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
