Melt & mix, no-bake, super simple, make-ahead, easy…you get the idea! This chocolate raspberry tart is one of the easiest things you can make but looks like you spent hours on it – gotta love that!
Biscuit crumb base, topped with raspberries then chocolate poured over the top and left to set in the fridge…ta dah!!!
I came up with this recipe on the fly. Peter & I were invited to dinner at my BFF’s house on Saturday to christen their new kitchen (SERIOUS kitchen envy btw!) and on the day before I put it in writing via text that I would “bring dessert – it will give me a chance to try out something new” – seemed like a good idea when I typed it…
Anyone who knows me will tell you that I am a bit of planner – that is an understatement. I like to be organised & NOT being organised can tend to stress me! So, now I’ve sent the text, with almost no spare time on my hands, and have no clue what to cook. (or rather not cook, being no-bake etc – ha!)
So I decided to go with one of my favourite flavour combinations – chocolate and raspberry. Always a sure-fire winner. Add to that a new product I had seen in the supermarket that I wanted to try – Cadbury’s Dark Milk Chocolate (no – they aren’t paying me!) and I was set.
I give you Pete’s (my BFF Peta, not husband Peter – confusing isn’t it?) Pete’s Chocolate Raspberry Tart – she asked if I was going to name it that so she would be famous on Facebook, so here it is. Just minus the title credit.
She even had the leftovers for breakfast the next morning…
No-Bake Chocolate Raspberry Tart (melt and mix)
- 250 g Choc Ripple biscuits (see notes)
- 320 g dark milk chocolate (see notes)
- 100 g salted butter - melted
- 250 g fresh raspberries reserve 7 or 8 to decorate if you wish
- 2 tbsp. raspberry jam
- 2 tsp Frangelico liqueur (see notes)
- 300 ml thickened cream
- icing sugar for dusting
- Process biscuits in food processor until finely crushed - or smash them up in a sealed ziplock bag with a rolling pin!
- Add melted butter to biscuit crumbs and mix thoroughly to combine.
- Lightly grease the base of a 25cm or 9 1/2 inch loose-bottom tart tin, and line the base with baking paper (see notes).
- Place biscuit mixture into tin and press the biscuits firmly and evenly into the base and up the sides of the tin (see notes).
- Place biscuit base in freezer while you prepare the filling - uncovered is fine but place it on a large plate or you could end up pushing out the bottom insert by accident - done that!
- Roughly chop the chocolate, and combine with cream in a medium saucepan (see notes).
- Constantly stir over low heat until chocolate is melted and no lumps remain - set aside.
- In a small microwave safe bowl heat raspberry jam, then strain to remove seeds (see notes).
- Add Frangelico to jam, mixing to combine.
- Remove biscuit base from freezer and using a pastry brush paint an even layer of jam onto the base of the tart.
- Gently tear the raspberries into 3 to 5 pieces each and evenly distribute over the jam layer (see notes).
- Pour chocolate and cream mixture over raspberries.
- Place in fridge to set for 3.5 to 4 hrs or overnight (see notes) - remember to place the tart on a large plate again!
- Decorate with reserved raspberries, and dust with icing sugar.
- Serve immediately.