No Bake Gluten Free Chocolate Raspberry Tart
No bake gluten free chocolate raspberry tart with a shortbread cookie crust, smooth dark chocolate ganache, and fresh raspberries on top. Twenty minutes of hands-on work, two hours in the fridge, and a make-ahead dessert that holds up to 24 hours.
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
Place raspberries while ganache is tacky, not fully set. This is the key to them staying in place without sinking.
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.
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.
Tried this recipe?Let us know how it was!