wrong?
A: If the ganache is too soft, it may have too much liquid (use only the solid cream from chilled coconut milk or the proper measure of heavy cream). Chill longer; chilling overnight usually fixes it. If it’s still loose, gently reheat the ganache, add a little more chopped chocolate, whisk smooth, and re-pour into the crust.
Q: Can I substitute another fruit for raspberries?
A: Absolutely. Blackberries, sliced strawberries, or a mix of berries work beautifully. Firm fruit holds up best on top of chilled ganache.
Q: How far ahead can I assemble the tart?
A: You can bake the crust and prepare the ganache a day ahead; assemble and chill the tart overnight. Add fresh raspberries right before serving for the best texture.
Q: Do I need a food processor to make the crust?
A: No — you can crush the cookies in a heavy-duty zip-top bag with a rolling pin or a sturdy pan until finely ground.
Conclusion
If you want another inspiring riff on the chocolate-and-raspberry theme, take a look at Chocolate Raspberry Tart | Buttermilk by Sam for a slightly different take. And if a video walkthrough helps you feel confident in the kitchen, this Raspberry Chocolate Ganache Tart (with Video) – Fork Knife Swoon is a lovely companion to this recipe.
Baking this tart is like composing a short film for the table — arresting, simple, and utterly worth the applause; I hope it becomes one of your go-to desserts.
Chocolate Raspberry Tart
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly butter a 9-inch tart pan with a removable bottom.
- Place the chocolate sandwich cookies in a food processor and pulse to fine crumbs. Alternatively, seal in a zip-top bag and crush with a rolling pin.
- Transfer crumbs to a bowl and stir in the melted butter until the mixture resembles wet sand and holds together when pressed.
- Press the crumb mixture evenly into the bottom and up the sides of the tart pan. Use the bottom of a measuring cup for a smooth, compact surface.
- Bake the crust for 8–10 minutes until fragrant and set. Let cool completely on a wire rack before filling.
- If using coconut milk, refrigerate the cans overnight and scoop only the firm cream from the top, discarding the watery portion.
- In a small saucepan, combine the coconut cream (or heavy cream) and Domino®️ Golden Sugar. Warm gently over medium heat until the sugar dissolves and the mixture is just simmering — do not boil.
- Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit for 2 minutes to melt.
- Whisk the chocolate and cream together until glossy and completely smooth. Stir in the salt.
- Pour the ganache into the cooled cookie crust and smooth the top with a spatula. Gently press the fresh raspberries into the ganache.
- Chill the tart in the refrigerator for at least 4 hours or ideally overnight until the filling is fully set.
- Run a thin knife around the tart edge before releasing the removable bottom.