Chocolate Raspberry Tart

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!

5 from 4 votes

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Prep Time 15

Total Time 3 15

Serving servings

Ingredients

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

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.

Notes

Microwave the chocolate in 30-second intervals. This ensures that you don’t burn the chocolate as you melt it in the microwave.

Make it gluten-free. Easily make this chocolate raspberry tart gluten-free by using gluten-free graham crackers.

Try another type of berry. Feel free to use strawberries, blueberries, or blackberries instead of raspberries. Use the corresponding berry jam too.

Frozen Raspberries: NO. I do not recommend using frozen raspberries to top this chocolate tart. They will defrost and make the entire tart soggy.

Serving: Chocolate tarts are best enjoyed chilled or at room temperature. Do not try to heat the tart before serving; the chocolate filling will melt.

Light Brown Sugar: The best substitute for light brown sugar is dark brown or coconut.

Mini Tarts: 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.

Make Ahead & Storing: You can make this chocolate raspberry tart up to 4 days in advance. Store it covered in the refrigerator.

Freezing: 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.

Nutrition

Course Dessert

Cuisine American

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