No-Bake Lemon-Infused Chocolate Tart with Raspberry Coulis
A silky chocolate tart infused with bright lemon zest, topped with a vibrant raspberry coulis for a balance of sweet and tart flavors. This french-inspired desserts ready in about 30 minutes layers (chopped) dark chocolate, (1 stick) unsalted butter, large egg whites 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 200 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
- 12 oz (chopped) dark chocolate
- 1/2 cup (1 stick) unsalted butter
- 4 large egg whites
- 2 tbsp (grated) lemon zest
- 1/2 cup granulated sugar
- 1 cup (fresh or frozen) raspberries
- 1/2 cup (for garnish) fresh raspberries
- 2 tbsp powdered sugar
Instructions
- Step 1: Melt 12 oz chopped dark chocolate and 1/2 cup unsalted butter in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
- Step 2: In a separate bowl, beat 4 large egg whites with a handheld mixer until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form. Fold 1/3 of the whipped egg whites into the chocolate mixture, then gently incorporate the remaining whites until no streaks remain.
- Step 3: Pour the mixture into a 9-inch tart pan lined with parchment paper, smoothing the top. Freeze for at least 2 hours until firm.
- Step 4: Meanwhile, puree 1 cup raspberries and 2 tbsp powdered sugar in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing with a spoon to extract excess liquid.
- Step 5: To serve, slice the tart into wedges and drizzle with the raspberry coulis. Top with fresh raspberries and a dusting of powdered sugar.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Lemon-Infused Chocolate Tart with Raspberry Coulis take to make?
Total time is about 30 minutes (30 min prep + 0 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 Lemon-Infused Chocolate Tart with Raspberry Coulis?
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 Lemon-Infused Chocolate Tart with Raspberry Coulis?
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 Lemon-Infused Chocolate Tart with Raspberry Coulis 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 Lemon-Infused Chocolate Tart with Raspberry Coulis?
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.
