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Easy No-Bake Chocolate Tart with Raspberries Recipe

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4.1 from 86 reviews

This Easy No-Bake Chocolate Tart with Raspberries offers a luscious, creamy semisweet chocolate filling set in a crunchy Oreo cookie crust, topped with fresh raspberries. Perfect for those seeking a decadent dessert without the need for baking, this recipe combines simple ingredients into an elegant treat that sets in the refrigerator, making it a convenient and impressive dessert for any occasion.

  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 24 Oreo cookies
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 6 Tablespoons unsalted butter, melted

Filling

  • 12 oz. semisweet chocolate, finely chopped
  • 1 1/4 cups heavy cream
  • 1 Tablespoon light corn syrup

Topping

  • Raspberries, for topping

Instructions

  1. Make the crust: In the bowl of a food processor, pulse the Oreos until they are roughly chopped. Add vanilla extract and kosher salt, then pulse until combined. With the motor running, slowly stream in the melted butter and continue processing until the mixture forms a ball. Be careful not to over-process.
  2. Form the crust: Spray a 9-inch nonstick tart pan with removable bottom with cooking spray. Transfer the cookie mixture into the pan and press it evenly over the bottom and sides using your fingers to create the tart crust.
  3. Freeze the crust: Cover the tart pan with plastic wrap and freeze for 15 minutes to set the crust firmly.
  4. Prepare the filling: Place the finely chopped semisweet chocolate in a medium bowl. In a medium saucepan over medium heat, whisk together heavy cream and light corn syrup until it comes to a simmer. Remove from heat immediately.
  5. Combine chocolate and cream: Pour the hot cream mixture over the chocolate and let it sit undisturbed for 5 minutes to allow the chocolate to melt.
  6. Mix until smooth: Whisk the chocolate and cream mixture until smooth. If some chocolate remains unmelted, microwave the mixture in 20-second increments, stirring in between, until fully smooth.
  7. Pour filling: Remove the crust from the freezer and pour the chocolate filling into it, spreading it evenly with a spatula.
  8. Chill the tart: Transfer the tart to the refrigerator and chill until the chocolate is fully set, at least 1 hour.
  9. Add topping and serve: Arrange fresh raspberries on top of the set chocolate filling. Slice and serve chilled for best taste.

Notes

  • Ensure not to over-process the Oreo crust mixture to avoid it becoming too oily and sticky.
  • Finely chopping the chocolate helps it melt evenly and smoothly in the hot cream.
  • If you don’t have a tart pan, a springform pan can be used as an alternative, but remove carefully to avoid breaking the crust.
  • Let the tart chill for longer if you want a firmer texture before serving.
  • Store leftovers covered in the refrigerator for up to 3 days for best freshness.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://allyumcooks.com/easy-no-bake-chocolate-tart-with-raspberries-recipe/