Strawberry-Raspberry Chocolate Tart Recipe

Name: Strawberry-Raspberry Chocolate Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate crust; 6 ounces semisweet chocolate; 1/4 cup unsalted butter (1/2 stick); 1 cup graham cracker crumbs; 2 tablespoons sugar; Berry Filling; 1 (10 ounce) package frozen raspberries in light syrup, thawed; 2 tablespoons fresh lemon juice, plus; 1 1/2 teaspoons fresh lemon juice; 2 tablespoons cornstarch; 6 tablespoons sugar; 1 quart fresh strawberries, halved; 1 cup whipping cream; 1 teaspoon vanilla

Servings: persons

Chocolate crust
6 ounces semisweet chocolate
1/4 cup unsalted butter (1/2 stick)
1 cup graham cracker crumbs
2 tablespoons sugar
Berry Filling
1 (10 ounce) package frozen raspberries in light syrup, thawed
2 tablespoons fresh lemon juice, plus
1 1/2 teaspoons fresh lemon juice
2 tablespoons cornstarch
6 tablespoons sugar
1 quart fresh strawberries, halved
1 cup whipping cream
1 teaspoon vanilla

1
For Crust:
2
Preheat oven to 400 degrees.
3
Melt chocolate and butter in top of double boiler over barely simmering water; stir until smooth.
4
Combine graham cracker crumbs and sugar in large bowl.
5
Stir in chocolate mixture, using 2 forks.
6
Pat mixture evenly over sides and bottom of 9-inch tart pan with removable bottom.
7
Freeze 5 minutes.
8
Bake crust until firm, about 8 minutes;cool completely.
9
For Filling:
10
Puree raspberries in blender or food processor.
11
Strain through a fine sieve into heavy small saucepan.
12
Mix all the lemon juice and cornstarch and whisk into puree;add sugar.
13
Stir over medium heat until translucent and very thick;cool just until warm.
14
Add strawberries and stir until well coated.
15
Using slotted spoon,transfer berries to crust and arrange cut side down with points facing edges of crust.
16
(Use remaining raspberry mixture with other fruit tarts or served warm over vanilla or chocolate ice cream.).
17
Whip cream and vanilla to soft peaks.
18
Spoon into a pastry bag fitted with star tip.
19
Pipe rosettes of cream around edge of tart.
20
Can be prepared 2 hours ahead and refrigerated. Let stand at room temperature 15 minutes before serving.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Chocolate crust, 6 ounces semisweet chocolate, 1/4 cup unsalted butter (1/2 stick), 1 cup graham cracker crumbs, and more.

Yes, Strawberry-Raspberry Chocolate Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry-Raspberry Chocolate Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions