Easy Chocolate Raspberry Tart
Want to make a dessert with a “wow” factor? Try this decadent chocolate raspberry tart with Oreo crust. It’s surprisingly easy to make from scratch and requires only 6 ingredients! It’s the perfect dessert for Valentine’s Day or when you’re craving a chocolate treat.
Valentine’s Day is in just in a few short weeks and my favorite desserts for the holiday involve chocolate and berries (ahem, chocolate-covered strawberry brownies). I also love an eye-catching dessert that is simple to make, yet sinfully delicious. If you agree, then a chocolate raspberry tart is exactly what you and your Valentine need!
Why You’ll Love This Recipe
- Only 6 ingredients. They are super easy to find at your local grocery store too.
- Simple to make. This tart may look professional, but it doesn’t require much work at all. The crust is done in 15 minutes and the filling is ready in 10. Then it just needs some time to set before serving!
- Decadent. The bittersweet chocolate ganache paired with a cookie crust makes each bite rich and delicious.
- Stunning presentation. The concentric pattern of berries on top makes this dessert almost too beautiful to eat!
- Oreos: The cookie sandwiches (including the filling) are used to make the crust. Crush the cookies into crumbs with a food processor or place them in a sealed bag and crush with the back of a measuring cup.
- Chocolate: Choose good quality bittersweet chocolate. I prefer Ghiradelli. Chop up the bars into similar size pieces.
- Heavy cream: This makes a rich and creamy ganache filling.
- Raspberries: For the topping, you’ll need 2 pints (about 4 cups) fresh berries. If you rinse them, make sure they are completely dry before adding to the tart.
Refer to the recipe card for ingredient details and measurements.
Use a different crust. Instead of Oreos, try chocolate graham crackers, vanilla wafers or shortbread cookies. As long as you have 1 1/2 cups cookie crumbs, this recipe will work!
Add a splash of liqueur. Flavored liqueur complements this dish beautifully. I suggest 2 to 3 Tablespoons of one of the following: Kahlua, Chambord, Grand Marnier or Frangelico. Stir it in with the vanilla.
Try different berries. Instead of raspberries, you can top the tart with fresh strawberries, cherries, blackberries or blueberries. Pomegranate seeds are also a delicious choice!
Make mini tarts. Use mini tartlet pans to make individual size servings. Baking time for the crust will be around 7 to 8 minutes (yields 4).
Add some nuts. Decrease Oreo crumbs to 1 1/4 cups and add 1/3 cup finely copped nuts, such as hazelnuts or almonds. You can also sprinkle chopped nuts on the ganache before is sets.
How to Make a Chocolate Raspberry Tart
- Make the crust mixture. Crush cookies into fine crumbs. Add melted butter and mix until combined.
- Press cookie mixture into a tart pan. Bake at 325 F for 10 minutes. Cool completely.
- In a medium saucepan, heat cream until scalding hot. Pour over chopped chocolate in a bowl. Let the cream and chocolate sit for 5 minutes.
- Adding vanilla and stir until smooth. If the chocolate isn’t completely melted, pop the bowl in the microwave for 10 to 15 seconds and stir again.
- Transfer ganache to cooled crust. Spread into an even layer. Cool completely, about 2 hours.
- Arrange raspberries in a circular pattern on top of the ganache. Dust with confectioners’ sugar and serve.
Use good-quality chocolate. This makes all the difference in texture and flavor. Better quality chocolate has superior taste and melts more easily (it’s less likely to turn out grainy).
Chop the chocolate into similar size pieces. This will help it melt smoothly and at the same rate.
Get the right temperature for the cream. It should be scalding hot, but not boiling. If it’s too hot, the ganache may split or become grainy.
Cool properly. I suggest letting the ganache set at room temperature so no condensation occurs. This typically takes 2 to 3 hours. If putting the tart in the refrigerator, cover lightly with plastic wrap so no odors are absorbed.
Make Ahead and Storage Tips
Make ahead the crust and store covered in the refrigerator for to 2 days or freeze for up to 3 months. Bring to room temperature before adding the ganache filling.
Store chocolate raspberry tart covered at room temperature for 2 days or in the refrigerator for up to 5 days. For best results, wrap with plastic wrap or place slices in an airtight container. This will prevent sogginess from excess moisture.
Freeze for up to 2 months. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature.
Fresh berries are best since they don’t have much excess moisture, but you can use frozen in a pinch. Defrost them completely and pat dry before arranging on top of the tart.
Blind baking the crust first helps prevent it from becoming soggy. Another trick is to spread a little melted chocolate on the crust before adding the filling.
Yes, a 9-inch pie dish works! However, I find a tart pan is easier for removing slices.
Absolutely! Choose your favorite crust and fill it with the ganache.
Looking for more delicious desserts to try? Give these recipes a try!
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Get the Recipe: Easy Chocolate Raspberry Tart
- 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
- Preheat oven to 325℉.
- Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter. Pulse a few times until combined.
- 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.
- 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.
- 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.
- 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).
- Place raspberries on top in a circular pattern placing each berry almost touching the one next to it. Dust with confectioners’ sugar and serve.