Description
This Easy Chocolate Raspberry Tart features a buttery Oreo crumb crust filled with a rich bittersweet chocolate ganache and topped with fresh raspberries, perfect for an elegant yet simple dessert.
Ingredients
Units
Scale
Crust
- 1 1/2 cups Oreo crumbs (about 24 cookies)
- 6 Tablespoons (85 g) butter (melted)
Filling
- 1 1/4 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
- Crust: Preheat oven to 325℉.
- Make crust mixture: Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter. Pulse a few times until combined.
- Press into pan: Transfer mixture to a 9-inch tart pan (preferably one with the bottom that removes). Firmly press the mixture to the bottom of the pan and a little up the sides (it doesn’t have to all the way up). I like to use the bottom of a measuring cup to press the mixture down.
- Bake crust for 10 minutes at 325° F. Cool completely.
- Filling: Heat cream: In a medium saucepan over medium-high heat, cook cream until scalding hot, but not boiling. There should be tiny bubbles at the edge of the pan.
- Make chocolate ganache: Put chopped chocolate in a bowl. Pour hot heavy cream over the chocolate. Let the mixture sit for 4 to 5 minutes. Add vanilla and stir until smooth.
- Spread chocolate filling in crust: Pour chocolate ganache into the cooled crust. Use an offset spatula to spread into an even layer. Cool on the counter for 2 to 3 hours, or in the refrigerator for 1 hour (condensation may occur though).
- Add raspberries and serve: Place raspberries on top in a circular pattern placing each berry almost touching the one next to it. Dust with confectioners’ sugar and serve.
Notes
- Cooling on the counter for 2 to 3 hours or refrigerating for 1 hour are both options, but condensation may occur if refrigerated.
