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+ servings

No-Bake Dark Chocolate Raspberry Tart

This easy no-bake dark chocolate raspberry tart is layered with a fudgy dark chocolate filling, tangy raspberry compote, and tons of whipped cream for one stunning summertime dessert!
Prep Time 2 hours
Total Time 2 hours
Servings 12 servings



  • 1-1/2 cups Medjool dates about 14 dates
  • 1 cup sliced almonds


  • 1-1/2 teaspoons unflavored gelatin
  • 1 cup milk
  • 2 large egg yolks
  • 1/4 cup half-and-half cream
  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup cornstarch
  • 1/2 cup dark chocolate chips
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons vanilla extract

Raspberry Topping:

  • 1 cup fresh or frozen raspberries if using frozen, thaw them
  • 3 tablespoons coconut sugar or brown sugar
  • 1/2 teaspoon vanilla extract
  • Whipped cream for serving


  • Make the crust: Place crust ingredients in a food processor and process until mixture breaks down. Press evenly into the bottom and up the sides of a greased 9-in tart pan. Chill in freezer.
  • Make the filling:In a medium saucepan, whisk gelatin and milk together. Bring to a simmer over medium heat until gelatin is dissolved. In a small bowl whisk, egg yolks, half-and-half, sugar, and cornstarch until smooth. Whisk a small amount of hot milk mixture into egg and repeat a total of three times. Return all to saucepan and bring to a simmer over medium heat, whisking occasionally until pudding is smooth and thickened.
  • Remove from heat and immediately whisk chocolate chips, cocoa, and vanilla into pudding until chocolate is melted. Allow pudding to cool slightly, then transfer to a medium bowl, press plastic wrap directly on surface, and let chill in refrigerator 1 hour.
  • Make the topping: In a small bowl, smash raspberries, then add sugar and vanilla. Let sit 10 minutes until raspberries are juicy.
  • Remove crust from freezer and spoon chilled filling into crust. Top filling with raspberry topping and let tart chill 1 hour before slicing and serving. Enjoy!