A decadent chocolate tart crust filled with silky chocolate mousse, crowned with fresh raspberries and piped ganache for a show-stopping dessert. This elegant treat balances the richness of chocolate with the tart brightness of raspberries, making it a perfect finale for any celebration or dinner party.

Why You’ll Love This Recipe

This Chocolate Raspberry Mousse Tart delivers a luxurious experience in every bite. The almond flour crust is both gluten-free and deeply chocolaty. The smooth mousse is light yet rich, and the topping of fresh raspberries adds a refreshing contrast. Finished with a glossy chocolate ganache, it not only tastes divine but also looks stunning on any dessert table. Plus, it’s easier to make than it appears, with no complicated techniques required.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Crust:

1 1/4 cups almond flour
1/4 cup unsweetened cocoa powder
1/4 cup coconut oil, melted
2 tbsp maple syrup
1/2 tsp vanilla extract
Pinch of salt

For the Chocolate Mousse:

1 cup dark chocolate chips
1/2 cup full-fat coconut milk (or heavy cream)
1/2 tsp vanilla extract
Pinch of salt
1 1/4 cups whipped coconut cream or whipped cream

For the Chocolate Ganache:

1/2 cup dark chocolate chips
1/4 cup coconut milk or heavy cream

Topping:

1 1/2 cups fresh raspberries
A few halved raspberries for garnish

directions

Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Mix until evenly combined.
Press the mixture into a tart pan, covering the base and sides evenly.
Bake for 10 minutes. Remove and allow to cool completely.
To make the mousse, heat the coconut milk until it just begins to simmer. Pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Add vanilla extract and a pinch of salt.
Cool the chocolate mixture slightly. Gently fold in the whipped coconut cream until incorporated and fluffy.
Spoon or pipe the mousse into the cooled tart crust. Smooth the top and refrigerate for at least 1 hour.
For the ganache, heat the coconut milk and pour it over the chocolate chips. Let sit briefly, then stir until glossy and smooth.
Allow ganache to cool and thicken slightly before piping or drizzling over the mousse layer.
Arrange fresh raspberries on top and garnish with a few halved berries for visual contrast. Keep refrigerated until ready to serve.

Servings and timing

This tart yields 8 servings.
Prep time: 25 minutes
Cook time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 35 minutes

Variations

Nut-Free Option: Use a traditional pastry crust or a nut-free cookie crust instead of almond flour.
Extra Fruity: Add a layer of raspberry jam beneath the mousse for more fruitiness.
Liqueur Touch: Add a splash of raspberry or coffee liqueur to the ganache or mousse for an adult twist.
White Chocolate Version: Substitute white chocolate for the mousse and ganache for a different flavor profile.
No-Bake Option: Skip baking the crust and chill it instead, especially if using finely ground chocolate cookies.

storage/reheating

Store the tart in an airtight container in the refrigerator for up to 3 days.
It is best served chilled, straight from the fridge.
This dessert does not reheat well due to the mousse, so avoid microwaving or warming.

FAQs

Can I make this tart in advance?

Yes, you can prepare it a day ahead. Just keep it chilled and add the raspberries right before serving for maximum freshness.

Is this tart gluten-free?

Yes, the almond flour crust makes this tart naturally gluten-free.

Can I freeze the tart?

It’s best not to freeze the entire tart, as the mousse texture can change. However, you can freeze the crust ahead of time and thaw before filling.

What can I use instead of coconut milk?

You can use heavy cream as a substitute in both the mousse and ganache.

How do I keep the mousse fluffy?

Allow the chocolate mixture to cool before folding in the whipped cream and fold gently to maintain airiness.

Can I use store-bought crust?

Yes, a pre-made chocolate or nut-based tart crust can save time and still taste great.

What type of chocolate works best?

Use high-quality dark chocolate chips or chopped dark chocolate for the best results in flavor and texture.

How long should the tart chill?

Chill for at least 1 hour to set the mousse. Longer chilling can help the layers firm up further.

Can I make this tart vegan?

Yes, use dairy-free chocolate and whipped coconut cream for a fully vegan version.

What size tart pan should I use?

A standard 9-inch tart pan works best for this recipe.

Conclusion

The Chocolate Raspberry Mousse Tart combines elegance with indulgence, making it perfect for special occasions or as a standout dessert to impress guests. Its rich, smooth layers and vibrant raspberry topping make every bite memorable. Easy to prepare and customizable to your needs, this tart is sure to become a favorite in your dessert repertoire.