My Raspberry Chocolate tart recipe is proof that festive holiday desserts don't need to be complicated! No-bake, easy to make ahead of time and absolutely fool-proof!
Add the frozen grated butter into the flour-cocoa mixture and use a fork to blend it well—you don't want to mash 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 feels dry and not holding its shape, add a tablespoon more of water and mix it in using the fork.
Cut out - inch rounds of the dough, and place each round on a mini tart mold, and press the dough well into the sides and corners. Or you can place the rolled out crust into a 9 inch round standard tart plate, and press the dough well into the edges and corners.
Place the hot cream into your Vitamix and add in the chocolate chunks. Blend for seconds until smooth.
Remove the tarts from the fridge before serving and top them with the sugar-dusted raspberries.