Description
This Raspberry Chocolate Tart is a decadent no-bake dessert combining a buttery Oreo cookie crust with a luscious dark chocolate ganache, topped with fresh raspberries for a burst of fruity freshness and a beautiful presentation. Perfect for special occasions or an indulgent treat, this tart blends rich chocolate flavors with a crisp cookie base and vibrant berries.
Ingredients
Scale
Crust
- 1 ½ cups Oreo cookie crumbs (finely crushed in a food processor or blender, about 24 Oreos)
- 6 Tablespoons salted butter, melted
Ganache
- 12 ounces dark or semi-sweet chocolate, chopped
- 1 ¼ cups heavy cream
Topping
- 2 pints fresh raspberries
- Powdered sugar or chocolate curls for garnish (optional)
Instructions
- Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare Crust: In a bowl, thoroughly mix the Oreo cookie crumbs with melted salted butter until evenly combined. Press this mixture firmly into the bottom and up the sides (1 to 2 inches) of a tart pan. Using a flat-bottomed measuring cup can help pack and smooth the crust evenly.
- Bake Crust: Place the tart pan in the preheated oven and bake the crust for 8 minutes. Remove it from the oven and allow it to cool completely to set before adding the filling.
- Heat Cream: While the crust cools, place the chopped chocolate in a heat-proof bowl. Warm the heavy cream in a small saucepan over medium-low heat until it is very hot but not boiling.
- Make Ganache: Pour the hot cream over the chopped chocolate and let it rest for 4 minutes to soften. Then stir gently with a rubber spatula until the chocolate fully melts and the mixture is smooth and glossy.
- Assemble Tart: Pour the prepared chocolate ganache evenly over the cooled Oreo crust. Use a spatula to spread and smooth the top if needed.
- Chill Tart: Refrigerate the tart for at least 2 hours to allow the ganache to set firmly.
- Decorate and Serve: Once chilled, arrange fresh raspberries on top with the conical side facing up, placing them closely together for an elegant look. Optionally, dust with powdered sugar or garnish with chocolate curls before serving.
Notes
- Ensure the heavy cream does not boil to prevent curdling the ganache.
- Press the crust mixture firmly to avoid a crumbly base.
- For a glossier ganache, use high-quality dark chocolate with at least 60% cocoa.
- The tart is best served chilled but can be stored in the refrigerator for up to 3 days.
- Optional garnish like powdered sugar or chocolate curls enhances presentation but does not affect flavor.
