This Chocolate Raspberry Tart is honestly the perfect dessert for when you want to serve something super impressive, yet nobody would know it’s so simple to make! The best part? The cookie crust takes just minutes to prepare using crushed Tim Tams and melted butter. The rich chocolate ganache is silky smooth and melts in your mouth, while the layer of raspberry jam underneath adds extra flavour. The tangy raspberries on top really balance out the sweetness of the chocolate, making this a decadent dessert that isn't overwhelmingly sweet.
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You know how much I love a great no-bake dessert and this dark chocolate raspberry tart is up there with my favourite! The cookie crust is so simple to make and is made with Australia's favourite chocolate coated biscuit, the Tim Tam! If you can't find Tim Tams where you live (you have my sympathies!) try using your favourite no-bake crust, such as an Oreo crust or Chocolate Ripple crust, like I use in my Triple Chocolate Cheesecake Bars. Use a rich chocolate biscuit for the best results though.
This chocolate tart looks super fancy but is actually very easy to make, which is why it's become my go-to for any special occasion - Valentine's Day, birthdays, dinner parties, you name it. And if you've tried the white chocolate version (my White Chocolate Valentine's Tarts), you'll know how rich it is! And so a small slice goes a long way, easily serving between 8-12 people. Serve it with some Chantilly cream and fresh raspberries on the side and just see how your friends and family fall in love. Trust me, they'll think you spent hours making it! I hope you enjoy this recipe x.
Why you'll love this chocolate tart
- A simple cookie tart crust that's made in minutes.
- No baking required.
- It's the perfect make-ahead dessert.
- The flavours and textures of the silky chocolate ganache and fresh raspberries are next-level delicious!
key Ingredients for Chocolate Raspberry Tart:
for the cookie crust
- Good quality dark chocolate (Couverture chocolate is excellent, but any good quality chocolate you’d eat is fine.)
- Crushed Tim Tams for an extra delicious chocolate crust.
- Melted butter to bind the cookie crumbs together.
For the Ganache Filling:
- Heavy cream to make the silkiest chocolate filling.
- Good quality dark chocolate
- Glucose syrup for a shiny, stable ganache (available in the bakery section of any supermarket).
For the Raspberry Layer:
- Raspberry jam: I use store-bought, but homemade raspberry jam would be amazing! If you’re feeling adventurous, you can also swap the jam for a fruit curd (like lemon curd or passionfruit curd).
step by step instructions
Step 1: Prepare the Crust
- Lightly spray a 36cm x 13cm loose-bottomed tart pan with cooking spray and set aside.
- Crush the Tim Tams using a food processor until fine crumbs form. If you don’t have a food processor, you can crush the biscuits in a zip-lock bag using a rolling pin.
- Add the melted butter to the crushed biscuits and pulse again to combine. If you're not using a food processor, just add the melted butter to the crushed biscuits in a mixing bowl and stir with a wooden spoon or spatula.
Step 2: Press the Crust into the Pan
- Press the biscuit mixture evenly into the tart pan, ensuring it’s well compacted on the bottom and up the sides of the pan.
- Refrigerate the crust for at least 15 minutes to set before filling.
Step 3: Make the Chocolate Ganache Filling
- In a small saucepan, heat the heavy cream and glucose over medium heat until it begins to simmer (don’t let it boil).
- Remove the cream from the heat and add the chopped dark chocolate. Use a stick blender to emulsify the mixture, until the chocolate has completely melted, and the mixture is smooth and glossy.
Step 4: Assemble the Tart
- Spread a layer of raspberry jam over the chilled crust. Don’t go overboard; a thin layer is all you need for a burst of flavour.
- Pour the chocolate ganache over the raspberry jam, smoothing it into an even layer.
- Chill the tart in the refrigerator for at least 2 hours or overnight for best results. This allows the ganache to set perfectly.
Step 5: Garnish and Serve
- Top with fresh raspberries right before serving. You can also add a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.
- Serve chilled with extra raspberries and a side of Chantilly cream if desired.
Substitutions & Variations:
Want to make mini tarts? Use any tart pan or pans that have a removable bottom mini tart pans, heart-shaped tarts, or a simple round loose-bottomed tart pan work perfectly.
Can't get Tim Tams? Swap them for Oreo cookies or any other chocolate cookie crumb case you would normally use.
Make a Salted Caramel Chocolate Tart by substituting the raspberry jam for salted caramel. You could try my Homemade Salted Caramel recipe, or simply use a store-bought caramel. Top the ganache filling with chocolate curls or a golden cookie crumb (graham crackers, Biscoff, or even leftover homemade cookies!).
Try different jams or curds: If raspberry isn’t your thing, fig jam or apricot jam would be fantastic! You could even swap the jam for a fruit curd for a delicious twist - think lemon curd or passionfruit curd.
Dark chocolate too rich for you? Simply make a milk chocolate ganache tart instead! Just swap the dark chocolate with your favourite milk chocolate.
Pro tips
Chill the crust before filling. It helps keep the crust firm and prevents it from becoming soggy.
Let the ganache cool slightly before pouring it onto the crust to prevent it from melting the base.
how to store a chocolate tart
- Refrigerate for up to 3 days. This tart keeps beautifully, and the flavours develop as it sits!
- Freeze the tart for up to 3 months. If freezing, ensure it’s tightly covered with plastic wrap and foil.
frequently asked questions
How do I prevent my chocolate tart crust from being soggy?
To avoid a soggy crust, make sure to blind-bake it for about 10 minutes. If you want extra protection, brush the crust with a thin layer of melted chocolate after baking and before adding the filling.
Can I make chocolate tarts ahead of time?
Yes! This tart is perfect as a make-ahead dessert. Make it the day before you need it and refrigerate overnight for the best results.
Can I use a different fruit jam for the layer under the ganache?
Absolutely! You can swap raspberry jam for strawberry, apricot, or even a homemade fruit curd for a delicious twist.
I hope you love this Chocolate Raspberry Tart as much as I do! It’s an easy, elegant dessert that will impress your guests without needing hours of prep. Don’t forget to tag me on Instagram if you try it - I'd love to see your creations! And please leave a rating or review -it means the world! x
Chocolate and Raspberry Tart
Ingredients
- 310 grams Original Tim Tams
- 300 grams Dark chocolate, chopped
- 50 grams Butter, melted
- 250 ml Heavy Cream
- 20 grams Glucose syrup
- 1 cup Fresh raspberries to decorate
Instructions
Tart Shell
- Lightly spray a 36cm x 13cm loose bottomed tart pan with cooking spray, then set aside.
- In a food processor, pulse the Tim Tams until they become fine crumbs. You can also do this using a rolling pin.
- Add the melted butter and pulse again to combine. If you're not using a food processor, just crush the biscuits, add them to a mixing bowl, then add the melted butter and combine with a wooden spoon or spatula.
- Press the cookie crumb mixture into your prepared tart pan and spread the mixture evenly. I like to push the mixture into the edges of the tart pan with my fingers, then place a sheet of baking paper or parchment paper on top of the mixture and use a tablespoon to press the mixture and create an even tart shell. The paper stops the spoon from sticking to the mixture.
- Refrigerate your tart shell for 15 minutes. I find placing it on a tray easier to handle, especially with that loose bottom!
- Once it's chilled for 15 minutes, take it out a spread an even layer of jam over the base of the shell. If the jam is a little stiff, warm it in the microwave for 10-20 seconds and give it a good stir.
Dark Chocolate Ganache Filling
- Make the chocolate ganache by placing the finely chopped chocolate into a tall heatproof jug. The add the cream and glucose to a small saucepan and heat it over medium until it just comes to a boil.
- Pour the hot cream over the chocolate and let it sit for 1 minute, then use a stick blender to process the mixture into a silky smooth ganache.
- Add the hot cream to the bowl of chocolate and let it sit for 1 minute.
- Use a stick blender to process the mixture into a silky smooth ganache.
- Pour the ganache into your tart shell and decorate with fresh raspberries, then refrigerate for at least 2 hours. When set, slice and serve with Chantilly Cream and fresh berries
Notes
Baking Tips
- Use the best quality chocolate to make your ganache. Chocolate melts won't work -you need cocoa butter in your chocolate! Couverture chocolate is the best you can get, but I will often use just Cadbury dark chocolate from the confectionary aisle.
- Don't skip the glucose! Swap it if you need to, but this is what makes the ganache so smooth and shiny.
- Finely chopping your chocolate makes it easier to melt when you pour on the hot cream -no chunks in your ganache!
Nutrition
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