Why You’ll Love This Recipe
This No-Bake Chocolate Raspberry Tart is the epitome of indulgence with minimal effort. The creamy chocolate filling melts in your mouth, while the raspberry puree adds a tangy contrast, balancing out the richness of the chocolate. The no-bake nature of the tart makes it incredibly easy to prepare, and it can be refrigerated ahead of time, making it a great dessert for gatherings or special occasions. Plus, it’s a versatile recipe—use vegan substitutes for a plant-based version, or keep it traditional for a more decadent treat.
Ingredients
For the Crust Base:
- 1 1/2 cups crushed graham crackers or digestive biscuits
- 6 tablespoons melted butter
For the Chocolate Filling:
- 8 ounces high-quality dark or semi-sweet chocolate, chopped or in chips
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon gelatin (or agar agar for vegan option)
For the Raspberry Puree and Garnish:
- 1 cup fresh or frozen raspberries (blended and strained)
- Fresh raspberries for decoration
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Crust:
- Crush the graham crackers or digestive biscuits into fine crumbs. You can use a food processor or place the crackers in a sealed bag and crush them with a rolling pin.
- Mix the crumbs with the melted butter until the mixture holds together when pressed.
- Press the mixture firmly into the base of a tart pan, ensuring an even layer.
- Refrigerate the crust while you prepare the filling, allowing it to set.
Make Raspberry Puree:
- Blend fresh or thawed frozen raspberries until smooth.
- Strain the raspberry puree through a fine sieve to remove any seeds, ensuring a silky smooth texture.
- Reserve some fresh raspberries for garnish later.
Create the Chocolate Filling:
- Heat the heavy cream in a saucepan until it is steaming but not boiling.
- Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a minute, then stir until smooth and glossy.
- Add the powdered sugar to the chocolate mixture and mix well.
- Allow the mixture to cool slightly while you prepare the gelatin.
Incorporate Gelatin for Setting:
- Bloom the gelatin in cold water by sprinkling it over the water and letting it sit for 5 minutes.
- Warm the gelatin mixture gently to dissolve it completely, then stir the dissolved gelatin into the chocolate mixture. For a vegan version, prepare the agar agar according to the package directions and stir it into the chocolate similarly.
Combine Raspberry Puree and Chocolate:
- Gently fold half of the raspberry puree into the chocolate mixture to create a marbled effect. Alternatively, you can mix it fully for a uniform flavor.
- Pour the chocolate filling over the chilled crust, smoothing the surface with a spatula.
Chill and Set:
- Refrigerate the tart for at least 4 hours, or until firm. This will help it set properly and allow you to slice it beautifully.
- Before serving, decorate the top with fresh raspberries for a vibrant and fresh finish.
Serve:
- Slice and serve the tart chilled, enjoying its creamy texture and delicious combination of chocolate and raspberry.
Servings and Timing
- Servings: 8 servings
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
Variations
- Vegan Version: Substitute the heavy cream with coconut cream and the gelatin with agar agar to make this dessert fully plant-based.
- Flavored Chocolate: Use white chocolate or milk chocolate for a different flavor profile, but be sure to adjust the sweetness to your liking.
- Nuts in the Crust: Add some crushed nuts, such as almonds or hazelnuts, to the crust for extra texture and flavor.
- Extra Toppings: Top with chocolate shavings, whipped cream, or a drizzle of raspberry sauce for even more indulgence.
Storage/Reheating
This tart keeps well in the refrigerator for up to 3 days. It should be stored in an airtight container to maintain its freshness. The tart is best enjoyed chilled, and since it’s no-bake, it doesn’t need reheating. If you want to make it ahead, it’s even better the next day once the flavors have had time to meld.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work perfectly in this recipe. Just make sure to thaw and drain them before making the puree.
Can I use a different crust?
Yes, you can use other types of crust, such as an almond flour crust or a chocolate cookie crust, for a different flavor or texture.
How do I know when the tart is fully set?
The tart should feel firm to the touch when set, and the filling should be solid enough to hold its shape when sliced. Refrigerating it for at least 4 hours is key to getting the right texture.
Can I make this tart ahead of time?
Yes, this tart is perfect for making ahead. It can be prepared the day before, and it will set beautifully overnight.
Can I add a layer of raspberry jam to the tart?
Absolutely! Adding a thin layer of raspberry jam under the chocolate filling is a great way to intensify the raspberry flavor.
Conclusion
This No-Bake Chocolate Raspberry Tart is a perfect dessert for anyone who loves the combination of rich chocolate and tangy raspberry. Its creamy texture, beautiful presentation, and ease of preparation make it an ideal choice for any occasion. Whether you’re serving it at a dinner party, enjoying a quiet night in, or preparing a sweet treat for a special event, this tart is sure to impress. Enjoy the luscious flavors and delightful textures with every bite!
No-Bake Chocolate Raspberry Tart: A Luxurious, Effortless Dessert
This No-Bake Chocolate Raspberry Tart combines rich dark chocolate with fresh raspberry puree, set on a buttery graham cracker crust. It’s an elegant, effortless dessert that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
1 1/2 cups crushed graham crackers or digestive biscuits
6 tablespoons melted butter
8 ounces high-quality dark or semi-sweet chocolate, chopped or in chips
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon gelatin (or agar agar for vegan option)
1 cup fresh or frozen raspberries (blended and strained)
Fresh raspberries for decoration
Instructions
- Prepare the Crust:
- Crush the graham crackers or digestive biscuits into fine crumbs.
- Mix the crumbs with the melted butter until the mixture holds together when pressed.
- Press the mixture firmly into the base of a tart pan, ensuring an even layer.
- Refrigerate the crust while you prepare the filling.
- Make Raspberry Puree:
- Blend fresh or thawed frozen raspberries until smooth.
- Strain the raspberry puree through a fine sieve to remove any seeds.
- Reserve some fresh raspberries for garnish later.
- Create the Chocolate Filling:
- Heat the heavy cream in a saucepan until steaming but not boiling.
- Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a minute, then stir until smooth.
- Add powdered sugar and mix until combined.
- Allow the mixture to cool slightly while preparing the gelatin.
- Incorporate Gelatin for Setting:
- Bloom the gelatin in cold water and let it sit for 5 minutes.
- Warm the gelatin mixture gently to dissolve it, then stir it into the chocolate mixture.
- Combine Raspberry Puree and Chocolate:
- Fold half of the raspberry puree into the chocolate mixture to create a marbled effect.
- Pour the chocolate filling over the chilled crust, smoothing the surface.
- Chill and Set:
- Refrigerate the tart for at least 4 hours or until firm.
- Serve:
- Garnish with fresh raspberries before serving. Slice and enjoy!
Notes
Vegan Version: Substitute the heavy cream with coconut cream and gelatin with agar agar for a plant-based dessert.
Flavored Chocolate: Use white chocolate or milk chocolate for a different flavor profile. Adjust sweetness as needed.
Nuts in the Crust: Add crushed nuts to the crust for extra texture and flavor.
Extra Toppings: Add chocolate shavings, whipped cream, or a drizzle of raspberry sauce for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: undefined
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
