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Easy Chocolate Raspberry Tart

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A simple yet elegant dessert featuring a rich chocolate filling in a buttery Oreo crust, topped with fresh raspberries.

Ingredients

Scale
  • 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 (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Combine the Oreo crumbs and melted butter in a mixing bowl. Mix until evenly moistened.
  2. Press the crumb mixture into the bottom and sides of a 9-inch tart pan. Bake for about 10 minutes until set, then let it cool.
  3. Heat the heavy cream over medium heat until it simmers, then pour it over the chopped bittersweet chocolate. Let it sit for a minute.
  4. Stir gently until the chocolate is completely melted and smooth. Add the vanilla extract and stir to incorporate.
  5. Pour the ganache into the cooled Oreo crust. Let it set at room temperature, then refrigerate for at least 2 hours.
  6. Decorate the tart with fresh raspberries just before serving. Dust with confectioners’ sugar if desired.
  7. Slice the tart into wedges and serve alongside extra raspberries or whipped cream.

Notes

This tart can be made a day ahead of time. Store in the refrigerator and cover to keep it fresh.

Nutrition

Keywords: chocolate tart, raspberry dessert, easy dessert, chocolate raspberry tart

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