Preheat your oven to 350°F. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the crumb mixture firmly into a greased tart pan and pre-bake for 10-12 minutes until it turns golden brown and fragrant.

As the crust bakes, place frozen raspberries, lemon juice, lemon zest, and sugar in a saucepan over medium heat. Gently heat until the raspberries break down, then strain the mixture through a fine mesh strainer over a bowl containing sweetened condensed milk and yogurt.

Pour the smooth raspberry filling into the baked crust. Return to the oven and bake for an additional 10-13 minutes, or until the filling is set but still slightly jiggly in the center. Let it cool at room temperature.

In a small saucepan, heat the heavy whipping cream until it simmers gently. Pour the hot cream over the chopped semi-sweet or dark chocolate and let it sit for a few minutes. Stir until smooth and well combined. Take about a third of the ganache and pour it into the tart, refrigerating to set for 30 minutes.

With a hand mixer or whisk, whip the remaining ganache until fluffy and light. Carefully pipe or spread it on top of the set ganache layer. For the best results, refrigerate for at least 4-5 hours or overnight.

When you’re ready to enjoy, use a hot knife to slice the tart for neat, clean cuts. Serve chilled, ideally with a few fresh raspberries on top!