Introduction

This Easy Chocolate Raspberry Tart combines a rich, bittersweet chocolate ganache with a crunchy Oreo crust and fresh raspberries. It’s a simple yet elegant dessert perfect for any occasion.

Easy Chocolate Raspberry Tart Recipe - Recipe Image

Ingredients

1 ½ cups Oreo crumbs (about 24 cookies)
6 Tablespoons (85 g) butter (melted)
1 ¼ cups (300 ml) heavy cream
2 cups (12 oz) good-quality bittersweet chocolate (chopped into similar size pieces)
1 teaspoon pure vanilla extract
2 pints (about 4 cups) fresh raspberries
Confectioners’ sugar for dusting

Instructions

Step 1: Preheat the oven to 325℉.
Step 2: Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter and pulse a few times until combined.
Step 3: Transfer the crust mixture to a 9-inch tart pan with a removable bottom. Firmly press the mixture into the bottom and slightly up the sides using the bottom of a measuring cup for evenness.
Step 4: Bake the crust for 10 minutes at 325°F, then let it cool completely.
Step 5: In a medium saucepan over medium-high heat, heat the heavy cream until scalding hot but not boiling—tiny bubbles should form at the edges.
Step 6: Place chopped chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 4 to 5 minutes. Add vanilla extract and stir gently until smooth.
Step 7: Pour the chocolate ganache into the cooled crust, spreading it into an even layer with an offset spatula.
Step 8: Let the tart cool on the counter for 2 to 3 hours or refrigerate for 1 hour (note that refrigeration may cause condensation).
Step 9: Arrange fresh raspberries on top in a circular pattern, placing each berry nearly touching the next.
Step 10: Dust the tart lightly with confectioners’ sugar and serve.

Tips & Variations

Use a tart pan with a removable bottom for easy slicing and serving.
For a different crust, substitute Oreo crumbs with graham cracker crumbs or digestive biscuits.
Try mixing fresh blueberries or blackberries with raspberries for a mixed berry topping.
Let the tart come to room temperature before serving for a softer ganache texture.

Storage

Store the tart covered in the refrigerator for up to 3 days. When ready to serve, let it sit at room temperature for about 30 minutes to soften the ganache. Avoid freezing, as the texture of the ganache and raspberries may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of bittersweet chocolate?

Yes, but bittersweet chocolate provides a richer, less sweet flavor that balances well with raspberries. Using milk chocolate will result in a sweeter tart.

How do I prevent condensation when chilling the tart?

To minimize condensation, cover the tart loosely with plastic wrap or keep it uncovered in the fridge. Letting it chill on the counter instead may help, but it requires more time.

Easy Chocolate Raspberry Tart Recipe

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★★★★★

4.9 from 93 reviews

This Easy Chocolate Raspberry Tart features a rich and creamy bittersweet chocolate ganache nestled in a crunchy Oreo cookie crust, topped with fresh, juicy raspberries and a light dusting of confectioners’ sugar. Perfect for a decadent dessert that balances sweet, tart, and chocolate flavors in every bite.

Author: Kai
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

1 ½ cups Oreo crumbs (about 24 cookies)
6 Tablespoons (85 g) butter, melted

Filling

1 ¼ cups (300 ml) heavy cream
2 cups (12 oz) bittersweet chocolate, chopped into similar size pieces
1 teaspoon pure vanilla extract

Topping

2 pints (about 4 cups) fresh raspberries
Confectioners’ sugar for dusting

Instructions

Preheat Oven: Preheat your oven to 325℉ (163℃) to get it ready for baking the crust.
Make Crust Mixture: Use a food processor to crush the Oreo cookies into fine crumbs. Add the melted butter and pulse a few times to combine the mixture thoroughly.
Press Crust into Pan: Transfer the crumb mixture to a 9-inch tart pan with a removable bottom. Firmly press the mixture evenly across the bottom and a little up the sides using the bottom of a measuring cup for an even layer.
Bake Crust: Place the pan in the oven and bake the crust for 10 minutes at 325℉. After baking, let it cool completely before adding the filling.
Heat Cream: In a medium saucepan over medium-high heat, warm the heavy cream until it is scalding hot with tiny bubbles forming at the edges, but do not let it boil.
Make Chocolate Ganache: Place the chopped bittersweet chocolate in a bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 4 to 5 minutes to melt. Add vanilla extract and stir gently until the ganache is smooth and glossy.
Fill Tart Shell: Pour the smooth chocolate ganache into the cooled Oreo crust. Use an offset spatula to spread it out evenly in the tart pan.
Cool Ganache: Let the tart cool on the counter for 2 to 3 hours or refrigerate for at least 1 hour to allow the ganache to set properly. Be aware that refrigeration may cause condensation.
Add Raspberries and Serve: Arrange the fresh raspberries on top of the set ganache in a circular pattern, placing each berry close to the next. Lightly dust with confectioners’ sugar before serving for a beautiful presentation.

Notes

Use a tart pan with a removable bottom to easily release the tart once set.
Do not let the cream boil when heating to avoid separating the ganache.
Letting ganache cool on the counter may take longer but prevents condensation compared to refrigerating.
For an extra touch, you can garnish with fresh mint leaves along with the raspberries.
Store leftovers in the refrigerator and bring to room temperature before serving for best texture.

Keywords: chocolate tart, raspberry tart, Oreo crust, chocolate ganache, easy dessert, no-bake filling, bittersweet chocolate dessert