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    Home > Individual desserts

    Published: Feb 9, 2017 · Modified: Mar 8, 2023 by Helen S Fletcher · This post may contain affiliate links · 3 Comments

    No Bake Chocolate Raspberry Truffle Tarts

    Jump to Recipe Print Recipe

    If you're looking for an easy, mouthwatering dessert, these individual No Bake Chocolate Raspberry Truffle Tarts are perfect with a sophistication that will make everyone think you stopped by the best bakery in town. (Shhh! Don't tell anyone these can be made ahead!)

    A heart shaped tart filled with truffle filling and topped with fresh raspberries on a white plate with blue dots.

    A press in chocolate crust holds a chocolate truffle filling which is topped with fresh raspberries. While especially nice for Valentine's day, it is good anytime.

    Jump to:
    • Why You'll Love This Recipe
    • Recipe Ingredients
    • Substitutions
    • Step by Step Instructions
    • Storage
    • Recipe FAQS
    • Expert Tips
    • Other Delicious Recipes to Consider
    • No Bake Chocolate Raspberry Truffle Tarts

    Why You'll Love This Recipe

    This recipe uses a few easy to get ingredients most of which you probably have on hand. 

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    These are so simple to make. There is no baking which makes this ideal for beginner bakers that want a spectacular looking and tasting dessert that impresses. 

    If time is your foe, these tarts, minus the fresh raspberries can be made several months ahead and frozen. 

    Chocolate and raspberries are an awesome combination. If you want to dress them up drizzle the raspberries with a little chocolate or serve with the classic dessert sauce creme anglaise which can also be made ahead.

    Recipe Ingredients

    Crust ingredients are graham cracker crums, cocoa, powdered sugar and unsalted butter

    Clockwise: Graham cracker crumbs, powdered sugar, unsalted butter, cocoa.

    Chocolate Truffle Filling

    Please see the chocolate note under ingredients.

    Ingredients for the Chocolate Raspberry Truffle Tart Filling include in the back row, chocolate, fresh raspberries and cream.  In the front row are sugar, butter and vanilla

    Ingredients read left to right.

    Back Row: Semisweet chocolate, fresh raspberries and heavy cream. Front Row: Granulated sugar, unsalted butter, and vanilla.

    • It is important to use quality chocolate for the filling for the best taste and texture. Brands found in grocery stores include Ghiradelli and Guittard among others. While the chocolate shown above may look like chocolate chips, they aren't, they are unadulterated chocolate in chip form for easy melting. The chocolate I use is #811 Callebaut semisweet chocolate callets. They can be found online. I use these at the restaurant as well as at home.
    • Either natural or Dutch cocoa can be used. Dutch cocoa will make a darker crust.
    • Heavy cream has a higher butterfat content than regular whipping cream. Do not substitute regular cream.

    Substitutions

    4" round tart pans can be substituted for the 4" heart shaped pans, both with removable bottoms.

    A single 9 x ¾ inch tart pan with a removable bottom may also be used.

    Fresh strawberries can be subbed for fresh raspberries.

    Please see the recipe card for quantities.

    Step by Step Instructions

    Chocolate Crumb Crust

    The powdered sugar is placed in a strainer and sifted over the graham cracker crumbs

    Step 1. Sift the powdered sugar over the graham cracker crumbs.

    Next, the cocoa is sifted over the powdered sugar in the bowl.

    Step 2. Because the cocoa often has lumps that won't smooth out, sift the cocoa over the powdered sugar in the bowl.

    The graham cracker crumbs, powdered sugar and cocoa are being whisked together in the bowl.

    Step 3. Whisk the dry ingredients together in the bowl.

    The butter is melted in a small saucepan.

    Step 4. Melt the butter in a small saucepan.

    The melted butter is being poured over the crumb mixture

    Step 5. Pour the melted butter over the crumbs.

    The butter and crumbs are mixed with a fork until the crumbs are uniformly buttered and the mixture is very moist.

    Step 6. The crumbs and butter are mixed until the crumbs are evenly coated and the mixture is moistened. It is easiest to do this with a fork as the crumbs don't lump together.

    ⅔ of the crumbs are placed in the bottom of the tart pan.

    Step 7. Place ⅔ of the crumbs for the individual tarts in the bottom of the tart pans.

    The crumbs are loosely pushed evenly around the sides of the tart pan.

    Step 8. Push them evenly but loosely around the sides of the tart pan.

    Pressing the crumbs for the side of the tarts firmly into the agains the edge of the tart pans.

    Step 9. Push the crumbs firmly against the edge of the pans.

    The remaining ⅓ of the crumbs are placed in the bottom of the tart pan.

    Step 10. Place the remaining ⅓ of the crumbs in the bottom of the pan. Spread them evenly and press in firmly.

    The bottom crust has been pressed in and the  tart shell is completed and ready for the filling.

    Step 11. The tart shell is now ready for the filling.

    Chocolate Truffle Filling

    The cream, sugar and butter are placed in a sauce pan to be heated.

    Step 1. Place the cream, sugar and butter in a saucepan. Stir well. Place over medium heat.

    The cream, sugar and butter have been heated until steaming but not boiling.

    Step 2. Heat the mixture until the butter and sugar are dissolved and the mixture is steaming but not boiling.

    The chocolate is poured into the hot cream mixture to melt.

    Step 3. Pour the chocolate into the hot, steaming cream mixture. Submerge it under the cream. Let it sit for about 5 minutes.

    The melted chocolate is being whisked in the pan.

    Step 4. Whisk the chocolate and cream together. Use a rubber spatula and go around the bottom of the pan to make sure all the chocolate is incorporated.

    The dark chocolate truffle filling is smooth and ready to fill the tart shells.

    Step 5. The dark chocolate truffle filling is smooth and ready to fill the tart shells.

    The tart shell is filled with the chocolate truffle mixture to just under the top of the crust.

    Step 6. The tart shell is filled to just under the top of the crust. At this point they can be frozen for future use or placed in the refrigerator for five days.

    If the tarts have been frozen, thaw them in the refrigerator overnight. In any case the tarts should be cold when the pans are removed.

    A small, flexible spatula is placed under the bottom rim of the tart pan.  It goes around the entire edge of the pan.

    Step 1. Turn the tarts upside down. Place a small, metal, flexible spatula under the bottom rim of the pan. Go completely around the shell. Give the spatula a twist to the right or left to remove the rim. If it doesn't want to release, go around again.

    The spatula is placed between the bottom of the tart pan and the tart to release it.

    Step 2. Place the spatula between the bottom of the tart pan and the tart. Make sure it reaches the middle. Go around, keeping the pressure of the spatula on the metal pan not the tart. Remove the bottom.

    The tart has been removed from the pan.  The tart pan sits next to it.

    Step 3. The tart is out of the pan.

    The tart if finished with fresh raspberries and ready to serve on a white plate with blue dots.

    Step 4. Remove the tarts from the refrigerator an hour or so and fill with fresh raspberries.

    If the filled shell has been frozen, thaw it in the refrigerator overnight. An hour or two before serving, remove the tarts from the refrigerator.

    For the 9x¾ inch pan, use all of the crumbs and press ⅔ against the sides and ⅓ on the bottom. Use all of the chocolate truffle filling to fill the tart. Continue as instructed above.

    Storage

    The filled tarts can be stored well covered in the freezer for several months. Thaw overnight in the refrigerator before topping. The topped tarts can be refrigerated for several days if necessary.

    Recipe FAQS

    Can regular whipped cream be used instead of heavy cream?

    It can, but the filling will not set as firmly.

    Can chocolate cookies or chocolate wafers be used for the crumbs?

    Yes. The powdered sugar and cocoa would not be needed and the measurements of the crumbs and butter would change. The chocolate crumbs would need either more or less butter.

    What is the difference between natural and Dutch cocoa.

    Natural cocoa is acidic and is simply chocolate ground to a powder with about 90% of the cocoa butter removed. Dutch, Dutched or Dutch process chocolate has been treated to remove some of the acid producing a smoother, darker finish. It can go under the name, "European cocoa", black cocoa, which has the most acid removed and the newest version, rouge. They are all Dutch cocoas.

    Expert Tips

    It is important to make sure the cream mixture for the chocolate truffle filling never comes to a boil. It should just be really steamy.  If it boils the chocolate can become dull with an off reddish color and the texture can be affected. 

    The crumb crusts need to be firmly pressed in. Otherwise, they can dissemble when they are room temperature. 

    Latex or vinyl gloves are a big help when pressing in the chocolate crusts. They make it easier as well as keeping buttery chocolate crumbs from getting under your fingernails.

    One of the things I have found is different brands of graham crackers are not all the same because there different formulas. Some take more butter, some less. So my suggestion is to hold back some of the melted butter to see if all of it is needed. The crumbs should hold together well when a small amount is pressed together. If they don't more butter may be needed, just go slowly adding it. It also helps to press the crusts in at once after the butter has been added to the crumbs as they have a tendency to become drier as they sit.

    A Chocolate Raspberry Truffle Tart sits on a gold edged white plate with blue dots on top of a lace edged white plate.

    Other Delicious Recipes to Consider

    • These individual Brown Butter Tarts feature a butter crust filled with brickle bits and a browned butter filling. They are lightly dusted with powdered sugar and served with caramel sauce
      Brown Butter Tarts
    • Hazelnut Dacquoise with Raspberry Mascarpone Mousse
      Hazelnut Meringue with Raspberry Mascarpone Mousse
    • Individual Apple Crostatas with Pastry Cream
      Individual Apple Crostatas
    • Banana Tart with Rum Pastry Cream
      Banana Caramel Tart with Rum Pastry Cream and Praline

    Love this recipe or any other on my site? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card & consider leaving a review in the comments further down, thanks!

    Be sure to check out the Warm Chocolate Lava Cakes with Bailey's Sauce.

    The truffle filled shell is topped with fresh raspberries just before serving.
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    No Bake Chocolate Raspberry Truffle Tarts

    Helen S Fletcher
    If you're looking for an easy, mouthwatering dessert, these individual No Bake Chocolate Raspberry Truffle Tarts are perfect with a sophistication that will make everyone think you stopped by the best bakery in town. (Shhh! Don't tell anyone these can be made ahead!)  To make them even more inviting, they can be made without the fresh raspberries and frozen for several months.
    Prep Time 1 hour hr
    Total Time 1 hour hr
    Makes 6 tarts

    Ingredients
     

    Chocolate Crumb Crust

    • 1 ⅓ cups graham cracker crumbs 170 grams or 6 ounces
    • ¼ cup cocoa 25 grams or 1 scant ounce
    • ¼ cup unsifted powdered sugar 30 grams or 1 ounces
    • 10 tablespoons unsalted butter melted (140 grams or 5 ounces)

    Chocolate Truffle Filling

    • ¾ cup heavy cream
    • 4 tablespoons unsalted butter 58 grams or 2 ounces
    • ¼ cup sugar 50 grams or 1 ¾ ounce
    • 10 ounces semi sweet chocolate 285 grams
    • 1 teaspoon vanilla

    Fresh Raspberry Topping

    • 1 lb fresh raspberries

    Instructions
     

    Chocolate Crumb Crust

    • Place the graham cracker crumbs in a medium size bowl.
    • Sift the powdered sugar over the crumbs.
    • Sift the cocoa over the powdered sugar.
    • Whisk the dry ingredients together.
    • Pour the melted butter over the crumbs and mix with a fork to completely coat all the crumbs.
    • Spray the pans with a releasing spray.  Each individual shell uses ¼ cup or 50 grams for the sides and bottom.  Place ⅔ or 35 grams in the pan.  Spread it evenly on the bottom and then push it against the sides of the pan, so there is an even amount of crumbs along the side. Press them firmly against the edge.
    • Place ⅓ of the crumbs or 15 grams evenly on the bottom of the shell.  Press in firmly.  Set aside.

    Chocolate Truffle Filling

    • Bring the cream, butter and sugar to a simmer over medium heat.  Whisk gently to make sure the butter is melted, and the sugar is dissolved.  If not, reduce the heat and continue whisking until all is mixed and the mixture is steaming hot, but not boiling - about 180 degrees on a candy thermometer.  
    • Remove from the heat; add the chocolate and vanilla.  Submerge the chocolate under the cream mixture and let sit for about 5 minutes. Whisk gently until smooth. 
    • Using a rubber spatula, go around the bottom edges of the pan to make sure all of the chocolate is incorporated.  
    • Ladle about 2 ounces of chocolate filling into each shell, making sure it stays just under the top of the shell.  Chill to set, or freeze for later use.   

    Releasing the Tarts

    • Turn the tarts upside down.  Place a small, flexible, metal spatula under the rim of the tart pan.  Rotate the spatula all the way around the shell.  Twist the spatula up to release the rim.  If it doesn't release, go around it again.  Remove the rim.
    • Place the spatula between the bottom of the shell and the bottom of the tart, making sure it reaches the middle.  Rotate the spatula around the bottom, keeping the spatula against the tart pan bottom and not the tart.  Lift the bottom off.  
    • Turn the tarts upside down to top with the raspberries.

    Finishing the Tarts

    • An hour or so before serving, remove the tarts from the refrigerator.
    • Fill the tarts with fresh raspberries.

    Notes

    Crumbs for the tarts can be made from the crackers.  Either process them in a food processor or put several in a plastic bag at once and pound them with a rolling pin or mallet until finely crushed.
    For the 9" tart, follow all the directions for the individual tarts using all the crumb mixture for the shell and all the filling.
    The tarts can be frozen without the fresh raspberries for a couple of months if well wrapped.  Thaw them in the refrigerator overnight.  Proceed as directed.
    4 inch heart shaped, or round tart pans can be found on Amazon.  At the restaurant, I use these 4" round tart pans and love them.  They can be machine washed and stand up to a commercial dishwasher. Make sure to get tart pans with removable bottoms.  They also come in 4" heart shaped pans.

    Disclaimer

    This Analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Nutrition

    Calories: 789kcal | Carbohydrates: 64g | Protein: 7g | Fat: 58g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 141mg | Potassium: 507mg | Fiber: 11g | Sugar: 39g | Vitamin A: 1302IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 5mg
    Keyword Chocolate Raspberry Truffle Tarts, individual desserts, no bake tarts
    Course Dessert, Individual tarts
    Cuisine American
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

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    Reader Interactions

    Comments

    1. Dava says

      February 09, 2017 at 8:30 am

      Can strawberries be substituted for raspberries?

      Reply
      • hfletcher says

        February 09, 2017 at 9:44 am

        Sure but they might be rather large. Either cut them or use them as I do in https://pastrieslikeapro.com/2014/07/chocolate-strawberry-pie/#.WJyOJmVh2dE.

        Reply

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