This chocolate raspberry tart is full of rich chocolate, tangy raspberries, and a buttery graham cracker crust. The sweetness of the chocolate ganache with the tartness of the raspberries and the rich, buttery graham cracker crust is *mwah* chef's kiss. This recipe looks impressive but is actually quite simple - no special techniques or tools necessary!
I love this chocolate raspberry tart because it has all my favorite things - rich dark chocolate, sweet raspberries, and a crumbly graham cracker crust. This tart is perfect for your late summer BBQs, 4th of July parties, or just a small get together with your pals. Although, this recipe is made with frozen raspberries, so there is no reason why you can't make this tart during other times of the year, too 🙂
Why you will love this chocolate raspberry tart
- Decadent dark chocolate. This tart features a layer of rich, silky chocolate ganache that perfectly complements the tartness of the raspberries. I suggest using semi-sweet or dark chocolate in this recipe.
- Fresh & vibrant flavors. The raspberry layer is made with real raspberries, lemon juice, and lemon zest, providing a burst of fresh and vibrant fruitiness that cuts through the sweetness, balancing every bite.
- Crunchy graham cracker crust. The graham cracker crust adds a crunch to each mouthful, a nice contrast in texture to the creamy ganache and raspberry layers.
- Impressive and easy. While this tart looks impressive, it's surprisingly easy to make, making it perfect for both novice and experienced bakers!
- Graham crackers: the graham crackers are processed into fine crumbs, which form the sturdy, buttery base of the tart.
- Granulated sugar: granulated sugar sweetens both the raspberry and graham cracker layers.
- Unsalted butter: the melted butter binds the ingredients of the crust together and adds a rich flavor.
- Frozen raspberries: when heated, raspberries break down into a delicious puree that we use in the filling mixture. I specify frozen here just so this can be the type of dish you make year round - frozen berries lock in freshness, so you can enjoy this dessert with peak raspberries throughout the year!
- Lemons: freshly squeezed lemon juice & lemon zest are used to add a zesty and refreshing kick to the raspberries.
- Sweetened condensed milk: creates a smooth, creamy texture.
- Greek yogurt: added to the filling to make for a smooth consistency.
- Semi-sweet or dark chocolate: I personally think milk chocolate would be too sweet here, but go with whatever you like! Make sure to use good quality chocolate.
- Heavy whipping cream: we simmer the heavy cream which then gets poured on top of the chopped chocolate, melting it into a smooth ganache.
- Make the crust. Mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press it into your pan and lightly pack it in. Pre-bake the crust for 10-12 minutes until golden.
- Make the raspberry puree. In a large pan over the stove, combine the frozen raspberries, lemon zest, lemon juice, and granulated sugar. Cook until the raspberries have broken down and are mostly liquid and bubbling.
- Prepare the filling. Run the puree through a fine mesh sieve into a bowl with the sweetened condensed milk and yogurt. Whisk to combine.
- Bake. Pour the mixture on top of the pre-baked crust and return to the oven for an additional 10-13 minutes. Let cool at room temperature while you make the ganache.
- Make the ganache. Heat the heavy cream and pour it over finely chopped chocolate. Let it sit for 3-4 minutes then stir to combine. Pour ⅓ of the ganache on top of the tart and spread it into an even layer. Let the remaining ⅔ of the ganache cool at room temperature, stirring every so often.
- Chill the tart. Place the tart in the fridge. Once the ganache is buttercream consistency, use a mixer to whip it until fluffy, then pipe on top of your tart. Return the tart to the fridge to set overnight or for at least 4 hours.
While the recipe suggests semi-sweet or dark chocolate for a rich contrast to the tart raspberries, you can certainly use milk chocolate if you prefer a sweeter flavor. Reduce the amount of heavy cream in the ganache if you use milk chocolate, because milk chocolate is softer than darker chocolates.
If you don't have a tart pan, a pie dish or a springform pan can be substituted. Simply press the graham cracker crust evenly on the bottom and up the sides of your chosen dish, then follow the recipe as directed. With a pie dish, just note that you won't be able to remove the full tart from the pan.
You can definitely use fresh raspberries, just make sure the pureed mixture, after straining, is at least ¾ cup or 180 grams.
If your crust turns out too crumbly, it might not have been pressed firmly enough into the pan. Use the back of a measuring cup or the bottom of a glass to compact it tightly.
If your ganache turns out too thick or lumpy, it might not have incorporated properly. Make sure to pour hot cream over finely chopped chocolate and let them sit for a few minutes before stirring. If it's still lumpy, gently heat the mixture in the microwave for 10-second intervals, stirring between each, until smooth.
The raspberries might not have cooked down long enough on the stove. Allow the mixture to simmer a bit longer to evaporate excess moisture. Ensure you're using a fine mesh strainer to remove raspberry seeds and lemon zest, as these can contribute to a thinner consistency.
Run a sharp knife under hot water, wipe it dry, then use it to cut through the tart. Clean your knife and repeat as you slice.
To keep your tart fresh, here are a few guidelines:
- Refrigeration. It's best to store your tart in the refrigerator. Cover it tightly with plastic wrap or store in an airtight container.
- Duration. Your tart should stay fresh in the refrigerator for up to 3-4 days.
- Freezing. If you have leftovers or want to prepare the tart in advance, you can freeze it. Wrap the tart securely in plastic wrap and then in aluminum foil. Label it with the date. It can be frozen for up to 2-3 months.
- Thawing. When you're ready to enjoy your frozen tart, transfer it to the refrigerator and allow it to thaw overnight. This gradual thawing will help maintain the tart's texture and taste.
- Serving. For serving, it's my preference to enjoy the tart chilled directly from the refrigerator, but you can bring it to room temperature for about 10 minutes before serving, if you would like.
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
Other recipes you may like
- Coconut Raspberry Meringue Kiss Cookies
- Chocolate Mousse Pie
- The Ultimate Chocolate Cake
- Blueberry Mascarpone Skillet Cake
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Chocolate Raspberry Tart
- 9 inch tart pan Try to use a tart pan with a removable base. If you don't have a tart pan, you can also bake it in a regular pie pan, but note that you will not be able to remove it from the pan when it's finished baking.
Graham Cracker Crust
- 2 cups (260 grams) graham cracker crumbs about 17-18 full sheets
- ⅓ cup (66 grams) granulated sugar
- 7 tablespoons (99 grams) unsalted butter melted
- ~2 ½ cups (12 oz) frozen raspberries
- 2 tablespoons lemon juice
- zest from 1 large lemon
- ⅓ cup (66 grams) granulated sugar
- 1 14 oz can sweetened condensed milk
- ¼ cup (60 grams) greek yogurt doesn’t need to be room temperature
- 1 cup (240 grams) heavy whipping cream doesn’t need to be room temperature
- 8 oz (226 grams) semi-sweet or dark chocolate finely chopped
Graham Cracker Crust
- Preheat oven to 350F and grease your pan. You can use either an 8 inch or 9 inch tart pan - I used a 9 inch pan.
- In a food processor, pulse the graham cracker sheets until they turn into fine crumbs. If you do not have a food processor, put the graham crackers in a zip lock bag and gently hit them with the back of a wooden spoon until they are in crumbs.
- In a medium-sized bowl, whisk together the graham cracker crumbs and granulated sugar. Add the melted butter and mix with a rubber spatula or wooden spoon until the mixture is combined and resembles wet sand.
- Firmly press the mixture up the sides and into the bottom of your pan. I like to work my way around the sides with my fingers first, then pack down the bottom. Smooth it with the bottom of a measuring cup, back of a spoon, etc., if desired. Pre-bake it for 10-12 minutes or once it looks golden brown.
- While the crust is baking, make the raspberry layer. Add the sweetened condensed milk and yogurt to a large bowl and whisk to combine.
- Place a fine mesh strainer (using a fine strainer is important, otherwise you will get the raspberry seeds and lemon zest in your tart filling) on top of the bowl with the yogurt/sweetened condensed milk. Set aside.
- Add the raspberries, lemon juice, lemon zest, and sugar to a pan over medium heat. Heat and mix together until the raspberries are mostly liquid and the mixture just starts to bubble.
- Remove from the heat and pour the mixture through the fine mesh strainer onto the sweetened condensed milk/yogurt mixture. Make sure you’re scraping the bottom of the sieve to get as much liquid as possible - it should be around ¾ cup or 180 grams. Whisk to combine.
- Once your crust is done (it might be done before you are finished with the raspberry layer, that’s ok, you can just let it sit at room temperature), pour the raspberry filling on top of the warm crust and return to the oven for an additional 10-13 minutes until set. The filling won’t jiggle.
- Let the tart cool at room temperature while you make the ganache.
- If you don’t want to pipe as much ganache on the tart like in the photos, and you just want to spread a little on top of the raspberry layer, you can probably cut the ganache measurements in half. If you want more ganache for piping, use the measurements as written.
- Chop your chocolate finely and set aside in a bowl. Heat the heavy cream on the stove until gently simmering. You can also microwave it for 30-45 seconds.
- Pour the heavy cream over the chopped chocolate and let it stand for 3-4 minutes. The hot cream will melt the chocolate. Gently stir together until combined and smooth.
- Pour about ⅓ of the ganache on top of the raspberry filling and spread into an even layer. Place the tart in the fridge to set.
- Set the remaining ⅔ of ganache aside to cool at room temperature, stirring every so often to maintain an even cool.
- Once the ganache has cooled and thickened (it should look almost like a buttercream texture), use a hand mixer or a stand mixer fitted with a paddle attachment to whip the ganache until fluffy.
- Use a piping bag to pipe the ganache on top of the tart, then return to the fridge to set overnight or for at least 4-5 hours in the fridge.
- Once set, slice and enjoy! To get clean cuts, heat a sharp knife with hot water, wipe it dry, then use it to cut through the tart. Clean your knife and repeat as you slice.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!