Indulge in this decadent chocolate raspberry tart with a crisp Oreo crust and silky chocolate ganache. With only 6 simple ingredients, it’s a show-stopping dessert perfect for Valentine’s Day, romantic dinners, or any time you crave a rich, chocolatey treat. Its elegant berry-topped presentation makes it both beautiful and irresistible.
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Ingredients
Crust
- 1 ½ cups Oreo crumbs (about 24 cookies)
- 6 tablespoons (85 g) unsalted butter, melted
Filling
- 1 ¼ cups (300 ml) heavy cream
- 2 cups (12 oz) high-quality bittersweet chocolate, chopped evenly
- 1 teaspoon pure vanilla extract
Toppings
- 2 pints (about 4 cups) fresh raspberries
- Confectioners’ sugar for dusting
Instructions For Easy Chocolate Raspberry Tart
Crust
- Preheat oven to 325°F (163°C).
- Crush Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a measuring cup.
- Mix in melted butter until fully combined.
- Press the mixture into a 9-inch tart pan, slightly up the sides.
- Bake for 10 minutes and let it cool completely.
Filling
- Heat heavy cream in a medium saucepan until scalding (tiny bubbles appear around edges, do not boil).
- Pour hot cream over chopped chocolate in a bowl and let it sit for 4–5 minutes.
- Stir in vanilla extract until the ganache is smooth.
- Pour ganache into the cooled crust and spread evenly. Let set at room temperature for 2–3 hours or refrigerate for 1 hour.
Toppings
- Arrange raspberries in concentric circles on top of the ganache.
- Lightly dust with confectioners’ sugar before serving.
Pro Tips
- Use high-quality chocolate (around 60% cacao) for the richest flavor and smoothest texture.
- Chop chocolate evenly to ensure it melts consistently.
- Let the ganache cool at room temperature to avoid condensation forming.
- For a firmer tart, refrigerate, but cover lightly to prevent absorption of odors.
Why This Recipe Works
- Minimal Ingredients: Only 6 simple items needed.
- Quick & Easy: The crust bakes in 10 minutes, filling in 10 minutes.
- Decadent Flavor: Bittersweet chocolate paired with a cookie crust and fresh berries.
- Stunning Presentation: Concentric berry arrangement makes it visually appealing.
Substitutions & Variations
- Crust Options: Chocolate graham crackers, shortbread, or vanilla wafers.
- Add Liqueur: Stir in 2–3 tablespoons of Kahlua, Chambord, Grand Marnier, or Frangelico.
- Berry Choices: Strawberries, blueberries, blackberries, cherries, or pomegranate seeds work beautifully.
- Mini Tartlets: Use smaller pans, reduce crust baking time to 7–8 minutes.
- Add Nuts: Mix 1/3 cup finely chopped nuts into the crust or sprinkle on top.
Make-Ahead, Storage & Reheating Guide
- Crust: Make ahead and refrigerate for 2 days or freeze up to 3 months. Bring to room temperature before adding ganache.
- Tart: Store covered at room temperature for 2 days or in the refrigerator for up to 5 days.
- Freezing: Wrap in plastic and foil; freeze up to 2 months. Defrost in the refrigerator before serving.
Serving Ideas for Easy Chocolate Raspberry Tart
- Pair with fresh whipped cream or a drizzle of raspberry coulis.
- Serve alongside a scoop of vanilla or raspberry ice cream.
- Perfect for romantic dinners, holiday desserts, or chocolate-themed parties.
Nutrition (Per Serving Estimate)
- Calories: 450 kcal
- Carbohydrates: 42 g
- Protein: 5 g
- Fat: 31 g (Saturated: 17 g, Monounsaturated: 9 g, Polyunsaturated: 2 g, Trans: 0.3 g)
- Cholesterol: 45 mg
- Sodium: 143 mg
- Fiber: 8 g
- Sugar: 24 g
- Vitamin A: 580 IU
- Vitamin C: 21 mg
- Calcium: 61 mg
- Iron: 5 mg
Frequently Asked Questions
Can I use frozen raspberries?
Yes, but thaw and pat completely dry to prevent extra moisture. Fresh berries are preferred.
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What chocolate works best?
High-quality bittersweet chocolate (around 60% cacao) ensures smooth ganache and rich flavor.
How long should the tart set?
Ganache should set 2–3 hours at room temperature or 1 hour in the fridge.
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Can I make mini tarts?
Absolutely! Use tartlet pans and adjust crust baking to 7–8 minutes.
This Easy Chocolate Raspberry Tart is a decadent, yet simple dessert that combines the richness of chocolate with the bright flavor of fresh berries. Perfect for Valentine’s Day or any special occasion, it’s a dessert that impresses both in taste and presentation.
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Easy Chocolate Raspberry Tart
This easy chocolate raspberry tart features a crisp Oreo crust, silky bittersweet chocolate ganache, and fresh raspberries on top. Made with simple ingredients, it’s an elegant yet approachable dessert perfect for special occasions or anytime you crave a rich chocolate treat.
Equipment
- 9-inch tart pan
- food processor or sealed bag and rolling pin
- medium saucepan
- Mixing bowl
- Spatula
Ingredients
- 1 1/2 cups Oreo crumbs (about 24 cookies)
- 6 tablespoons unsalted butter, melted
- 1 1/4 cups heavy cream
- 2 cups bittersweet chocolate (about 12 oz), chopped evenly
- 1 teaspoon pure vanilla extract
- 2 pints fresh raspberries
- confectioners’ sugar, for dusting
Instructions
- Preheat oven to 325°F (163°C). Crush Oreo cookies into fine crumbs and mix with melted butter until fully combined. Press the mixture firmly into a 9-inch tart pan, slightly up the sides. Bake for 10 minutes and let cool completely.
- Heat heavy cream in a medium saucepan until scalding, with tiny bubbles forming around the edges but not boiling.
- Pour the hot cream over chopped chocolate and let sit for 4–5 minutes. Stir in vanilla extract until the ganache is smooth and glossy.
- Pour ganache into the cooled crust and spread evenly. Let set at room temperature for 2–3 hours or refrigerate for 1 hour.
- Arrange fresh raspberries in concentric circles over the set ganache. Lightly dust with confectioners’ sugar before serving.
Notes
Use high-quality bittersweet chocolate (around 60% cacao) for the smoothest ganache and richest flavor. Do not let the cream boil, as overheating can cause the ganache to split. Chop chocolate evenly for consistent melting and dust with confectioners’ sugar just before serving for best presentation.
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