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French Chocolate Raspberry Tart

A slice of French raspberry chocolate tart with the rest of the tart in the background

5 from 4 reviews

Indulge your sweet tooth with this gorgeous French chocolate raspberry tart. Covered with a beautiful chocolate spiral and topped with fresh raspberries and chocolate triangles, the tart looks extraordinary. It is absolutely perfect for Valentine’s Day or any special occasion!



For the tart crust:

  • 3.5 oz (100 g) butter, softened
  • 1/2 cup (50 g) almond flour
  • 1/3 cup + 7 tsp (60 g) powdered (icing) sugar
  • 1 egg yolk
  • 1 pinch of salt
  • 1 cup + 3 tbsp (150 g) all-purpose flour

For the raspberry-chocolate ganache:

  • 6.5 oz (185 g) raspberry puree 
  • 7 oz (200 g) dark chocolate
  • 1.6 oz (45 g) butter, softened

For the decoration:

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  1. To make the tart crust, place butter in the bowl of the stand mixer and beat until homogeneous. Add all the ingredients in order and continue to mix. Then add all-purpose flour as the last ingredient and mix to combine. Wrap the pastry dough in a plastic film and refrigerate for 30 minutes.
  2. Using a rolling pin, roll out the pastry between two sheets of parchment paper about 5 mm thick. Cut an 8 inch/ 20 cm diameter disk by pressing a buttered stainless steel tart ring (cake ring). Remove excess dough and refrigerate for an hour before baking.
  3. Preheat oven to 335 F/170 C. Bake for about 15 to 20 minutes. Remove the ring in the middle of baking time to brown edges of the tart. Let it cool down. 
  4. To make the raspberry chocolate ganache, place fresh raspberries in a fine-mesh strainer over a large bowl. Force the juice from the berries by pressing raspberries with the back of a spoon to get a puree. Chop the dark chocolate into small pieces or process chocolate in a food processor for a few minutes.
  5. Heat raspberry puree without boiling. Pour a third of the heated puree over the chopped chocolate and mix from the center by expanding the movement, little by little. Repeat the process twice with the remaining puree. When the mixture is at about 104 F/40 C (still warm by touch), stir in the softened butter. Emulsify the ganache with a hand whisk for a few seconds to make it homogeneous, cover it with a plastic film in contact, and refrigerate for about one hour.
  6. To make the dark chocolate triangles, melt dark chocolate in a bain-marie (water bath), pour it on a plastic sheet, and spread with a spatula. Cover the chocolate with the second sheet of plastic film and even with hands, removing air bubbles. Turn it over, place it on a baking sheet and cover it with another but a smaller baking sheet. Refrigerate.
  7. To assemble the tart, place raspberry chocolate ganache in a pastry bag with Ateco plain pastry tip 806 and push a spiral, starting from the tart's center. Decorate the top of the tart with fresh raspberries and broken chocolate triangles. Transfer the dessert to a serving platter.


  1. Use fresh or frozen raspberries to make the puree. As for fresh berries, you need about 14 oz (400 g) raspberries.
  2. Make the raspberry puree in advance and store it in the fridge for up to one week.
  3. Make the tart crust and raspberry chocolate ganache one day in advance and assemble the tart the next day.


Keywords: chocolate raspberry tart, French chocolate raspberry tart, raspberry and chocolate desserts




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