What’s a Holiday without Chocolate—and what’s chocolate without a Mini Luscious No Bake Raspberry Chocolate Tart recipe? It’s that unforgettable moment when you bite a flakey delicate chocolate crust with a smooth creamy luscious chocolate truffle filling…top it with sugar dusted raspberries and you’ve got more cheer this Holiday! 🙂 Plus—I’ve made you a video for it, so there’s seriously NO excuse to skip dessert when it’s this easy and luscious!
This luscious post is sponsored by my friends at Vitamix—Makers of the BEST blenders..ever!
Can I just say—Chocolate Tarts. Easy. Luscious. No Bake. Divine. Prepare in advance. Holiday Table. And I’ll say—it’s all here, all in this recipe. Pure Chocolate LOVE. Just have a look at the video and you’ll know what I mean:
Before I get started on the chocolate tart again, I’ll make a bold confession. We never had chocolate desserts at our Holiday Table. What. I know. I actually don’t know—I can’t find an answer. It was just like that. We had fruity desserts, cinnamon and spice desserts, puddings, creamy vanilla based desserts…just not chocolate. And then one day, we (the chocoholics in the family) stood up and said we need chocolate at our Holiday table. We tried brownies, chocolate cakes, chocolate puddings..they just didn’t do the trick. But last year we made a Chocolate Tart, and it was all we were looking for!
There’s something super festive about this raspberry chocolate tart. It looks and feels like a Holiday dessert. Actually like a really special occasions dessert, something like let’s say Valentine’s Day 🙂 It’s one of those convenient desserts that you can make well in advance too—the crust can be made months in advance (unbaked and stored in the freezer), the whole chocolate tart can be made 5 days in advance and taste just as fresh and luscious. It actually tastes MUCH better as it stays in your fridge, the chocolate flavor becomes deeper and deeper.
As you can see form the video, I’ve made them into mini’s (I can’t help it—you know me by now, I love everything in mini servings!). But you can definitely make this in to one large chocolate tart—the only difference is the crust will bake a little longer. Again if you ask me, I’ll say make them in to mini chocolate tarts like that—the crust bakes in just 12 mins, the tarts take just 30 mins to set and they feel more personal and sweet 🙂
I’ll quickly walk you through this luscious must make dessert for the Holiday and special moments. Let’s start with the crust. If you’re one of those who feared making pie/tart crusts, well I’ve got you covered with my favorite TIP ever—use frozen grated butter! I teach this at my cooking classes and it’s a fool proof no fail way to get absolutely flakey crusts every single time. You’ll just whisk the flour, sugar, salt and cocoa power until smooth and add in the frozen grated butter. Then simply incorporate the butter into the flour mixture using a fork (no fancy equipment needed), and add in an egg and a tablespoon of water. Still using the fork, blend that together to form your crust. And it’s DONE!
You’ll need to wrap and chill that crust to be able to roll it out without having the butter sticking to your rolling pin. I roll out my crust over parchment paper (again to avoid any sticking). Then cut out circles of the dough, line your tart pans, prick the dough with a fork and bake the crusts. Now comes the luscious chocolate filling.
I use my favorite tool—my Vitamix. I’ve made so many drinks, soups, luscious sauces and desserts with it—like these Homemade caramel puddings (another Holiday dessert you can’t miss!). And today I’ve made a silky chocolate ganache using it. Instead of whisking the chocolate forever into the cream till it melts, my Vitamix blends the hot cream and chocolate chunks for me in seconds for a silky smooth ganache filling to pour over my baked chocolate crusts. At that point, it’s a chilling game.
If you’re making the chocolate tart the day of, then you’ll need to chill them for at least 30 seconds for the filling to set. If you’re making them in advance, then just cover the chocolate tart and keep it in the fridge for 5 days before serving. Just before serving, dust some raspberries with confectioner sugar—that way it really feels like the a white Holiday! And place the raspberries over the top of your tart. Now take a bite and enjoy that unforgettable moment! Have a Happy Holiday ! 🙂
Mini Luscious Raspberry Chocolate Tart
- 3/4 cup of all purpose flour
- 1/3 cup of confectioner sugar
- 1/4 cup of cocoa powder
- pinch of salt
- 1 stick ( 1/2 cup) of frozen grated unsalted butter
- 1 egg beaten
- 1-3 Tablespoons of cold water
- 2 cups of hot cream
- 1 cup of chocolate chunks
- pinch of salt
- 1 teaspoon of vanilla extract
- 1 1/2 cups of fresh raspberries dusted with 2 Tablespoons of confectioner sugar
- To make the crust: In a large bowl, place the flour, sugar, cocoa powder and pinch of salt. Use a whisk to whisk the dry ingredients together until well blended.
- Add the frozen grated butter into the flour-cocoa mixture and use a fork to blend it well—you don;t want to mashed the butter, you want to toss it in the flour-cocoa mixture so it’s evenly coated.
- Add the beaten egg to the mixture and a tablespoon of water. Use the same fork to blend the crust together. If it feel dry and not holding it’s shape, add a tablespoon more of water and mix it in using the fork.
- Gather up the dough with your hands and wrap it in plastic wrap. Chill the dough for at least 30 minutes until it hardens.
- Preheat the oven to 400 degrees F.
- Take 2 sheet of parchment paper and roll out the chocolate crust in between those 2 sheets of parchment paper (to avoid any sticking), or push the counter with flour and roll it out into an 1/8th of an inch thick.
- Cut out 3 inch rounds of the dough, and place each round on a mini tart mold, and press the dough well into the sides ad corners. Or you can place the rolled out crust into a 9 inch round standard tart plate, and press the dough well in to the edges and corners.
- Bake the tarts for 12-15 mins until cooked through, or for 25-30 mins if making a large tart.
- Make the filling in the meantime.
- Place the hot cream in to your Vitamix and add in the chocolate chunks. Blend for seconds until smooth.
- While the machine is running, add in a pinch of salt and the vanilla. Blend for a couple more seconds.
- Fill the crust shells with the silky filling and chill the tart for at least 30 mins, or an hour and a half for a large tart.
- Remove the tarts from the fridge before serving and top them with the sugar dusted raspberries.
- Serve and Enjoy! 🙂