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An easy chocolate raspberry tart with fresh berries on top

Elegant Easy Chocolate Raspberry Tart

This elegant chocolate raspberry tart features a rich, smooth ganache in a pre-baked crust, topped with fresh raspberries. It's an easy yet impressive dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 3 hours 10 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Tart
  • 1 pre-made tart crust (9-inch)
  • 1.5 cups fresh raspberries
Ganache
  • 1 cup heavy cream
  • 8 ounces good quality dark chocolate finely chopped or in chips (60-70% cacao recommended)
  • 2 tablespoons unsalted butter cut into small pieces
  • 1 teaspoon vanilla extract
Garnish (Optional)
  • 1 tablespoon powdered sugar for dusting

Equipment

  • tart crust
  • saucepan
  • heatproof bowl
  • whisk

Method
 

Preparation
  1. Ensure your pre-baked tart crust is completely cooled and set it aside.
  2. Gently warm heavy cream in a small saucepan over medium heat until it just simmers at the edges, avoiding a vigorous boil.
Ganache
  1. Place chopped dark chocolate and butter in a heatproof bowl, then pour the hot cream over them and let it sit for 5 minutes.
  2. Whisk the chocolate mixture gently from the center outwards until smooth and glossy, then stir in the vanilla extract.
Assembly and Finishing
  1. Pour the warm ganache into the cooled tart crust and gently tap the tart to remove air bubbles.
  2. Chill the tart in the refrigerator for at least 2-3 hours, or overnight, until the ganache is firm.
  3. Once the ganache is set, arrange fresh raspberries decoratively on top.
  4. Lightly dust with powdered sugar if desired, then slice and serve.

Notes

For best results, use high-quality dark chocolate (60-70% cacao) for the ganache. Ensure the tart is fully chilled before slicing to prevent the ganache from being too soft. You can also add a hint of orange zest to the ganache for extra flavor.