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Chocolate Raspberry Tart

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!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 large slices

Equipment

  • 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.

Ingredients
 

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

Raspberry Layer

  • ~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

Chocolate Ganache

  • 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

Instructions

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.

Raspberry Layer

  • 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.

Chocolate 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.
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