Did somebody say Chocolate? Did somebody say Chocolate Raspberry Tart? Did somebody else chime in and say NO BAKE Chocolate Raspberry Tart? Holy cannoli- yes, it’s real and incredibly easy to prepare. The inspiration for this recipe came from my friend Rachel over at Bakerita… ! You guys, she is FOUR years younger than me and her blog is absolutely stunning. Seriously, I’ve been harassing her everyday for food pornography advice. She is a rockstar. She has a recipe for a no bake chocolate raspberry tart that she made with almond flour. Her filling is a bit different than mine, but as soon as I saw her post go up, I knew I wanted to recreate the recipe and make it my own. Yum!
I’ve been steering clear from using my oven for quite some time after finishing up my baking cookbook. I was all baked out. Wow that sentence can really be interpreted inappropriately when taken out of context. Everyone knows that chocolate and raspberries are the dreamiest combination ever, right? I created a delicious chocolate buttercream/mousse that I’ve used multiple times before and filled a chocolate cashew based crust with it. The fresh raspberries scattered over the top of the tart were the perfect tangy and vibrant accompaniment to the rich, creamy and decadent filling. Whew.
Another reason I made this Chocolate Raspberry Tart no bake is because my oven is broken. Now, this may not seem like a big deal to most but for someone who is so attached to an appliance, this was the worst news ever. Early last week, the oven stopped preheating. The broiler was still working so we knew it wasn’t an issue with the gas. An appliance repair company was going to charge us over $200 for an issue we figured we could solve on our own. We spent several hours on Google and YouTube and finally figured it out it was the igniter (or so we hope). The part arrived in the mail today, and my husband Tim will be replacing it tonight when he gets back from work. If that wasn’t it, we’ll probably keep guessing and checking. No, I’m joking- we’ll probably have to call the appliance repair company back.
Rambling aside, this tart is so delicious, you won’t even know what to do with yourself. I sent it to my husband’s work for a series of taste tests and the reviews came back overtly positive. If you have been meaning to cure your sweet tooth and really make your tastebuds happy, then be sure to try this no bake creamy chocolate raspberry tart.
Doesn’t this look freaking phenomenal? Geez.
I’ll say no more…
but you can Pin this recipe for later if you’d like!
No Bake Creamy Chocolate Raspberry Tart
|Prep Time||20 minutes|
To make cashew flour, pulse raw cashews in a food processor, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute.
- In the bowl of a food processor, make the cashew flour (see notes).
- Add the rest of the crust ingredients and continue pulsing until well combined, about 1 minute.
- Press evenly into the bottom of a tart pan and up the sides. Place the tart crust in the freezer while you prepare the rest of the tart.
- Heat the chocolate in a microwave on medium power (about 60-120 seconds) or over the stove top on medium-low until melted. Whisk in the vanilla extract and set the chocolate aside to cool.
- Scoop the coconut cream and place it in a medium sized bowl, and beat the coconut cream with an electric mixer on high speed until stiff peaks form (usually 2-3 minutes.) Cover and refrigerate the cream.
- In the bowl of a stand mixer, beat the softened butter on medium speed for just 1 minute.
- Add in the coconut sugar and continue beating until light and fluffy, about 3-5 minutes. Pour in the cooled chocolate to the mixture and beat until well incorporated. If the chocolate has become extremely stiff, you can reheat it slightly in the microwave to soften it a bit.
- Add 2 out of 3 of the eggs and beat on medium speed for about 3 minutes. Now, add in the last egg and beat for another 3 minutes until the mixture is smooth.
- Fold the chilled coconut cream into the chocolate filling until no there are no visible white streaks left. Pour the filling into the prepared tart crust and smooth the top over with a spatula. Top off with fresh raspberries.
- Refrigerate the tart for at least 2-3 hours to set, but preferably overnight.