Posted by: njbrown | July 20, 2011

Decadent Chocolate Raspberry Tart

Decadent Chocolate Raspberry Tart

A few nights ago, I watched the first episode of Top Chef Just Desserts.  Jacques Torres – my favorite Frenchman after Jacques Pepin – was the guest judge, and since he is known as “Mr. Chocolate,” he gave the contestants the task of creating their most decadent chocolate dessert (within the time limits).  All of these contestants are rising stars in the pastry world, so I expected truly fabulous creations, but Jacques was not overly impressed – even though he was kind and charming about it – and I had to agree.  Most of these pastry chefs are young (less than 40), but Jacques participated in the Meilleur Ouvrier de France culinary competition in 1986 and won the M.O.F. medal – the youngest chef to ever win the prize – so youth is not an excuse.

For me, a decadent chocolate dessert has at least 4 D’s:  Deeply chocolate, Delicious, Different textures, and Diverse flavors.  I found a recipe on-line from President’s Choice (our major grocery chain) for what I think is a decadent chocolate raspberry tart.  A simple chocolate tart (without berries) had wowed the judges in the last episode of Top Chef Canada.  The ingredients in this recipe are few, and you don’t even have to turn on the oven.  The two ingredients that are heated are done in the microwave.  Whether you’re looking for a wonderful, sinfully rich, chocolate dessert, or just want a dessert that doesn’t involve standing over the hot stove, this is a winner.  The recipe called for specific President’s Choice ingredients, so I have found equivalents to make the recipe user-friendly for bakers anywhere.

Decadent Chocolate Raspberry No Bake Tart


  • 1 cup graham cracker crumbs.
  • 3 cups High quality semi-sweet chocolate chips
  • 1 tbsp High quality unsweetened Cocoa Powder
  • 1/4 cup unsalted butter, melted
  • 1 cup 35% whipping cream
  • 2 ½ pints fresh, ripe raspberries


  1. Combine crumbs and cocoa in a bowl and mix thoroughly.
  2. Add melted butter and mix until completely blended.
  3. Put mixture into a 9-inch (23 cm) springform pan.
  4. Using a 1 cup glass or ramekin, press to even thickness onto bottom and about 1/2-inch (1 cm) up side of pan.
  5. Chill for about 20 minutes or until firm.
  6. Place chocolate chips and whipping cream in microwave-safe bowl or large glass measuring cup. Microwave on HIGH for 60 seconds; stir.
  7. Continue microwaving for 60 seconds at a time then stirring until chocolate chips are melted, about 2 to 4 minutes in total.
  8. Using rubber spatula, stir mixture until smooth. If necessary, whisk until chocolate mixture is uniformly dark and satiny.
  9. Pour into chilled crumb base.
  10. Chill for 3 hours or until set.
  11. Starting with center, place raspberries in concentric circles to completely cover top of tart.  If this is done before filling is completely firm, berries will adhere better.
  12. (Make ahead: Make up to 24 hours ahead of serving.)
  13. Remove tart from refrigerator 1 hour before serving to soften slightly.  If desired, powdered sugar can be sifted over the berries.

Chef’s Tips

  1. If desired, add ¾ tsp (4 mL) Almond Extract to melted chocolate-cream mixture.
  2. Don’t have a microwave? In small saucepan bring cream to a boil over medium-high heat. Remove from heat. Add chocolate chips and stir until smooth, about 5 minutes


  1. Thanks for good post, I never see great blog like this, I will revisit later.

  2. The post you wrote is really nice.

  3. Gorgeous! You have amazing pie decorating skills! I’m jealous lol. That looks so yummy! Thanks for sharing your recipe. I’m new to blogging and love that there is a foodie community! If you have time, please check out my blog: And of course! Any advice would be great 🙂

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