Smooth and rich raspberry chocolate tart

Sep 04, 2021
You're going to love this decadent raspberry and chocolate tart. Source: Getty Images

Oh my giddy aunt! This raspberry chocolate tart is smooth and rich, but it’s also deceptively easy to make. It’s the perfect decadent dessert for any special occasion.

Raspberries and chocolate are a match made and heaven. They are the Bogie and Bacall, or the Fred and Ginger, of the food world. I love the bright, tart sweetness of the raspberries and the velvety chocolate flavours of this tart.

Serves 10 (depending on how generous you’re feeling with your slices)



  • 1 1/2 cups Oreo biscuits, finely crushed in a food processor (about 24 biscuits)
  • 6 tbsp melted butter


  • 340g  dark chocolate, chopped
  • 1 1/4 cups heavy cream


  • 2 punnets fresh raspberries
  • Icing sugar for dusting, optional


  1. Preheat oven to 180C.
  2. Mix biscuit crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 2-5cm up the sides of a tart pan. Use a glass or flat-bottomed measuring cup to do this step, it makes life easier!
  3. Bake crust for 8 minutes, then remove from oven and allow to cool completely.
  4. Meanwhile, place chopped chocolate into a heat-proof bowl. Heat heavy cream in a small saucepan over medium-low heat until hot, but don’t allow to boil.
  5. Pour cream over chocolate and let sit for 4 minutes. Then stir using a rubber spatula until the chocolate is completely melted and the chocolate and cream are fully combined.
  6. Pour the chocolate ganache over the biscuit crust and smooth the top.
  7. Place in the fridge for 2 hours (at least) to set. When done chilling, top with raspberries (arranged conical side up) and dust with icing sugar before serving.

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