Raspberry Chocolate Tart

Name: Raspberry Chocolate Tart
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 10 servings
Ingredients: 1 ½ cups Oreo cookie crumbs; 6 Tablespoons salted butter; 12 ounces dark or semi-sweet chocolate; 1 ¼ cups heavy cream; 2 pints fresh raspberries; Powdered sugar or chocolate curls for garnish

User Reviews

4.9

231 reviews

Excellent

Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 25 mins
Servings
10 servings
Calories
497 kcal
Course
Dessert
Cuisine
American

Raspberry Chocolate Tart

Felix Long

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This Chocolate Raspberry Tart combines irresistible flavors in every bite, with a buttery Oreo cookie crust, rich chocolate ganache filling, and a bright burst of fresh raspberries! This decadent dessert is perfect for Valentine’s Day, anniversaries, or any special occasion!

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Ingredients

Servings

Crust

1 ½ cups Oreo cookie crumbs finely crushed in a food processor or blender (about 24 Oreos)
6 Tablespoons salted butter melted

Filling

12 ounces dark or semi-sweet chocolate chopped
1 ¼ cups heavy cream

Finishing

2 pints fresh raspberries
Powdered sugar or chocolate curls for garnish (optional)

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Instructions

Heat oven to 350°F.
Mix the cookie crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 1 to 2 inches up the sides of a tart pan. It can help to use a glass or flat-bottomed measuring cup to do this step.
Bake the crust for 8 minutes, then remove from the oven and cool completely.
Meanwhile, place the chopped chocolate into a heat-proof bowl. Heat the heavy cream in a small saucepan over medium-low heat until very hot but not boiling.
Pour the cream over the chocolate and let it sit for four minutes. Then stir using a rubber spatula until the chocolate is completely melted and the chocolate and cream are combined.
Pour the chocolate ganace over the Oreo cookie crust and smooth out the top, if necessary.
Place in the refrigerator and let set for 2 hours. When done chilling, decorate the top with raspberries by arranging them with the conical side up, closely touching. If desired, dust with powdered sugar before serving.

Notes

The preparation time noted in the recipe includes time for chilling the chocolate tart in the refrigerator before topping it with raspberries.
Storage & Make Ahead
Store: Keep the tart covered in the refrigerator for up to three days to maintain its freshness and flavor.
Freeze: Wrap the tart tightly in plastic wrap and aluminum foil, and freeze for up to two months. Add fresh raspberries after thawing.
Reheat: Serve straight from the fridge or let sit at room temperature for 10-15 minutes for a softer ganache texture.
Make Ahead: Prepare the crust and ganache up to two days in advance, then add the raspberries right before serving for the freshest results.

Nutrition Information

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Calories 497kcal (25%) Carbohydrates 49g (16%) Protein 4g (8%) Saturated Fat 19g (95%) Cholesterol 58mg (19%) Sodium 188mg (8%) Fiber 8g (32%) Sugar 31g (62%)