Chocolate Raspberry Tart

The first time I made this tart was for my mother's birthday, and I was absolutely certain I had ruined everything when the pastry cream looked slightly lumpy. But then it smoothed out beautifully, and that first bite of crisp chocolate shell meeting silk cream and tart berries made me forget all the panic.

I served this at a summer dinner party once and watched my friend Sarah close her eyes after the first forkful, which is basically the highest compliment you can receive in the dessert world. It's become my go to when I want to impress without spending three days on something complicated.

Ingredients

• All purpose flour: Provides the structure for your crust, don't pack it down when measuring
• Unsweetened cocoa powder: Use a good quality brand here since the chocolate flavor really shines through
• Cold butter: Keep it ice cold right until you rub it into the flour, this is what makes the crust flaky
• Powdered sugar: Dissolves more easily than granulated and helps create that tender texture
• Salt: Just a pinch enhances the chocolate flavor without making it taste salty
• Egg yolk: Adds richness and helps bind the dough together
• Cold water: Add gradually, you might not need all of it depending on humidity
• Whole milk: The fat content is crucial for that silky pastry cream texture
• Granulated sugar: Sweetens the cream without making it cloying
• Vanilla: If using a bean, don't toss those pods, bury them in your sugar canister
• Egg yolks: Room temperature yolks incorporate more smoothly into the cornstarch mixture
• Cornstarch: This is what transforms hot milk into that gorgeous thickened custard
• Unsalted butter: Whisked in at the end for an incredible glossy finish
• Fresh raspberries: Look for berries that are dry and deeply colored, avoiding any with soft spots
• Dark chocolate: The drizzle is optional but honestly it makes the tart look professionally done
• Raspberry jam: Warmed and brushed over the berries gives them that bakery shine

Instructions

Prepare your chocolate dough:

Whisk the flour, cocoa powder, powdered sugar and salt in a large bowl until well combined and uniform in color

Work in the butter:

Add the cold cubed butter and rub it into the flour mixture with your fingertips until it looks like coarse crumbs with some pea sized pieces remaining

Bring the dough together:

Mix in the egg yolk and two tablespoons of ice cold water, adding more only if the dough still looks dry and crumbly

Chill the dough:

Shape the mixture into a disk, wrap it tightly in plastic and refrigerate for at least thirty minutes, this step is not skippable

Roll and shape:

Roll the chilled dough on a lightly floured surface and carefully press it into your tart pan, trimming any excess and pricking the bottom with a fork

Blind bake the crust:

Freeze the formed crust for fifteen minutes, then line with parchment and pie weights before baking at 350°F for fifteen minutes

Finish the crust:

Remove the weights and parchment and bake another eight to ten minutes until the bottom looks dry and set, then cool completely

Heat the milk:

Warm the milk with vanilla bean or extract in a saucepan over medium heat until you see small bubbles forming around the edges

Prepare the egg mixture:

Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is pale yellow and completely smooth

Temper the eggs:

Slowly pour about half the hot milk into the egg mixture while whisking constantly, this prevents scrambling

Thicken the cream:

Return everything to the saucepan and cook over medium heat, whisking nonstop, until thickened and bubbling for two full minutes

Add the butter:

Remove from heat and whisk in the butter until the pastry cream looks incredibly smooth and glossy

Chill the cream:

Press plastic wrap directly onto the surface and refrigerate for at least one hour until completely cold

Assemble the tart:

Spread the chilled pastry cream evenly into your cooled chocolate crust, taking care not to tear the delicate shell

Arrange the berries:

Place fresh raspberries in concentric circles starting from the outer edge and working toward the center

Add the finishing touches:

Brush warmed jam over the berries for shine and drizzle with melted dark chocolate if you want extra drama

Chill before serving:

Refrigerate the completed tart for at least thirty minutes so everything sets up nicely for clean slices

Pin It

My sister requested this for her wedding anniversary and I was so nervous transporting it, but it arrived perfectly and she said it was the best dessert she had ever eaten in her entire life.

Making It Ahead

The crust and pastry cream both keep beautifully in the refrigerator for a day, but I recommend assembling the tart no more than six hours before serving because the raspberries can start to weep and make everything soggy.

Berry Substitutions

Fresh blackberries work wonderfully here and create this gorgeous dark purple contrast against the cream, while sliced strawberries look stunning and feel a bit more nostalgic, almost like a fancy version of strawberry shortcake.

Serving Suggestions

A glass of champagne or dessert wine cuts through the richness beautifully, though I've also served it with strong black coffee after dinner and the combination is absolutely perfect.

• Use a very sharp knife dipped in hot water for the cleanest slices
• Let the tart sit at room temperature for about ten minutes before serving
• The texture is best on the first day but still lovely on day two

Pin It

There's something about the combination of chocolate, vanilla and fresh raspberries that feels like a celebration on a plate, and I hope this tart brings as much joy to your table as it has to mine.

Recipe FAQs

→ How do I achieve a crisp chocolate crust?

Use cold butter rubbed into the flour and cocoa powder mixture, chill the dough before baking, and blind bake the crust to ensure crispness.

→ What is the best way to make smooth vanilla cream?

Whisk egg yolks with sugar and cornstarch, then gradually add heated milk and vanilla, cooking until thickened and silky.

→ Can I substitute the raspberries with other fruits?

Yes, strawberries or blackberries work well as alternatives and complement the chocolate and vanilla flavors.

→ Is it necessary to chill the tart before serving?

Chilling allows the cream to set properly and helps the tart hold its shape when sliced.

→ How can I add extra flavor to the tart topping?

Lightly warm raspberry jam for a glossy glaze or drizzle melted dark chocolate on top for a richer taste.