Imagine sinking your fork into a velvety dark chocolate ganache, the rich cocoa notes dancing with the bright, tangy burst of fresh raspberries. Beneath this luxurious layer lies a buttery, toasted hazelnut crust that adds the perfect nutty crunch to each heavenly bite. This Dark Chocolate Raspberry Tart isn’t just dessert—it’s an experience that transforms ordinary moments into special occasions, all while being surprisingly simple to create in your own kitchen.
I created this recipe after a memorable trip to a small French patisserie where I tasted a similar tart that left me speechless. For years, I’ve been perfecting this combination of flavors, balancing the intensity of dark chocolate with the brightness of seasonal berries. The addition of hazelnuts in the crust was my own twist—inspired by my belief that chocolate and hazelnuts are soulmates meant to be together in every possible dessert creation. This tart has since become my signature dish for dinner parties, always leaving guests asking for the recipe.
The beauty of this Dark Chocolate Raspberry Tart lies not just in its sophisticated flavor profile but also in its versatility. While it looks impressive enough for special celebrations like anniversaries or holiday gatherings, it’s straightforward enough to make when you simply want to elevate a weekend dinner. The contrast between the dark, glossy ganache and the vibrant red raspberries creates a visual masterpiece that promises indulgence before you even take your first bite.
What makes this tart truly special is the balance of textures. The crisp, nutty base provides the perfect foundation for the silky-smooth chocolate filling. Each element complements the others—the slight bitterness of dark chocolate offsets the sweetness, while the raspberries cut through the richness with their bright acidity. It’s a thoughtfully composed dessert that hits all the right notes without overwhelming the palate.
Dark Chocolate Raspberry Tart with Hazelnut Crust
A luxurious dark chocolate tart with fresh raspberries nestled in a toasted hazelnut crust. The perfect balance of rich, fruity, and nutty flavors in every bite.
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 8-10 slices
Ingredients
For the Hazelnut Crust:
- 1 1/2 cups (180g) hazelnuts, toasted and skinned
- 1/4 cup (50g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1 tablespoon ice water
- 1/2 teaspoon vanilla extract
For the Dark Chocolate Filling:
- 10 oz (280g) high-quality dark chocolate (70% cocoa), finely chopped
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) whole milk
- 3 tablespoons (42g) unsalted butter, softened
- 2 tablespoons (30ml) Frangelico or hazelnut liqueur (optional)
- 1/4 teaspoon fine sea salt
For the Raspberry Topping:
- 2 cups (250g) fresh raspberries
- 2 tablespoons (24g) granulated sugar
- 1 tablespoon (15ml) raspberry liqueur (optional)
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons (16g) chopped hazelnuts, toasted, for garnish
- Powdered sugar, for dusting (optional)
Instructions
For the Hazelnut Crust:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with removable bottom.
- In a food processor, pulse the toasted hazelnuts and sugar until the nuts are finely ground but not turning into butter.
- Add the flour and salt, pulsing briefly to combine.
- Add the cold butter cubes and pulse until the mixture resembles coarse sand.
- In a small bowl, whisk together the egg yolk, ice water, and vanilla. With the processor running, drizzle this mixture through the feed tube until the dough just begins to come together.
- Press the dough evenly into the prepared tart pan, making sure to push it up the sides. Prick the bottom several times with a fork.
- Chill the crust for 20 minutes in the refrigerator.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the parchment and weights and bake for an additional 8-10 minutes until lightly golden.
- Allow the crust to cool completely on a wire rack.
For the Dark Chocolate Filling:
- Place the chopped chocolate in a large heatproof bowl.
- In a saucepan, heat the heavy cream and milk until just simmering (do not boil).
- Pour the hot cream mixture over the chocolate and let stand for 1 minute without stirring.
- Gently whisk until the chocolate is completely melted and the mixture is smooth.
- Add the softened butter, hazelnut liqueur (if using), and salt, whisking until incorporated and glossy.
- Pour the chocolate mixture into the cooled tart shell, smoothing the top with an offset spatula.
- Refrigerate until the filling is set, at least 2 hours or overnight.
For the Raspberry Topping:
- In a medium bowl, gently toss 1 1/2 cups of the raspberries with sugar, raspberry liqueur (if using), lemon juice, and zest. Let macerate for 15 minutes.
- Just before serving, arrange the macerated raspberries decoratively on top of the chilled tart.
- Garnish with the remaining fresh raspberries, a sprinkle of chopped hazelnuts, and a light dusting of powdered sugar if desired.
Storage Tips
This tart can be stored in the refrigerator, covered, for up to 3 days. For the best presentation, add the fresh raspberry topping just before serving. The crust may soften slightly over time, but the flavor will remain delicious.
The secret to making this tart exceptional lies in a few key techniques. First, toasting the hazelnuts until they’re deeply golden intensifies their flavor and creates that irresistible aroma that permeates the crust. Second, using high-quality dark chocolate with at least 70% cocoa content ensures a sophisticated, not-too-sweet ganache that allows the other flavors to shine. Finally, the brief maceration of some of the raspberries creates a subtle sauce that heightens their natural flavor while keeping them fresh and vibrant.
This tart is remarkably adaptable throughout the seasons. In summer, you might substitute blackberries or a mixture of seasonal berries. In autumn, poached pear slices arranged in a fan pattern create an elegant variation. During winter, a sprinkle of crushed candy cane adds a festive touch for holiday gatherings. The chocolate-hazelnut base remains a constant canvas for your creative expressions throughout the year.
What I love most about sharing this recipe is watching people’s expressions as they take their first bite. There’s always that moment of surprise—a widening of the eyes, a slight pause, and then pure delight as the complex flavors unfold. It’s a dessert that creates memories and conversations, which is, after all, what the best food experiences should do. So whether you’re an experienced baker or trying your hand at a tart for the first time, I encourage you to slow down and enjoy not just the eating, but the entire process of creating this little masterpiece.