A rich and creamy raspberry chocolate ganache tart with a chocolate graham crust, topped with fresh red raspberries for an impressive, decadent – and unexpectedly easy – dessert. Vegan and gluten free options.
A raspberry chocolate tart
If there’s one thing that I miss about living in the Pacific Northwest – and there are many – it’s the seasonal berry bounty. Delicious, heaping flats of vibrant, super sweet raspberries, blueberries, and blackberries, as far as the eye can see at every market come summertime.
I first made this tart a few years ago after picking up a gigantic flat of perfectly ripe raspberries from our neighborhood farmers market. My husband didn’t think I could use them all in time, and I accepted the challenge (we’ve known each other for nearly half our lives, how could he not think I would easily win that bet??). While proving him wrong in the tastiest way, this raspberry chocolate ganache came to be.
The raspberries are bright and sweet in concert with the rich, dark, creamy chocolate filling, all nestled in a classic chocolate graham crust. It’s a great way to take advantage of an excess of fresh summer berries, should you ever find yourself with such a “problem…”
The ingredients you’ll need for a raspberry chocolate ganache tart
To make this creamy chocolate ganache tart, you’ll need just a few simple ingredients.
- Chocolate graham crackers: form the base of this chocolate twist on a classic graham cracker crust.
- Brown sugar: for a little added sweetness and a hint of caramel.
- Salt: heightens and balances the other flavors. My favorite is Diamond Crystal.
- Butter: melted butter adds richness and combines with the graham crackers for a buttery, chocolate-y crust.
- Cream: melts into chopped dark chocolate for a super creamy and indulgent ganache filling. Or, use full-fat canned coconut milk for a dairy free option.
- Chocolate: now is the time to break into your stash of good baking chocolate. Using high-quality bittersweet chocolate will give your ganache the very best flavor.
- Vanilla: just a splash of pure vanilla extract is a fantastic complement to the chocolate.
- Fresh raspberries: of course! We’ll cover the top with sweet and vibrant berries.
Find all the exact measurements and full recipe instructions below.
How to make a classic chocolate ganache tart
While this tart looks impressive, it’s actually quite simple to make. There are three main components: the crust, the ganache filling, and the fresh berry topping. Combine and you’re in for a super indulgent chocolate treat.
We start with a classic graham cracker crust: (chocolate) graham crumbs, a spoonful of brown sugar, salt, and melted butter. It will bake just long enough to crisp up and hold its shape. Easy, peasy.
The oven time on this is minimal (just long enough to cook the chocolate graham crust). But if you really can’t stand turning on the oven, you can make this tart no-bake. Your crust just won’t be as crispy, and you may need to pop the whole thing in the freezer for a few minutes to get even slices when it’s time to serve.
Once the crust is set and cooled, we’ll top it with the creamiest dark chocolate ganache.
Choose the right chocolate
Homemade ganache is both glorious and incredibly simple. Heat the cream (or coconut milk) until just shy of simmering. Then drizzle it over a large bowl of roughly chopped chocolate. That’s it. The chocolate will begin to sink into the warm cream, before melting completely once stirred together into a shiny, luscious filling.
Once the ganache is poured into the graham crust, and had a chance to set, all that’s left is a vibrant topping of fresh raspberries.
Arranging the berries in a concentric pattern makes this tart a showstopper, but I don’t think anyone will complain if you skip that step and just pile them on in the center. Either way, delicious!
A raspberry chocolate ganache tart for everyone
I love the challenge of making desserts that can accommodate many diets without anyone realizing there’s anything out of the ordinary. This red raspberry beauty is just that.
You can easily make this a gluten free tart by using gluten free graham crackers (I like Pamela’s), or a completely plant-based/vegan raspberry chocolate tart by switching to vegan butter (such as Miyoko’s or Earth Balance baking sticks) in the crust and creamy whole coconut milk in the ganache.
A few clever substitutions won’t make the results any less delicious, chocolate-y, or indulgent!!
Want to add even more berry flavor?
I love the simplicity of this tart as is, but if you feel like getting fancy, and upping the raspberry quotient, you can do one of two things: add a splash of raspberry liqueur (such as Chambord) to the ganache along with the vanilla.
Or, spread a few spoonfuls of good raspberry preserves (such as Bonne Maman) along the bottom of the crust before topping with the chocolate ganache.
And, although raspberries are my very favorite, fresh strawberries or blackberries would also be lovely here! Happy baking!
Other easy and delicious raspberry recipes you’ll love:
- Raspberry lemon poppyseed cake
- Easy raspberry scones
- Cherry torte cake with raspberries
- Creamy coconut berry popsicles
If you make this raspberry chocolate ganache tart, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura