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Dessert Recipes

This Raspberries ’n’ Cream Tart Recipe Is a Fruity + Fudgy Summer Sensation

A fruit tart bursting with the season’s freshest offerings — what could be better? Adding chocolate to the mix! Instead of the usual buttery flour tart crust, we gave our raspberries ‘n’ cream tart recipe a sweet and creative upgrade with a chocolate brownie crust. Raspberries and chocolate complement each other beautifully. The tart juiciness of the berries balances the sweetness of the brownies for the perfect taste sensation. This tart is so good, you’ll definitely want a second slice!

Best of all, it looks super fancy, but this tart is so easy to make. We use store-bought boxed brownies as the base for the fresh raspberries and tangy, velvety-rich cream. The result is a gorgeous, glorious dessert that will impress your family and friends with its good looks and out-of-this-world flavor. Give this recipe a try, and leave us a comment below to let us know how you liked it.


12 servings

Total Time

Prep Time

Cook Time


  • 1 (18.2 oz.) pkg. dark chocolate fudge brownie mix
  • 1 egg
  • ⅓ cup oil
  • ½ tsp. grated orange zest
  • 1 (8 oz.) pkg. cream cheese, at room temp.
  • ¼ cup + 1 tsp. confectioners’ sugar
  • 2 cups raspberries, from 2 (6 oz.) conts.



Heat oven to 350°F. Coat 9"x3" springform pan with cooking spray; place on rimmed baking sheet. In bowl, stir together brownie mix, egg, oil, 1⁄3 cup water and zest until combined. Spread in pan. Bake until toothpick inserted into center comes out with moist crumbs clinging, 25–30 min. Let cool 20 min.

Using back of spoon, press down center, leaving 1" border. Let cool. Stir together cream cheese and 1⁄4 cup sugar. Spread in center of brownie. Top with berries; sprinkle with remaining 1 tsp. sugar.


  • Calories: 302
  • Fat: 13 gram
  • Saturated Fat: 4 gram
  • Protein: 3 gram
  • Carbohydrate: 45 gram
  • Fiber: 1 gram
  • Cholesterol: 35 mg
  • Sugar: 32 gram
  • Sodium: 196 mg
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