The easiest and best homemade chocolate raspberry tart recipe made with semi-sweet or dark chocolate; it has a buttery graham cracker crust, smooth and rich chocolate ganache filling, and is topped with honey-glazed raspberries. You can make it gluten-free too!
The easiest chocolate raspberry tart recipe with a graham cracker crust
I love a good buttery graham cracker crust! If we are being honest here, it is probably my favorite part about this dark chocolate raspberry tart. If you’re like me, you’ll also love this easy key lime pie, these mini protein cheesecakes, and pumpkin cheesecake.
This chocolate tart comes together quickly with eight basic baking ingredients. The buttery homemade graham cracker crust is covered by a simple, smooth, and rich 2-ingredient chocolate ganache made from melted dark or semi-sweet chocolate and heavy whipping cream. The tart is finished with fresh raspberries glazed in a simple honey and jam sauce, making the tart barkery-level beautiful.
Before I made this recipe, I was intimidated by the idea of developing a chocolate tart recipe. I thought it would be complex and complicated, but I was wrong. This simple eight ingredient chocolate raspberry tart is so easy to make!
I cannot wait to hear what you think about this recipe. Since it is best enjoyed chilled, it’s perfect for Mother’s Day, Father’s Day, Easter, and Summer holidays. I will be making this for Memorial Day and the 4th of July – so easy and so delicious!
Why you’ll love this recipe:
- This chocolate raspberry tart is very easy to make.
- Make it with dark or semi-sweet chocolate.
- It has a smooth, rich two-ingredient chocolate ganache filling.
- Buttery graham cracker crust.
- Topping with honey-glazed fresh raspberries.
- Perfect dessert all year long.
- Make it gluten-free.
- Only 8 total ingredients.
- Try this graham cracker-crusted key lime pie next!
The taste and texture
This dark chocolate raspberry tart is rich, decadent, and chocolaty. It has the best rich, chocolate flavor. The primary flavors come from homemade chocolate ganache filling, the fresh raspberries, and the buttery graham cracker crust.
Once baked, the graham cracker crust is buttery and crisp, while the no-bake chocolate ganache filling is rich, smooth, and creamy.
Ingredients needed & substitutions
This easy chocolate raspberry tart calls for eight simple ingredients. You need graham crackers, fresh raspberries, light brown sugar, butter, heavy whipping cream, and a few other baking ingredients. You probably have everything in your pantry already. Here is a list of everything you need so you are prepared:
- Graham Crackers: You can use regular honey graham crackers or your favorite gluten-free brand. I love that this chocolate raspberry tart has a buttery graham cracker crust, not a pastry crust, because it is so easy to make.
- Light Brown Sugar: This helps sweeten and hold the graham cracker crust together. You can also use coconut sugar or dark brown sugar.
- Butter: Feel free to use salted or unsalted butter. You can also use vegan butter or coconut oil.
- Chocolate Chips: You can use semi-sweet or dark chocolate chips for this tart recipe. If needed, you can use 12 ounces of chocolate bars too.
- Heavy Whipping Cream: The second ingredient in this easy homemade chocolate ganache.
- Raspberries: You need 2 pints of raspberries to top the chocolate tart.
- Raspberry Jam or Preserves: Use any brand you want.
- Honey: for a bit of sweetness and to glaze the fresh raspberries. You can also use maple syrup.
Kitchen tools required
Here is a list of kitchen utensils to make this chocolate raspberry tart. Clean-up is easy!
How to make this easy dark chocolate raspberry tart
This dark chocolate raspberry tart with a buttery graham cracker crust is easy to bake in a few simple steps. First, we’ll make graham cracker crust. Then, we’ll make the two-ingredient chocolate ganache filling. And finally, we’ll decorate the tart with fresh raspberries and glaze the top with raspberry jam and honey. Here are detailed step-by-step instructions with pictures for visual reference so any level baker can make them. The full recipe and ingredient measurements are in the recipe card’s bottom of this page.
First, preheat oven to 375°F.
Then, 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. After that, add the graham cracker crumbs to a mixing bowl with the melted butter. Mix 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.
In a small microwave-safe bowl, melt chocolate chips in 30-second increments. Mix with a rubber spatula until completely melted and shiny.
In a second 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).
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.
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!
Expert baking tips & tricks
- Use a food processor, blender, or rolling pin. Make sure to blitz the graham crackers into fine crumbs for the crust. You can use a food processor, or blender, or crush them with a rolling pin.
- Microwave the chocolate in 30-second intervals. This ensures that you don’t burn the chocolate as you melt it in the microwave.
- Don’t boil the heavy cream. To avoid this, heat the heavy cream in 20-second intervals or on low heat on the stove. Burnt cream has a sour taste.
- Make it gluten-free. Easily make this chocolate raspberry tart gluten-free by using gluten-free graham crackers.
- Let the chocolate ganache chill for 3 hours before serving. Don’t skip this, or your chocolate filling will be loose.
- Try another type of berry. Feel free to use strawberries, blueberries, or blackberries instead of raspberries.
How to make this chocolate raspberry tart recipe gluten-free:
You can easily make the chocolate raspberry tart gluten-free by using gluten-free graham crackers. Substitute the graham crackers ad follow the exact recipe instructions.
Frequently Asked Questions
Can I use frozen raspberries?
I do not recommend using frozen raspberries to top this chocolate tart. They will defrost and make the entire tart soggy.
Can I use strawberries or blueberries instead of raspberries?
Absolutely! You can make the chocolate tart with strawberries, blueberries, or blackberries. Substitute the fruit 1:1 and use the corresponding jam flavor for the glaze.
Do you eat a chocolate tart cold or warm?
Chocolate tarts are best enjoyed chilled or at room temperature. Do not try to heat the tart before serving; the chocolate filling will melt.
Can I make this recipe gluten-free?
Yes! Easily make this chocolate raspberry tart gluten-free by using gluten-free graham crackers.
What is the best chocolate to make ganache?
You can use any type of baking chocolate. I love dark chocolate for this tart recipe but feel free to use semi-sweet or milk chocolate too.
What’s the best substitute for light brown sugar?
The best substitute for light brown sugar is dark brown or coconut.
What is the best pan to make for tarts?
Use an 8-inch or 9-inch tart pan for the best results. You can also use an 8-inch or 9-inch pie dish or cake pan if needed.
Can I make them into mini-tarts?
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 like the original recipe). Let the shells cool, then add the chocolate filling and chill in the refrigerator for 1 – 2 hours.
Can I make it ahead of time?
Yes! You can make this dark chocolate raspberry tart up to 4 days in advance. Store it covered in the refrigerator.
Can you freeze chocolate?
You can freeze chocolate for up to 12 months. This is a great way to extend its shelf life.
Can you freeze chocolate ganache?
You can freeze chocolate ganache for up to 6 months. To do so, freeze the ganache in an airtight container or freezer-safe bag. When you are ready to use the chocolate ganache, allow it to thaw in the refrigerator overnight and at room temperature for at least 1 hour before using it.
Can you freeze a homemade chocolate tart?
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.
How to store:
For best results, cover the original tart pan with plastic wrap or store leftover slices in individual airtight containers in the refrigerator for up to 4 days.
If you love this recipe, try these next!
- Molten Lava Cake
- Strawberry Brownies
- Gluten-Free Pumpkin Cheesecake
- Mini Protein Cheesecakes
- Gluten-Free Key Lime Pie
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Chocolate Raspberry Tart
Graham Cracker Crust:
- 12 sheets graham crackers, gluten-free if needed
- ¼ cup light brown sugar, packed
- 6 tbsp 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 tbsp raspberry jam or preserves
- 2 tbsp honey
- 1 tbsp water
- 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.
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