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Raspberry Chocolate Pie Recipe

Raspberry Chocolate Pie Recipe

By What’s Baking

A decadent chocolate ganache tart studded with fresh raspberries nestled in a buttery chocolate crust, offering the perfect balance of rich cocoa depth and bright berry tang.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot of the Raspberry Chocolate Pie showcasing its glossy chocolate surface dotted with plump raspberries arranged in concentric circles. A slice has been removed, revealing the silky chocolate ganache interior against the dark chocolate crust. The pie sits on a white ceramic cake stand with scattered fresh raspberries and chocolate shavings artfully placed around the base. Soft natural light highlights the contrast between the deep chocolate hue and vibrant red berries, while a dusting of cocoa powder adds dimension and texture. A small silver serving knife rests nearby on a folded linen napkin, suggesting the indulgent experience about to unfold.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the chocolate pastry crust:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">30g cocoa powder</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">80g icing sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the chocolate filling:</li><li class="ingredients-single-item">300g high-quality dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">40g caster sugar</li><li class="ingredients-single-item">250g fresh raspberries, plus extra for decoration</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of sea salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Heavy-bottomed saucepan</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the chocolate pastry. In a food processor or large bowl, combine the flour, cocoa powder, and salt. Add the cold butter cubes and pulse or use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. The cold butter creates pockets of steam when baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and mix briefly. Then add the egg and mix until the dough just comes together – don't overwork it or your pastry will be tough. Form the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll the chilled dough on a lightly floured surface to about 3mm thickness and a diameter large enough to line your tart pan. Carefully transfer the dough to the pan, pressing it gently into the corners. Trim any excess and prick the base all over with a fork to prevent it from puffing up.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or weights. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is dry and crisp. The crust should appear matte rather than shiny. Allow to cool completely in the pan on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the filling, place the chopped chocolate in a large heatproof bowl. In a heavy-bottomed saucepan, heat the cream, sugar, and butter until it just begins to simmer (don't let it boil). The fat in the cream and butter creates a luxurious mouthfeel in the ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the hot cream mixture over the chocolate and let it sit undisturbed for 2 minutes to allow the chocolate to melt. Add the vanilla extract and sea salt, then whisk gently until smooth and glossy. Start from the center and work outward to avoid incorporating air bubbles, which would disrupt the silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange about two-thirds of the fresh raspberries over the base of the cooled tart shell, spacing them evenly. The berries will add bursts of tangy flavor to balance the rich chocolate. Reserve the prettiest berries for the top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully pour the chocolate ganache over the raspberries, ensuring they're completely covered. Gently tap the pan on the counter a few times to release any air bubbles and create a smooth surface. Refrigerate for 2-3 hours until set.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to serve, carefully remove the tart from the pan. Decorate the top with the remaining fresh raspberries in an attractive pattern. For an extra professional finish, you could dust with a little cocoa powder or add chocolate shavings. The pie can be stored in the refrigerator for up to 3 days, but bring to room temperature for about 20 minutes before serving to experience the full flavor profile and silky texture.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 425 calories
🥑 Fat: 32 g
🧈 Saturated Fat: 19 g
🍞 Carbohydrates: 35 g
🍭 Sugar: 22 g
🍗 Protein: 5 g
🫀 Cholesterol: 85 mg
🧂 Sodium: 175 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make the chocolate tart crust in advance?

Yes, the chocolate pastry crust can be prepared up to 3 days in advance. You can either refrigerate the unrolled dough (well-wrapped) or blind-bake the crust and store it at room temperature in an airtight container until needed, making your dessert preparation more manageable.

What's the best chocolate to use for a silky ganache filling?

For the silkiest chocolate ganache, use high-quality dark chocolate with 65-70% cocoa content. The higher cocoa percentage creates depth of flavour, while the quality ensures proper melting and a smooth texture. Avoid chocolate chips as they contain stabilisers that can prevent proper melting.

How do I prevent my chocolate tart crust from shrinking during baking?

To prevent shrinkage, thoroughly chill the pastry dough before rolling and after lining the tart tin (at least 30 minutes). Use pie weights during blind baking and avoid overworking the dough which develops gluten. For extra protection, extend the pastry slightly above the tin rim.

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