Decadent No-Bake Raspberry Chocolate Tart
A rich, silky no-bake chocolate tart layered with fresh raspberries, perfect for summer and warm-weather gatherings. This easy recipe requires no oven and delivers a perfect balance of sweet and tart flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups (150g) chocolate cookie crumbs (Oreos or chocolate graham crackers, finely crushed)
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar (optional)
- 10 oz (280g) semi-sweet or bittersweet chocolate, finely chopped
- 1 cup (240ml) heavy cream, room temperature
- 2 tablespoons (30g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 ½ cups (150g) fresh raspberries
- Optional: powdered sugar for dusting
Instructions
- Prepare the crust: In a medium bowl, combine chocolate cookie crumbs, melted unsalted butter, and granulated sugar if using. Mix until crumbs are evenly coated and the mixture holds together when pressed.
- Press the crust into the pan: Transfer the crumb mixture into a 9-inch tart pan. Press the crumbs firmly and evenly into the bottom and up the sides, about ½-inch high. Chill the crust in the fridge for at least 15 minutes.
- Heat the cream: Warm heavy cream in a small saucepan over medium heat until it starts to simmer gently around the edges. Do not boil. Remove from heat immediately.
- Melt the chocolate: Place chopped chocolate in a heatproof bowl. Pour hot cream over the chocolate and let sit for 2 minutes. Stir gently until smooth. Microwave in 10-second bursts if needed to remove lumps.
- Add butter and vanilla: Stir in softened butter and vanilla extract until fully incorporated and glossy.
- Assemble the tart: Pour ganache over the chilled crust and smooth the top. Refrigerate for at least 3 hours or until firm.
- Add the raspberries: Arrange fresh raspberries on top of the set ganache. Dust lightly with powdered sugar if desired.
- Serve and enjoy: Let tart sit at room temperature for 10 minutes before slicing. Use a sharp knife wiped clean between slices.
Notes
Chop chocolate finely for smooth melting. Do not boil cream to avoid ganache seizing. Press crust firmly and chill well before adding ganache. Let tart rest at room temperature before slicing for easier cuts. Adding butter at the end of ganache gives a glossy finish. Vanilla extract enhances flavor balance. If ganache isn’t setting, chill longer. For dairy-free, use coconut cream and vegan chocolate. Gluten-free option available with gluten-free cookie crumbs.
Nutrition
- Serving Size: 1 slice (1/8 of tart
- Calories: 350
- Sugar: 18
- Sodium: 90
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
Keywords: no-bake tart, raspberry chocolate tart, summer dessert, easy chocolate tart, no oven dessert, chocolate ganache tart