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!