Elegant Chocolate Raspberry Tart Recipe with Ganache

This chocolate raspberry tart recipe builds bold contrast from the start. Crisp cocoa crust. Thin dark chocolate base. Soft white chocolate filling streaked with raspberries. Topped with glossy ganache. It’s the kind of chocolate and raspberry tart that holds its shape yet melts on the tongue. You’ll want this one in your rotation for Valentine’s Day, dinner parties, or anytime raspberry desserts need to stand out.

Three layers do three different jobs. The chocolate tart shell gives structure. The thin chocolate base acts as a barrier, sealing the crust so it stays crisp under creamy fillings. Without it, the shell softens too quickly in the fridge. The white chocolate raspberry layer brings creaminess, not heaviness. It stays soft and fluid, more like ganache than mousse. The final layer, a rich ganache, locks it all in with a shiny finish.

Each section sets quickly on its own, so you can build the layers cleanly. That separation matters. You want the contrast between crisp shell, soft middle, and firm top to stay visible and intact with every slice.

Why These Ingredients Matter

The tart crust starts with flour, cocoa, and powdered sugar. I prefer powdered sugar here for its texture. It blends more easily and gives a fine, crumbly finish without grit. Unsalted butter must be cold. Soft butter ruins the flake. The egg yolk adds just enough fat to bind the dough without making it dense.

For the sealing layer, I use 60 grams of dark chocolate. Not a lot. Just enough to brush across the base and form a barrier. Skip it, and the white chocolate cream will seep through the bottom by the second day.

In the white chocolate layer, I use only 115 grams. It doesn’t need more. The goal here is fluidity, not firmness. A quarter cup of cream melts it gently. Too much cream makes it runny. Too little and it sets too firm. Vanilla rounds out the sharpness of the raspberries without masking them.

The raspberries don’t go in whole. I mash them gently first. This breaks them just enough to swirl without turning the cream pink. That matters. You want those streaks.

For the top, ganache made with 170 grams dark or semi-sweet chocolate and half a cup of cream. I add a bit of butter for sheen. It makes a cleaner finish. Try it once without and you’ll see the difference.

Key Ingredient Focus: The Raspberries

Fresh raspberries bring acidity that balances the sweetness of white and dark chocolate. If they’re too firm, they won’t mash well. If they’re too soft, they’ll bleed into a purée. I use berries that give slightly under pressure but hold shape on the tart.

Frozen raspberries can work in a pinch, but thaw them fully and drain off excess juice. You’ll lose some texture, but the flavor will hold. Use them when you’re layering with ganache, since the top will cover the color loss.

The goal here is brightness. Not sweetness. That comes from the chocolate.

If you want another raspberry idea with a wintery spin, try these Raspberry Snowball Truffles for a softer bite.

How It Comes Together

Once the tart shell is baked and cooled, I brush it immediately with melted dark chocolate. The layer hardens quickly in the fridge. Ten minutes is enough.

The white chocolate cream takes less than five minutes. I heat the cream just until steaming, pour it over chopped chocolate, then stir until smooth. It needs to cool until pourable but not hot. If it’s too hot, it thins and leaks through the chocolate base.

After mashing the raspberries, I scatter them loosely across the bottom. Then I pour in the white chocolate mix and tilt the pan slightly to spread. I never stir. Stirring clouds the layers.

Once that sets, I pour the ganache over top. It should glide over the surface and hold shape, not sink.

For more raspberry and chocolate desserts, you might also enjoy these Fudgy Chocolate Cookies with Raspberry that balance crisp edges with a jammy center.

How to Check Doneness

This tart sets by chilling, not baking. Still, each layer gives signs.

The white chocolate should feel soft under a finger, but not jiggle. Press lightly and it should hold a dent.

The ganache should be glossy but firm to the touch. If your knife drags through it and leaves smears, it needs more time.

Use a warm knife to cut. Wipe between each slice. That’s how you keep the layers clean and visible.

Storage Notes

Keep the tart in the fridge, covered. It holds texture for up to four days.

You can freeze it before adding fresh raspberries on top. Just wrap tightly and freeze flat. Thaw in the fridge overnight before serving. Don’t slice frozen. It will crack.

If you want a make-ahead option that still shows off, you might try these Chocolate Raspberry Cheesecake Domes. They store neatly and serve individually.

Final Thoughts and Community Invite

This chocolate raspberry tart recipe balances elegance with approachability. Once you learn the layering sequence, it becomes second nature.

Save this tart to your Pinterest board so you have it ready for your next occasion. If you try it, share in the comments how it turned out. Did your white chocolate stay creamy? Did your layers hold? I’d love to know.