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.