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side view of Mini Raspberry Chocolate Tart topped with fresh raspberries

Mini Luscious Raspberry Chocolate Tart

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! 

Course Dessert
Cuisine American
Keyword chocolate tart with raspberries, mini raspberry chocolate tart, no-bake chocolate tart
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 345 kcal
Author Mahy



  • 3/4 cup all-purpose flour
  • 1/3 cup confectioner sugar
  • 1/4 cup cocoa powder
  • 1 pinch salt
  • 1 stick butter ( 1/2 cup) of frozen grated unsalted butter
  • 1 egg beaten
  • 1-3 tablespoons cold water


  • 2 cups hot cream
  • 1 cup chocolate chunks
  • pinch of salt
  • 1 teaspoon vanilla extract


  • 1 1/2 cups fresh raspberries dusted with 2 Tablespoons of confectioner sugar


  1. 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.
  2. 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.

  3. 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.

  4. Gather up the dough with your hands and wrap it in plastic wrap. Chill the dough for at least 30 minutes until it hardens.
  5. Preheat the oven to 400 degrees F.
  6. Take 2 sheets 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.
  7. 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.

  8. Bake the tarts for 12-15 mins until cooked through, or for 25-30 mins if making a large tart.
  9. Make the filling in the meantime.
  10. Place the hot cream into your Vitamix and add in the chocolate chunks. Blend for seconds until smooth.

  11. While the machine is running, add in a pinch of salt and the vanilla. Blend for a couple more seconds.
  12. 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.
  13. Remove the tarts from the fridge before serving and top them with the sugar-dusted raspberries.

Recipe Notes

  • Make sure your butter is frozen thoroughly before grating. Freeze again, if you feel it's gotten soft. 
  • 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 icing sugar—that way it really feels like a white Holiday! Place the raspberries in the middle of your tart. 
Nutrition Facts
Mini Luscious Raspberry Chocolate Tart
Amount Per Serving (1 tart)
Calories 345 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Cholesterol 89mg30%
Sodium 92mg4%
Potassium 173mg5%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin A 850IU17%
Vitamin C 4.2mg5%
Calcium 46mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.