This Chocolate Ganache Tart is rich, smooth, and finished with fresh raspberries tucked right into the filling. It's the kind of dessert that feels speical without being complicated, making it perfect for entertaining or a quiet night when you want something a little extra.
I've made plenty of chocolate desserts over the years, but this one always stands out for its simplicity and balance. The crisp chocolate crust, silky ganache, and bright berries work together in a way that never feel heavy, even though it's indulgent.
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Why You'll Love This Chocolate Ganache Tart
Silky texture: the ganache sets up smooth and sliceable with melt-in-your-mouth finish.
Balance flavor: rich chocolate pairs naturally with the fresh raspberries for contrast.
Make-ahead friendly: this chocolate raspberry tart chills beautifully and is ready when you are.
Key Ingredients for Chocolate Raspberry Tart
See the recipe card below for a full list of ingredients and instructions.
- Chocolate cookie crumbs: create a firm, chocolate-forward crust that holds its shape.
- Unsalted butter: binds the crust and adds richness to the ganache.
- Heavy cream: forms the base of the smooth chocolate filling.
- Semisweet chocolate: gives the ganache depth without overpowering sweetness.
- Fresh raspberries: adds brightness and balance to the rich chocolate layers.
- Vanilla extract: rounds out the flavor of the ganache.
Ingredient Substitutions
- Use shortbread cookie crumbs for a less chocolate-forward crust.
- Swap bittersweet chocolate for semisweet if you prefer a darker finish.
- Replace raspberries with blackberries for a slightly earthier fruit note.
Variations on Chocolate Ganache Tart with Raspberries
- Add a thin layer of raspberry jam over the crust before the ganache for extra fruit flavor.
- Sprinkle toasted sliced almonds around the edge for texture and crunch.
- Finish with a light dusting of cocoa powder instead of extra berries for a more classic look.
Tips for the Best Chocolate Ganache
- Press the crust crumbs firmly up the sides of the tart pan and pack it down well to prevent crumbling.
- Warm the cream just until steaming, not boiling, for the smoothest ganache.
- Run a knife under hot water and wipe dry between slices for clean, bakery-style cuts.
How to Store
Store the tart covered in the refrigerator for up to 4 days. This dessert is best served chilled or slightly cool, so reheating is not recommended. Let slices sit at room temperature for about 10 minutes before serving if desired.
Serving Suggestions for Chocolate Ganache Tart
Serve this chocolate ganache tart with a dollop of lightly sweetened whipped cream or alongside a cup of coffee for a simple finish.
More Recipes You'll Love
If you enjoy rich chocolate desserts, you may want to try my Nutella Chocolate Brownies, Chocolate Zucchini Cake with Spiced Cream, Chocolate Kahlua Bundt Cake, and Chocolate Peanut Butter Cheesecake.
Was this tart the star of your dessert table? Let me know by leaving a quick ⭐⭐⭐⭐⭐ rating and a comment below! Your feedback helps me improve and helps fellow bakers decide what to make next.
📖 Recipe
Chocolate Ganache Tart
Equipment
- 9" tart pan with removable bottome
- Medium mixing bowl
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Ingredients
For the Crust:
- 2½ cups chocolate cookie crumbs such as Oreos, without filling or chocolate graham crackers
- 10 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
For the Filling:
- 2 cups heavy cream
- 16 ounces semisweet chocolate chips
- 4 tablespoons butter
- 3 teaspoons vanilla extract
- 1½ cup fresh raspberries plus extra for topping
Instructions
To make the crust:
- Preheat the oven to 350°F. In a large bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar.
- Firmly press the mixture into the bottom and up the sides of a 9-inch tart pan.
- Bake the crust for 10 minutes, then set aside to cool slightly.
To make the Filling:
- Warm the heavy cream in a small saucepan until steaming. Remove from heat and stir in the chopped chocolate and butter until smooth. Stir in vanilla.
- Arrange the raspberries evenly over the baked crust. Carefully pour the chocolate filling over the berries, smoothing the top. Refrigerate for at least 2 hours, or until fully set. Top with extra raspberries before serving.
Notes
- The crumb filling may seem like a lot when adding to the tart pan, but once pressed into the sides and bottom firmly, it will be just the right proportion for your tart pan.
- When adding raspberries, feel free to add more berries. I prefer more fresh raspberries in this tart as the tangy fruit helps cut that richness some.
- Serve with a dollop of unsweetened whipped topping. This will help with richness factor.
- My preference for the crumb crust is chocolate graham crackers.
Shelby Law Ruttan says
This recipe is a keeper! It's easy to make without much effort! Very chocolatey with just the right amount of berries to counteract the richness. A perfect dessert for Sunday dinner, a romantic meal, or Valentine's day.