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–+ servings

Easy Chocolate Raspberry Tart Recipe

This decadent chocolate raspberry tart with Oreo crust is stunning, yet surprisingly simple to make from scratch with only 6 ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 3 hours
Total Time 3 hours 25 minutes
Servings: 12 slices
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

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

Method
 

Crust
  1. Preheat oven to 325°F.
  2. Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter and pulse a few times until combined.
  3. Transfer mixture to a 9-inch tart pan (preferably one with a removable bottom). Firmly press the mixture to the bottom of the pan and slightly up the sides. Use the bottom of a measuring cup to press the mixture down evenly.
  4. Bake crust for 10 minutes at 325°F. Cool completely before filling.
Filling
  1. In a medium saucepan over medium-high heat, cook cream until scalding hot but not boiling. There should be tiny bubbles at the edge of the pan.
  2. Put chopped chocolate in a bowl. Pour hot heavy cream over the chocolate. Let the mixture sit for 4 to 5 minutes without stirring.
  3. Add vanilla extract and stir until completely smooth and glossy.
  4. Pour chocolate ganache into the cooled crust. Use an offset spatula to spread into an even layer.
  5. Cool on the counter for 2 to 3 hours, or in the refrigerator for 1 hour (note: condensation may occur in the fridge).
  6. Arrange raspberries on top in a circular pattern, placing each berry almost touching the one next to it. Dust with confectioners' sugar and serve.

Nutrition

Calories: 285kcal

Notes

Ashley's Pro-Tips:

Chocolate Choice: Choose a good quality bittersweet chocolate (about 60% cacao) for the best flavor. Dark chocolate works too! I prefer Ghirardelli. Chop it into similar sized pieces for smooth, even melting.
Fresh vs. Frozen Raspberries: Frozen raspberries can be used in a pinch, but make sure to defrost them completely and pat them thoroughly dry before arranging on the tart. Fresh is really the best way to go for the prettiest presentation!
Storage: Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Freeze for up to 2 months. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator, then bring to room temperature before serving for the best texture.
Make Ahead: The tart can be made up to 2 days in advance. Add the raspberries and dust with confectioners' sugar just before serving for the freshest look.

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