Introduction

This easy chocolate raspberry tart combines a rich, bittersweet chocolate ganache with fresh, juicy raspberries on a crisp Oreo crust. It’s a delightful dessert that’s elegant enough for special occasions but simple enough for a weekday treat.

A single slice of chocolate tart sits on a white plate, showing three distinct layers: a dark crumbly chocolate crust at the bottom, a thick smooth chocolate filling in the middle, and a top layer of fresh red raspberries dusted with white powdered sugar. A small green mint leaf is placed among the raspberries as a garnish. Crumbs are scattered lightly around the slice on the plate, which rests on a white marbled surface. In the background, a larger tart with raspberries and powdered sugar is partially visible on another white plate, along with a stack of white plates and silver forks slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups Oreo crumbs (about 24 cookies)
6 Tablespoons (85 g) butter (melted)
1 ¼ cups (300 ml) heavy cream
2 cups (12 oz) good-quality bittersweet chocolate (chopped into similar size pieces)
1 teaspoon pure vanilla extract
2 pints (about 4 cups) fresh raspberries
Confectioners’ sugar for dusting

Instructions

Step 1: Preheat your oven to 325℉ (163℃).
Step 2: Use a food processor to crush Oreo cookies into fine crumbs. Add the melted butter and pulse a few times until the mixture is combined.
Step 3: Transfer the crust mixture to a 9-inch tart pan with a removable bottom. Press the crumbs firmly into the bottom and slightly up the sides using the bottom of a measuring cup or your fingers.
Step 4: Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely.
Step 5: In a medium saucepan over medium-high heat, heat the heavy cream until it is scalding hot, with tiny bubbles forming around the edges but not boiling.
Step 6: Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and let it sit for 4 to 5 minutes to melt.
Step 7: Add vanilla extract to the chocolate mixture and stir until smooth and glossy to create the ganache.
Step 8: Pour the ganache into the cooled tart crust, spreading it evenly with an offset spatula.
Step 9: Let the tart cool on the counter for 2 to 3 hours, or refrigerate for about 1 hour until the ganache is set. Note that refrigeration may cause some condensation.
Step 10: Arrange fresh raspberries on top in a circular pattern, placing each berry close to the next.
Step 11: Dust the tart lightly with confectioners’ sugar just before serving.

Tips & Variations

Use a tart pan with a removable bottom for easy release and neat edges.
Swap fresh raspberries with strawberries or blackberries for a different berry flavor.
For a nutty twist, sprinkle finely chopped toasted almonds on the ganache before adding raspberries.
Make sure the cream is hot enough to melt the chocolate fully for a silky smooth ganache.

Storage

Store the tart covered in the refrigerator for up to 3 days. Let it come to room temperature for about 15 minutes before serving to soften the ganache. Leftover tart can be gently warmed in a low oven for a few minutes if desired.

How to Serve

A slice of chocolate tart sits in the center of a white plate on a white marbled surface, showing three distinct layers: a dark, crumbly chocolate crust at the bottom, a thick smooth dark chocolate filling in the middle, and fresh bright red raspberries dusted with white powdered sugar arranged closely on top. A small green mint leaf is placed on the raspberries as a garnish. Crumbs scatter lightly around the slice, and the background shows parts of another tart and stacked white plates with forks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with any chocolate sandwich cookies or even graham crackers for a milder flavor. Just adjust the butter quantity if crumbs feel too dry.

How do I prevent the crust from becoming soggy?

Baking the crust before adding the ganache ensures it sets firmly and stays crisp. Also, make sure the ganache is cooled before pouring it into the crust to reduce moisture absorption.