Dark Chocolate Tart

Decadent doesn’t have to be difficult — as shown by this stunning no-bake dessert.

Prep Time
30 min
Plus refrigeration
Recipe by
Plugrà® Kitchens


1½ cups (170g) packed chocolate wafer cookie crumbs, about 28 cookies
2 tbsp. (25g) granulated sugar
3 tbsp. (42g) Plugrá® Premium Butter, unsalted, melted


1 cup (120g) heavy cream
10 oz. (255g) bittersweet chocolate (not more than 65% cacao is best), chopped
2 oz. (56g) Plugrá® Premium Butter, unsalted
1 tsp. (5g) vanilla extract
¼ tsp. (2g) salt


½ oz. piece of bittersweet chocolate
¾ cup heavy whipping cream
2 tbsp. granulated sugar
½ tsp. vanilla extract
10 raspberries
Crust: Preheat oven to 350°F. Crust: Combine the chocolate cookie crumbs, sugar and butter; press onto the sides and bottom of a 9-inch tart pan with a removable bottom.
Filling: Bring cream to a boil and pour over chocolate and butter in a bowl and let stand 5 minutes. Gently stir with a whisk until smooth.
Pour filling into crust. Refrigerate until firm.
Topping: Shave the chocolate onto the center top of the tart with a vegetable peeler. Combine the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on high until cream forms firm peaks. Transfer to a pastry bag fitted with a star tip and pipe a border on the tart's top edges. Place the raspberries on the cream.
Allow the tart to sit at room temperature for 15 minutes for easier removal of the sides of the pan.