Raspberry Cream Tart with Dark Chocolate Ganache

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You guys! I’ve been writing blog posts out of my ears that I just am not sure what more to tell you. I’ve talked about babies, being in Canada, Christmas, traditions and Mario Cart. There isn’t much more I can delve into at this moment in time. I think it has to do with my body getting accustomed to the 3 hour difference, the exhaustion that comes with nonstop cousin play AND pregnancy brain. My mind is fried!! At least it feels fried. Please don’t take me literally. That would hurt. And smell odd.

Did I mention I’m writing this in the wee hours of the morning? It’s gibberish I TELL YOU!

On another note, my Dad made a killer lasagna last night that made me think one bite for the world would bring peace to every nation. I’m not even kidding. My Dad knows how to work his gluten free pasta. Gluten free pasta and regular pasta are very different specimens by themselves but mixed into cheese and sauce can make anyone be a gf convert. {I’m still thinking about doing a bunch of gluten free recipes for January by the way…I’ll keep you posted.}

Anyways, here’s a fabulous treat that takes no time at all to make but will make people think you are amazing…which you are 🙂 Such simple ingredients in this one and it tastes like a million bucks. Raspberry Cream Tart with Dark Chocolate Ganache! Oh yes. Come to momma.

Here’s how to make it:

Start out with a can of this Red Raspberry Pie Filling. Crack that baby open!

Hello gorgeous. Set that aside while you whip up a bunch of cream with a little vanilla.

Fold the two of them together and wham-o! Your tart filling. See, when I said Raspberry cream, I wasn’t kidding. That’s all this is! Raspberry pie filling and cream! Awesome.

We’ll spoon that into a lovely prebaked tart shell. If you don’t have a tart pan, just use a pie shell. No big deal.

Once you smooth the top, refrigerate this sucker until it’s nice and set…maybe 1-2 hours if that.

Raspberry Cream Tart with Dark Chocolate Ganache

I didn’t wait long and served mine up with a bunch of dark chocolate ganache….which is basically heaven in your mouth. All you do is melt equal parts chocolate to cream to create a thick sauce and drizzle it over the top. Easy peasy and so amazingly good. The chocolate with the creamy raspberry is HEAVEN I tell you! And it only takes 10 minutes or so of active time in the kitchen. My kind of dessert 🙂

Raspberry Cream Tart with Dark Chocolate Ganache
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Raspberry Cream Tart with Dark Chocolate Ganache

Use canned raspberry pie filling to make this tasty and beautiful raspberry cream tart drizzled with dark chocolate ganache.
servings 8 servings
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 2 hours 22 minutes


  • 1 prebaked 9 inch tart shell
  • 21 oz Lucky Leaf Red Raspberry Pie Filling
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • equal parts dark chocolate and cream


  • Prepare and bake tart shell. Cool completely.
  • Whip cream and vanilla until stiff peaks form. Fold in pie filling and pour into prepared tart shell. Refrigerate 1-2 hours or until set.
  • Microwave chocolate and cream until melted and smooth. Drizzle over tart and serve.


Calories: 297kcal | Carbohydrates: 33g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 116mg | Potassium: 43mg | Fiber: 1g | Sugar: 16g | Vitamin A: 437IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: raspberry cream tart

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19 Responses
  1. JackieToo

    Yum! I didn’t know Lucky Leaf made raspberry filling. Although, I suppose, you could make this with just about any flavor. Ganache goes with everything, after all. 🙂

    Rest your brain and enjoy your family!

  2. Charlyn

    This looks yummy! I have never heard of Lucky Leaf brand. I will have to look it up the next time I go to the store. Oh, and I get email updates.