Description
This No-Bake Chocolate Raspberry Tart combines rich, creamy chocolate ganache with fresh, tangy raspberries atop a buttery graham cracker crust. It offers effortless elegance without the need for an oven, perfect for any occasion requiring a quick yet sophisticated dessert.
Ingredients
Scale
Crust Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
Filling Ingredients
- 8 ounces dark chocolate, chopped (at least 60% cocoa)
- 3/4 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Topping
- 1 cup fresh raspberries
Instructions
- Prepare the crust: Combine graham cracker crumbs and melted butter in a bowl, mixing until the crumbs are fully coated and hold together when pressed. Press this mixture firmly into the base and sides of your tart pan to form an even crust. Refrigerate while preparing the filling to help it set.
- Make the chocolate ganache filling: Warm the heavy cream in a saucepan until just about to simmer, then pour it over chopped dark chocolate in a heatproof bowl. Let it sit for a minute to melt the chocolate, then gently whisk until smooth and shiny. Stir in sugar and vanilla extract for added sweetness and flavor. Allow the ganache to cool slightly before pouring it over the chilled crust.
- Chill the tart: Place the assembled tart in the refrigerator for at least a few hours, ideally overnight. This allows the ganache to firm up to a perfect sliceable consistency while the flavors meld beautifully.
- Add fresh raspberries: Just before serving, garnish the top of the tart with fresh raspberries. Their vibrant color and tartness contrast exquisitely with the creamy chocolate filling, adding freshness and an inviting presentation.
Notes
- Use high-quality dark chocolate with at least 60% cocoa for the richest flavor.
- Chill the crust thoroughly to avoid crumbling when slicing.
- Warm heavy cream gently to prevent scorching.
- Whisk cream and chocolate carefully to avoid air bubbles for a silky ganache.
- Select firm, ripe raspberries to prevent excess moisture.
- Store tart refrigerated in an airtight container for up to 3 days.
- Freeze wrapped tart tightly; thaw overnight in refrigerator before serving.
- Let tart sit at room temperature for 15 minutes if softer texture is desired before slicing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (warming cream, no actual cooking)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: no-bake, chocolate tart, raspberry tart, easy dessert, summer dessert, no oven dessert