This stunning chocolate raspberry tart will steal your taste buds from the first bite! It’s made with a chocolate caramel filling, a version of my home-made caramel sauce; a chocolate pie crust; tart and fruity raspberry sauce; and topped with more fresh raspberries! This chocolate tart is perfect for special occasions or any time you want to satisfy your chocolate cravings!
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Making the Chocolate Crust
This beautiful raspberry tart starts with an incredible chocolate pie crust. I love using my ‘Classic Pie Crust’ recipe for all my tarts and this chocolate version is no exception. It’s an all-butter recipe that yields a very soft, buttery and flaky crust. To make the chocolate version, I used Hershey’s Special Dark Cocoa Powder. I love the intensity of this cocoa and it makes the crust extra chocolate-y! Here are some tips for making the perfect crust:
- Reduce handling the dough to a minimum. This dough is made with butter and will begin to soften almost instantly from the warmth of your hands. Keep handling to a minimum to prevent the dough from shrinking in the oven.
- Use ice-cold butter! I like to cut the butter into cubes and place it into the freezer for 15 to 20 minutes while I’m pre-measuring the rest of my ingredients.
- Use pie weights to prevent shrinking! Because this tart crust is blind-baked, you’ll need to weigh the dough down to prevent it from shrinking into a small disk! First, line the dough with a round of parchment paper, then add pie weights, dried beans or even rice, if you’re in a pinch.
Watch my video recipe for more details!
The Caramel Chocolate Filling
I can’t think of a better chocolate filling for this chocolate tart! I love this chocolate version of my ‘Home-Made Caramel Sauce‘. My traditional recipe from my ‘Back to Cake Basics’ series is the only caramel recipe you’ll ever need! Just add a cup of chocolate chips to make the most incredible chocolate caramel sauce! It’s super thick, very rich and chocolate-y. This chocolate caramel sauce would also be great for toast and can be enjoyed by the spoonful!
Making the Raspberry Sauce
This delicious chocolate dessert wouldn’t be complete without the most amazing raspberry sauce, or raspberry coulis! This super easy sauce is one of my all-time favorite additions to just about any dessert! It’s tart, fruity and really helps cut the sweetness and richness of the caramel sauce filling. This recipe makes enough for the filling, plus more for topping each slice of tart. You can use either frozen or fresh raspberries for this sauce. When straining the sauce, make sure to press the berries until just the seeds remain. Discard the seeds and enjoy the smooth sauce!
Looking for more incredible recipes to try? Try these desserts next!
- White Chocolate Raspberry Cheesecake – the BEST ever raspberry cheesecake with tart raspberry sauce and whipped cream! Rich, creamy and delicious!
- Lemon Meringue Raspberry Tartlets – these mini tartlets are filled with raspberry sauce, lemon curd and topped with torched meringue!
- Chocolate Raspberry Swiss Roll – fluffy chocolate sponge cake filled with raspberry whipped cream!
- Classic Fruit Tart – the most amazing fruit tart made with cheesecake filling, lemon curd and fresh fruit!
- Easy Strawberry Tart – filled with a no-bake strawberry cheesecake and pretzel crust!
- Chocolate Raspberry Cake – the ultimate raspberry cake with crushed berry filling, fruity raspberry buttercream and rich chocolate cake layers!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- 9-inch Tart Pan – a tart pan with a removable bottom is a must!
- CuisinArt Food Processor – I LOVE this machine for so many things! Use it to make the crust in just a few minutes!
- Nesting Glass Mixing Bowls – I use glass mixing bowls for everything in my kitchen!
- Copper Sugar Pot – using this copper pot is not only fun but it also makes great caramel sauce!
- Ceramic Pie Weights – make sure to use weights for the crust, to prevent shrinkage.
Caramel Chocolate Raspberry Tart Recipe (video)
For Chocolate Pie Crust:
- 3/4 cup unsalted butter, ice-cold
- 1 3/4 cup all-purpose flour
- 1/4 cup dark cocoa powder
- 1/4 tsp salt
- 6 tbsp cold water
For Chocolate Caramel:
- 1 cup sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- pinch of salt
- 1 cup semi-sweet chocolate chips
For Raspberry Sauce:
- 3 cups fresh or frozen raspberries
- 1/2 cup white granulated sugar
- 1 tbsp lemon juice, optional
- 2 cups fresh raspberries, for topping
- Prepare the chocolate pie crust first. Place the cold butter, flour, salt and cocoa powder into a food processor. Pulse for about 1 minute, until the mixture resembles fine crumbs. This step can also be done in a large mixing bowl using a pastry cutter or two large forks. Add the water and pulse again for about 1 minute, until a dough ball forms; add 1 tbsp water more, if needed. Wrap the dough in plastic wrap and place into the refrigerator to chill for 1 hour.
- Meanwhile, prepare the filling. Into a medium sized sauce pot, add the sugar and water and DO NOT stir. Cook the sugar syrup over medium heat, bringing it to a simmer. Continue boiling the syrup for 6 to 10 minutes, until it darkens into a golden amber color. Remove the pot from heat and add the butter and heavy cream and stir until the butter is melted.
- Next, add the chocolate, vanilla and salt. Let the chocolate stand for 1 minute, then whisk the sauce until it’s smooth. Cover the sauce and let is stand at room temperature, cooling.
- Prepare the raspberry sauce next. Place the raspberries and sugar into a sauce pan and bring to a simmer over medium heat; add 2 tablespoons (30 ml) of water, if needed. Simmer the raspberries for 5 to 6 minutes, until they’re softened. Pour the resulting sauce into a fine-mesh strainer arranged over a large bowl. Using the back of a spoon, press the raspberries until just the seeds remain. Discard the seeds and place the raspberry sauce into a small bowl or cup.
- Preheat the oven to 350F/177C. Once the crust has chilled, roll it out on a lightly floured work surface. This recipe will work with an 8, 9 or 10-inch tart pan. Roll the dough out 1-inch bigger than the pan, then gently transfer it into the pan, press it lightly into the pan and discard any overhanging dough. Pierce the bottom of the dough with a fork to prevent air pockets.
- Line the crust with a round of parchment paper and add pie weights or beans, to prevent the crust from shrinking. Bake the crust in the preheated oven for 15 minutes with the pie weights, then remove the weights and paper and continue baking for another 10 minutes. The crust needs to be well done and crispy.
- Once the tart crust has cooled, gently remove it from the pan and transfer onto a cake stand or tray. Add the prepared chocolate caramel sauce and spread it evenly to the edges. Next, add a light layer of the raspberry sauce, reserving about 1/3 for serving. Add the fresh raspberries on top, pressing them gently into the sauce.
- Keep the tart refrigerated if not serving right away. Remove from the refrigerator about 30 minutes prior to enjoying. Serve with any remaining raspberry sauce.
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