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Raspberry chocolate tart

This easy chocolate tart is made with a coffee cookie crust, a milk chocolate ganache filling, and topped with fresh raspberries and cookie stars.
Course Dessert
Cuisine French
Keyword chocolate tart, milk chocolate ganache, raspberry chocolate tart, raspberry tart, sweet shortcrust
Prep Time 45 minutes
Cook Time 30 minutes
Chill time 6 hours
Total Time 1 hour 15 minutes
Servings 10
Calories 415kcal
Author Janice


Artisan mixer
Rolling pin
Tart pan
Star cutters


Coffee cookies crust (coffee pâte sablée)

  • 86 grams ( cup) unsalted butter room temperature
  • 63 grams (½ cup) icing sugar
  • 33 grams (¼ cup) ground almonds
  • 1 tbsp (1 tbsp) ground coffee beans
  • 1 (1 ) large egg yolk
  • 156 grams (1 ¼ cups) all-purpose flour
  • 1 tbsp (1 tbsp) whole milk (3.25 % fat)

Milk chocolate ganache

  • 350 grams (2 cups) Cacao Barry Alunga 41% milk chocolate
  • 175 mL (¾ cup) whipping cream (35 % fat)


  • 170 grams (1 ½ cups) fresh raspberries


To make the pâte sablée or coffee cookie crust

  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter with the icing sugar, ground almond, and ground coffee.
  • Add the yolk and beat it in, then mix in the flour on low. Add 1 tablespoon of milk and mix so that the dough comes together.
  • Gather the dough into a ball and flatten into a disk. Wrap it in plastic wrap and chill for 1 hour.
  • Roll the dough out to at least an 11 inch disk. Fit the dough into a 9-inch tart pan with a removable bottom (I used Wilton pans you can find on Amazon). Make sure that the dough fits well into all the corners and the fluted edge. Use your rolling pin to trim the excess of dough, which you can gather into a disk and chill, then reroll and cut out cookie stars, which you can bake on a cookie sheet until golden brown to garnish the tart later.
    Star shaped cookie cutouts made using tart dough scraps
  • Place the pan on a baking sheet  and chill the unbaked pastry shell for about 1 hour til it is very cold and hard.
  • Meanwhile preheat the oven to 350ºF. When the pastry is very cold, remove the baking sheet with the tart from the fridge. Using a fork, poke holes all over the crust.
    Coffee sablé cookie crust - the raw crust is being docked (pricked) with a fork to allow steam/air to vent during baking. The crust will be blind baked
  • Bake the tart shell on the middle rack of the oven for 20 to 30 minutes, until the edges are golden brown and have pulled away from the sides just a little. As the tart shell bakes, check on it every 5 to 10 minutes to make sure there aren't any air pockets forming. If you see a lump of air, just poke it with a tooth pick, a fork, or a wooden skewer to release the air. Press the pastry gently to smooth it out.
    Blind baked sablé cookie crust with fork marks for venting steam
  • When the tart shell is completely baked, remove the sheet pan from the oven. Allow to cool at least 15 minutes before unmolding. Check out my trick for unmolding a tart for this step. Allow to cool completely. Place the unmolded baked tart shell on a serving plate.

Make the ganache

  • Place the chocolate in a large heatproof bowl. Some may partially melt the chocolate to make the ganache mixing easier later. Set aside.
  • Heat the cream in heavy-bottomed saucepan over medium–high until it's just boiling. Pour the hot cream over the chocolate. Let sit 1 minute, then stir to form smooth ganache. 
  • Pour the ganache into the cooled tart pan. Place the tart in the fridge to set (this takes several hours so I recommend making the tart the day before).


  • Decorate the chilled tart with fresh raspberries and the cookie cutouts you may have baked with the leftover tart dough. You can sprinkle the tart with powdered sugar before serving, if you'd like.
    Milk chocolate ganache tart made with a coffee cookie crust and topped with fresh raspberries and cookie stars
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 415kcal