Close up, side on shot of chocolate tart on white cake stand, as seen on Mary McCartney Serves It Up, season 3.
Recipe courtesy of Mary McCartney

No-Cook Chocolate and Raspberry Tart

Getting reviews...
  • Level: Easy
  • Total: 30 min (includes chilling)
  • Active: 15 min
  • Yield: 6 servings






Special equipment:
an 8-inch tart tin with a removable bottom or a springform cake pan
  1. For the base: Add the chocolate cookies, coconut oil and lime zest to a food processor and blitz until fine crumbs. Tip into an 8-inch tart tin with a removable bottom or a springform cake pan. Push down into the base of the tin, building up a small lip around the edge to hold in the filling. Set aside whilst making the filling.
  2. For the filling: Melt the chocolate in a heatproof bowl over a saucepan of simmering water (making sure the bottom of the bowl doesn't touch the water). To a food processor, add the silken tofu, hot chocolate powder, vanilla extract and melted chocolate. Blitz until smooth, about 30 seconds.
  3. Spoon onto the cookie base and spread to the edges. Chill in the fridge for 15 minutes or until ready to eat, up to 1 week.
  4. For the toppings: Before serving, decorate with the fresh raspberries and dust lightly with confectioners’ sugar.