Chocolate Ganache Tart

Slice of rich chocolate ganache raspberry tart on a white plate with a gold fork in the background.

5 from 1 vote

This chocolate ganache tart is and easy, elegant dessert with a crisp cookie crust and a silky chocolate filling that sets up in the refrigerator. Fresh raspberries are layered under the ganache for a bright pop of flavor in every rich bite, making it a great make-ahead option for gatherings or special dinners.

Course Dessert Recipes

Cuisine American

Keyword chocolate and raspberry tart, Chocolate Ganache Tart, chocolate raspberry tart, chocolate tart recipe, chocolate tart with raspberries, easy tart recipe, ganache tart, make-ahead tart, no-bake chocolate tart, Oreo crust tart, raspberry chocolate dessert

Prep Time 15

Cook Time 10

Chilling/Resting time 2

Total Time 2 25

Servings

Calories 689kcal

Author Shelby Law Ruttan

Equipment

9" tart pan with removable bottome
Medium mixing bowl
Small saucepan
rubber spatula
Measuring cups
Measuring spoons

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

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.

Nutrition