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.
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…”
How to make a classic chocolate ganache tart
We start with a classic graham cracker crust: (chocolate) graham crumbs, a spoonful of brown sugar, salt, and melted butter, which 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. This is the time to bust out your good chocolate, as that’s where the bulk of the flavor in this tart comes from. I like to use a bittersweet chocolate with a cocoa content of around 60-70%. You can go sweeter, but we want a hint of bitterness to cut some of the richness of the cream. For the silkiest ganache, be sure to grab a chocolate baking bar instead of chips, which often include soy lecithin or other stabilizers.
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. 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 tart gluten free by using gluten free graham crackers (I like Pamela’s), and completely plant-based by switching to vegan butter (such as 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!
A rich and creamy 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.
for the crust:
1-1/2 cups chocolate graham cracker crumbs¹
1/4 cup (packed) light brown sugar
1/4 tsp kosher salt
6 Tbsp unsalted butter, ² melted
for the chocolate ganache filling:
1-1/4 cups heavy cream or whole coconut milk
12 oz bittersweet chocolate (60-70% cacao), chopped
1 tsp pure vanilla extract
2 pints fresh raspberries
optional: confectioners sugar, for dusting
Make the graham cracker crust:
Preheat the oven to 375℉.
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.
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.
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:
Place your chopped chocolate in a large mixing bowl.
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.
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.
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.
Arrange the raspberries on top in a concentric circular pattern (or just pile them on!). Enjoy!!
¹ You’ll need approximately 9 regular graham cracker sheets to make your crumbs. Pulse together in a food processor until finely crushed. Make it gluten free: simply use gluten free chocolate graham crackers in the crust.
² Make it vegan: use vegan butter (such as EarthBalance baking sticks) in the graham cracker crust, and use canned coconut milk in the chocolate ganache filling. If using coconut milk, be sure to use full fat (not light or refrigerated coconut beverages), and stir well before measuring. Look for brands that have just two ingredients: coconut/coconut cream and water. My personal favorites are Golden Star and FOCO.