About the Recipe
This hassle-free dessert is a go-to in my house—and it’s easy to see why. With a rich chocolate crust, velvety truffle filling, and a tangy raspberry topping, it delivers all the wow-factor without ever turning on the oven. It’s decadent, eye-catching, and comes together with very little effort—my favorite kind of magic.
I’ve kept things simple here: layers of deep chocolate and bright raspberry, finished with a swirl of whipped cream and a handful of toasted nuts for a little crunch. Of course, you can dress it up however you like—once you’ve got a chocolate base this rich, everything else is just a bonus.
If you love this kind of no-fuss, flavor-packed dessert, you might also enjoy my Raspberry Chocolate Swirl Cheesecake—a baked option that’s just as showstopping—or my Panna Cotta with Raspberry Coulis for something lighter but equally elegant. And if you’re more in the mood for warm spice and creamy texture, my Nutmeg Spiced Cheesecake is another cozy favorite.
No matter the occasion, this tart is proof that sometimes the simplest recipes make the biggest impression.
Luxuriously Creamy Filling: The chocolate truffle filling is rich and smooth, with an indulgent melt-in-your-mouth texture that chocolate lovers will adore.
Easy Yet Elegant Dessert: With its simple crust and decadent filling, this tart is impressive enough for special occasions but easy enough to make at home.
Perfect Balance of Sweetness and Depth: Dark chocolate and a hint of vanilla create a balanced flavor profile that’s both sweet and slightly bitter, enhanced by the creamy filling.
Versatile Garnish Options: Top with fresh berries, whipped cream, or chopped nuts for added texture and a touch of freshness that complements the rich chocolate.
Make-Ahead Friendly: This tart can be made in advance, making it an ideal choice for entertaining or holiday dinners.
Visually Stunning: The dark chocolate filling against the crumb crust, with vibrant berries and green pistachios, makes this tart a beautiful centerpiece for any dessert table.
What You'll Love
Can I use milk chocolate instead of dark chocolate? Dark chocolate provides a rich, deep flavor that balances well with the creaminess of the filling. However, you can substitute milk chocolate for a sweeter tart, though it may be softer.
Can I make the tart crust ahead of time? Yes! You can prepare and bake the crust a day in advance. Store it covered at room temperature and add the filling when you’re ready to assemble.
How should I store the chocolate truffle tart? This tart can be stored in the refrigerator for up to 4 days. Cover it well to prevent the chocolate filling from absorbing other flavors.
What type of nuts work best for garnish? Pistachios add a lovely color contrast and subtle nuttiness, but chopped hazelnuts or almonds also complement the rich chocolate flavor beautifully.
Can I freeze the tart? Yes, you can freeze the tart without the fresh garnishes. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently asked Questions
Ingredints Explained
Ingredients
For the Crust:
180g (1 ½ cups) chocolate cookie crumbs
85g (6 tbsp) unsalted butter, melted
For the Chocolate Truffle Filling:
225g (1 ½ cups) dark chocolate, finely chopped
240ml (1 cup) heavy cream
28g (2 tbsp) unsalted butter
1 tsp vanilla extract
For Garnish:
Fresh berries (raspberries or strawberries)
Whipped cream
Chopped nuts (I used pistachios – about 2–3 tbsp)
Preparation
Mix chocolate cookie crumbs and melted butter for the crust, press into a tart pan, and refrigerate.
Tip: for this recipe I used oreo cookie crumbs which gave that perfect chocolate crunch to the crust but you can use any chocolate wafer style cookie and either pulse them in the food processor or crush them with the back of a glass until you acheive small crumbs that resemble coarse sand.
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Heat heavy cream in a saucepan until it just begins to boil. Pour it over the finely chopped dark chocolate and let it sit for a minute. Stir until smooth.
Add butter and vanilla extract to the chocolate mixture, stirring until well combined.
Pour the chocolate truffle filling into the prepared crust and refrigerate until set (minimum 4 hours, you can also make it the day before and refrigerate it overnight).
Once set, garnish with fresh berries and, if desired, whipped cream and nuts.
Hope you enjoy!