Chocolate Raspberry Tart
This Chocolate Raspberry Tart is the ultimate dessert. Fresh raspberries, and cream filling, on top of a chocolate graham cracker crust. It’s fancy enough for guests but easy enough for any day of the week.
It doesn’t matter if you are a beginner baker or a pro, this simple recipe is perfect for everyone. With just a few ingredients and easy instructions, you’ll have a delicious homemade tart in no time.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients so you don’t have to spend much money at the market.
- No fancy or specialty equipment is needed to make this sweet treat.
- This dessert is great for parties, gatherings, and cookouts.
🛒Ingredients
You only need simple ingredients to help you make this delicious chocolate tart recipe. Gather these ingredients on your next trip to the grocery store so that you can make this chocolate raspberry recipe.
Crust Ingredients
- melted butter
- brown sugar
- cocoa powder
- crushed graham crackers
Tart Ingredients
- raspberry jam
- cream cheese
- heavy cream
- powdered sugar
- vanilla
- fresh lemon juice
- fresh raspberries
See the recipe card below for quantities.
🔪 How to Make Chocolate Raspberry Tart
Making this chocolate tart is so easy. Just follow these step-by-step instructions or check out the recipe card at the bottom of this post and you will have a delicious raspberry tart to share with your family and friends.
Step 1: Make the crust
Grind graham crackers in a food processor until you have fine crumbs. Place them into a bowl along with the sugar and cocoa powder and mix. Pour the melted butter and stir until well combined. Press the mixture firmly into the bottom and up the edges of a 9” tart pan with a removable bottom. Place in the freezer for about 15 minutes while making the filling.
Step 2: Make the cream layer
In a medium-sized bowl, beat the cream cheese until smooth. Add in the heavy cream, powdered sugar, vanilla, and lemon juice, and beat for about 2 minutes.
Step 3: Add the jam
Spread the jam in an even layer on the crust and spoon the cream cheese mixture carefully over the top so you don’t mix the jam into the cream. Smooth it to create an even layer. Place in the refrigerator for about 2 hours to allow it to set.
Step 4: Garnish with raspberries before serving
Once chilled, place the raspberries upside down covering the entire surface, pressing gently down so they stick into the cream.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Fruit – Instead of raspberry you can use can use other fruits like blueberries or strawberries.
- Crust – Not a fan of chocolate crust? Leave the cocoa powder out, and just have a graham cracker crust.
- Whipped Cream – Add dollops of whipped cream when serving for an elegant look.
Do you love tarts? If so, check out this Nutella Tart recipe next time.
🥄 Equipment
This is a list of the equipment that you will need to make this sweet raspberry tart.
- Food processor
- mixing bowls
- 9″ tart pan
- Electric mixer
🥫 Storage
Store the tart in the fridge in an airtight container or covered with a lid for 3- 4 days.
Freezing – You can also freeze the tart by wrapping it in plastic wrap and aluminum foil and storing it in the freezer for up to three months.
Serve With
This chocolate raspberry tart is delicious on its own with a cup of your favorite coffee or a tall glass of milk. However, you can also pair it with your favorite meal such as these Brisket Sliders.
💭 Tips
Here are a few tips that you can use to ensure that this recipe turns out perfectly for you when you make it.
- We used graham cracker sheets, however you can save time by using the crushed kind from the grocery store.
- For a smooth cream cheese layer, make sure that your cream cheese is fully softened and a room temperature before you make this part.
- Use a gentle touch when you are spreading out the jam, this will prevent the layers from mixing.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The main difference is that for a pie, the filling goes all the way to the sides, and for a tart, it does not. Tarts also have a thicker crust.
Yes, you can make this recipe up to 24 hours ahead of time.
Yes, a pie plate will work if you don’t have a tart pan.
🍽 More Raspberry Recipes
Do you enjoy raspberries? If so, give these recipes a try:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chocolate Raspberry Tart
Equipment
- Food processor
- mixing bowls
- 9″ tart pan
- Electric mixer
Ingredients
Ingredients for the crust:
- ⅓ cup melted butter
- ¼ cup brown sugar
- ¼ cup cocoa powder
- 1 ¼ cup crushed graham crackers about 8-10 sheets
Ingredients for the filling:
- ⅓ cup raspberry jam
- 8 ounces cream cheese softened
- ½ cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon fresh lemon juice
- 3 cups fresh raspberries
Instructions
- Grind graham crackers in a food processor until you have fine crumbs.
- Place them into a bowl along with the sugar and cocoa powder and mix.
- Pour the melted butter and stir until well combined.
- Press the mixture firmly into the bottom and up the edges of a 9” tart pan with a removable bottom.
- Place in the freezer for about 15 minutes while making the filling.
- In a medium sized bowl, beat the cream cheese until smooth.
- Add in the heavy cream, powdered sugar, vanilla and lemon juice and beat for about 2 minutes.
- Spread the jam in an even layer on the crust and spoon the cream cheese mixture carefully over the top so you don’t mix the jam into the cream.
- Smooth it to create an even layer.
- Place in the refrigerator for about 2 hours to allow it to set.
- Once chilled, place the raspberries upside down covering the entire surface, pressing gently down so they stick into the cream.
- Slice and enjoy!
