Dark Chocolate Tart with Raspberry Filling

A simple-to-make, but jaw-droppingly beautiful Raspberry Dark Chocolate Tart, made gluten-free and low in sugar (as always!). This stunning dessert combines a crunchy graham cracker crust, a vibrant raspberry chia seed jam, and a rich and velvety dark chocolate ganache.

A Chocolate Lovers Dream!

A dessert that feels indulgent… but secretly loves you back.

This raspberry dark chocolate tart is rich, silky, and straight-up dreamy — yet it’s made with simple, real ingredients that won’t send your blood sugar on a rollercoaster.

It’s gluten free, naturally lower in sugar than classic tarts, and packed with antioxidants from juicy raspberries and deep, dark chocolate.

This is the kind of treat you make when you want to impress without the post-dessert crash — date night at home, a dinner party finale, or just a quiet moment with a fork and zero regrets.

You still get that decadent chocolate bite, the bright pop of raspberry, and a buttery crust vibe… just with smarter swaps that let you enjoy dessert and feel good about it.

If you’ve ever wished your favorite chocolate tart could taste like a splurge but act like a better choice, this one’s for you.

What You’ll Need

Kitchen Tools:

• 8-9″ Tart Pan
• Food Processor

Graham Cracker Crust

• Gluten Free Graham Crackers (I use Simple Mills Cinnamon Sweet Thins, which are also grain-free).
• Butter
• Coconut Sugar

Raspberry Chia Seed Jam

• Fresh or frozen raspberries
• Maple Syrup
• Water
• Lemon Juice
• Chia Seeds (these are the thickener. Use arrowroot powder as an alternative thickener (see notes below on substitutions)).

Chocolate Ganache & Topping

• High-Quality Dark Chocolate (I used 72% and don’t recommend going darker than that. This makes a dark/bitter ganache, which we love. If you prefer a sweeter filling, use a bittersweet 50% chocolate.).
• Heavy Whipping Cream
• Sea Salt
• Optional Toppings: Fresh Raspberries, powdered sugar for a dusting

How to Make a Raspberry Chocolate Tart

Step 1: Preheat oven to 350º F.

Step 2: Add graham crackers into a food processor, and process until a fine crumb forms. Add the melted butter and coconut sugar, and pulse until mixed into the crumbs.

Step 3: Add the crumbs into a tart pan. Press to form a crust along the bottom of the pan and up the sides. This is easiest with wet hands, and then using the bottom of a glass.

Step 4: Bake the crust for 10 minutes, and then allow to cool while preparing the fillings.

Step 5: Into a small saucepan, add raspberries, maple syrup, water and lemon juice. Bring to a low simmer over medium heat, and allow to cook for about 10 minutes.

Step 6: Remove from heat, and stir in chia seeds. Allow to sit for about 30 minutes to thicken and cool.

Step 7: Finely chop dark chocolate. Add the dark chocolate into a bowl.

Step 8: Heat heavy cream over medium heat until steaming (but not boiling). Pour the cream into the bowl over the dark chocolate.

Step 9: Stir the chocolate and cream until a smooth, glossy chocolate ganache is formed.

Step 10: Spoon about 1/2-2/3 of the raspberry chia jam into the baked crust, and spread into an even layer.

Step 11: Add the chocolate ganache over the raspberry jam, and smooth into an even layer.

Step 12: If desired, lightly press raspberries into the chocolate layer as a garnish. Refrigerate the tart for about 2 hours to set prior to serving.

How to Store Leftover Chocolate Tart

Once the chocolate ganache has set, wrap the tart in plastic wrap or foil tightly, and refrigerate until ready to serve.

If using fresh raspberries, the tart will last 2-3 days.

If the tart only has the raspberry jam and chocolate filling, it will last up to 7 days refrigerated, and will freeze beautifully. Add the tart to a freezer-safe, airtight container, and freeze up to 3 months.

Variations & Tips

Choosing your Chocolate: I use 72% dark chocolate, and it makes a bitter, very dark filling. If you prefer a sweeter chocolate flavor, use 50-60% dark chocolate instead.

No Chia Seeds?: I like using chia seeds as a thickener for the raspberry filling, like in the Raspberry Chia Seed Jam recipe. If you do not have chia seeds, combine the water with 2 teaspoons of arrowroot powder. Once the raspberries, maple syrup and lemon juice have simmered and released water, add in the arrowroot mixture, and continue to simmer for 2-3 minutes to fully thicken.

Strawberry Chocolate Tart: The recipes works equally well with strawberries! Simply swap the raspberries for strawberries in the filling and for the garnish on top.

Other Gluten-Free Chocolate Dessert Recipes

• Chocolate Quinoa Cake
• Chocolate SunButter Bars
• Fallen Chocolate Souffle Cakes
• Greek Yogurt Chocolate Cheesecake

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