Raspberry Chocolate Ganache Tart Recipe with a Buttery Graham Cracker Crust

Raspberry Chocolate Ganache Tart

I still remember the afternoon my husband strolled through the door with a flat of the most gorgeous raspberries I had ever seen.

He had stopped at our little local farmers market on a whim and couldn’t resist the ruby red berries practically glowing in the late summer sun. With a playful smirk, he bet me I couldn’t turn them into a fancy dessert before dinner.

I took one look at those plump, fragrant raspberries and immediately thought of a glossy dark chocolate tart. Let’s just say I collected on that bet and then some.

This raspberry chocolate ganache tart has been a family favorite ever since, and every time I make it, someone asks for the recipe.

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It looks like a showstopper from a fancy patisserie, but honestly it comes together with just a few simple ingredients and very little oven time.

I first came across a version of this tart inspired by this wonderful recipe and have tweaked it only slightly over the years to make it my own.

What I love most is that despite its decadent reputation, the filling is nothing more than a silky chocolate ganache, and the crust is made from chocolate graham crackers that bake up into a buttery, cocoa scented base in less than ten minutes.

Top it off with a pile of fresh raspberries and you have a dessert that feels truly celebratory without any of the stress.

A raspberry chocolate tart

If you have ever wandered through a berry patch in late July, you know that ripe raspberries are one of summer’s greatest gifts. They are bright and tangy, with a deep sweetness that seems to concentrate with every passing sunny day.

Pairing them with dark chocolate might seem like an obvious choice, but the way the tartness cuts through the richness of the ganache is pure magic. The crust adds its own layer of toasted cocoa flavor and a delicate crunch that holds everything together.

It is a dessert built on contrasts: silky against crisp, sweet against tart, simple technique against showstopping results.

I think that’s why this tart works so beautifully for both relaxed family dinners and dressier gatherings. You can make the whole thing ahead of time, let it chill in the fridge, and then just scatter the raspberries over the top a few minutes before your guests arrive.

No last minute oven drama, no finicky decorating. Just a stunning tart that speaks for itself.

The ingredients you’ll need for a raspberry chocolate ganache tart

Here is everything that goes into this tart, broken down by component. Each ingredient has a job to do, and once you see how straightforward the list is, you will feel confident tackling it even on a weeknight.

For the crust:

• 1 1/2 cups chocolate graham cracker crumbs (about nine regular sheets)
• 1/4 cup packed light brown sugar
• 1/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted

For the chocolate ganache filling:

• 1 1/4 cups heavy cream or whole canned coconut milk
• 12 ounces bittersweet chocolate (60 70% cacao), roughly chopped
• 1 teaspoon pure vanilla extract

For topping:

• 12 ounces fresh raspberries (about 2 pints)
• Confectioners sugar, for dusting (optional)

Notice that the filling includes an option for coconut milk. I have made this tart both ways and the coconut version turns out just as luscious, with a very subtle tropical note that plays surprisingly well with the dark chocolate. Be sure to use full fat canned coconut milk, not the light kind or the refrigerated beverage.

How to make a classic chocolate ganache tart

Once you have your ingredients measured out, the whole process flows quickly. I like to start by making the crust, because it needs a little cooling time while you prepare the filling.

First, the crust. Preheat your oven to 375°F. In a food processor, pulse together the chocolate graham cracker crumbs, the light brown sugar, and the kosher salt until they are evenly combined.

With the machine running, drizzle in the melted butter and pulse a few more times until the mixture looks like damp sand and holds together when you pinch it.

Spoon the buttery crumbs into a 9 inch tart pan with a removable bottom. Using the flat bottom of a measuring cup or a small glass, press the mixture firmly into an even layer along the bottom and up the sides.

This is the one step where a little care really pays off: you want the crust to be compact so it slices cleanly later.

Place the tart pan on a rimmed baking sheet to catch any butter that might seep out, and bake for 5 to 7 minutes, until it smells deeply chocolatey. Remove from the oven and let the crust cool completely on a wire rack.

Now, the ganache. Put the chopped bittersweet chocolate into a large heatproof bowl. In a heavy bottomed saucepan, heat the heavy cream (or coconut milk) over medium heat just until it comes to a gentle simmer.

You will see tiny bubbles forming at the edges, but don’t let it boil. Immediately pour the hot cream over the chocolate and let it sit undisturbed for 2 to 3 minutes. This little rest allows the chocolate to melt evenly.

Using a flexible spatula, stir from the center outward until the chocolate is completely melted and the ganache is smooth and glossy. Stir in the vanilla extract.

Pour the warm ganache into the cooled crust and use an offset spatula to spread it into an even layer. Give the pan a gentle tap or two on the counter to release any trapped air bubbles.

Now comes the hardest part: waiting. Let the tart set at room temperature for about 2 hours, or you can speed things along by popping it into the refrigerator for about an hour. Keep it refrigerated until you are ready to serve.

Just before presenting it, arrange the fresh raspberries on top in a pretty circular pattern, or simply pile them on in a big, generous mound.

A light dusting of confectioners sugar right before slicing adds a lovely finishing touch that makes the deep red berries pop.

Choose the right chocolate

The chocolate you pick will make or break this tart. I reach for a good quality bittersweet bar with 60% to 70% cacao content.

This range gives you a deep, complex flavor that is rich without being bitter, and it balances the sweetness of the brown sugar in the crust and the bright fruit on top. Avoid chocolate chips for this recipe.

They often contain stabilizers that prevent them from melting into that perfectly silky ganache texture we are after. A simple block of baking chocolate, chopped into even pieces, will give you the smoothest results every time.

If you are a milk chocolate fan, you can certainly substitute it, but I would recommend cutting the cream slightly to keep the filling thick enough to set properly.

A raspberry chocolate ganache tart for everyone

One of the reasons this tart has become a go to in my kitchen is how easily it adapts for different dietary needs. To make it gluten free, simply swap in your favorite gluten free chocolate graham crackers.

I have tested it with a couple of brands and the crust bakes up just as crunchy and flavorful. For a fully vegan version, use the coconut milk option for the ganache and replace the melted butter in the crust with a good quality vegan butter.

The result is every bit as decadent, and it has saved me more than once when a last minute guest needed a dairy free option.

The tart does need to stay refrigerated until serving, especially the vegan version, because coconut milk ganache can soften faster at room temperature.

Want to add even more berry flavor?

If you are like me and can never get enough raspberry flavor, there are a couple of easy tweaks. Stir a splash of raspberry liqueur, like Chambord, into the warm ganache right after adding the vanilla.

Start with about a tablespoon and taste, because you want the berry note to whisper, not shout. Another trick I love is to spread a thin layer of raspberry preserves over the bottom of the cooled crust before pouring in the ganache.

It adds a jammy hit of fruitiness that pairs gorgeously with the dark chocolate. And while fresh raspberries are the classic choice for this tart, do not feel limited. Sliced strawberries or a mix of blackberries and raspberries work just as beautifully.

This recipe is really a canvas for whatever peak season berries you can get your hands on.

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Raspberry Chocolate Ganache Tart

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Raspberry Chocolate Ganache Tart I still remember the afternoon my husband strolled through the door with a flat of the most gorgeous raspberries I had ever seen. He had stopped at our little local farmers market on a whim and couldn’t resist the ruby red berries practically glowing in the late summer sun.

• Total Time: 0 min
• Yield: 8–10 Servings 1x

Ingredients

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for the crust
1.5 cups chocolate graham cracker crumbs
0.25 cup light brown sugar, packed
0.25 tsp kosher salt
6 Tbsp unsalted butter, melted

for the chocolate ganache filling
1.25 cups heavy cream or whole coconut milk
12 oz bittersweet chocolate (60-70% cacao), roughly chopped
1 tsp pure vanilla extract

for topping
12 oz fresh raspberries
confectioners sugar, for dusting

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Instructions

Make the graham cracker crust
1-Preheat the oven to 375℉: Preheat the oven to 375℉.
2-Use a food-processor to pulse together the: Use a food-processor to pulse together the graham crumbs, brown sugar, and salt. Drizzle in the melted butter and pulse a few times until well-combined.
3-Spoon the crumbs into a 9-inch tart: Spoon the crumbs into a 9-inch tart pan, preferably with a removable bottom. Press firmly into an even layer along the bottom and sides of the pan. The flat bottom of a measuring cup works well for this.
4-Place on a rimmed sheet plan to: Place on a rimmed sheet plan to catch any leaks. Bake for 5-7 minutes. Remove from the oven and let cool on a baking rack.

Make the chocolate ganache filling
5-Place your chopped chocolate in a large: Place your chopped chocolate in a large mixing bowl.
6-Add the cream or coconut milk to: Add the cream or coconut milk to a large, heavy-bottomed sauce pot over medium heat. Bring just to a simmer, then immediately remove from the heat and drizzle over the chopped chocolate.
7-Let sit for 2-3 minutes, then stir: Let sit for 2-3 minutes, then stir with a spatula until the chocolate is completely melted, and the ganache is smooth and shiny. Stir in the vanilla.
8-Pour the ganache into the cooled graham: Pour the ganache into the cooled graham cracker crust and smooth out the top with an offset spatula. Gently tap the bottom once or twice against the counter to release any air bubbles. Let cool on a baking rack until set, about 2 hours, or about an hour in the refrigerator. Keep refrigerated until ready to serve.
9-Arrange the raspberries on top in a: Arrange the raspberries on top in a concentric circular pattern (or just pile them on!). Enjoy!!

Last Step:

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• Prep Time: 30 min
• Cook Time: 15 min
• Method: bake