This easy dark chocolate raspberry tart has a buttery graham cracker crust, a silky 2-ingredient dark chocolate ganache filling, and fresh raspberries with a honey-jam glaze. It takes about 20 minutes of hands-on work and can be made gluten-free.
A Quick Look At This Chocolate Raspberry Tart
- ✅ Recipe Name: Easy Dark Chocolate Raspberry Tart
- 🕒 Ready In: 5 minutes prep + 8 minutes bake + 3 hours chill
- 👪 Serves: 12 slices
- 🍽 Calories: ~368 per slice
- 🥣 Main Ingredients: Graham crackers, butter, dark chocolate, heavy cream, fresh raspberries, honey, raspberry jam
- 📖 Dietary Info: Vegetarian, easily made gluten-free
- ⭐ Why You'll Love It: No pastry skills, no tempering chocolate, no special equipment. Just a press-in graham cracker crust, a two-ingredient dark chocolate ganache, and fresh raspberries on top.
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I've been making this dark chocolate raspberry tart every Easter and Mother's Day for years, and it's the one dessert my family asks for by name. Every time I bring it out, someone assumes I picked it up from a bakery - and then I get to tell them it took 20 minutes of actual work and a graham cracker crust you press in with your hands.
The magic is in how the three layers play off each other. The buttery graham cracker crust is just barely sweet, so it lets the dark chocolate ganache do the talking - silky, rich, and glossy once it sets. Then the fresh raspberries on top cut through all that richness with a bright, slightly tart pop, and the honey-jam glaze gives them a bakery-window shine that's honestly the detail that gets the most compliments.
This tart is in the same chocolate-meets-berry family as my strawberry brownies - if you love that combo, you'll love this. And if you're looking for another chocolate dessert for a special occasion, my vegan molten lava cake is the other one I reach for when I want something that looks fancy but isn't.
Jump to:
- A Quick Look At This Chocolate Raspberry Tart
- What makes this chocolate raspberry tart easy
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- How to Make a Dark Chocolate Raspberry Tart (Step-by-Step)
- Video Tutorial (Step-by-Step)
- Notes + Tips from My Kitchen
- Which chocolate is best for a raspberry tart
- How to store & freeze
- Frequently Asked Questions + Answers
- More Easy Chocolate Dessert Recipes You'll Love
- 📖 Recipe
- 💬 Comments
What makes this chocolate raspberry tart easy
This isn't a recipe that needs pastry school. If you can melt chocolate and press crumbs into a pan, you can make this tart.
- No rolling pin, no chilling dough. The graham cracker crust is pressed in by hand and baked for 8 minutes.
- Two-ingredient ganache. Dark chocolate and heavy cream. That's the whole filling.
- No special equipment. A mixing bowl, a tart pan, and a measuring cup to press the crust. That's it.
- Mostly hands-off. About 20 minutes of actual work. The rest is the fridge doing the work for you.
- Make-ahead friendly. The ganache actually tastes better on day two.
Ingredients You'll Need
For the Graham Cracker Crust:
- Graham crackers - Warmer and less sweet than an Oreo crust, which lets the dark chocolate ganache stay the star. It's the same press-in crust I use for my gluten-free key lime pie. Use honey graham, or gluten-free graham if needed.
- Light brown sugar or coconut sugar - Adds sweetness plus a subtle molasses depth that white sugar can't give you.
- Melted butter - Binds the crumbs and gives you that buttery, sandy-shortbread texture. Salted or unsalted.
For the dark chocolate ganache:
- Dark chocolate - This is where the recipe lives or dies. I use Guittard semi-sweet for everyday and Valrhona 70% for holidays. Stick with 60-70% cocoa - anything sweeter makes the tart feel one-note next to the raspberries and honey glaze.
- Heavy whipping cream - The fat content is what gives you that silky, glossy texture that sets up firm but sliceable. Don't substitute half-and-half or milk - the ganache won't set.
For the raspberries and honey glaze:
- Fresh raspberries - About 2 pints, fresh only (frozen berries thaw into a watery mess). Pick ones that are deep red and dry; if they're leaking juice in the container, grab a different pint.
- Raspberry jam or preserves - The base of the glaze. Any brand works.
- Honey - Thins the jam into a brushable glaze and gives the raspberries their bakery-window shine.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
- Make it gluten-free: Swap regular graham crackers for gluten-free graham crackers (Kinnikinnick or Schär) - one-for-one, no other changes needed. Same swap works in my healthy s'mores brownies if you're building a GF dessert rotation.
- Oreo crust: Crush 24 Oreos with 6 tablespoons melted butter for a richer, more chocolate-forward base.
- Semi-sweet chocolate: Works in place of dark for a milder, sweeter tart - good if you're serving kids.
- Berry swaps: Strawberries (halved, cut-side down), blackberries, or a mix of berries all work beautifully.
- Skip the jam: Use 3 tablespoons of honey alone for the glaze if you don't have raspberry jam on hand.
- Don't use frozen raspberries on top - they thaw watery and make the ganache weep. Fresh only.
How to Make a Dark Chocolate Raspberry Tart (Step-by-Step)
- Step 1: Make the crust. Crush the graham crackers into fine crumbs in a food processor (or with a rolling pin and a zip-top bag). Mix with melted butter and brown sugar until the texture looks like wet sand.
- Step 2: Press into the pan. Press the crumbs firmly into an 8-inch tart pan, using the bottom of a flat measuring cup to pack them evenly across the base and up the sides.
- Step 3: Par-bake. Bake at 375°F for 8 minutes, until lightly golden and fragrant. Let the crust cool completely while you make the filling.
- Step 4: Make the ganache. Heat the heavy cream until steaming but not boiling, then pour it over the chopped dark chocolate. Let it sit for 1 minute, then whisk until smooth and glossy. Pour into the cooled crust.
- Step 5: Chill until set. Refrigerate the tart for at least 3 hours, or until the ganache is firm to the touch.
- Step 6: Top and glaze. Arrange fresh raspberries on top, hole-side down. Warm the honey, raspberry jam, and a splash of water together for 30 seconds, then gently brush the glaze over the raspberries for a glossy finish.
Video Tutorial (Step-by-Step)
Notes + Tips from My Kitchen
- Use good chocolate. The ganache is the whole tart - this is not the place to use baking chips from the back of the pantry. Guittard semi-sweet or Valrhona 70% dark are my go-tos.
- Don't let the cream boil. Heat it until it's steaming with small bubbles forming at the edges, then pull it off. Boiling cream can cause the ganache to split or feel greasy once it sets.
- Press the crust firmly. Use the bottom of a flat measuring cup and really pack it in. A loose crust crumbles when you slice, making clean wedges impossible.
- Chill the full 3 hours, minimum. I know it's tempting. The ganache looks set before it actually is. Cutting into it early gives you a droopy slice instead of a clean one.
- Make it the day before. The ganache texture is actually better on day two - silkier and more sliceable. The crust stays crisp if you hold the raspberries until serving.
Which chocolate is best for a raspberry tart
My honest take: Use dark chocolate in the 60-70% cocoa range. The raspberries and honey-jam glaze are already sweet, so dark chocolate balances the tart and keeps it from tipping into cloying. I use Guittard semi-sweet for everyday and Valrhona 70% for Easter and Mother's Day.
Semi-sweet works too and makes a milder, sweeter tart - good for kids or anyone who finds dark chocolate too intense. Skip milk chocolate here; it pushes the whole tart into too-sweet territory.
How to store & freeze
- In the fridge: Cover the tart loosely with plastic wrap or store leftover slices in an airtight container. It keeps for up to 4 days, though the crust softens slightly after day 2 and the raspberries start to look tired by day 3. Best eaten within 48 hours.
- To freeze: Freeze the tart without the raspberries and glaze for up to 2 months. Wrap it tightly in plastic wrap, then a layer of foil. Thaw overnight in the fridge, then top with fresh raspberries and the honey-jam glaze just before serving.
- Make-ahead tip: You can make the crust and ganache up to 2 days in advance and keep the tart covered in the fridge. Add the raspberries and glaze within a few hours of serving for the freshest look.
Frequently Asked Questions + Answers
Dark chocolate in the 60-70% cocoa range gives you the best balance. The raspberries and honey-jam glaze are already sweet, so the dark chocolate keeps the tart from tipping into cloying. Semi-sweet works for a milder tart. Skip milk chocolate - it makes the whole dessert too sweet.
No. Frozen raspberries thaw into a watery mess, making the ganache weep. Only use fresh raspberries for the topping. If you want a raspberry-flavor boost, swirl a frozen raspberry purée into the ganache before it sets - but keep the topping fresh.
Yes, and it's actually better the next day. Make the crust and ganache up to 2 days in advance and keep the tart covered in the fridge. Add the fresh raspberries and honey-jam glaze within a few hours of serving so they look bright and fresh.
Yes. Divide the crust mixture between 6 to 8 mini tart pans and press it in. Bake for 4-5 minutes instead of 8. Let the shells cool, then fill with ganache and chill for 1-2 hours, until set. Top with raspberries and glaze just before serving.
Let it sit in the fridge for at least 3 hours, then gently touch the center of the tart. The ganache should feel firm to the touch with no jiggle. If it s
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Did you make this recipe?
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📖 Recipe
Easy Dark Chocolate Raspberry Tart
Ingredients
Graham Cracker Crust:
- 12 sheets graham crackers, gluten-free if needed
- ¼ cup light brown sugar, packed
- 6 tablespoon melted butter, salted or unsalted
Chocolate Ganache Filling:
- 12 ounce bag of semi-sweet or dark chocolate chips
- 1 ¼ cups heavy whipping cream
Raspberry Glaze + Toppings:
- 2 pints raspberries
- 2 tablespoon raspberry jam or preserves
- 2 tablespoon honey
- 1 tablespoon water
Instructions
- Preheat your oven to 375°F.
- Crush the graham crackers: pulse graham cracker sheets and brown sugar in a food processor or blender until graham crackers are very fine crumbs. You can also use a plastic bag and pound with a rolling pin until they are crumbs.
- Make graham cracker crust: add the graham cracker crumbs to a mixing bowl with the melted butter. Mix together until all crumbs are coated. Then, add them to an 8 or 9-inch tart dish, pie dish, or cake pan and press the crumbs down with the bottom of a glass or measuring cup to create a shell. Bake for 8 minutes until lightly golden and smelling fragrant. Then, let it cool for 5 - 10 minutes while you make the filling.
- Melt the chocolate: In a small microwave-safe bowl, melt chocolate chips in 30-second increments. Mix with a rubber spatula until completely melted and shiny.
- Warm the heavy cream: In a microwave-safe bowl or container microwave the heavy cream in 20-second increments until very hot. Try not to let it boil. You can also heat it in a saucepan (do not let it boil).
- Make the chocolate ganache filling: pour the heated heavy cream into the slightly cooled chocolate and whisk until combined. It should be thick and shiny.
- Assembly + chill: Pour over cooled graham cracker crust and let cool in the refrigerator for 3 hours or until fully set.
- Decorate: Once set, cover the top with raspberries (with the hole-side facing down). Meanwhile, in a microwave-safe bowl, heat the jam, honey, and water together for 30 seconds and mix them together. Lightly brush this over the raspberries to glaze them.
- Serve chilled or at room temperature! Store by covering the original tart pan with plastic wrap or store leftover slices in individual airtight containers in the refrigerator for up to 4 days.
Video
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX - Tati creates easy and healthier recipes that actually taste good.
Alex says
I have made this without topping the raspberries with the glaze as I wanted to cut on sugar. I made the crust and ganache as it's written and I just topped it with raspberries. Really good and will make it again and again. My 3 yo loved helping