Salted Chocolate Raspberry Tart

The glossy, grown-up dessert that’s easier than it looks.

You know those recipes that once you make them, everyone starts asking you to bring that dessert to every dinner party? This is one of them. It’s rich and glossy, a little bit luxe, and always gets people talking, but it’s secretly one of the easiest things to make.

This Salted Chocolate Raspberry Tart is what I call a “hero dessert”, the kind you can make ahead, pull from the fridge, and instantly elevate any table. It’s layered, luscious, and ticks all the right boxes: crunchy, creamy, tart, and just the right amount of salty. Basically, the kind of dessert you want to have in your back pocket (and your fridge) on repeat.

Let’s break it down.

The base

It starts with Arnott’s Chocolate Ripple biscuits, classic, nostalgic, and just the right amount of chocolatey without being too sweet. Crushed and mixed with melted butter and a pinch of sea salt, it creates a sturdy, crunchy foundation that balances out the creamy mousse above. You press this into your tart tin (I use a 36x13cm rectangular one, but any flattish tin will work), then pop it into the fridge while you prep the rest.

The raspberry layer

Next is a simple raspberry compote. You just simmer frozen raspberries with a touch of maple syrup (or sugar), a squeeze of lemon, and a pinch of salt until thick and jammy. This layer brings brightness and cuts through the richness, it's essential and so simple. Make sure it’s completely cooled before spreading it over the biscuit base, it keeps the layers clean and defined.

The filling

Now for the star: the chocolate mousse-like filling. It’s a stovetop custard made with thickened cream, cocoa, good dark chocolate (70%), and a little cornflour for that velvety pudding texture. A splash of hot espresso deepens the flavour without making it taste like coffee, just enough to bring out the richness of the chocolate. I add a dash of olive oil for silkiness and smoked sea salt to bring everything to life.

It thickens beautifully on the stove, and once you stir in the chopped chocolate, it turns into this glossy, molten dream. Pour that straight into your tin over the chilled raspberry layer, smooth it out, and let the fridge do the rest.

Chill, slice, and sprinkle

The tart needs about 4 hours to set, overnight is even better. Just before serving, I like to add a light sprinkle of flaky or smoked sea salt. It looks beautiful and adds that pop of flavour that makes it really unforgettable.

This is the kind of recipe you could whip up on a Friday night and bring to a Sunday lunch, knowing it’s going to be a hit. It’s rich without being cloying, elegant without being fussy, and every bite is perfectly balanced between bitter dark chocolate, bright raspberries, and a salty crunch.

Honestly, this tart is the kind of thing you make once… and then get asked for again and again.

Salted Chocolate Raspberry Tart

Makes: 8-10 slices
Prep Time: 25 minutes
Cooking time: 10 minutes

Chill Time: 4 hours (or overnight)

Ingredients:

For the base:

250g Arnott’s Chocolate Ripple biscuits

110g unsalted butter, melted

Pinch of sea salt

For the raspberry compote:

2 cups frozen raspberries

1 tbsp maple syrup (or sugar)

Squeeze of lemon juice

Pinch of salt

For the filling:

100g dark chocolate (70%), chopped

25g cornflour

60ml full cream milk

500ml thickened cream

50g cocoa powder, sifted

1 tbsp hot espresso

75g caster sugar

1 tsp vanilla extract or paste

2 tsp extra virgin olive oil

¾ tsp smoked sea salt flakes

Method:

1. Make the base
Blitz the biscuits into fine crumbs, mix with melted butter and sea salt, then press firmly into a 36x13cm tart tin. Chill in the fridge.

2. Make & Add the raspberry layer
Simmer all raspberry compote ingredients in a saucepan for 5–7 minutes, stirring occasionally, until thickened and jammy. Set aside to cool completely. Once the compote is cooled, spread it over the biscuit base in an even layer. Chill again briefly while you make the filling.

3. Make the chocolate filling
In a small bowl, whisk the cornflour with milk until smooth. In a medium saucepan, combine cream, cocoa, espresso, sugar, and vanilla. Whisk gently over medium heat until just bubbling. Add the cornflour mixture and cook, stirring, until thickened, about 5 minutes.

Remove from heat and stir through the chopped chocolate, olive oil, and smoked salt until smooth and glossy.

4. Fill and chill
Pour the chocolate mixture over the raspberry layer. Smooth the top, let it sit at room temp for 15–20 minutes, then refrigerate until set, minimum 4 hours, ideally overnight.

5. To serve
Top with a final pinch of flaky or smoked sea salt. Slice into thin wedges (it’s rich!) and enjoy.