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A Thanksgiving Dessert: Raspberry, Chocolate & Coconut Ganache Tart

by Ali Cengiz

Read our Q&A with Ali Cengiz, a private chef based in Los Angeles. Bringing his Turkish background to California, Ali is known for creating exquisite feasts with local ingredients for his high-profile clients. Here, he shares his ultimate Thanksgiving dessert - a melt-in-your-mouth raspberry, chocolate & coconut ganache tart. 


For the crust: 

  • 2 cups chocolate wafers 
  • 1/2 cup melted coconut oil 
  • 1/4 teaspoons salt 

For the ganache filling: 

  • 1-1/4 cups full fat coconut cream 
  • 12 oz dark chocolate chips (70%) 
  • 1 tsp vanilla extract or pure 

For the topping: 

  • 12 oz fresh raspberries or quartered figs 



1. Use food processor to pulse together the chocolate wafers, salt.

2. Drizzle in the melted coconut oil and pulse few times until well combined 

3. Spoon the crumbs into a 9 inch tart pan preferably with a removable bottom. Press firmly into an even layer along the bottom and sides of the pan. The flat bottom of a measuring cup works well for this.

4. Place on a rimmed sheet. Bake for 5-7 minutes. Remove from the oven and let cool. 

Chocolate Ganache Filling 

1. Place your chocolate in a large mixing bowl.

2. Add coconut milk to a sauce pot over medium heat. Bring just to a simmer, then immediately remove from the heat and drizzle over chocolate.

3. Let sit for 2-3 minutes, then stir with a spatula until the chocolate is completely melted, and the ganache is smooth and shiny. Stir in the vanilla.

4. Pour the ganache into the cooled crust and smooth out the top with an offset spatula. 

5. Let cool on a baking rack until set, about 2 hours, or about an hour in the refrigerator. Keep refrigerated until ready to serve.

6. Arrange the raspberries or figs on top in a concentric circular pattern