This easy Chocolate Raspberry Tart layers a crisp graham cracker crust, raspberry jam filling, and a smooth dark chocolate ganache that sets up perfectly for clean slices. Rich chocolate meets a bright pop of raspberry in every bite.

If you’re in the mood for a chocolate dessert that feels just a little more put together, this chocolate raspberry tart is exactly that.

It starts with a simple graham cracker crust that bakes up crisp and sturdy, then gets a layer of raspberry jam that shows up clearly in every bite. On top, a smooth dark chocolate ganache sets into a clean, sliceable layer that holds its shape without feeling too firm.

The raspberry doesn’t get lost under the chocolate – you taste both right away. And once it’s set, you can cut neat slices and lift them out cleanly, which makes this a very low-stress dessert to serve.

It’s mostly hands-off and so easy, the hardest part is convincing yourself to wait until it’s set before slicing in!

Ingredients and Substitutions

Let’s focus on a few key ingredients and substitutions that work well for this easy, practically no-bake chocolate tart.

Graham Cracker Crumbs

Use finely crushed graham crackers so the crust packs tightly and holds together when sliced. For a gluten-free version, use gluten-free graham crackers and prepare the crust as usual.

Butter

If the mixture feels dry or doesn’t hold together when pressed, add another tablespoon of melted butter. For a dairy-free option, use a plant-based butter substitute. Choose one that melts well and has a similar fat content for the best results.

Raspberry Jam

Pick a high-quality jam with a strong fruity flavor. You can also swap in another berry jam (like blackberry or cherry) for a similar flavor profile.

Dark Chocolate

I like to use 60-70% dark chocolate for a ganache that sets cleanly while still tasting smooth and not bitter. If you prefer a slightly sweeter tart, stay closer to 60%. For dairy-free, make sure your chocolate is labeled dairy-free, as some dark chocolate contains milk.

Heavy Cream

Full-fat cream is essential for a smooth ganache that sets properly. For a dairy-free version, substitute with full-fat canned coconut milk or coconut cream. This will still create a smooth ganache, with a very slight coconut flavor depending on the brand.

Silky Smooth Ganache

Ganache seems simple, made of just chocolate and cream. But small temperature differences make the difference between silky and broken.

Kitchen Chemistry

Ganache is a fat-in-water emulsion, where cocoa butter from the chocolate is dispersed into the water phase of the cream, creating a smooth, stable mixture.

When hot cream melts the chocolate, it allows the cocoa butter and milk fat to blend with the liquid. If the mixture is too hot or not fully emulsified, the fat can separate, leading to a grainy or oily texture instead of a uniform ganache.

Letting the cream sit on the chocolate before stirring helps gently melt everything evenly, while stirring from the center outward encourages the emulsion to form properly. This creates a glossy ganache that sets into a smooth, cohesive texture that slices cleanly.

How to Make Chocolate Raspberry Tart

Make the Crust

Stir together the graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand. Use the bottom of a measuring cup or glass to firmly press the crumbs into an even layer across the bottom and up the sides of a 9-inch tart pan. Chill for 20 minutes, then bake until lightly golden.

Add Raspberry Layer

Warm the jam slightly, then spread it evenly over the cooled crust. Refrigerate for 15-20 minutes until set.

Make the Ganache

Place the chopped chocolate in a heatproof bowl. Heat the cream until steaming, then pour over the chocolate. Let this sit for a few minutes before slowly stirring from the center outward until smooth and glossy. Let the ganache sit for 5-10 minutes until slightly thickened but still pourable. It should feel warm, not hot.

Assemble the Tart

Pour the ganache over the chilled raspberry layer and smooth the top. Refrigerate for a few hours, until fully set. Top with fresh raspberries just before serving.

Chocolate Raspberry Tart FAQs

Do I have to bake the crust?

Baking helps the crust set firmly and keeps it from crumbling when you slice the tart. If you skip baking, the crust will be softer and more fragile.

Can I make this tart ahead of time?

Yes, this is a great make-ahead dessert. You can prepare it a day in advance and keep it refrigerated. Add the raspberries just before serving.

How do I get clean slices?

Let the tart sit at room temperature for 15-20 minutes before slicing. Use a sharp knife and wipe it clean between slices for the neatest edges.

Can I use milk chocolate instead of dark chocolate?

You can, but the tart will be noticeably sweeter and softer since milk chocolate contains more sugar and fewer cocoa solids. If using milk chocolate, reduce the cream slightly to help it set properly.

Can I make this chocolate raspberry tart dairy-free?

Yes. Use a plant-based butter for the crust and substitute the heavy cream with full-fat coconut milk or coconut cream. Be sure to use dairy-free dark chocolate.

More No-Bake Pies and Tarts

• Pistachio Pie
• Lemon Coconut Tart
• Chocolate Cream Pie
• Oreo Peanut Butter Pie
• Mint Chocolate Chip Pie