This easy dark chocolate raspberry tart features a buttery graham cracker crust, a silky two-ingredient dark chocolate ganache, and fresh raspberries brushed with a glossy honey-raspberry glaze. It requires about 20 minutes of hands-on time and can be made gluten-free.
A Quick Look At This Chocolate Raspberry Tart
- ✅ Recipe Name: Easy Dark Chocolate Raspberry Tart
- 🕒 Ready In: 5 minutes prep + 8 minutes bake + 3 hours chill
- 👪 Serves: 12 slices
- 🍽 Calories: ~368 per slice
- 🥣 Main Ingredients: Graham crackers, butter, dark chocolate, heavy cream, fresh raspberries, honey, raspberry jam
- 📖 Dietary Info: Vegetarian, easily made gluten-free
- ⭐ Why You’ll Love It: No pastry skills required — just a press-in crust, a two-ingredient ganache, and fresh raspberries with a shiny glaze.
I’ve made this tart for holidays for years; it’s consistently the dessert my family requests. It looks like a bakery treat but comes together quickly: a pressed graham cracker crust, a smooth dark chocolate ganache, and a bright layer of fresh raspberries finished with a honey-raspberry glaze.
What makes this chocolate raspberry tart easy
No special pastry skills are needed. If you can melt chocolate and press crumbs into a pan, you can make this tart.
- No rolling or complex dough: the graham cracker crust is pressed in by hand and par-baked for 8 minutes.
- Two-ingredient ganache: dark chocolate and heavy cream are all you need for the filling.
- No special equipment: a mixing bowl, tart pan, and a flat measuring cup to press the crust are sufficient.
- Mostly hands-off: roughly 20 minutes of active time; the refrigerator does the rest.
- Make-ahead friendly: the ganache often tastes even better the next day.
Ingredients You’ll Need
For the Graham Cracker Crust:
- Graham crackers — use honey graham or a gluten-free graham if needed.
- Light brown sugar or coconut sugar — adds sweetness and a touch of molasses flavor.
- Melted butter — binds the crumbs and gives a shortbread-like texture.
For the dark chocolate ganache:
- Dark chocolate — choose a quality bar or chips in the 60–70% cocoa range for balance with the berries.
- Heavy whipping cream — necessary for a silky, glossy ganache that sets firm enough to slice.
For the raspberries and honey glaze:
- Fresh raspberries — about 2 pints; fresh berries keep the tart from becoming watery.
- Raspberry jam or preserves — the base of the glaze.
- Honey — thins the jam and gives a shiny finish.
See the recipe card below for exact quantities.
Ingredient Substitutions & Variations
- Gluten-free: swap regular graham crackers for gluten-free graham crackers one-to-one.
- Oreo crust: use crushed Oreos and melted butter for a richer, chocolate base.
- Semi-sweet chocolate: makes a milder, sweeter tart suitable for kids.
- Berry swaps: halved strawberries, blackberries, or a mixed-berry topping all work.
- Jam-free glaze: use honey alone if you don’t have jam on hand.
- Fresh berries only: avoid frozen raspberries for the topping — they release too much moisture when thawed.
How to Make a Dark Chocolate Raspberry Tart (Step-by-Step)
- Step 1: Make the crust. Crush graham crackers to fine crumbs (food processor or pounding in a zip-top bag). Mix with brown sugar and melted butter until the texture resembles wet sand.
- Step 2: Press into the pan. Firmly press the crumb mixture into an 8-inch tart pan, using the bottom of a flat measuring cup to compact it across the base and up the sides.
- Step 3: Par-bake. Bake at 375°F for about 8 minutes, until lightly golden and fragrant. Let the crust cool completely before adding the filling.
- Step 4: Make the ganache. Heat heavy cream until steaming (do not let it boil). Pour it over chopped dark chocolate, wait one minute, then whisk until smooth and glossy. Pour the ganache into the cooled crust.
- Step 5: Chill until set. Refrigerate the tart for at least 3 hours, or until the ganache is firm to the touch.
- Step 6: Top and glaze. Arrange fresh raspberries on the set ganache, hole-side down. Warm raspberry jam with honey and a splash of water until brushable, then gently glaze the raspberries for a shiny finish.
Video Tutorial (Step-by-Step)
A step-by-step video tutorial is available for this recipe.
Notes + Tips from My Kitchen
- Use good chocolate. The ganache is the centerpiece, so choose quality chocolate for the best texture and flavor.
- Don’t let the cream boil. Heat until steaming with small bubbles at the edges. Boiling can cause the ganache to split.
- Press the crust firmly. Compacting the crumbs tightly prevents a crumbly slice and helps the tart hold together.
- Chill fully. Refrigerate for the full 3 hours minimum; slicing too soon gives you a droopy, messy slice.
- Make ahead. The ganache often firms up and slices even more cleanly on day two. Add raspberries just before serving for the best appearance.
Which chocolate is best for a raspberry tart
My recommendation: dark chocolate in the 60–70% cocoa range strikes the best balance with the berries and glaze. Semi-sweet chocolate will yield a sweeter, milder tart if you prefer that; avoid milk chocolate here, which can make the dessert overly sweet.
How to store & freeze
- In the fridge: Cover loosely with plastic wrap or store slices in an airtight container. Keeps up to 4 days; best within 48 hours for fresh raspberries.
- To freeze: Freeze the tart without raspberries or glaze for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge and add fresh raspberries and glaze before serving.
- Make-ahead tip: You can prepare the crust and ganache up to 2 days ahead and refrigerate; add the berries shortly before serving.
Frequently Asked Questions
Dark chocolate in the 60–70% cocoa range gives the best balance with the raspberries and glaze. Semi-sweet is an acceptable milder option; avoid milk chocolate to prevent the dessert from becoming overly sweet.
No. Frozen raspberries thaw into a watery mess and can make the ganache weep. Use fresh raspberries for the topping. If you want raspberry flavor inside, swirl a purée into the ganache before it sets.
Yes. Make the crust and ganache up to two days ahead and refrigerate covered. Add berries and glaze a few hours before serving for the freshest presentation.
Yes. Divide the crust among 6 to 8 mini tart pans and bake 4–5 minutes. Cool, fill with ganache, and chill 1–2 hours until set. Glaze just before serving.
Chill for at least 3 hours. The ganache should feel firm with no jiggle in the center when gently touched.
More Easy Chocolate Dessert Recipes You’ll Love
If you enjoyed this tart, try other simple chocolate recipes that pair well with fresh fruit or make elegant desserts for entertaining.
Recipe developed and tested by Tati Chermayeff, creator of Healthful Blondie. Tati focuses on easy, flavor-forward recipes that are approachable for home cooks.
📖 Recipe
Easy Dark Chocolate Raspberry Tart
15 mins
3 hrs
3 hrs 15 mins
12 servings
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 dark or semi-sweet chocolate
- 1 ¼ cups heavy whipping cream
Raspberry Glaze + Toppings:
- 2 pints fresh raspberries
- 2 tablespoon raspberry jam or preserves
- 2 tablespoon honey
- 1 tablespoon water
Instructions
- Preheat the oven to 375°F.
- Crush the graham crackers: pulse sheets and brown sugar in a food processor or blender until very fine crumbs. Alternatively, place crackers in a sealed bag and crush with a rolling pin.
- Make the crust: combine crumbs and melted butter until coated. Press the mixture into an 8- or 9-inch tart dish or pie pan, packing firmly to form a shell. Bake 8 minutes until lightly golden, then cool 5–10 minutes.
- Melt the chocolate: melt the chocolate gently in a microwave in 30-second increments or over a double boiler until smooth and shiny.
- Warm the cream: heat the heavy cream until steaming but not boiling, either in the microwave in short bursts or on the stovetop.
- Make the ganache: pour hot cream over the chocolate, let sit one minute, then whisk until glossy and smooth. Pour into the cooled crust.
- Chill: refrigerate the tart for at least 3 hours, until the ganache is firm to the touch.
- Decorate: arrange raspberries on the set ganache. Warm jam, honey, and water together briefly, mix until smooth, and brush over the raspberries for a shine.
- Serve chilled or at room temperature. Store covered in the refrigerator for up to 4 days.
Notes
Gluten-free option: use gluten-free graham crackers in the crust.
Berry swaps: strawberries, blueberries, or blackberries work well — match the jam to the berry you choose.
Frozen raspberries: do not use them on top; they will defrost and make the tart soggy.
Mini tarts: divide the crust into mini tart pans and bake 4–5 minutes; chill 1–2 hours after filling.
Freezing: freeze the tart (without raspberries) for up to 2 months; thaw overnight in the fridge and add fresh berries before serving.
Nutrition
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Carbohydrates: 38 g
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Protein: 4 g
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Fat: 25 g
If you make this recipe, please leave a comment and rating. Tag @healthfulblondie on social media and share a photo — I love seeing how your bakes turn out!