Chocolate Raspberry Tart

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Chocolate Raspberry Tart

This 7-ingredient Chocolate Raspberry Tart is no bake, super quick, easy to make, and dairy free! It’s made with a buttery chocolate cookie crust, a rich, silky chocolate ganache filling sweetened with Domino® Golden Sugar, and fresh, tart raspberries on top.

Prep Time
10
minutes
Cook Time
10
minutes
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Chocolate Raspberry Tart
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Chocolate Raspberry Tart
Yields
8-12 servings (depending on slice size)
Crust
  • 22 Chocolate sandwich cookies
  • 5 tbsp Melted vegan butter or coconut oil
Filling
  • 12 oz Semisweet dark chocolate, chopped

  • 1/2 cup Domino® Golden Sugar

  • 1 can (13.5 oz) Full Fat Coconut Milk

  • 1/4 tsp Kosher salt

  • 3 pints Fresh Raspberries

Instructions
Crust

Step 1

Add chocolate sandwich cookies to a food processor and pulse until they form a fine crumb mixture. Add in the melted butter and pulse until well combined.

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Chocolate Raspberry Tart

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.

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Chocolate Raspberry Tart
Filling

Step 1

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 2 

Add coconut milk 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.

Step 3

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 the chocolate is melted. Whisk until completely smooth.

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Chocolate Raspberry Tart

Step 4

Pour the filling into the prepared crust. Top with raspberries, gently pushing them into the filling. Return to the refrigerator for 4 hours to set, then slice and serve.

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Chocolate Raspberry Tart

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