Dark Chocolate Raspberry Delight Tart

After the white chocolate tart, I just had to make this dark version too! 😊 The recipe is almost the same, I just reduced the amount of fruit because raspberries have a stronger flavor, so a thinner layer is enough to avoid overpowering the taste.

Dark Chocolate Raspberry Delight Tart

Dark Chocolate Raspberry Delight Tart


  • For the crust:
  • 2 1/2 cups (300g) of ground biscuits (like graham crackers or petit beurre)
  • 2/3 cup (150g) of melted butter or margarine
  • 7 tablespoons of milk
  • Fruit filling:
  • 10 ounces (300g) of fresh or frozen raspberries
  • 1/4 cup (50g) of sugar
  • 2 tablespoons of cornstarch
  • 2 tablespoons of water
  • White cream:
  • 10.5 ounces (300g) of milk chocolate
  • 3/4 cup (200ml) of heavy cream
  • 7 ounces (200g) of cream cheese


Start by putting the raspberries in a saucepan with the sugar and heat them gently, stirring occasionally. As they warm up, the fruit will release juice. Once it boils, add the cornstarch dissolved in water and stir until the fruit thickens. Set aside to cool for about 10 minutes. Meanwhile, prepare the biscuit crust.

Mix the ground biscuits, melted butter, and milk. Add the milk gradually; the amount depends on how much liquid the biscuits absorb. I recommend using graham crackers for the crust; they have a nicer flavor. Mix everything until you get a softer mixture suitable for shaping. Press the mixture into a tart pan. You can also use a 10-inch (26cm) cake pan or a springform pan. Press the mixture to cover the bottom and the sides of the pan, about 1 1/4 inches (3cm) high.

Then, spread the raspberry cream over the biscuit base and refrigerate while you prepare the chocolate cream.

In a saucepan, add the broken milk chocolate and pour the heavy cream over it. Heat gently, stirring frequently, until the chocolate melts.

Mix the cream cheese until smooth. Add the melted chocolate and mix until the mixture becomes consistent. At first, you may see bits of cheese, but with mixing, the mixture will become smooth. It can also be mixed by hand, but I prefer to use a mixer to get a slightly airier cream.

Spread the cream over the raspberries. Refrigerate for about 3 hours. Then, run a thin knife around the tart and remove the sides of the pan. Decorate as desired and serve. Enjoy!

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