This chocolate raspberry tart is rich, smooth, and easy to make. It has a buttery graham cracker crust, a silky chocolate ganache filling, and is topped with honey-glazed raspberries. You can even make it gluten-free!
I made the crust and ganache as written, and I topped it with raspberries. Really good and will make it again and again. My 3 yo loved helping! ★★★★★
- Alex
This chocolate raspberry tart is one of those desserts that feels special but is secretly so easy to make. The smooth, rich chocolate ganache paired with juicy raspberries is just a chef's kiss. It's sweet, slightly tart, and super satisfying—especially with that buttery graham cracker crust holding it all together.
It's a go-to for Valentine's Day, Mother's Day, or summer get-togethers when berries are at their best. That said, the deep chocolate flavor makes it just as perfect for cozy winter nights. I actually got the idea after making my key lime pie and mini protein cheesecakes—the melt-in-your-mouth graham cracker crust is the best!
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Why You'll Love This Recipe
- Easy to make: You don't need any special baking skills to make this tart. If you can melt chocolate and mix a crust, you've got this!
- Customizable: Use dark chocolate for a rich, bold flavor or semi-sweet chocolate for a slightly sweeter taste. Both work great.
- Buttery graham cracker crust: The crust is crisp, buttery, and sweet. It's super simple to make and tastes amazing with the chocolate.
- Summer dessert: Topped with fresh raspberries and a light honey glaze, this tart is perfect for summer or any time berries are in season.
- Make-ahead friendly: You can make this tart the day before. Just chill it in the fridge and add the raspberries right before serving.
The Ingredients
- Graham Crackers: Use regular honey graham crackers or your favorite gluten-free brand. I love that this tart has a buttery graham cracker crust instead of a pastry crust—it makes the recipe quick and easy.
- Light Brown Sugar or Coconut Sugar: Adds sweetness and helps hold the crust together.
- Butter: Either salted or unsalted works. For a dairy-free option, try vegan butter or coconut oil.
- Chocolate: Semi-sweet or dark chocolate are both great in this tart. You can use chocolate chips or 12 ounces of chopped chocolate bars.
- Heavy Whipping Cream: The key ingredient that makes the ganache silky and smooth.
- Raspberries: You’ll need about 2 pints to top the tart.
- Raspberry Jam or Preserves: Any brand will do for glazing the berries.
- Honey: Adds a touch of sweetness and gives the raspberries a nice shine. Maple syrup works well here, too.
See recipe card for quantities.
How to Make a Chocolate Raspberry Tart
- Step 1: Crush the graham crackers into fine crumbs with a rolling pin or in a food processor. Then, mix with melted butter and sugar.
- Step 2: Press the mixture into an 8-inch tart pan to form the crust.
- Step 3: Bake at 375°F for 8 minutes, then let it cool while you prepare the chocolate filling.
- Step 4: Heat the cream, then pour it over the chopped chocolate and whisk until smooth to form a ganache. Pour into the cooled crust.
- Step 5: Chill for 3 hours, or until the mixture is set.
- Step 6: Once set, top with raspberries, then brush with a quick honey-jam glaze for that glossy finish.
Hint: Use the bottom of a flat measuring cup to press the crust evenly—it makes clean slices way easier later!
Video Tutorial
Expert Baking Tips
- Use good-quality chocolate: Since the ganache is the star, go for high-quality chocolate bars instead of chocolate chips for the best texture and flavor. I use Guittard or Valrhona dark chocolate.
- Press the crust firmly: Use the bottom of a measuring cup or glass to press the graham cracker crust down tightly—this helps it hold together and makes cleaner slices.
- Keep raspberries dry: Make sure the raspberries are as dry as possible before adding them to avoid extra moisture on the tart.
- Don't boil the cream: Heat it until it's steaming but not bubbling. If it's too hot, it can cause the chocolate to seize instead of melt smoothly.
- Chill until fully set: Give the tart at least 3 hours in the fridge so the ganache firms up properly. It's worth the wait!
Equipment
- Three Microwave-Safe Mixing Bowls
- Food Processor, Blender, or Rolling Pin
- 8 or 9-inch tart dish (best option), pie dish, or cake pan
- Whisk and Spatula
- Measuring Cups: 1 Tablespoon, ¼ cup, and 1 cup.
Substitutions & Variations
- Make it gluten-free: Swap regular graham crackers for gluten-free graham crackers or gluten-free cookie crumbs to keep the crust just as tasty.
- Make it dairy-free: Baking is a science, and I haven’t tested this recipe dairy-free, so I don’t recommend swapping out the butter or cream here.
- Chocolate options: Use dark chocolate for a more decadent, slightly bitter tart or semi-sweet for a sweeter, milder flavor.
- Fruit swaps: Fresh raspberries are perfect, but you can also try strawberries, blackberries, or a mix of berries, depending on the season.
- Oreo crust: For a fun twist, replace the graham cracker crust with crushed Oreo cookies mixed with butter for a rich, chocolatey base.
- Mint chocolate tart: Stir in a few drops of peppermint extract into the ganache for a refreshing twist.
Storage
Store the tart covered in the fridge for up to 3 days. To keep the raspberries fresh and prevent sogginess, add them right before serving. If you want to prepare it ahead, you can make the crust and ganache up to 2 days in advance and chill them until ready to add the fruit.
Frequently Asked Questions
For the best results, use high-quality dark chocolate with around 60–70% cocoa content. This gives you a rich, smooth ganache that’s not too bitter, but still has a deep chocolate flavor.
I do not recommend using frozen raspberries to top this chocolate tart. They will defrost and make the entire tart soggy.
Absolutely! Strawberries, blackberries, or a berry mix all work well with this tart.
Yes! Easily make this chocolate raspberry tart gluten-free by using gluten-free graham crackers.
Yes, you can also make these into mini tarts. Add your buttery graham cracker crumbs to 6 or 8 mini tart pans. Pack the crumbs down to form a shell, then bake for 4-5 minutes (not 10 minutes, as the original recipe suggests). Let the shells cool, then add the chocolate filling and chill in the refrigerator for 1 - 2 hours.
This homemade chocolate tart with a graham cracker crust freezes well for up to 2 months. Make sure to wrap it in plastic wrap and foil tightly. When you are ready to enjoy, defrost the tart overnight in the refrigerator.
After chilling for about 3 hours, the filling should feel firm but still a little soft. It shouldn’t be wobbly or runny. If it’s too soft, just leave it in the fridge longer until it’s set.
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📖 Recipe
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.
- Prepare the graham cracker crust: 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. 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.
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