Double Chocolate Raspberry Tart

Double Chocolate Raspberry Tart

Overview

DOUBLE CHOCOLATE RASPBERRY TART​

By Amy // Posted Dec 15, 2020 // Category Tarts and Pastry

Here’s another festive treat! As it’s a no-bake recipe, if you’re feeling a little lazy, this Double Chocolate Raspberry Tart is for you.

It’s a no-bake recipe and isn’t that complicated to make. Crush the cookies, prepare the ganache then refrigerate it. Put raspberries on and you’re more or less done. 

It’s rich, decadent and the textures are really amazing. The crunch from the cookies go well with soft ganache, then you get a sweet and tart kick from the raspberries. I found the raspberries were essential to balance the sweetness of the tart. 

Once again, it’s really easy to make and would look fab served up during Christmas or any other special occasion.

Check out my favourite no-bake recipes.
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tips

1. Add sugar to your cookie base if you want

I’d recommend that you taste your chocolate cookie. If it isn’t too sweet, you can add around 1/4 cup of white sugar or more to the cookie base mixture. Mix thoroughly.

2. Use a glass cup or measuring cup to press the cookie base

Using a glass cup or measuring cup works really well when you press the cookie base onto the tart tin. It can get a little finicky when you are pressing the cookie base on the sides. Once you get a good layer up the side of the tart tin, I’d say finish pressing down with fingers to help you achieve a precision finish. 

3. Sieve your ganache onto your cookie base

Sometimes there can be stray lumps of chocolate in your ganache. To ensure the ganache is smooth, use a sieve when putting the ganache onto the cookie base.

4. Customise the toppings

You don’t have to use raspberries and icing sugar! You could dust with cocoa powder and put chocolate shavings on top. Or, how about some toasted hazelnuts or macadamias?

RatingDifficultyBeginner

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Double Chocolate Raspberry Tart

Yields12 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Cookie base
 250 g plain chocolate cookies, crushed
 100 g butter, melted
Chocolate Ganache
 200 g dark chocolate buttons
 200 g milk chocolate buttons
 250 g heavy cream
 60 g butter, cubed
Topping
 3 punnets of fresh raspberry
 1 tbsp icing sugar

1

Place cookies in a large Ziploc bag or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, move the mixture to a tart pan (25cm). Press onto the base and up the sides, then chill while you make the filling.

2

Bring the heavy cream and the cubed butter to a soft boil. While the cream and butter is heating up, place the milk and dark chocolate buttons in a large heat proof bowl. When the cream and butter reaches a soft boil, place it into the bowl with the chocolate. Let it stand for around a minute then stir using a spatula until completed incorporated. Pour the mixture onto the cookie base and refrigerate.

3

Leave the mixture to chill for at least 4 hours or overnight. Arrange the fresh raspberries on top and dust with icing sugar. Keep in an airtight container in the fridge and consume within 4 days.

Ingredients

Cookie base
 250 g plain chocolate cookies, crushed
 100 g butter, melted
Chocolate Ganache
 200 g dark chocolate buttons
 200 g milk chocolate buttons
 250 g heavy cream
 60 g butter, cubed
Topping
 3 punnets of fresh raspberry
 1 tbsp icing sugar

Directions

1

Place cookies in a large Ziploc bag or blitz in a food processor until they resemble fine-coarse crumbs. Transfer the crumbs to a medium mixing bowl and add the melted butter and combine. When mixed thoroughly, move the mixture to a tart pan (25cm). Press onto the base and up the sides, then chill while you make the filling.

2

Bring the heavy cream and the cubed butter to a soft boil. While the cream and butter is heating up, place the milk and dark chocolate buttons in a large heat proof bowl. When the cream and butter reaches a soft boil, place it into the bowl with the chocolate. Let it stand for around a minute then stir using a spatula until completed incorporated. Pour the mixture onto the cookie base and refrigerate.

3

Leave the mixture to chill for at least 4 hours or overnight. Arrange the fresh raspberries on top and dust with icing sugar. Keep in an airtight container in the fridge and consume within 4 days.

Double Chocolate Raspberry Tart
Nutrition Facts

Servings 12


Amount Per Serving
Calories 450
% Daily Value *
Total Fat 33.2g52%
Saturated Fat 20g100%
Cholesterol 61mg21%
Sodium 97mg5%
Potassium 107mg4%
Total Carbohydrate 34.2g12%
Dietary Fiber 3.1g13%
Sugars 24.5g
Protein 4.2g9%

Calcium 61%
Iron 1%
Vitamin D 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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