No Bake Chocolate Raspberry Tart

No Bake Chocolate Raspberry Tart

Profile picture for user Kokit ja Potit -food blog
Kokit ja Potit -food blog

The taste of chocolate combined with the smell of raspberries for a delicious result.


For the base / bottom:
165 g Chocolate O's
40 g butter
For the filling:
to taste sugar
3 eggs
1 tbsp water
200 g dark chocolate
3 tbsp butter
250 ml whipping cream
to taste raspberries
to taste fresh berries
edible flowers


  • Crush the Chocolate O’s in a food processor.
  • Melt the butter and mix.
  • Use loose bottom cake tin (diameter: 18–20 cm). Press the biscuits into base and banks of the cake tin.
  • Put the tin into fridge.
  • Combine sugar, eggs and water in a large heatproof bowl.
  • Se it over a saucepan or pot filled with 2 cm of simmering water. Do not let bowl touch water!
  • Beat the egg mixture with electric mixer until the mixture is thick and it catches up heat of 75°. This will take about 8 minutes.
  • Remove the bowl from the heat and continue to beat the egg mixture until it’s cooled at room temperature (about 6–8 minutes)
  • Melt the chocolate and butter for filling.
  • Whip the cream.
  • Mix egg mixture, whipped cream and melted chocolate and butter.
  • Pour filling over the bottom.
  • Cover and put the cake into the fridge for 4 hours or over night.
  • Add the raspberries and decorate with edible flowers.
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