If you’ve followed my no-bake desserts before (like my Valentine’s Tarts or Tiramisu), you’ll know I love a recipe that looks impressive without requiring hours in the kitchen. This tart is my go-to for special occasions, birthdays, dinner parties, and especially Valentine’s Day. Try serving this chocolate tart with berries and a side of Chantilly Cream. And if you’d like to switch it up, my Lemon Curd or Caramel would both make wonderful variations layered beneath the ganache.
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Why You'll Love This Recipe
- Cookie crust made in minutes.
- No oven required.
- Can be prepared in advance.
- The silky ganache and tart berries are an irresistible pairing.
Recipe Ingredients
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- Tim Tams are Australia’s favorite chocolate-coated biscuit and forms the perfect no-bake base.
- Dark chocolate gives the tart a rich, deep flavour without being too sweet.
- Cream blends with the chocolate for a smooth, velvety ganache.
- Raspberry jam adds a fruity layer that cuts through the richness.
- Fresh raspberries for a bright, tangy finish on top.
See recipe card for full list of ingredients and quantities.
How to Make a Chocolate Raspberry Tart
- Step 1: Crush the Tim Tams with a food processor or rolling pin until fine, then add the melted butter and combine.
- Step 2: Press the biscuit mixture evenly into the tart pan, then refrigerate for 15 minutes to set .
- Step 3: spread a layer of raspberry jam over the chilled crust.
- Step 4: heat the cream and glucose over medium heat until it begins to simmer, then pour it over the chocolate. Let it sit for a minute, then emulsify the mixture with a stick blender.
- Step 5: Pour the chocolate ganache over the raspberry jam, smoothing it into an even layer.
- Step 6: Decorate with fresh berries, then refrigerate for at least 2 hours (overnight for best results).
Hint: Chill the tart overnight for the best texture and clean slices.
"Everyone loved it!"
It looks so fancy, but it was so easy to make.
Variations & Substitutions
- Swap raspberry jam for strawberry, cherry, or apricot.
- Use an Oreo chocolate tart crust for extra cocoa flavor.
- Try a chocolate Biscoff tart, for a base with a spiced twist.
- Create a raspberry white chocolate tart by swapping the dark chocolate ganache for white.
- Use with my Caramel or Lemon Curd instead of jam, for a delicious flavour change.
- Add Nutella beneath the ganache for a chocolate-hazelnut version.
Equipment
For best results, use a fluted rectangle loose bottom tart pan for that elegant shape. A silicone pastry brush makes spreading the jam quick and easy.
Storage
Room temperature: Best enjoyed the same day.
Refrigerator: Keeps well for up to 3 days.
Top Tip
A small slice goes a long way! This tart is rich, so you can easily serve 8–12 people from one pan.
FAQ
Definitely! The tart sets best when chilled overnight and the flavour just gets better.
Yes, this recipe works beautifully in small tart pans for individual servings.
You can use Oreos for an Oreo chocolate tart, Chocolate Ripple biscuits, or Biscoff cookies instead.
Recipe
Chocolate and Raspberry Tart
Ingredients
- 310 grams Original Tim Tams
- 300 grams Dark chocolate, chopped
- 50 grams Butter, melted
- 2 tablespoon Raspberry jam
- 250 ml Heavy Cream
- 20 grams Glucose syrup
- 1 cup Fresh raspberries to decorate
Instructions
Tart Shell
- Lightly spray a 36cm x 13cm loose bottomed tart pan with cooking spray, then set aside.
- In a food processor, pulse the Tim Tams until they become fine crumbs. You can also do this using a rolling pin.
- Add the melted butter and pulse again to combine. If you're not using a food processor, just crush the biscuits, add them to a mixing bowl, then add the melted butter and combine with a wooden spoon or spatula.
- Press the cookie crumb mixture into your prepared tart pan and spread the mixture evenly. I like to push the mixture into the edges of the tart pan with my fingers, then place a sheet of baking paper or parchment paper on top of the mixture and use a tablespoon to press the mixture and create an even tart shell. The paper stops the spoon from sticking to the mixture.
- Refrigerate your tart shell for 15 minutes. I find placing it on a tray easier to handle, especially with that loose bottom!
- Once it's chilled for 15 minutes, take it out a spread an even layer of jam over the base of the shell. If the jam is a little stiff, warm it in the microwave for 10-20 seconds and give it a good stir.
Dark Chocolate Ganache Filling
- Make the chocolate ganache by placing the finely chopped chocolate into a tall heatproof jug. The add the cream and glucose to a small saucepan and heat it over medium until it just comes to a boil.
- Pour the hot cream over the chocolate and let it sit for 1 minute, then use a stick blender to process the mixture into a silky smooth ganache.
- Add the hot cream to the bowl of chocolate and let it sit for 1 minute.
- Use a stick blender to process the mixture into a silky smooth ganache.
- Pour the ganache into your tart shell and decorate with fresh raspberries, then refrigerate for at least 2 hours. When set, slice and serve with Chantilly Cream and fresh berries
Notes
Baking Tips
- Use the best quality chocolate to make your ganache. Chocolate melts won't work -you need cocoa butter in your chocolate! Couverture chocolate is the best you can get, but I will often use just Cadbury dark chocolate from the confectionary aisle.
- Don't skip the glucose! Swap it if you need to, but this is what makes the ganache so smooth and shiny.
- Finely chopping your chocolate makes it easier to melt when you pour on the hot cream -no chunks in your ganache!
Nutrition
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Sandra says
This worked exactly as written, thanks!