No Bake Chocolate Raspberry Tart
Ingredients
- 22 chocolate sandwich cookies
- 1/4 cup melted nondairy butter or coconut oil
- 2 13.5 oz cans full fat coconut milk, use only top layer of fat/cream (or 1 cup heavy cream)
- 1/2 cup Domino Golden Sugar
- 12 oz semisweet chocolate, chopped
- 1/4 teaspoon salt
- 1 pint fresh raspberries
Preparation
Add the cookies and butter to a food processor and pulse until it forms a fine crumb mixture.
Press the crust mixture into a 9-inch tart pan with a removable bottom and place in the freezer.
Scoop out the top layer of fat or cream from both cans of coconut milk.
Add the coconut cream and sugar to a small saucepan over medium heat, heat until the sugar is dissolved, stirring often, and the mixture is just starting to simmer.
Add the chopped chocolate and salt to a large bowl.
Pour the hot coconut milk mixture over the chocolate, cover with a clean towel, and let sit for 2 minutes until chocolate is melted, then whisk until completely smooth.
Pour the filling into the prepared crust, top with raspberries, gently pushing them into the filling, and return to the fridge for 4 hours to set, then slice and serve.
Tips
This tart is easy to customize with different cookies for the crust and various toppings.
Try a version with a salty pretzel peanut butter crust and chocolate peanut butter filling.
Use Domino Golden Sugar as a cup-for-cup substitute for white granulated sugar, as it has a mild molasses flavor and golden color.
