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Chocolate Raspberry Tart Recipe

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4.1 from 65 reviews

This decadent Chocolate Raspberry Tart combines a crisp digestive biscuit base with a luscious milk chocolate and cream filling layered over fresh raspberries. Finished with elegant white chocolate drizzle, extra raspberries, mint leaves, and freeze-dried raspberries, this tart is perfect for special occasions or indulgent dessert moments.

  • Total Time: 2 hours 40 minutes (including chilling time)
  • Yield: 12 servings

Ingredients

Base

  • 250 g (2 ¼ cups) digestive biscuits
  • 120 g (½ cup + 1 tbsp) unsalted butter, melted

Filling

  • 275 g (2 cups + 2 tbsp) milk chocolate
  • 100 ml (¼ cup + 3 tbsp) double (heavy) cream
  • 40 g (3 tbsp) unsalted butter
  • 230 g (1 ½ cups + 2 tbsp) fresh raspberries, plus extra to decorate

Decoration

  • 10 g (1 tbsp + 1 tsp) white chocolate, melted
  • Freeze dried raspberries
  • Mint leaves

Instructions

  1. Prepare the base: Crush the digestive biscuits into fine crumbs either by placing them in a sealable freezer bag and bashing with a rolling pin or by using a food processor. Mix the crushed biscuits with the melted unsalted butter until well combined. Press this mixture firmly into the bottom and up the sides of an 8″/20cm loose-bottomed tart tin. Chill the base in the refrigerator while preparing the filling.
  2. Optional baking of the base: Preheat the oven to 180°C (350°F). Bake the chilled biscuit base for 8-10 minutes to make it firmer and less crumbly, which is helpful if making the tart in advance. Allow the base to cool completely before adding the filling.
  3. Arrange raspberries: Place the fresh raspberries, cut side down, in an even layer over the chilled biscuit base. Set aside.
  4. Prepare the chocolate filling: In a microwave-safe bowl, combine the milk chocolate, double cream, and unsalted butter. Microwave in short bursts, stirring frequently until the mixture is smooth and silky. Alternatively, melt all ingredients gently in a saucepan over low heat, stirring to avoid bubbles and achieve a smooth consistency.
  5. Assemble the tart: Carefully pour the warm chocolate mixture over the layer of raspberries, spreading it to the edges and allowing it to seep between the berries. Gently tap the tart tin to level the filling. Place the tart in the refrigerator and chill for at least two hours, or until the chocolate filling is fully set.
  6. Decorate the tart: Remove the tart from the tin and transfer it to a serving plate. Melt the white chocolate until smooth and use a spoon or piping bag to drizzle or decorate the top of the tart as desired. Garnish with extra fresh raspberries, a few mint leaves, and sprinkle freeze-dried raspberries over the top.
  7. Serve and enjoy: Serve chilled for a refreshing, indulgent dessert that combines crunchy biscuit, fresh berries, and creamy chocolate.

Notes

  • For a firmer base that prevents sogginess, bake the biscuit crust before adding the filling.
  • Use fresh, ripe raspberries for the best flavor and texture.
  • Microwaving the chocolate filling in short bursts prevents overheating and burning.
  • Keep the tart refrigerated until serving to maintain the chocolate set and freshness.
  • Freeze-dried raspberries add a tangy crunch and visual appeal to the decoration.
  • This tart can be made a day ahead and stored covered in the refrigerator.
  • Use a loose-bottomed tart tin for easy removal without damaging the sides.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes (optional baking of the base)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western

Find it online: https://allyumcooks.com/chocolate-raspberry-tart-recipe/