These mini no bake chocolate raspberry tarts are a perfect make ahead dessert for a special ocassion! They look pretty and are very simple to make.
I’m a big fan of chocolate and raspberries together. They really are pretty perfect together, don’t you think?
why i love this recipe
These gorgeous little no bake chocolate and raspberry tarts look quite fancy and impressive, but they are actually very, very easy to make.
They will keep in the fridge for two or three days – so they are a great little recipe to have up your sleeve when you want to get ahead.
There are just two steps to making them – making the base and chocolate ganache filling. I use Oreo cookies for the base – and no, you don’t need to remove the cream filling. If you prefer, you could use a different chocolate biscuit, such as Bourbons.
how to make the base
(scroll to the bottom of the post to find printable recipe card with ingredients and detailed instructions)
- place the cookies in a food processor and crush to fine crumbs. Pour melted butter through the funnel of the processor and pulse until the mixture sticks together.
- If you don’t have a food processor, place the cookies in a large food bag. Using a rolling pin, crush to fine crumbs. Melt the butter in a medium saucepan, remove from the heat and pour in the crushed cookies, stirring to mix.
- Place the Oreo cookie mixture into four mini tart tins (4 1/2 inches in diameter), pressing the mixture into the base and up the sides of the tins. Place the tins in the fridge while you get on with the chocolate ganache.
how to make the chocolate ganache filling
- To make the filling, place the chopped chocolate in a heatproof bowl. Place the double cream in a small saucepan and bring to the boil. The moment the cream comes to the boil, remove from the heat and pour over the chopped chocolate.
- Leave for a couple of minutes to allow the chocolate to melt before lightly stirring until you have a completely smooth ganache.
assembling the chocolate raspberry tarts
- Remove the tart tins from the fridge. Place a few raspberries inside each one and carefully fill with the chocolate ganache. Pop them back in the fridge for a couple of hours, by which time the ganache will have set to a smooth, silky consistency.
You’ll need four mini fluted tart tins to make this recipe. The tins I use are 4 1/2 inches in diameter. I’ve had them for so long I can’t remember where I bought them from, but they are pretty much the same as these mini tart tins from Amazon.
- You need dark chocolate to make the ganache. If you aren’t a huge fan of dark chocolate, you can use half dark and half milk. Please avoid using confectionary style chocolate such as Cadburys – your ganache will very likely turn grainy.
- I buy Callebaut chocolate in bulk for making desserts – it’s very good quality and it doesn’t work out much more expensive than buying supermarket branded chocolate bars.
can I make a large tart instead of mini ones?
Yes, you can absolutely make a large tart instead of mini ones. You would need a 20 or 21cm round fluted tart tin.
did you make this recipe?
I would love to hear what you thought – leave a message below or if you have any questions about the recipe, don’t hesitate to ask.
more indulgent desserts to try
- Scottish Cranachan
- easy no churn Baileys ice cream
- lemon and raspberry blondies
- jam jar strawberry cheesecakes
- mini chocolate truffle puddings
- mini Biscoff cheesecakes
- FOR THE BASE
- 1 packet (154g) Oreo cookies
- 50g soft unsalted butter
- FOR THE FILLING
- 200ml double cream
- 200g dark chocolate, chopped into small equal sized pieces
- 180g punnet fresh raspberries
- To make the base, crush the biscuits to fine crumbs in a food processor or place them in a large food bag and crush with a rolling pin. Melt the butter over a low heat in a small saucepan and pour over the crushed biscuits, stirring well to mix. The mixture should have the same texture as damp sand.
- Press the biscuit crumbs into four small fluted tart tins preferably with a removable base (mine are 4 /2 inches diameter), pressing the crumbs in as evenly as possible, making sure you press the crumbs up the sides of the tins. This is definitely the most time consuming part of the recipe, but it's worth taking your time with this so you have a sturdy base. Once you've each tin, pop them in the fridge while you make the chocolate ganache filling.
- To make the ganache, place the chopped chocolate in a medium heatproof bowl. Place the double cream in a small saucepan and bring to the boil. The SECOND it comes to the boil, remove the pan from the heat and immediately pour over the chocolate. Let it sit for about 2 minutes - don't stir, just allow the chocolate and cream to meld together. When the chocolate looks like it's pretty much mostly melted, take a wooden spoon and stir gently, bearing in mind the more you stir, the less shiny your ganache will turn out.
- Once you have a smooth, runny ganache, take the tart tins out of the fridge. For filling the tart tins, I find it easier to transfer the ganache to a jug. Place about 3 or 4 fresh raspberries (depending on their size) into each tin and carefully pour the ganache on top. Take care not to overfill the tins. Place the tarts back in the fridge and leave to set for about 2 hours before serving. I like to decorate the top of the tarts with more raspberries for a pretty finishing touch.
Once assembled, the tarts will keep in the fridge for up to three days, making it a perfect dessert for making ahead of time.
I've used a very basic ganache recipe, but if you could flavour it with 1/4 teaspooon vanilla extract or a liqueur such as Chambord.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 598Total Fat: 46gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 88mgSodium: 51mgCarbohydrates: 43gFiber: 7gSugar: 31gProtein: 5g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.