This Chocolate Raspberry Almond Truffle Tart combines a crisp chocolate shortbread crust with a dense, gooey chocolate truffle filling. Almond paste infuses the filling with a nutty depth, fresh raspberries add bright fruitiness, and bits of white chocolate create melty pockets of sweetness.
It had been a little while since a proper chocolate dessert appeared here, and this tart felt like the perfect way to welcome chocolate back. The crust is a crisp chocolate shortbread that provides a slightly bitter counterpoint to the rich filling. The filling itself is truffle-like in texture—luxuriously dense and slightly gooey when served warm, turning more mousse-like as it cools. Almond paste folded into the chocolate gives every bite a subtle almond character that pairs beautifully with the tartness of fresh raspberries. White chocolate pieces sprinkled into the batter melt into soft, sweet pockets that balance and elevate the richer elements.
The tart is finished with a generous spoonful of whipped cream, more fresh berries, and a scattering of sliced almonds for texture. A light dusting of powdered sugar brightens the presentation and makes it feel appropriately celebratory. This dessert showcases how a few complementary flavors—chocolate, almond, and raspberry—can come together to create something richer than the sum of its parts.
The idea for this tart grew out of reader suggestions, with raspberries and almonds surfacing repeatedly. I kept those core elements and built a truffle-style tart around them. The result is indulgent yet balanced: the raspberries cut through the richness, the almond paste adds depth without overwhelming, and the white chocolate adds a creamy sweetness in small bursts throughout.
This tart is a chocolate-lover’s dream. Warm from the oven it’s slightly gooey in the center and melts in the mouth; at room temperature it firms to a thick, velvety texture that slices cleanly. If you prefer, refrigerate it and serve chilled—the flavors remain vivid and the texture becomes more like a firm mousse. It’s rich, so small slices work well, but it’s also the sort of dessert you may happily eat a generous portion of without regret.
Seasonal raspberries make a big difference in both flavor and appearance, so take advantage of fresh berries when they’re at their best. The tart is attractive enough for a dinner party yet approachable enough for a relaxed weekend bake. Plan on a little time for chilling the crust and preparing the filling, but the method is straightforward and rewarding.
More Desserts You’ll Love
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- Raspberry Almond Chocolate Chunk Cookies
- Baileys Chocolate Caramel Tarts
- Chocolate Raspberry No-Bake Cake
- Raspberry Rhubarb Almond Bars
Chocolate Raspberry Almond Truffle Tart
Ingredients
For the Chocolate Tart Dough:
- 5.33 oz all-purpose flour (about 1 1/4 cups)
- 0.75 oz unsweetened cocoa powder (about 1/4 cup)
- 1 oz powdered sugar (about 1/4 cup)
- 1/4 tsp salt
- 5 oz unsalted butter, cold, cubed
- 1 large egg yolk
For the Tart:
- 2 oz almond paste
- 2.5 oz unsalted butter (about 5 tbsp), cubed
- 6 oz bittersweet chocolate, chopped (about 1 cup; 70% suggested)
- 8 large egg yolks
- 1 tsp vanilla extract
- 1.75 oz granulated sugar (about 1/4 cup)
- 1/4 tsp salt
- 3 oz white chocolate, chopped
- 4 oz fresh raspberries (about 1 cup)
To Assemble:
- 8 oz heavy cream (about 1 cup)
- 1 oz powdered sugar (about 1/4 cup)
- Additional fresh raspberries for topping (about 6 oz used)
- Sliced almonds for garnish
Instructions
To Make the Chocolate Tart Dough:
- Combine the flour, cocoa powder, powdered sugar, and salt in a food processor and pulse briefly to blend. Add cold cubed butter and pulse until the pieces resemble small peas. Add the egg yolk and pulse in short bursts until the dough begins to clump. Turn the dough out and knead a few times to incorporate any dry bits.
- Press the dough into a 9″ tart shell, covering the bottom and sides in an even layer. Chill the tart shell for an hour in the refrigerator, or freeze for 20–30 minutes until firm.
- Preheat the oven to 375°F. Line the chilled tart shell with foil, spray the foil with nonstick spray, and fill with pie weights, dried beans, or rice. Blind-bake the shell for about 20 minutes, until the sides are dry but the center remains slightly underbaked. Remove the weights and foil and allow the shell to cool while preparing the filling.
To Make the Tart:
- Grate the almond paste with a cheese grater to break it into small pieces. Place the grated almond paste, butter, and chopped bittersweet chocolate in a microwave-safe bowl. Microwave in short bursts, stirring between intervals, until the butter and chocolate are melted and the mixture is smooth. Allow to cool to lukewarm.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg yolks, vanilla, granulated sugar, and salt. Whip on medium-high speed for 5–7 minutes until the mixture is thick, pale, and ribbon-like when the whisk is lifted.
- Strain the melted chocolate mixture through a fine-mesh sieve into the whipped yolks to remove any large pieces of almond paste. Gently fold the chocolate and yolks together until combined. Fold in the chopped white chocolate and fresh raspberries.
- Pour the truffle filling into the prebaked tart shell. Reduce the oven temperature to 350°F and bake for about 20 minutes, until the top looks dry and puffed but the center remains slightly soft. Cool the tart on a wire rack. It can be served slightly warm, at room temperature, or chilled.
To Assemble:
- Whip the heavy cream with the powdered sugar until soft peaks form. Spread the whipped cream over the cooled tart almost to the edge. Top with additional fresh raspberries and a scattering of sliced almonds. Dust with powdered sugar if desired.
Recipe Notes
The truffle-style filling is adapted from a classic chocolate truffle tart approach. The almond paste adds texture and flavor; if you prefer a smoother filling, grate the almond paste finely and press any larger bits through the sieve when combining the chocolate with the yolks.
Measuring Tips
These recipes are developed using weight measurements, and using a kitchen scale will give the most consistent results in baking. Volume measurements are provided for convenience, but note that weight and volume do not always convert in a one-to-one fashion. If you bake often, a kitchen scale is a worthwhile investment.
Nutrition
Serving: 12 | Calories: 467 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 34 g | Saturated Fat: 19 g | Cholesterol: 212 mg | Sodium: 197 mg | Fiber: 2 g | Sugar: 20 g
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