Chocolate Raspberry Tart

Why We Love This Recipe

• Quick and easy: This chocolate raspberry tart may look fancy, but it only requires a few simple steps and just 6 ingredients. There's no baking involved either! This is a great recipe for all skill levels.
• Dairy free: This recipe is naturally dairy free, using full fat coconut milk for a creamy, rich filling. It can also easily be made gluten free with one simple swap.
• Absolutely delicious: With a buttery chocolate cookie crust, a silky smooth, perfectly sweetened chocolate ganache filling, and fresh, tart raspberries, this tart is every bit as good as it looks!

Ingredients

Here's what you'll need to make this chocolate raspberry tart:

Ingredient Notes

• Domino®️ Golden Sugar: We love using this sugar! It's less processed (compared to regular white granulated sugar), tastes great, and you can use it cup-for-cup in any recipe where you'd typically use white sugar. It also has a beautiful golden color and a distinct hint of molasses flavor. We love it in this chocolate tart – it makes the filling perfectly sweet, but not too sweet!
  • You can find Domino®️ Golden Sugar in many stores across the US (now including the Midwest - yay!), or online here.
• Chocolate: We like to use semisweet chocolate (65%) in this recipe. If you prefer darker chocolate, try bittersweet (65-80%) or dark chocolate of choice (80%+). The darker you go, the more bitter the filling will be. If you're dairy free, be sure to check the label for dairy content.
• Coconut milk: We use full fat canned coconut milk, but ONLY the top layer of fat/cream. Scoop out that layer and do not use the remaining liquid at the bottom of the can, otherwise your tart will not set up firmly!
• Chocolate sandwich cookies: Any brand will do in the crust. If you want to make this recipe gluten free, simply swap with a gluten free alternative.
• Butter: To keep this recipe dairy free, we're using a nondairy butter, but you can also use regular butter or melted coconut oil.
• Raspberries: Fresh is definitely best here! If you'd like, you can also mix them into the ganache filling before pouring it into the crust.
• Salt: Technically optional, but it balances out all of the flavors in the ganache and pairs perfectly with chocolate.

Step-by-step Instructions

STEP 1: Add the cookies and melted butter to a food processor and pulse until it forms a fine crumb mixture. 

STEP 2: Press the crust mixture into a 9-inch tart pan with a removable bottom. Place in the freezer while you make the filling.

STEP 3: Scoop out the top layer of fat/cream from both cans of coconut milk. Discard the liquid at the bottom of the can or save it for another recipe. Do not use the liquid in the can, otherwise the filling won't set. 

STEP 4: Add the coconut cream and sugar to a small saucepan over medium heat. Heat until the sugar is dissolved, stirring often, and the mixture is just starting to simmer.

Add the chopped chocolate and salt to a large bowl. Pour the hot coconut milk mixture over the chocolate, cover with a clean towel and let sit for 2 minutes, until chocolate is melted. Whisk until completely smooth. 

STEP 5: Pour the filling into the prepared crust. Top with raspberries, gently pushing them into the filling. Return to refrigerator for 4 hours to set.

Expert Tips and FAQs

• Only use the top layer of fat from the coconut milk can: Avoid using any of the liquid from the bottom of the can, otherwise the filling will not set properly. You can save the liquid for using in smoothies or other recipes!
• Let set completely before serving: When you pour the filling into the crust, it will have a pudding-like consistency. It needs a few hours for the coconut milk and chocolate to set, so don't rush it! It should take about 4 hours to set in the refrigerator. You can hasten this by putting it in the freezer, but note that the raspberries will get mushy once defrosted.
• Regular dairy options: Feel free to substitute the coconut milk with 1 cup of heavy cream. You can also use regular butter in the crust.
• Stir raspberries into the ganache: We like to arrange the raspberries in a pretty layer on top of the tart, but if you'd prefer, you can mix them into the ganache filling before pouring it into the crust.
• Swap raspberries with another fruit of choice, like strawberries or blueberries.
• Storage: Cover and store in the refrigerator for up to 4-5 days.
• Freezer storage: Cover tightly and store in a container for up to a few months. Defrost at room temperature for at least 15 minutes before enjoying.

Related Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.