Dark Chocolate Tart with Raspberry Filling

A whole raspberry chocolate tart shown with a slice being served.

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Dark Chocolate Tart with Raspberry Filling

An indulgent dessert, made healthier! This antioxidant-packed dessert combines a gluten free graham cracker crust with tangy raspberry jam and a velvety dark chocolate filling.

Prep Time1

Cook Time10

Total Time1 10

Course: Dessert

Cuisine: French

Servings: slices

Calories: 519kcal

Author: Michelle Miller

Equipment

Ingredients

Graham Cracker Crust

150 grams gluten-free graham crackers I used Simple Mills Sweet Thins, which are also grain-free
3 tablespoons butter melted
2 tablespoons coconut sugar

Raspberry Chia Jam

8 ounces raspberries fresh or frozen
1/4 cup maple syrup or honey
2 tablespoons water
1 teaspoon lemon juice
3 tablespoons chia seeds

Dark Chocolate Ganache

10 ounces dark chocolate good quality, 50-72%, depending on a more sweet or more bitter chocolate ganache
1 cup heavy whipping cream
1/8 teaspoon sea salt

Instructions

Graham Cracker Crust

Preheat oven to 350º F.
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.
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.
Bake the crust for 10 minutes, and then allow to cool while preparing the fillings.

Raspberry Filling

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

Chocolate Tart

Finely chop dark chocolate. Add the dark chocolate into a bowl.
Heat heavy cream over medium heat until steaming (but not boiling). Pour the cream into the bowl over the dark chocolate.
Stir the chocolate and cream until a smooth, glossy chocolate ganache is formed.
Spoon about 1/2-2/3 of the raspberry chia jam into the baked crust, and spread into an even layer.
Add the chocolate ganache over the raspberry jam, and smooth into an even layer.
If desired, lightly press raspberries into the chocolate layer as a garnish. Refrigerate the tart for about 2 hours to set prior to serving.

Notes

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. The crust stays crisp for the first 24 hours, so I suggest assembling the tart close to serving if possible!

If using fresh raspberries, the tart will last 2-3 days (although as time goes by, the crust absorbs the moisture from the raspberries and will start to get soggy in the center).

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.

Nutrition