Here is a healthy raspberry tart recipe with dark chocolate and easy hazelnut crust! 
Chocolate Hazelnut Raspberry Tart on

This whole-grain hazelnut crust is so easy to make. Just mix it up in the food processor and then pat it into the tart pan. No rolling or crimping required!Then fill it with a simple dark chocolate pudding made with non-fat milk, cocoa and dark chocolate. Then load on the fresh seasonal berries! You’ll think you’ve died and gone to tart heaven! It is the perfect sweet ending to a summer meal on the porch with friends!

Hazelnut Crust made with whole-wheat flour and coconut oil, filled with dark chocolate filling and topped with fresh raspberries!


Finding that just right balance of healthy and tasty is hard when it comes to pie crust and tart dough. Though I hate to admit it, the more bad-for-you it is, the better the texture. This has to do with shortening of strands of gluten. And unfortunately a lot of times the better for you it is, the more unappealing it tastes. So it is an uphill battle to try to make a healthy yummy pie or tart. I’m convinced that’s why this month’s challenge for the Recipe Redux was to healthify a pie recipe. Once we are all linked up you’re going to have a whole bunch of healthy and tasty pies to choose from!

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Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.

Chocolate and raspberries in a hazelnut tart crust, a healthy twist on a classic combinations of flavors

I decided to bend the Redux rules a bit and make a tart, which is like a pie, but vertically challenged. Sort-of. {Eek, am I going to get booted out of the Redux? Hopefully not.} I love them for many reasons, tarts, not the Redux… I mean I love the Redux too. Crap here I go #totallygettingbooted ! I digress.

Chocolate Hazelnut Raspberry Tart | Healthy Seasonal Recipes

One of the reasons I love them (tarts!) is that they don’t have a top crust, so you can save on calories.  And second, they look really pretty, but they are easier to make than pies because the crust doesn’t have to be rolled out and fussed with. Literally, just blast it in the food processor and pat it into the pan. That. Is. It. Easy.

Healthy Raspberry Tart Recipe with Chocolate

That said, testing this recipe and finding the balance of the ingredients for the crust was NOT easy. The first version, the crust was cardboard-like.

Which brings me back to shortening. I ended up needing to increase the ratio of added fat (I used coconut oil) to flour. I also had to play around with the amount of liquid and sugar. I wrote a post about tart crust and the desired level of shortening and what that means. So if you want to know more about shortening strands of gluten and other geeky culinary junk you can read that too. Anywhoo, I settled on 4 tablespoons (1/4 cup) of coconut oil to 1 cup of flours, and found that was enough to give it a short texture without breaking the bank on calorie overload. I love the nutty flavor of the ground up hazelnuts.

Healthy Raspberry Tart Recipe with Chocolate

The chocolate filling on the other hand was fantastic from the get-go. I wanted to eat it straight out of the saucepan with a big giant spoon. Heck I wanted to dive right into it and swim around! Okay that actually would be gross. And cool. Anyway, it is so rich and chocolatey, seriously, you won’t believe it is made with non-fat milk. I think the cocoa is really the key to the massively chocolate flavor so look for the best you can find. Some brands say things like “Extra Brute” on the label. That is just fancy for strong-ass cocoa powder.

I used this awesome Valrhona Cocoa and it is so dark and intense. Look for it at gourmet shops, health food stores and you can buy it online. Cocoa is fat free so it gives you a ton of bang for your caloric buck. I also added in dark chocolate too to give it added richness. In my second test I decided to add in a little Frangelico to boost up the hazelnut flavor.

‘Member what I said about no top crust saving you calories (and hassle.) Well in this case the top is covered in fresh fruit. So that means you can totally have this tart (er pie) for breakfast right? It’s practically health food isn’t it?

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Healthy Raspberry Tart Recipe with Chocolate

healthy chocolate hazelnut raspberry tart

  • Author: Katie Webster
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings 1x


A healthy twist on raspberry tart with deep chocolate flavor and whole grain hazelnut crust made with coconut oil.




  • ½ cup hazelnuts
  • 3 tablespoons maple sugar or sugar
  • 1/2 cups white whole wheat flour
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ cup coconut oil
  • 1 egg
  • 12 tablespoons water, if necessary
  • 2 teaspoons cocoa, if necessary

chocolate raspberry filling

  • 1 ¼ cup non-fat milk, divided
  • ¼ cup dark maple syrup
  • 3 tablespoons corn starch
  • 2 tablespoons cocoa powder
  • 3 ounces dark chocolate
  • 1 tablespoon Frangelico
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 pints raspberries
  • confectioners sugar and whipped cream for serving, optional


  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Set the pan on a baking sheet.
  2. Make Crust: Process hazelnuts and sugar in a food processor fitted with the steel blade attachment until finely ground. Add white whole wheat flour, all-purpose flour and salt and pulse to combine. Open lid and add coconut oil. Close processor and pulse until it looks like very coarse meal. Beat egg in a small dish. Drizzle the egg mixture down the feed tube while pulsing and process just until the crust mixture looks sandy and crumbly. Squeeze a handful of the crumbs together to test if it holds together. If it doesn’t clump, drizzle on 1 to 2 tablespoons cold water and pulse to incorporate it into the crust.
  3. Press crust mixture evenly into the bottom and sides of the pan flattening out with the back of your fingers. Prick the crust with a fork to create air holes to allow steam to escape. Transfer the baking sheet to the oven and bake until lightly browned along the edges, 18 to 22 minutes. Set baking sheet on a wire rack to cool. If the crust is very cracked, brush 2 teaspoons of cocoa powder into the docking holes with a pastry brush.
  4. Make Filling: Heat 1 cup milk in a medium saucepan over medium high heat until steaming. Meanwhile, whisk the remaining ¼ cup milk, maple syrup, corn starch and cocoa powder in a small bowl until the dry ingredients are completely moistened and the mixture is lump free. Whisk the cornstarch mixture into the steaming milk. Bring milk to a simmer, whisking constantly until thickened. Remove from the heat and whisk in chocolate, Frangelico, vanilla and salt. Whisk until smooth. Set saucepan in a medium bowl of ice water to cool the filling quickly while stirring occasionally with a silicone spatula.
  5. Spread the chocolate filling in the crust. Decorate with raspberries. Remove sides of the tart pan before slicing. Serve sprinkled with confectioners sugar and with a dollop of whipped cream if desired.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Stove Top and Oven
  • Cuisine: American

Keywords: Chocolate Raspberry Tart


chocolate tart