Raspberry Chocolate Tart
User Reviews
4.9
Raspberry Chocolate Tart
Description
This Raspberry Chocolate Tart begins with a simple crust of crushed Oreo cookies mixed with melted butter, pressed into a tart pan and baked briefly to set. The filling is a smooth ganache made by pouring hot heavy cream over chopped dark or semi-sweet chocolate, allowing it to melt and then stirring until glossy and combined. The ganache is poured into the cooled crust and refrigerated until firm.
Once set, fresh raspberries are carefully arranged on top, standing with their conical ends upward and placed close together to cover the surface. Optional garnishes include powdered sugar or chocolate curls to add visual contrast and subtle sweetness. The tart balances the bittersweet richness of chocolate with the brightness and slight acidity of the raspberries while the Oreo crust adds a textured base with familiar flavor.
The tart should be kept refrigerated and can be stored covered for up to three days to maintain freshness. It also freezes well if wrapped tightly, though raspberries are best added fresh after thawing. Bringing the tart to room temperature briefly before eating softens the ganache slightly for a creamier texture. Portions of the tart can be prepared in advance, with raspberries added just before serving to keep them fresh.
Ingredients
Crust
- 1 ½ cups oreo cookie crumbs finely crushed in a food processor or blender (about 24 Oreos)
- 6 Tablespoons butter melted, salted
Filling
- 12 ounces dark chocolate chopped, or semi-sweet chocolate
- 1 ¼ cups heavy cream
Finishing
- 2 pints raspberries fresh
- powdered sugar optional, or chocolate curls, for garnish
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
- Preparation time accounts for refrigerating the tart to let the chocolate ganache fully set before adding raspberries.
- Store the tart covered in the refrigerator for up to three days to keep it fresh.
- For longer storage, wrap tightly and freeze for up to two months; add fresh raspberries after thawing.
- Serve the tart directly from the refrigerator or let it sit at room temperature for 10-15 minutes for a softer ganache texture.
- It is possible to prepare the crust and ganache up to two days ahead and add the raspberries just before serving to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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