This luxurious and silky-smooth dessert is sure to impress! Made with a feathery-light chocolate mousse and a slightly crunchy shortbread base, this Chocolate Raspberry Mousse Tart delivers a deeply satisfying combination of textures in every bite. Serve this prized French dessert at any celebration meal or “just because.”
Recipe Highlights
- This recipe is easy to make yet so impressive to serve!
- It uses simple ingredients that are readily available.
- Our recommended chocolate offers a deep, rich chocolate flavor.
- This tart is freezer-friendly at many stages.
- You can let your inner decorator free for the finishing touches. Instead of using fresh raspberries, for example, you can pipe whipped cream and add chocolate curls or additional fruits that work well with chocolate.
- This is a spectacular dish that friends and family will love!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose flour: Standard all-purpose flour works best here; skip the cake, bread, and wheat flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Sugar: Regular white granulated sugar o caster sugar.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: Like most recipes, this recipe is written with unsalted butter in mind. If all you can find is salted butter, though, it’s no problem. Simply reduce the amount of salt required by the recipe!
- Cornstarch: You can substitute for potato starch 1:1.
- Heavy cream: Ensure it has at least 35% of fat content.
- Dark chocolate: Many types of chocolate are available, but not all are real. We recommend dark chocolate containing only cocoa butter as the fat for this recipe.
- Vanilla Extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Powdered sugar: Regular powdered sugar, also known as confectioner’s sugar.
- Rum (optional): Rum is very high in alcohol, but we use only a tiny bit in our delicious dessert. We mark it as optional because you may wish to eliminate it entirely.
- Fresh Raspberries: Although frozen raspberries can be substituted for fresh raspberries in the filling for this dessert, we recommend using fresh raspberries for the garnish.
Process Overview: Chocolate Raspberry Mousse Tart Step-By-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Crust
To make the shortbread base, whisk together the flour and granulated sugar in a medium bowl. Add the butter, then use your fingers to pinch it into the flour and sugar until the butter pieces are roughly the size of peas. Then roll it large enough to cover the bottom and sides of the prepared pan. Carefully transfer the dough to the pan and, without stretching, press lightly to fit. Prick the bottom of the dough several times with a fork to prevent bubbles, then bake until golden brown. Remove from the oven and let cool completely on a wire rack.
- Make the Raspberry Filling
To make the Raspberry filling, simmer the fresh raspberries and sugar over medium heat until the raspberries have broken down, about 5 minutes. Scrape the raspberries into a sieve placed over a clean pot, then press the raspberries through the sieve and discard the seeds. Dissolve the cornstarch in 1 tablespoon of water. Transfer the pot of strained raspberries to the stove and bring it back to a boil. Stir in the dissolved cornstarch, then remove from heat and cool slightly. Spread the raspberry purée over the cooled base, right to the edges, then refrigerate while making the chocolate mousse.
- Make the Chocolate Mousse
To make the Chocolate Mousse, heat 1 cup (240 ml) of the whipping cream in a small saucepan over medium-high heat until bubbles begin to form around the edges. Remove from heat, then add the chopped chocolate and let sit for 1 – 2 minutes to allow the chocolate to melt.
Stir gently with a whisk in circular motions until all chocolate is melted and the mixture is smooth. Cool the mixture slightly by whisking in the remaining 1 cup (240 ml) of whipping cream, along with the vanilla extract. Press a piece of plastic wrap directly on the surface of the chocolate cream, then let the mixture cool in the refrigerator until it’s a peanut butter consistency, about 1 hour.
After the chocolate mixture has chilled, whip the chocolate cream on medium speed with a stand or hand mixer until stiff peaks just form. This will not take long. Be careful not to over-whip since this could cause the mousse to separate. Carefully scrape the mousse into the tart without disturbing the parchment collar, then refrigerate. - Make the Chocolate Glaze
Melt the dark chocolate, powdered sugar, and butter in a heat-proof bowl set over simmering water. Remove the bowl from the heat and stir in the water and rum (if using); mix until incorporated. Let the glaze cool.
Before serving, unclip the springform pan and carefully lift it off. Transfer the tart to a serving plate. Spoon the cooled chocolate glaze over the chilled mousse and carefully smooth the surface. Garnish with fresh raspberries and mint leaves as desired. Serve immediately.
Tips & Variations
Only the best-quality, 70% dark chocolate is recommended for this recipe.
Frozen, drained raspberries may be used for the tart filling but not for the garnish since they are too watery.
The recipe may be halved and prepared in a 6” (16cm) springform pan.
Look over the timing carefully. For example, the mousse component must be chilled for 6 hours, and the assembled tart must be chilled again to set.
Instead of a shortbread crust, you can make this mouse tart on a graham cracker or oreo crust. Or, for a richer crust, use my Eggless Pastry Crust.
Additions and/or Variations
- If raspberries aren’t an option, feel free to substitute another chocolate-friendly fruit, such as fresh cherries or strawberries.
- If you prefer, you can sift a little cocoa powder or powdered sugar onto the surface of the mousse, then garnish the tart with whipped cream instead of — or along with — fresh fruit.
- Other ideas for garnish include chocolate jimmies and chocolate curls.
Storing & Freezing Instructions
Tart may be wrapped and refrigerated for 3 days. To freeze, wrap in plastic wrap, then over-wrap with foil. Tart may be frozen for 2-3 weeks. Defrost in the refrigerator for 24 hours, then remove the wrapping and touch up the mousse as needed with a warm, dry knife.
Frequently Asked Questions
Yes, but allow approximately 8 hours because the tart must chill for 7 hours. Tart can also be chilled overnight before completing it the next day.
We do not recommend using chocolate melts. This recipe has been tested only with Dark Chocolate containing a minimum of 70% cocoa butter.
Yes, although touch-ups may be required to smooth the surface of the mousse.
This 10” tart will yield 8-10 servings.
More Egg-Free Tart Recipes You’ll Love!
Recipe Card 📖
Chocolate Raspberry Mousse Tart
Equipment
Ingredients
Crust:
- 2 cups + 2 tablespoons (300 g) all purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (230 g) unsalted butter, chilled and cubed
Raspberry Filling:
- 2 teaspoons cornstarch
- 1 tablespoon water
- 2 1/2 cups (about 300 g) fresh raspberries
- 2 tablespoons (24 g) granulated sugar
Chocolate Mousse:
- 2 cups (480 ml) whipping cream (divided)
- 1 cup (200 g) dark chocolate, roughly chopped
- 1 teaspoon pure vanilla extract
Chocolate Glaze:
- 1/2 cup (100 g) dark chocolate
- 1/3 cup (40 g) powdered sugar
- 1/4 cup (58 g) unsalted butter
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) rum (optional)
For Garnishing:
- Fresh, evenly-sized raspberries, to taste
- Fresh mint leaves, to taste
Instructions
Make the Crust:
- Preheat oven to 350º F (180º C).
- Spray the bottom and sides of a 9-inch (23 cm) springform pan with cooking spray, then line the bottom and sides with parchment paper and spray again. Set aside.
- Whisk together the flour, granulated sugar, and salt in a medium bowl. Add the butter, then use your fingers to pinch it into the flour and sugar until the butter pieces are roughly the size of peas. PRO TIP: You can also do this in your food processor. In the bowl of a food processor, combine the flour, sugar,and salt. Add the butter and pulse until the mixture looks fine and crumbly.
- Roll the dough into a 12-inch circle on a lightly floured surface, or roll it large enough to cover the bottom and halfway to the sides of your prepared pan. Then, carefully transfer the dough to the pan and, without stretching, press lightly to fit.
- Prick the bottom of the dough several times with a fork to prevent bubbles, then bake for 15 – 20 minutes or until golden brown. Remove from the oven and let cool completely on a wire rack.
Make the Raspberry Filling:
- Dissolve the cornstarch in 1 tablespoon of water.
- Combine cornstarch mixture, raspberries, and granulated sugar in a small saucepan over medium heat. Using a silicone spatula, stir the mixture, lightly mashing the raspberries as they begin to heat. Keep simmering until the raspberries have broken down, about 5 minutes.
- Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. Let the mixture cool at room temperature until just slightly warm.
- Spread the raspberry purée over the cooled base, right to the edges, then refrigerate while making the chocolate mousse.
Make the Chocolate Mousse:
- Heat 1 cup (240 ml) of the whipping cream in a small saucepan over medium-high heat until bubbles begin to form around the edges. Remove from heat, then add the chopped chocolate and let sit for 1 – 2 minutes to allow the chocolate to melt.
- Stir gently with a whisk in circular motions until all chocolate is melted and the mixture is smooth.
- Cool the mixture slightly by whisking in the remaining 1 cup (240 ml) of whipping cream, along with the vanilla extract. Press a piece of plastic wrap directly on the surface of the chocolate cream, then let the mixture cool in the refrigerator until it's a peanut butter consistency, about 1 hour in the refrigerator.
- After the chocolate mixture has chilled, whip the chocolate cream on medium speed with a stand or hand mixer until stiff peaks just form. This will not take long. Be careful not to over-whip since this could cause the mousse to separate.
- Carefully scrape the mousse into the tart without disturbing the parchment collar, then refrigerate until you make and cool the chocolate glaze.
Make the Chocolate Glaze:
- Melt the dark chocolate, powdered sugar, and butter in a heat-proof bowl set over simmering water. Remove the bowl from the heat and stir in the water and rum (if using); mix until incorporated. Let the glaze cool.
- Before serving, unclip the springform pan and carefully lift it off. Transfer the tart to a serving plate. Spoon the cooled chocolate glaze over the chilled mousse and carefully smooth the surface.
- Garnish with fresh raspberries and mint leaves as desired. Serve immediately. Note: If you keep the mousse tart in the refrigerator, the mousse part will harden a bit, so I recommend letting it sit a room temperature for a few minutes before serving it so the mousse softens.
- Only the best-quality, 70% dark chocolate is recommended for this recipe.
- Frozen, drained raspberries may be used for the tart filling but not for the garnish since they are too watery.
- The recipe may be halved and prepared in a 6” (16cm) springform pan.
- Look over the timing carefully. For example, the mousse component must be chilled for 6 hours, and the assembled tart must be chilled again to set.
- If raspberries aren’t an option, feel free to substitute another chocolate-friendly fruit, such as fresh cherries or strawberries.
- If you prefer, you can sift a little cocoa powder or powdered sugar onto the surface of the mousse, then garnish the tart with whipped cream instead of — or along with — fresh fruit.
- Other ideas for garnish include chocolate jimmies and chocolate curls.
