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No-Cook Chocolate and Raspberry Tart

Cook Time:
30 mins
Prep Time:
15 mins
Servings:
6
RATE THIS RECIPE
(14)

Chef notes

Look no further for the perfect holiday dessert. This is a picture-perfect, party-worthy, no-cook, no-fuss, decadent, divine, showstopping, make-ahead dessert. It has a crispy, chocolaty cookie base, delicious mousse filling, and it's topped with raspberries. It's indulgent but surprisingly light.

Special equipment: An 8-inch tart tin with a removable bottom or a springform cake pan.

Ingredients

Base
  • 7 ounces chocolate cookies
  • 3 tablespoons coconut oil
  • 1 lime, zested
Filling
  • 2 ounces 70% dark chocolate
  • 10 ounces silken tofu
  • 3 tablespoons hot chocolate powder
  • 1 tablespoon vanilla extract
Toppings
  • 10 ounces fresh raspberries
  • powdered sugar, for dusting

Preparation

For the base:

1.

Add the chocolate cookies, coconut oil and lime zest to a food processor and blitz until fine crumbs.

2.

Tip into an 8-inch tart tin with a removable bottom or a springform cake pan.

3.

Push down into the base of the tin, building up a small lip around the edge to hold in the filling.

4.

Set aside whilst making the filling.

For the filling:

1.

Melt the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.

2.

To a food processor, add the silken tofu, hot chocolate powder, vanilla extract and melted chocolate.

3.

Blitz until smooth, about 30 seconds. Spoon onto the cookie base and spread to the edges. Chill in the fridge for 15 minutes or until ready to eat, up to 1 week.

4.

Before serving, decorate with the fresh raspberries and dust lightly with powdered sugar.