Description
This Easy Chocolate Raspberry Tart features a rich bittersweet chocolate ganache nestled in a crisp Oreo cookie crust, topped with fresh raspberries. The combination of creamy chocolate and tart berries creates a decadent yet simple dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups Oreo crumbs (about 24 cookies)
- 6 Tablespoons (85 g) butter, melted
Filling
- 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
Topping
- 2 pints (about 4 cups) fresh raspberries
- Confectioners’ sugar for dusting
Instructions
- Make the crust: Preheat your oven to 325°F (163°C). Use a food processor to crush the Oreo cookies into fine crumbs. Add the melted butter and pulse a few times until the mixture is well combined.
- Press crust into pan: Transfer the crust mixture to a 9-inch tart pan, preferably one with a removable bottom. Firmly press the crumbs into the bottom and slightly up the sides using the bottom of a measuring cup or your fingers.
- Bake crust: Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool completely before adding the filling.
- Heat cream: In a medium saucepan over medium-high heat, heat the heavy cream until it is scalding hot, just before boiling, when tiny bubbles form around the edges.
- Make chocolate ganache: Place the chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit undisturbed for 4 to 5 minutes. Add vanilla extract, then stir gently until smooth and glossy.
- Fill tart: Pour the prepared ganache into the cooled crust. Use an offset spatula to spread it evenly. Let the tart cool at room temperature for 2 to 3 hours or refrigerate for 1 hour to set (note refrigeration may cause condensation).
- Decorate and serve: Arrange fresh raspberries on top of the set ganache in a circular pattern, placing each berry close to the next. Dust with confectioners’ sugar just before serving for a beautiful presentation.
Notes
- Ensure the crust is completely cooled before pouring in the ganache to prevent melting.
- Use good-quality bittersweet chocolate for the best flavor and texture.
- Chilling the tart speeds up setting but may cause moisture condensation; room temperature setting is preferred for best appearance.
- Feel free to substitute Oreo cookies with other chocolate sandwich cookies if preferred.
- For a gluten-free variant, use gluten-free chocolate cookies for the crust.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate tart, chocolate raspberry tart, easy tart recipe, chocolate ganache tart, Oreo crust dessert, raspberry chocolate dessert
