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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.

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

  1. Preheat Oven: Preheat your oven to 325℉ (163℃) to get it ready for baking the crust.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://kitchenwithkai.com/easy-chocolate-raspberry-tart-recipe/