Chocolate Raspberry Tart


  • 1 cups Chocolate biscuits, finely crushed
  • 6 Tablespoons butter, melted
  • 12 ounces dark or semi-sweet chocolate chopped
  • 1 ¼ cups of heavy cream
  • 2 pints of raspberries, wash thoroughly
  • Powdered sugar or chocolate curls, optional

Cooking Equipment

bunch of chocolate cupcakes


  1. Pre-heat oven to 350 degrees Celcius
  2. Crush the chocolate biscuits finely into a blender or manually press it until the desired result.
  3. Melt the butter, let it sit at room temperature, or use the microwave oven for a quicker result.
  4. Then, mix the crushed biscuits and melted butter in a regular or mixing bowl. Make sure to mix the ingredients evenly.
  5. Put the mixture in a tart pan and press it tightly in the bottom and sides with glass.
  6. Bake the crusts for eight minutes, then let it cool down for a while.
  7. Under medium-low heat, place in a heat-proof bowl of chocolates and melt while heating the heavy cream in a saucepan. Mix these ingredients with a rubber spatula until both melts.
  8. Now, pour the chocolate ganache into the biscuit crust.
  9. Place the made tarts in the refrigerator for two hours.
  10. Garnish it with raspberries and powdered sugar if desired for the final touch.

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