Dark Chocolate Raspberry Tart
This no bake dark chocolate raspberry tart features a chocolate oat flour crust and a chocolate ganache filling with raspberry puree. A stunner!
Equipment
- 1 9-inch round tart pan with removable bottom
Ingredients
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
Instructions
- 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!
Notes
*To make oat flour: blend approximately 2.5 cups of old-fashioned oats into a fine powder using a blender or food processor. Be sure to measure out the 2 cups of oat flour once it’s blended: spoon it into the measuring cup and level it with a knife.
**To melt chocolate chips for crust: Place in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each interval, until smooth.
***To prepare raspberry puree: Blend 1 cup of fresh raspberries into a puree consistency. (Don't blend too long, because we don't want the seeds to get blended too.) Pour the puree into a sieve held over a bowl. Use a spoon to mash the puree through the sieve to remove the seeds. Measure out 1/4 cup of the puree.
(If using frozen raspberries, thaw them in the fridge overnight. Discard any excess liquid before blending. You can also use seedless raspberry jam, warmed in a saucepan on the stove for easier mixing.)
To remove the tart from the tart pan: Place the tart pan on top of something raised and flat, like a wide canister. Carefully slide the outside ring of the pan down, leaving just the removable bottom on the tart. You can leave this on, or slide the tart onto a different serving plate.