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No-bake chocolate raspberry tart - just melt and mix

No-Bake Chocolate Raspberry Tart (melt and mix)

No-bake chocolate raspberry tart - just melt and mix. Super easy and simple, but looks like you slaved for hours!

Course Dessert
Cuisine Modern Australian
Keyword chocolate raspberry tart
Total Time 35 minutes
Servings 12
Calories Per Serve 359 kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 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

Instructions

  1. Process biscuits in food processor until finely crushed - or smash them up in a sealed ziplock bag with a rolling pin!
  2. Add melted butter to biscuit crumbs and mix thoroughly to combine.

  3. 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).

  4. Place biscuit mixture into tin and press the biscuits firmly and evenly into the base and up the sides of the tin (see notes).

  5. 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!
  6. Roughly chop the chocolate, and combine with cream in a medium saucepan (see notes).

  7. Constantly stir over low heat until chocolate is melted and no lumps remain - set aside.

  8. In a small microwave safe bowl heat raspberry jam, then strain to remove seeds (see notes).

  9. Add Frangelico to jam, mixing to combine.

  10. Remove biscuit base from freezer and using a pastry brush paint an even layer of jam onto the base of the tart.

  11. Gently tear the raspberries into 3 to 5 pieces each and evenly distribute over the jam layer (see notes).

  12. Pour chocolate and cream mixture over raspberries.

  13. 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!

  14. Decorate with reserved raspberries, and dust with icing sugar.

  15. Serve immediately.

Recipe Notes

I used Choc Ripple biscuits - not sure if they can be purchased anywhere but here in Australia. Any plain chocolate cookie/biscuit would be fine as a substitute.

A note on the Cadbury's Dark Milk Chocolate I used...again they are not paying me! The product just suits us so well because my husband is not a big fan of dark chocolate but I like it, especially in recipes. So I would quite often use a mixture of dark and milk chocolate - now it's all in one block - easy!

The liqueur I used was Frangelico but if you don't have that you could replace it with something else, or even leave it out if you want - still tastes good!

My tart tin has a base measurement of 25cm or 9 1/2 inches, with sides 2 1/2 cm or 1 inch high - you could use a smaller tin if you wish. This would just mean that your layers would be a bit thicker and the tart would need some additional setting time.

I learned from experience that you need to line the base of the tart tin with baking paper or you will have real trouble removing the tart from the tin base - the outside ring will slide off just fine - but the base will stick. I use a flat-bottomed glass with slightly angled sides to press the biscuits into the tin base - this is because the sides of my tart tin are slightly angled out - this helps me get even sides all the way up. If your tin has straight sides (maybe a loose-bottomed cheesecake tin) then I would use a glass with straight sides. You get the picture.

The reason I use a medium rather than small saucepan for the small amount of cream and chocolate has to do with making it easier not to scorch the mixture at the edges of the pan. I use a very small burner, the edges of which don't come close to the edge of my medium saucepan - this way the mixture inside the pan doesn't tend to heat as much at the edges and possibly scorch. You still need to stir constantly making sure to get into the edges but I find it works much better than what I was doing, which was using a small saucepan not much bigger than the size of my burner.

I like to strain the seeds from the jam - just a personal preference. I know there are seeds in the fresh raspberries, but I find the ones in the jam are a bit harder (probably from the jam cooking process) so I like to take them out. You can leave them in if you like.

I tear the raspberries rather than chop them so that they don't turn to mush - they contain quite a lot of moisture. I also don't use them whole because with such deep hollows a lot of the raspberries won't fill up with ganache - not what I was going for. I wanted a layer of raspberry at the bottom with the ganache filling all the little crevices when you eat it.

I think the minimum setting time is 3.5 hrs - this will give you a tart with ganache that is just firm enough to cut and hold up. It will start to get soft as soon as you take it out of the fridge though. If you leave it overnight you will get a firmer result. But both worked.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*