Calling all my fellow chocolate lovers: feast your eyes on this smooth dark chocolate raspberry tart! With a chocolate oat flour crust and a simple chocolate ganache filling – plus some raspberry puree mixed in – this no bake dessert is a stunner.
I swapped out the traditional heavy cream for a combination of milk and Greek yogurt, so it’s a little lighter than a typical chocolate tart. Plus, there’s no baking needed because the crust is made from oat flour!
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No Bake Chocolate Tart with Raspberries
Ah, the tart: a dessert that looks complicated to make, but is actually a lot easier than it seems! It’s a fabulous dessert for dinner parties and fancy celebrations, because it looks beautiful and yields a lot of servings.
And, you can make it ahead of time, so you don’t have to stress about prep on the day of the event.
This particular tart is perfect for chocolate lovers. It has a rich chocolate flavor, without too much sweetness, and a hint of raspberry flavor.
Plus, you can top it with whatever you like! Personally, I love dark chocolate paired with raspberries and pistachios. But it would be delicious with any other fruit or nut, or something different like whipped cream and matcha powder. You can get as creative as you like with decorating!
Here’s what you’ll need to make this no bake chocolate tart:
- oat flour: For the no bake oat flour crust! You can either buy pre-made oat flour from the store or online, or make your own. It’s super easy: just place old-fashioned oats in a blender or food processor and blend until it reaches a fine powder consistency.
- butter: To help bind the crust and keep it the right consistency.
- maple syrup: To sweeten the crust. Honey should also work, but the crust may be slightly stickier.
- dark chocolate: You’ll need good quality dark chocolate chips or a dark chocolate bar chopped up. This gets melted and added to both the filling and the crust. Semisweet chocolate should also work, but it will make the tart a bit sweeter.
- vanilla extract and salt: To enhance the chocolate flavor.
- milk: Milk gets heated on the stovetop, then poured over the chocolate to melt it. This is the chocolate ganache base for the tart filling. If you prefer, you can use heavy cream instead.
- raspberry puree: This gets added to the chocolate filling for a lovely complimentary raspberry flavor. (I’ll share how to make this later on in the post using fresh or frozen raspberries). You can also use seedless raspberry jam (warmed on the stovetop or in the microwave) instead.
- Greek yogurt: To add a little more richness and creaminess to the filling.
Got extra chocolate chips and Greek yogurt? Try these chocolate cherry yogurt popsicles. If you have extra raspberries, you might also like these oatmeal white chocolate raspberry cookies or these other tasty raspberry desserts!
How to Make a Chocolate Raspberry Tart
First off, you’ll need a 9-inch round tart pan for this recipe. (An 8-inch pan should also work, but you might end up using a little less of the filling and crust mixtures). I used a 9-inch round tart pan with a removable bottom (this type of pan is ideal for best results!).
Grease your tart pan very well (with oil or melted butter) on the bottom and sides.
Step 1: Make Oat Flour Tart Crust & Raspberry Puree
The first step is to make the oat flour crust. If you’re not using pre-made oat flour, blend old-fashioned oats in a blender or food processor until it reaches a fine powder consistency.
To measure the oat flour, spoon it into the measuring cup and level it with a knife (just like you’d measure all-purpose flour). This is important to make sure you use the right amount!
Stir together oat flour and salt. Next, add melted butter and maple syrup, and stir until combined.
In a separate microwave-safe bowl, microwave chocolate chips/pieces in 30-second intervals at 50% power, stirring between each interval, until smooth. Pour over the oat flour mixture and stir very well to make sure it’s evenly combined.
Then, press the chocolate oat flour mixture into the greased tart pan, making sure to compress the sides as well. Place in the refrigerator to chill while you make the filling.
Next, make your raspberry puree (unless you’re using pre-made puree or seedless jam). Blend raspberries into a puree consistency. Don’t blend too long, because we don’t want the seeds to get blended too. Then, pour the puree into a sieve held over a bowl. Use a spoon to mash the puree through the sieve. (This removes the seeds.)
If using frozen raspberries, just place them in the fridge the night before to thaw and discard any excess liquid before blending. Set the puree aside for now.
Step 2: Make Dark Chocolate Raspberry Tart Filling
Next, it’s time to make the chocolate ganache tart filling! Start by placing chocolate chips or pieces in a large heat-safe bowl. (I recommend using glass).
Separately, heat the milk in a saucepan on medium low, stirring occasionally. Be sure to watch it so it doesn’t burn/scorch. Bring it to just simmering, then remove immediately and pour over the chocolate.
Let the mixture sit for 1-2 minutes, then stir until chocolate is melted and smooth. Next, add the raspberry puree, maple syrup, and vanilla extract.
Then, add the Greek yogurt and stir until fully combined. Pour the mixture into the chilled tart crust and smooth out on top if needed.
Step 3: Chill Tart, Decorate, and Slice
Cover the tart with a large plate or with foil, then place it in the refrigerator to chill for at least 2 hours, or until set.
Lastly, remove your tart from the pan (see tips below) and add your toppings. Slice with a sharp knife and serve!
No Bake Chocolate Tart Storage Tips
Store this chocolate raspberry tart in its tart pan in the refrigerator for up to 3-4 days. Cover it with a large plate or foil to keep it from absorbing any other flavors/smells from the fridge.
I recommend waiting to add toppings until the same day you plan to serve it, so the toppings stay fresh.
How to Remove a Tart From a Tart Pan
I highly recommend using a tart pan with a removable bottom. This is the tart pan I used. A removable bottom makes it much easier to remove your tart. You just place the pan on top of something raised and flat, like a wide canister, and carefully slide the outside ring part of the pan down.
Even using that type of pan, the bottom and sides of the pan must be greased with oil or butter (I used olive oil) to make sure the crust doesn’t stick to it. Taking these steps will help you avoid any issues when it’s time to serve your tart!
If you don’t have a tart pan with a removable bottom, I recommend lining the tart pan with strong foil (including an overhang). Since you won’t be baking the tart, this shouldn’t affect anything and will make the tart easier to remove.
What’s the best chocolate for a chocolate tart?
Dark chocolate or semisweet chocolate is my favorite for making chocolate tarts. I prefer dark chocolate that’s between 60% and 75% cocoa for a good balance.
Darker chocolate isn’t too sweet, it has a delicious rich flavor, and it melts better than milk chocolate. High quality chocolate will yield the best results.
Chocolate Tart Topping Ideas
The sky’s the limit when it comes to topping a chocolate tart! Raspberries and pistachios are delicious, but you can use whatever you want. Here are some fun topping ideas to try:
- matcha powder
- whipped cream
- crushed pretzels, Oreos, or Biscoff cookies
- peanut butter drizzle
- fruit: blueberries, strawberries, blackberries, etc.
- fresh mint leaves
- fruit jam
- cocoa powder mixed with a little espresso powder
For another tart recipe, try these mini apple crumb tarts!
Aside from toppings, there are a few tweaks you can make to the recipe if you’d like:
- replace the raspberry puree with another fruit puree
- replace the raspberry puree with seedless raspberry jam (warmed in a saucepan for easier mixing)
- leave out the raspberry puree (replace it with an extra 1/4 cup milk when heating your milk for the ganache filling)
- replace the milk with heavy cream for a more “traditional”, extra rich tart
- add 1-2 teaspoons of espresso powder in the crust (before adding the wet ingredients) for a deeper flavor
This no bake tart is a showstopper no matter how you choose to enjoy it! Every bite is smooth, chocolatey bliss. 🙂
If you make this dark chocolate raspberry tart, I’d love if you shared your thoughts with a rating and comment below.
More desserts with dark chocolate to try:
- Chocolate Nutella Tarts with Greek Yogurt
- Avocado Truffles with Pecans
- Chocolate Nutella Fudge
- Dark Chocolate Pomegranate Bites with Coconut
- Chocolate Avocado Bars (No Bake)
- Chocolate Nutella Panna Cotta
Dark Chocolate Raspberry Tart
- 1 9-inch round tart pan with removable bottom
For the crust:
- 2 cups oat flour* (spooned and leveled to measure)
- ¼ tsp salt
- 4 Tbsp unsalted butter, melted
- ¼ cup maple syrup
- 3 oz dark chocolate chips, melted** (about 1/2 cup before melting)
For the filling:
- 10 oz dark chocolate chips
- 1 cup milk (I used 1%)
- ¼ cup raspberry puree*** (about 1 cup of raspberries)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ¼ cup plain Greek yogurt
- Grease the bottom and sides of a 9-inch round tart pan. Set aside.
- In a large bowl, stir together oat flour* and salt. Stir in melted butter and maple syrup. Pour melted dark chocolate** over the mixture, then stir well until fully combined.
- Press the chocolate oat flour mixture into the greased tart pan (using a flat-bottomed measuring cup or your hands). Be sure to compress the sides as well. Place in the refrigerator to chill.
- Meanwhile, place the remaining dark chocolate chips (or chocolate bar pieces) in a large heat-safe bowl. Separately, heat the milk in a saucepan over medium-low heat, stirring occasionally. (Watch it carefully so it doesn't burn/scorch.)
- When the milk just reaches a simmer, remove it from the heat and pour it over the chocolate chips. Allow this to sit for 1-2 minutes, then stir until the chocolate is melted and smooth.
- Stir in the raspberry puree***, maple syrup, and vanilla extract. Add the Greek yogurt and lightly whisk until fully combined. Pour the mixture into the chilled tart crust. Use a spatula to smooth it out on top if needed.
- Cover the tart pan with a large plate or foil. Place it in the refrigerator to chill for at least 2 hours, or until set.
- Remove your tart from the pan (see tips in notes section) and add your toppings. Slice with a sharp knife and serve!