HOUSTON – Houston summers are hot enough without adding more heat to the kitchen. If you’re craving something sweet without turning on the oven, cookbook author Florence Jackson has the perfect dessert: her No-Bake Chocolate Raspberry Tart, also known as the “Husband Tart.”
Jackson gave the tart its memorable nickname because she considers it an upgrade from her “boyfriend cookies” — the recipe she baked when she first met her now-husband. The rich chocolate and raspberry dessert became worthy of a new title, and the name has stuck ever since.
Jackson joins “Houston Life” today to show how to make the tart step by step. Watch the show at 1 p.m. on KPRC 2 or stream it live in the video player at the top of this article.
No-Bake Chocolate Raspberry Tart (Husband Tart)
For the crust
- 300 grams (about 2 cups) Oreo cookies, crushed
- 100 grams (about 1/2 cup) unsalted butter, melted
For the filling
- 100 grams (about 3/4 cup) fresh raspberries
- 200 grams (about 1 cup) semisweet or dark chocolate, chopped or chocolate chips
- 100 grams (about 1/2 cup) milk chocolate, chopped or chocolate chips
- 150 milliliters (about 2/3 cup) heavy cream
- 75 grams (about 5 tablespoons) unsalted butter
For the topping
- Fresh raspberries
- Dark chocolate shavings
- 150 milliliters (about 2/3 cup) heavy cream, whipped
Directions
- Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Stir in the melted butter until combined. Press the mixture firmly into a 9-inch tart pan with a removable bottom. Set aside.
- Finely chop the dark and milk chocolate, then place it in a large heatproof bowl.
- In a small saucepan over low heat, warm the heavy cream and butter until the butter melts and the cream begins to bubble around the edges. Immediately pour the hot mixture over the chocolate and let it sit for 2 minutes.
- Stir the mixture with a spatula until the chocolate melts into a smooth, glossy ganache.
- Scatter the raspberries over the prepared crust. Pour the ganache over the berries and spread it into an even layer. Refrigerate for at least 1 hour, or overnight if making it ahead of time.
- Whip the remaining heavy cream until soft peaks form. Spread or pipe it over the chilled tart, then garnish with fresh raspberries and dark chocolate shavings. Slice and serve.
For more tips on making the No-Bake Chocolate Raspberry Tart, visit Tasting Thyme’s recipe page.
For more baking inspiration, follow Florence Jackson on Instagram at @tasting.thyme.