This is a tart that takes about 20 minutes of real work and looks like you ordered it from a pastry case. Crushed gluten free shortbread cookies pressed into a tart pan for the crust, warm chocolate ganache poured on top, fresh raspberries pressed in while the ganache is still soft. Two hours in the fridge and you slice it. No oven. No tempering. No special skills.
I have been gluten free for over ten years, and in that time I have made a lot of no-bake desserts trying to find the ones that actually feel like real dessert and not a compromise. This tart is the answer. As a dietetic intern on my way to becoming a Registered Dietitian, I pay attention to how a dessert hits: this one is structured, it is sliceable, it holds its shape, and it uses real ingredients you can name. It is the kind of thing I bring to a dinner party and nobody notices it is gluten free until I mention it.
The Trick Is the Raspberry Timing
Place the raspberries while the ganache is still soft, not after it has fully set. This is the whole move. The ganache needs to be tacky enough that the raspberries press in and grip, but set enough that they do not sink. I wait about 10 minutes after pouring the ganache in, then press the raspberries in stem-side down in whatever pattern I feel like that day. If you put them on too early, they slide around and sink. Too late, and they sit on top of a hard shell and roll off when you slice.
A stem-side-down raspberry also looks a lot cleaner in photos. The flat base lets you press the berry in evenly and gives you that dimpled top that catches light when you take the photo. Small thing, big visual difference.
The second piece is chilling the crust before the ganache goes in. Press the crust into the pan, put the whole pan in the fridge for at least 15 minutes, then pour the warm ganache over it. A cold, firm crust holds its shape. A warm crust absorbs the ganache and gets soggy at the edges.
Ingredients
For the Crust
- 2 cups gluten free shortbread or vanilla cookie crumbs (about 8 oz cookies, like Tate's GF shortbread or Pamela's)
- 6 tablespoons unsalted butter, melted
- Pinch of salt
For the Ganache
- 8 oz dark chocolate chips (70% cacao or higher)
- 1 cup heavy cream
- 1 pinch flaky sea salt (optional, for finishing)
For Topping
- 1 pint fresh raspberries
Equipment
- 9-inch tart pan with removable bottom for that clean fluted edge and easy unmolding. A standard metal tart pan works; the removable bottom is what you want so you can lift the tart out cleanly.
- Food processor for turning the cookies into fine, even crumbs in about 30 seconds. This KitchenAid food processor is what I use and it handles this batch size easily. You can also put the cookies in a zip-top bag and smash them with a rolling pin.
- Microwave-safe mixing bowl for melting the chocolate with the cream. A glass mixing bowl goes straight from microwave to counter and is easy to pour from.
- Small spatula for stirring the ganache smooth and spreading it evenly into the crust. A mini spatula is the right size for scraping the bowl clean.
- Measuring cups and a flat-bottomed glass for pressing the crust evenly into the pan. The bottom of a drinking glass is the fastest way to get a compacted, even crust with clean edges.
How to Make a No Bake Chocolate Raspberry Tart
- Pulse the gluten free shortbread cookies in a food processor until they are fine, even crumbs. You should have about 2 cups. If you do not have a food processor, put the cookies in a zip-top bag and crush them with a rolling pin.
- Transfer the crumbs to a bowl and add the melted butter and pinch of salt. Stir until every crumb is moistened and the mixture looks like wet sand.
- Press the mixture into a 9-inch tart pan with a removable bottom. Start with the sides, pushing the crumbs up and against the fluted edge, then work your way across the bottom. Use the flat bottom of a drinking glass to press it firmly and evenly.
- Chill the crust in the refrigerator for at least 15 minutes while you make the ganache.
- Place the chocolate chips in a microwave-safe bowl. Warm the heavy cream in a separate microwave-safe container for about 60 to 90 seconds, until it is hot but not boiling.
- Pour the warm cream over the chocolate chips and let it sit for 2 minutes without stirring. Then whisk gently until fully smooth and glossy. The ganache should pour off the spatula in a thick ribbon.
- Pour the ganache into the chilled crust and smooth the surface with the back of a spoon or a small spatula.
- Let the ganache sit at room temperature for about 10 minutes, until it is tacky but not fully set. Press the raspberries into the surface stem-side down in rows or a pattern of your choice.
- Transfer the tart to the refrigerator and chill for at least 2 hours, or up to 24 hours, before slicing.
- To serve, release the tart from the pan, sprinkle with a pinch of flaky sea salt if using, and slice with a sharp knife wiped clean between cuts.
Tips
- Use a sharp knife warmed under hot water and wiped dry for the cleanest slices. Wipe between every cut.
- If your cookies are not sweet, taste the crumb mixture and add a tablespoon of sugar if needed. Most GF shortbread cookies are sweet enough on their own.
- Do not skip chilling the crust before pouring the ganache. A cold crust keeps the ganache from softening the cookie base.
- This is a make-ahead dessert. It is best after 4 to 6 hours in the fridge and holds up beautifully for a full 24 hours, which makes it ideal for dinner parties.
- Leftovers keep covered in the fridge for up to 3 days. The raspberries will soften slightly after day one but the ganache stays good.
- If you love raspberry desserts, my gluten free birthday pound cake is a great one for a crowd.
Why This Works as a Gluten Free Dessert
The texture is what sells this tart. A firm but crumbly cookie crust, a smooth sliceable ganache that is soft but not mousse-y, and cold fresh raspberries that cut through the richness. Each bite has all three. That contrast is what separates a good dessert from a forgettable one.
From a gluten free standpoint, this recipe shows off something I think is underused: high-quality gluten free shortbread cookies are excellent as a crust base, arguably better than graham crackers because they have more butter in them already. The butter in the cookies helps the crust hold together with less added butter than a traditional cookie crust needs.
The raspberries do more than look pretty. Raspberries are one of the highest fiber fruits you can buy, with about 8 grams per cup, and they balance the richness of the ganache in a way that no other berry really does. I make this tart specifically when I want chocolate and I want it to feel like a real dessert course, not a quick snack.
For more gluten free chocolate desserts that come together without baking, my pumpkin chocolate date caramel cups and gluten free chocolate caramel banana bites are both in my regular rotation.
Frequently Asked Questions
Buttery shortbread or vanilla cookies give you the best texture and flavor. Tate's gluten free shortbread or Pamela's both work well. You can also use gluten free graham crackers if that is what you have, though the flavor will be less rich.
Yes. Semisweet chocolate chips work in the same 1:1 ratio with the cream. Milk chocolate changes the texture and makes the ganache softer, so use slightly less cream (about ¾ cup) if you go that route. Avoid white chocolate here. It does not set the same way.
Fresh raspberries are what you want for the topping. Frozen raspberries release moisture as they thaw and will make the tart watery. If fresh are not available, use strawberries halved or whole blueberries.
It is strongly recommended. A removable bottom lets you lift the whole tart out intact. If you only have a pie pan, you can make this, but you will need to slice and serve directly from the pan.
Up to 24 hours ahead. It holds up perfectly overnight. Add the raspberries within 24 hours of serving for the freshest look.
The cream was too hot, the chocolate was overheated in the microwave, or moisture got into the bowl. Let the cream sit on the chocolate for a full 2 minutes before stirring, and stir gently from the center out. If it does seize, add a tablespoon of warm cream and stir to bring it back.
No Bake Gluten Free Chocolate Raspberry Tart
Equipment
- 9-inch tart pan with removable bottom
- Food processor (or zip-top bag and rolling pin)
- Microwave-safe mixing bowl
- Flat-bottomed drinking glass
Ingredients
Crust
- 2 cups gluten free shortbread cookie crumbs about 8 oz cookies
- 6 tablespoons unsalted butter melted
- Pinch of salt
Ganache
- 8 oz dark chocolate chips 70% cacao or higher
- 1 cup heavy cream
Topping
- 1 pint fresh raspberries
- Flaky sea salt optional
Instructions
- Pulse cookies in a food processor until fine crumbs form. You should have about 2 cups.
- Stir melted butter and salt into the crumbs until they look like wet sand.
- Press the mixture firmly into a 9-inch tart pan, building up the sides first. Chill for 15 minutes.
- Place chocolate chips in a microwave-safe bowl. Heat heavy cream for 60 to 90 seconds, until hot but not boiling.
- Pour hot cream over the chocolate and let sit 2 minutes. Whisk gently until smooth and glossy.
- Pour the ganache into the chilled crust and smooth the surface.
- Rest for 10 minutes, until tacky. Press raspberries in stem-side down in rows or a pattern.
- Chill for at least 2 hours, or up to 24 hours, before slicing.
- Release from the pan, finish with flaky sea salt if using, and slice with a warm knife wiped between cuts.
Notes
Chill the crust before adding ganache so the base stays crisp.
Use a warm, dry knife for clean slices.
Best made 4 to 24 hours ahead. Add raspberries within 24 hours of serving.
Store leftovers covered in the fridge for up to 3 days.
