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With an Oreo crust, dark chocolate ganache and fresh raspberries, this chocolate raspberry tart is a simple, yet tasty dessert.
When it comes to dessert, chocolate is hard to top - from chocolate orange mousse to chocolate cream puffs to a flourless chocolate cake.
And while chocolate is great on its own, it also pairs well with fruit - specifically raspberries.
Why This Recipe Works
- Simple - The crust is made with just crushed-up Oreos and this crust includes a full-proof method for the ganache.
- Flavorful - The tartness from the raspberries offsets the richness of the chocolate, while its subtle sweetness complements the chocolate flavor as well.
- Oreo lovers - If you love Oreos, this tart is for you. While not the star of the dessert, it makes its presence known.
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Ingredient Notes
- Oreos - Can't have an crust without them. You can just buy the grocery-store version if you want as well.
- Butter - The butter helps bind the pulsed Oreos to create a crust.
- Chocolate - I like using dark chocolate for the ganache.
- Heavy cream - By heating up and adding the chocolate, you get a silky, melt-in-your-mouth texture.
- Raspberries - Not only adds color, but tartness which works well with the chocolate. And if you are a fan of fruit desserts, you can't go wrong with this apple and blueberry crumble.
Ingredient Swaps
As with any recipe, you can mix up the ingredients. Some variations include:
- While I like double stuffed Oreos, you can use your favorite flavored Oreo.
- I like dark chocolate for the ganache, but semi-sweet or milk chocolate can be used as well.
- If you don't have heavy cream, half-and-half or whole milk can be used in a pinch.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Pulse the Oreos in a food processor and then mix with melted butter.
Press the crust into a tart pan and place in fridge for 30 minutes before baking at 350°F for 10 minutes. Let cool on wire rack.
Heat cream and butter in a saucepan over medium heat until it starts to simmer.
Pour the cream over the dark chocolate mixture and let sit for 2 minutes before stirring.
Pour into the shell and place in fridge for 30 minutes to set before arranging the raspberries on top.
FAQs
The biggest difference is in the texture. A pie crust should be flaky, light, tender and crisp. A tart crust is crumbly, rich, crisp and firm.
A pie can be just a bottom crust only, a top crust only or a top and bottom crust, while a tart is always a bottom crust.
Pies are also always served in the dish they are baked in, while tarts are removed from the pan before being served.
The beauty of this tart is it can be either a no-bake crust or you can throw in the oven for 10 minutes. I like to bake for about 10 minutes to help set up the crust but you can skip.
You might have heated the cream too much. Too fix, microwave the bowl of the ganache in 20 second intervals, mixing until it is resolved.
Yes, this recipe also translates to using six 3.5" inch mini tart pans.
You can store the tart in an airtight container for a week in the fridge or 3 months in the freezer.
Equipment
The equipment you use is important to how the chocolate raspberry tart recipe turns out. What is needed is the following:
- Food processor - Turns the Oreos into crumbs for the crust. You can also place the Oreos in a bag and hit with a rolling pin to crumble up.
- Large bowl - Used to whisk together the ganache ingredients.
- Tart pan - 9 inch works best for this dessert. You can also use a pie dish.
Pro Tips/Recipe Notes
- Skip baking the crust if you want a super crumbly tart.
- Use quality chocolate as it contributes to the flavor of the tart.
- If the ganache is too thick, stir in a some more warm cream and if too thin, add some more chocolate in tablespoon increments.
Other Dessert Recipes
If you’ve tried this chocolate raspberry tart recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chocolate Raspberry Tart
Ingredients
Oreo Crust
- 24 double stuffed Oreos
- 4 tablespoon unsalted butter, melted
Dark Chocolate Ganache
- 12 oz dark chocolate
- 1 cup heavy cream
- 4 tablespoon unsalted butter, at room temperature
Garnish
- 2 pints fresh raspberries
Instructions
- Using a food processor, pulse the Oreos until finely ground. Transfer to a bowl with the melted butter and mix to combine.
- Press into the bottom and sides of a 9 inch tart pan and place in the fridge for 30 minutes.
- Preheat the oven to 350°F. Bake the shell for 8-10 minutes and then let cool completely on a wire rack.
- Place dark chocolate in a medium bowl. Heat the cream and butter in a small saucepan over medium heat until it begins to simmer. Pour cream mixture over the dark chocolate. Let sit for about 2 minutes and then stir until the dark chocolate is completely melted and smooth.
- Pour over the crust and smooth it out. Place in fridge for 30 minutes or until set.
- After chilling, arrange raspberries on top by placing them with the pointed end facing upwards and positioned closely together.
Notes
- Skip baking the crust if you want a super crumbly tart.
- Use quality chocolate as it contributes to the flavor of the tart.
- If the ganache is too thick, stir in a some more warm cream and if too thin, add some more chocolate in tablespoon increments.
- You can store the tart in an airtight container for a week in the fridge or 3 months in the freezer.
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