No-Bake Chocolate Hazelnut Tart with Raspberry Glaze
A rich no-bake tart featuring a crunchy hazelnut crust, smooth chocolate filling, and a bright raspberry glaze topping. This french-inspired desserts ready in about 30 minutes layers hazelnuts, graham cracker crumbs, unsalted butter, melted into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup hazelnuts
- 1 cup graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 8 oz dark chocolate chips
- 1 cup heavy cream
- 1/4 cup raspberry preserves
- 1/2 cup fresh raspberries
Instructions
- Step 1: Pulse 1 cup hazelnuts and 1 cup graham cracker crumbs in a food processor until finely ground. Transfer to a bowl and stir in 5 tbsp melted unsalted butter until mixture resembles wet sand.
- Step 2: Press the crust mixture firmly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Chill in refrigerator for 30 minutes to set.
- Step 3: Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3 minutes. Pour hot cream over 8 oz dark chocolate chips in a heatproof bowl and let sit for 2 minutes, then stir gently until smooth and glossy.
- Step 4: Pour the chocolate filling into the chilled crust, smoothing the top with a spatula. Refrigerate for at least 2 hours until set.
- Step 5: Warm 1/4 cup raspberry preserves in a small saucepan over low heat until runny, about 2 minutes. Spread the warmed preserves evenly over the chocolate layer.
- Step 6: Decorate the tart with 1/2 cup fresh raspberries, pressing them lightly into the glaze. Keep refrigerated until serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Hazelnut Tart with Raspberry Glaze take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Hazelnut Tart with Raspberry Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Hazelnut Tart with Raspberry Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Hazelnut Tart with Raspberry Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Hazelnut Tart with Raspberry Glaze?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
