Easy No-Bake Chocolate Tart with Raspberries

Chocolate and fruit join forces in this show-stopping recipe for Easy No-Bake Chocolate Tart with Raspberries.

My all-time favorite dessert combination is fruit and chocolate, and it doesn’t get much better when these two flavor powerhouses join forces in my Easy No-Bake Chocolate Tart with Raspberries. It’s as appealing to the eye as it is to the palate, and you don’t even have to go near your oven to make it happen.

It all starts with a chocolatey crust starring Oreo cookies and my not-so-secret ingredient: a pinch of salt. The salt balances out the sweetness of the tart while also drawing out the intense flavor of the berries.

The simple crust becomes the perfect spot to land your silky-smooth chocolate filling.

Semisweet chocolate is melted together with heavy cream and corn syrup. Wait! Before you go running for the hills because of the word “corn syrup” allow me to explain its purpose in this recipe…

Corn syrup guarantees your chocolate will be silky-smooth and glossy. Just look at that shine above. It’s like looking into a delicious chocolate mirror.

Now that your creamy chocolate filling is done, it’s time to pour it into the cooled tart crust before it all goes for a final chill in the freezer.

Then all that’s left to do is top it off with fresh raspberries, which make this no-bake tart a welcome addition to any dessert lineup.

I serve this tart with a simple dusting of confectioners’ sugar, but if you want to really up your dessert game, add a pillowy dollop of whipped cream.

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Top-down view of Easy No-Bake Chocolate Tart with Raspberries half dusted with powdered sugar

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Easy No-Bake Chocolate Tart with Raspberries

For the crust:

24
Oreo cookies
1
teaspoon
vanilla extract
1/2
teaspoon
kosher salt
6
Tablespoons
unsalted butter, melted

For the filling:

12
oz.
semisweet chocolate, finely chopped
1 1/4
cups
heavy cream
1
Tablespoon
light corn syrup
Raspberries, for topping

Make the crust:

In the bowl of a food processor, pulse the Oreos until they are roughly chopped then add the vanilla extract and salt and pulse until combined. With the motor running, stream in the melted butter and continue processing until the mixture comes together into a ball. (Do not over-process the mixture.)

Spray a 9-inch nonstick tart pan (with removable bottom) with cooking spray. Transfer the cookie mixture into the tart pan, and then using your fingers, press it into the bottom and sides of the pan in an even layer to form the tart crust.

Cover the pan with plastic wrap and freeze it for 15 minutes.

Make the filling:

Add the chocolate to a medium bowl.

In a medium saucepan set over medium heat, whisk together the heavy cream and corn syrup. Bring the mixture to a simmer then remove it from the heat.

Pour the cream mixture atop the chocolate and let the mixture sit, undisturbed, for 5 minutes.

Whisk together the ingredients until the mixture is smooth. If the chocolate still hasn’t fully melted, microwave the mixture for 20-second increments, stirring between each increment, until smooth.

Remove the tart shell from the freezer. Pour the chocolate mixture into the tart shell, spreading it into an even layer.

Transfer the tart to the refrigerator until the chocolate has fully hardened, a minimum of 1 hour.

Arrange the raspberries on top then slice and serve.

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