No Bake Chocolate And Raspberry Tart
This Chocolate and Raspberry Tart is honestly the perfect dessert for when you want to serve something super impressive, yet nobody would know it’s so simple to make! I love how the cookie crust takes just minutes to make using crushed Tim Tams and melted butter. The rich chocolate ganache is silky smooth and just melts in your mouth, while the layer of raspberry jam underneath gives extra flavour. The tangy raspberries on top really balances out the sweetness of the chocolate, making this a truly decadent dessert that isn’t overwhelmingly sweet.
You know how much I love a great no-bake dessert and this dark chocolate raspberry tart is up there with my favourite! The cookie crust is so simple to make and is made with Australia’s favourite chocolate coated biscuit, the Tim Tam! If you can’t find Tim Tams where you live (you have my sympathies!) try using your favourite no-bake crust, such as an Oreo crust or Chocolate Ripple crust, like I use in my Triple Chocolate Cheesecake Bars. Use a rich chocolate biscuit for the best results though. This chocolate tart looks super fancy but is actually very easy to make, which is why it’s become my go-to for any special occasion – Valentine’s Day, birthdays, dinner parties, you name it. And if you’ve tried the white chocolate version (my White Chocolate Valentine’s Tarts), you’ll know how rich it is! And so a small slice goes a long way, easily serving between 8-12 people. Serve it with some Chantilly cream and fresh raspberries on the side and just see how your friends and family fall in love. Trust me, they’ll think you spent hours making it! I hope you enjoy this recipe x.
Why We Love This Recipe
- A simple cookie tart crust that’s made in minutes.
- No baking required.
- It’s the perfect make-ahead dessert.
- The flavours and textures of the silky chocolate ganache and fresh raspberries are next-level delicious!
Recipe Ingredients
for a full list of ingredients, see the recipe card below
- Good quality dark chocolate. Couverture chocolate is excellent, but any good quality chocolate you’d eat is fine.
- Crushed Tim Tams for an extra delicious chocolate crust.
- Heavy cream to make the silkiest chocolate filling.
- Glucose syrup will make the ganache super shiny and stable. It’s available in the bakery section of any supermarket.
Substitutions and Variations
This is such a simple recipe, but play around with it and make it your own!
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- Want to make mini tarts? Use any tart pan or pans that have a removable bottom -this could be mini tarts, heart shaped tarts, or just a simple round loose-bottomed tart pan.
- Can’t get Tim Tams? Swap them for Oreo cookies or any other chocolate cookie crumb case you would normally use.
- Make a Salted Caramel Chocolate Tart but substituting the raspberry jam for salted caramel. You could try my Homemade Salted Caramel, or just use a store-bought caramel. Top the ganache filling with chocolate curls or a golden cookie crumb (graham crackers, biscoff or even leftover homemade cookies!)
- I use a store-bought jam, but if you have your own homemade raspberry jam, that would be insane! You could even swap the jam for a fruit curd for a delicious twist, then decorate accordingly. Fig Jam -use fresh figs!
- Dark chocolate too rich for you? Simply make a milk chocolate ganache tart instead! Just swap the dark chocolate with your favourite milk chocolate.
- Glucose syrup is used to create a shiny, stable ganache. You can swap it for corn syrup or even honey.
How To Make This Simple Chocolate Tart
Lightly spray a 36cm x 13cm loose bottomed tart pan with cooking spray, then set aside.
Step 1:
In a food processor, pulse the Tim Tams until they become fine crumbs. You can also do this using a rolling pin.
Step 2:
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.
Step 3:
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!
Step 4:
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.
Step 5:
Make the chocolate ganache by placing the finely chopped chocolate into a tall heatproof jug.
Step 6:
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.
Step 8:
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.
Expert 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!
Frequently Asked Questions
I can't get Tim Tams -can I use another cookie?
Make your favourite cookie crust instead -any rich chocolate cookie will work!
Can I make this with milk chocolate?
Absolutely! If dark is too rich for you, simply swap the chocolate for the same amount. You can even use white chocolate, like in my Valentine’s Tarts!
Storage Tips
Fridge: This chocolate tart will keep well either covered in plastic wrap or in an airtight container for 4-5 days.
Freezer: I would remove the fresh berries and wrap this tart in plastic wrap. It will keep for up to 3 months.
Chocolate and Raspberry Tart
Easy no-bake chocolate tart with Tim Tam crust, rich dark chocolate ganache, and fresh raspberries and raspberry jam - looks fancy but takes minutes to make!
Ingredients
- 310 grams Original Tim Tams
- 300 grams Dark chocolate, chopped
- 50 grams Butter, melted
- 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
Calories: 383kcalCarbohydrates: 33gProtein: 4gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 33mgSodium: 140mgPotassium: 275mgFiber: 4gSugar: 18gVitamin A: 426IUVitamin C: 3mgCalcium: 41mgIron: 6mg
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