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Lawrence D. Smith

Luscious Dark Chocolate Raspberry Tart

A crisp cookie crumb crust filled with silky dark chocolate ganache and finished with fresh raspberries for a beautiful balance of rich, creamy, chocolatey, and tart flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
3 hours 15 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie Crumb Crust
  • 1¾ cups 160 g cookie crumbs — graham crackers or plain vanilla cookies; see notes
  • ¼ cup 25 g powdered sugar
  • 4 ounces 113 g / 8 tablespoons salted butter, melted
Chocolate Ganache Filling
  • 12 ounces 340 g good-quality dark chocolate, finely chopped
  • 1¼ cups 300 ml heavy whipping cream
  • 2 tablespoons granulated white sugar
  • 1 tablespoon Amaretto liqueur optional
  • ¼ teaspoon fine sea salt
Topping
  • 12 ounces 340 g fresh raspberries

Equipment

  • 10-inch (23 cm) tart pan with a removable bottom
  • Food processor
  • Mixing bowl
  • Measuring cups and spoons
  • Saucepan
  • Spoon
  • Refrigerator
  • Knife

Method
 

  1. Prepare the Tart Pan: Grease a 10-inch (23 cm) tart pan with a removable bottom.
  2. Make the Cookie Crust: Combine the cookie crumbs, powdered sugar, and melted salted butter in a bowl until the crumbs are evenly coated and the mixture is well combined.
  3. Press in the Crust: Use the back of a spoon to firmly press the buttery crumbs into the tart pan, working around the sides first and then evenly covering the base.
  4. Chill the Crust: Place the prepared tart shell in the refrigerator while you make the chocolate filling.
  5. Prepare the Chocolate: Finely chop the dark chocolate into small pieces and place it in a bowl so it melts evenly and easily when the hot cream is added.
  6. Heat the Cream: Combine the heavy whipping cream and granulated sugar in a saucepan over medium heat, stirring occasionally, until the cream is steaming; do not let it boil.
  7. Pour Over the Chocolate: Pour the steaming cream mixture over the chopped chocolate, then cover the bowl and let it stand for about 30–60 seconds.
  8. Finish the Ganache: Add the Amaretto, if using, and the fine sea salt, then stir until the chocolate is completely melted and the mixture becomes smooth and glossy.
  9. Fill the Tart Shell: Allow the ganache to cool slightly while keeping it sufficiently pourable, then pour it evenly into the chilled tart shell.
  10. Chill Until Tacky: Refrigerate the tart for about 2 hours, or until the ganache has set but remains slightly tacky on the surface so the raspberries can adhere.
  11. Arrange the Raspberries: Place the fresh raspberries over the ganache in a circular pattern.
  12. Final Chill: Refrigerate the completed tart until you are ready to serve.
  13. Serve: Remove the tart from the refrigerator about 30 minutes before serving, and clean the knife blade between cuts for neat slices.

Notes

  • Use graham crackers or plain vanilla cookies for the crumb crust. Savoiardi, amaretti, or other plain sweet cookies can also be used.
  • If the cookies are especially buttery, reduce the amount of butter as needed for the crumb mixture to come together properly.
  • Process the cookies into fine, even crumbs and avoid leaving large pieces behind.
  • Use good-quality dark chocolate for the smoothest, richest ganache.
  • The heavy cream should be steaming but never boiling when poured over the chocolate.
  • Amaretto is optional. Whiskey can also complement the chocolate filling beautifully.
  • If some chocolate remains unmelted, gently finish melting it over a double boiler or in the microwave for a few seconds at a time.
  • Chill the tart until the ganache is set but still slightly tacky before adding the raspberries so the fruit stays securely in place.
  • For cleaner slices, remove the tart from the refrigerator about 30 minutes before serving and wipe the knife blade between cuts.