Description
A luscious no-bake tart combining rich dark chocolate and vibrant raspberry puree, featuring a crunchy crust and creamy, fruity filling. Perfect for an effortless, elegant dessert that requires no oven time and can be prepared ahead.
Ingredients
Scale
Crust Base
- 1 1/2 cups crushed graham crackers or digestive biscuits
- 6 tablespoons melted butter
Chocolate Filling
- 8 ounces high-quality dark or semi-sweet chocolate, chopped or chips
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon gelatin (or agar agar for vegan option)
Raspberry Puree and Garnish
- 1 cup fresh or frozen raspberries (blended and strained)
- Fresh raspberries for decoration
Instructions
- Prepare the Crust: Crush graham crackers or digestive biscuits into fine crumbs. Mix thoroughly with melted butter until the mixture holds together when pressed. Press firmly into the base of a tart pan. Refrigerate to set while preparing the filling.
- Make Raspberry Puree: Blend fresh or thawed frozen raspberries until smooth. Strain through a fine sieve to remove seeds for a silky texture. Reserve some fresh raspberries for garnish.
- Create the Chocolate Filling: Heat heavy cream gently until steaming but not boiling. Pour over chopped chocolate in a bowl and let sit for a minute. Stir until smooth and glossy. Add powdered sugar and mix well. Allow to cool slightly.
- Incorporate Gelatin for Setting: Bloom gelatin in cold water, then warm gently to dissolve completely. Mix the dissolved gelatin into the chocolate mixture thoroughly. For a vegan option, prepare agar agar according to package directions and stir in similarly.
- Combine Raspberry Puree and Chocolate: Gently fold half of the raspberry puree into the chocolate mixture to create a marbled effect or combine fully for uniform flavor. Pour the filling over the chilled crust and smooth the surface.
- Chill and Set: Refrigerate the tart for at least 4 hours or until firm. Before serving, decorate with the reserved fresh raspberries for a vibrant finish.
Notes
- Use high-quality chocolate for the best flavor.
- Strain raspberry puree to remove seeds for smooth texture.
- Do not overheat the cream to prevent seizing the chocolate.
- Press crust firmly to avoid crumbling when sliced.
- Chill thoroughly for perfectly set slices.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 340 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg