No-Bake Raspberry Tarts — Easy Valentine’s desserts
Two small, no-fuss tarts that feel special without a lot of work. A silky chocolate filling meets bright raspberries for a light, romantic finish. This is an easy Valentine’s desserts idea you can make in under 30 minutes of hands-on time using simple bowls and a refrigerator.
This recipe is portioned for one to two people, making it perfect for a small, gentle sweet at the end of a quiet meal. The textures are soft and easy to cut or spoon.
The steps are short and the ingredients are common at most supermarkets. You can tweak the sweetness or texture if you prefer softer bites or lighter digestion.
Ingredients You’ll Need
- 3/4 cup (about 75 g) crushed graham crackers or plain digestive biscuits (use gluten-free if needed)
- 2 tbsp melted coconut oil or unsalted butter
- 3 oz (85 g) dark chocolate (60–70% cocoa), chopped
- 1/4 cup (60 ml) coconut cream or full-fat plain Greek yogurt (for creamier, gentler set)
- 2 tsp maple syrup or honey (optional — adjust to taste)
- 3/4 cup fresh raspberries (or thawed frozen raspberries)
- Fresh mint leaves or a dusting of cocoa powder for garnish (optional)
You can serve these with a small scoop of plain yogurt or a soft shortbread cookie if you like.
Step-by-Step Recipe
- Line two small tart pans or two ramekins (3–4 inch) with a little parchment if you like to make unmolding easier.
- Make the crust by mixing crushed crackers and melted coconut oil or butter until evenly moistened, then press firmly into the bottoms and slightly up the sides of the pans; chill in the fridge 10 minutes.
- Put chopped chocolate in a heatproof bowl. Warm the coconut cream gently until it just simmers, pour over chocolate, let sit 30 seconds, then stir until smooth. Stir in maple syrup if desired or fold in yogurt off the heat for a lighter texture.
- Pour the chocolate mixture into the chilled crusts, smooth the tops, and arrange raspberries on top, pressing lightly so they stick into the filling.
- Chill for at least 1 hour to set, or 30 minutes in the freezer for a quicker finish. To serve, run a thin knife around the edge and unmold or serve in the ramekin with a spoon; garnish with mint or a dusting of cocoa if desired.
Tips and Easy Variations
Texture adjustments
- Make it softer to chew by crushing a few raspberries and folding them into the filling before chilling.
- For lighter digestion, replace some or all coconut cream with plain Greek yogurt.
- Reduce sugar by using higher-cocoa dark chocolate (70%+) and skipping added maple syrup.
Crust options
- Nut-free crust: use extra graham crackers or oat crackers for the base.
- To make a nut crust, pulse toasted almonds with oats and a little coconut oil.
- Use gluten-free digestive biscuits if you need a gluten-free option.
Toppings & serving ideas
- Make a raspberry compote by warming raspberries with a little maple syrup, cool and spoon over the tart.
- Serve with a small scoop of plain yogurt or a soft shortbread cookie on the side.
- Garnish simply with fresh mint leaves or a light dusting of cocoa powder.
Quick notes
- Mash a few raspberries into the filling if you want a spoonable, softer bite.
- Substitute plain yogurt for coconut cream to reduce richness while keeping creaminess.
- Chill at least 1 hour to set properly, or use the freezer for 30 minutes for a faster finish.
Storage and Leftovers
Fridge
Cover and refrigerate leftovers for up to 3 days. The crust will soften over time; re-chill before serving to firm it up.
Freezer
Wrap a tart tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Reheating
Serve chilled or let sit at room temperature for 10 minutes to soften slightly; avoid heating to preserve texture.
Conclusion
Try this simple, small-batch recipe the next time you want a special finish without a lot of work. These no-bake tarts deliver gentle textures and classic flavors that feel indulgent yet light.
They are ideal for a quiet Valentine’s treat or any time you want a quick, elegant dessert for one or two people.
FAQ
Can I use frozen raspberries?▶
Yes. Thaw and drain excess liquid, or warm them into a quick compote and cool before topping so the filling doesn’t become watery.
What if I don’t have tart pans?▶
Use small ramekins or silicone muffin cups and serve in the dish if unmolding is tricky; the tarts are perfectly fine eaten from the vessel.
