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Delicious chocolate raspberry tart topped with fresh raspberries and chocolate drizzle

Easy Chocolate Raspberry Tart

A delectable dessert combining the indulgence of bittersweet chocolate with the tartness of fresh raspberries, all resting on a crisp Oreo crust.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups Oreo crumbs (about 24 cookies)
  • 6 tablespoons unsalted butter, melted
For the filling
  • 1 ¼ cups heavy cream (300 ml)
  • 2 cups good-quality bittersweet chocolate, chopped (12 oz)
  • 1 teaspoon pure vanilla extract
For the topping
  • 2 pints fresh raspberries (about 4 cups)
  • Confectioners’ sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the Oreo crumbs and melted butter until fully blended.
  3. Press the mixture into the bottom of a tart pan, ensuring it’s evenly distributed and compact.
  4. Bake for about 10 minutes until set, then remove from the oven to cool.
Filling the tart
  1. In a saucepan, heat heavy cream over medium heat until it just begins to simmer.
  2. Remove from heat and pour the hot cream over the chopped bittersweet chocolate in a separate bowl. Let it sit for a couple of minutes, allowing the chocolate to melt.
  3. Stir until the mixture is smooth, then mix in the vanilla extract.
  4. Pour the chocolate ganache into the cooled crust and let it set at room temperature for about 30 minutes.
  5. Top with fresh raspberries and dust with confectioners’ sugar before serving.

Notes

If you have leftovers, store them in the refrigerator for up to 3 days. It’s not recommended to freeze the tart, as the chocolate filling may alter in texture when thawed. Consider adding a pinch of sea salt to enhance the flavor.