Dark Chocolate Tart Raspberries

I discovered this tart on a rainy afternoon when a friend arrived with a box of impossibly good dark chocolate and challenged me to make something worth the splurge. The filling came together almost by accident—cream and heat and patience transforming simple ingredients into something luxurious and dark. One bite later, I understood why she'd brought it: some desserts are meant to feel like a small indulgence, a moment where richness matters.

I remember making this for a dinner party where everyone seemed tired of the usual desserts. When I brought it out—dark, glossy, studded with jewel-like berries—the table went quiet for just a second. That pause before someone took the first bite felt like the whole point of cooking: creating a moment worth sharing.

Ingredients

• All-purpose flour: The base of a tender crust that won't be tough or dense.
• Unsweetened cocoa powder: Use quality cocoa here—it's what gives the crust its deep chocolate flavor and color.
• Powdered sugar: Creates a fine, delicate crumb in the dough.
• Salt: A pinch that makes the chocolate sing even louder.
• Cold unsalted butter: This is the secret to a flaky crust; keep it cold right up until you press it into the pan.
• Egg yolk: Binds the dough without making it tough.
• Ice water: Add sparingly; too much makes the crust tough and shrinks it in the oven.
• High-quality dark chocolate (60–70% cocoa): This is not the time to skimp—the chocolate is the star, so choose something you'd actually enjoy eating on its own.
• Heavy cream and whole milk: Cream alone can make the filling too stiff; the milk keeps it silky and pourable.
• Unsalted butter: Adds richness and helps emulsify the filling into something glossy.
• Granulated sugar: Sweetens the filling without adding grittiness.
• Vanilla extract: One small addition that deepens chocolate flavor rather than competing with it.
• Eggs: Set the filling gently while keeping it tender in the center.
• Fresh raspberries: Choose plump berries with no soft spots, and add them just before serving so they stay fresh.

Instructions

Make and chill the crust:

Whisk flour, cocoa, powdered sugar, and salt together in a bowl. Add cold butter and use a pastry blender or your fingertips to work it in until the mixture looks like coarse breadcrumbs with some pea-sized pieces of butter still visible. Add the egg yolk and 2 tablespoons of ice water, then stir gently with a fork until the dough just starts to come together, adding another tablespoon of ice water only if you absolutely need it to bring it into a ball.

Press and pre-bake:

Press the dough evenly across the bottom and up the sides of your tart pan, using the bottom of a measuring cup to get it smooth. Prick the base all over with a fork to prevent puffing, then freeze for 10 minutes while you preheat the oven to 350°F (175°C). Bake the crust for 15 minutes until it looks set and smells toasted, then set it on a cooling rack.

Heat the cream and melt the chocolate:

In a saucepan, warm the heavy cream, milk, and butter over medium heat until it's just starting to steam and small bubbles form at the edges. Pour this hot mixture over the chopped chocolate in a bowl, wait 2 minutes without stirring, then whisk until completely smooth and glossy—the residual heat will do all the work.

Build the filling:

Whisk the sugar, vanilla, and salt into the chocolate mixture until fully combined. Add the eggs one at a time, whisking until each one is incorporated, then whisk until the whole filling is smooth, glossy, and thick enough to coat the back of a spoon.

Bake until barely set:

Pour the filling into the cooled crust and bake for 15 to 18 minutes at 350°F (175°C)—the edges should look set and pull slightly from the pan, but the very center should still jiggle ever so slightly when you gently shake the pan. This is the difference between a tart that's dry and one that's silky.

Chill and top:

Cool the tart on a rack for at least an hour, then refrigerate for at least one more hour until it's completely firm and cold. Top with fresh raspberries just before serving, and dust lightly with powdered sugar if you'd like.

Save

There's something almost meditative about watching a glossy chocolate filling set in the oven—the way it changes from pourable to solid, from shiny to velvety. This is the tart I make when someone needs convincing that a small, elegant thing can be more satisfying than something sweet and loud.

How to Know It's Done

The hardest part about making this tart is knowing when to stop baking. The filling should shimmy gently in the very center when you nudge the pan, but the outer inch or so should not move at all. If the center doesn't jiggle at all, you've overbaked it and the filling will be dense rather than creamy.

Storage and Keeping

This tart keeps beautifully in the refrigerator for up to three days, covered loosely with plastic wrap. You can also slice it, wrap individual pieces, and freeze them for up to a month—let them thaw in the refrigerator for an hour before serving. The flavor actually deepens after a day, so don't worry about making it ahead.

Ways to Serve and Variations

A small scoop of vanilla ice cream or a dollop of unsweetened whipped cream transforms this into something even more luxurious, especially when the ice cream begins to melt into the warm chocolate. You can swap the raspberries for blackberries, fresh strawberries sliced thin, or a mixture of berries. Some versions use a splash of liqueur—a tiny bit of Chambord or Grand Marnier stirred into the filling adds depth without making it taste boozy.

• For a gluten-free version, use a 1:1 gluten-free flour blend in the crust and proceed exactly as written.
• The tart can be made a full day ahead; store it covered in the refrigerator and top with raspberries just before serving.
• Always use the best dark chocolate you can find; it should contain at least 60% cocoa and taste good on its own.

Save

This tart has become my answer to the question of what to make when you want to feel elegant without spending hours in the kitchen. It's the kind of dessert that reminds you why chocolate matters.

Recipe Questions & Answers

→ What is the best chocolate to use?

Use high-quality dark chocolate with 60–70% cocoa content for a rich, balanced flavor and smooth texture.

→ Can the crust be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend to make the crust suitable for gluten-free diets.

→ How should the tart be chilled?

After baking, refrigerate the tart for at least one hour until the filling is firm and set, ensuring clean slices.

→ Can other berries be used as topping?

Absolutely, blackberries or strawberries make delicious alternatives to raspberries for the topping.

→ What tools are recommended for preparation?

A 9-inch tart pan with removable bottom is ideal, along with mixing bowls, a saucepan, whisk, and pastry blender or fork.