Raspberry Dessert Tart with KitKat Ruby

This pink raspberry dessert combines a crisp KitKat Ruby base with a light raspberry-yogurt cream and a tangy raspberry sauce. The recipe makes four individual tarts using dessert rings.

Preparation: 10 minutes

Chilling and assembly: 2 hours 20 minutes

Total time: 2 hours 30 minutes

Servings: 4

Important: The assembled desserts must chill for at least two hours.

Equipment

• Four dessert rings, approximately 8 cm in diameter and 5–6 cm high
• Cake-collar acetate, approximately 6 cm high
• Stick blender or food processor
• Fine sieve

Ingredients

For the base

• 3 packs KitKat Ruby, 41.5 g each, crushed
• 50 g butter, melted

For the raspberry cream

• 150 g frozen raspberries, thawed and puréed
• 150 g plain yogurt, approximately 3.5–3.8% fat
• 200 g cold whipping cream, whipped until stiff
• 2 tablespoons lemon juice
• 2 packets Gelatine Fix, 15 g each
• 40 g fine sugar

For the raspberry sauce

• 150 g frozen raspberries, thawed and puréed
• 1 tablespoon powdered sugar
• 1/2 tablespoon lemon juice

For decoration

• 1 pack KitKat Ruby, cut into pieces
• Fresh raspberries

Instructions

Prepare the rings

1. Thaw all 300 g of frozen raspberries.
2. Place the dessert rings on a flat, food-safe surface.
3. Cut acetate strips to fit inside each ring, allowing a small overlap. The acetate will make the chilled desserts easier to release.

Make the KitKat Ruby base

1. Put three packs of KitKat Ruby in a freezer bag and crush them into fine crumbs with a rolling pin.
2. Combine the crumbs with the melted butter.
3. Divide the mixture evenly among the dessert rings and press it down firmly with a teaspoon.
4. Refrigerate the bases while preparing the filling.

Make the raspberry cream

1. Purée 150 g of the thawed raspberries. In a separate bowl, whip the cold cream until stiff.
2. Beat the raspberry purée, yogurt, and two tablespoons of lemon juice until evenly combined.
3. Add the Gelatine Fix and beat for one minute.
4. Fold in the whipped cream in two additions, then mix in the sugar.
5. Divide the cream among the prepared rings and smooth the tops.
6. Refrigerate for at least two hours.

Make the raspberry sauce

1. Purée the remaining 150 g of raspberries and press the purée through a fine sieve to remove the seeds.
2. Mix in the powdered sugar and lemon juice. Adjust the sweetness or acidity to taste.

Assemble and serve

1. After chilling, gently press each tart upward through its ring and carefully remove the acetate.
2. Spoon raspberry sauce over each tart, allowing some to run down the sides.
3. Decorate with pieces of KitKat Ruby and fresh raspberries.
4. Serve chilled.

About Ruby chocolate

Ruby chocolate is known for its naturally pink color and lightly fruity flavor. In this dessert, KitKat Ruby contributes both chocolate flavor and crisp wafer texture to the base.