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Easy Chocolate Raspberry Tart

A creamy and velvety chocolate filling layered with fresh raspberries over a crunchy Oreo crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Oreo crumbs (about 24 cookies)
  • 6 Tablespoons butter (melted) 85 g
For the filling
  • 1.25 cups heavy cream 300 ml
  • 2 cups good-quality bittersweet chocolate (chopped) 12 oz
  • 1 teaspoon pure vanilla extract
For the topping
  • 2 pints fresh raspberries about 4 cups
  • Confectioners’ sugar for dusting

Method
 

Preparation of the Crust
  1. In a bowl, combine Oreo crumbs and melted butter. Mix until well-coated.
  2. Press the cookie mixture into a tart pan, ensuring the bottom and sides are even.
  3. Chill the crust in the fridge while preparing the filling.
Making the Filling
  1. In a saucepan over medium heat, bring the heavy cream just to a simmer.
  2. Remove from heat and stir in the chocolate and vanilla extract until smooth and glossy.
  3. Pour the chocolate mixture into the chilled crust.
  4. Refrigerate until set, about 2 hours.
Serving
  1. Top with fresh raspberries and dust with confectioners’ sugar before serving.

Notes

Chill time is crucial; it helps the tart set properly. Use high-quality chocolate for a better flavor and make sure to use fresh raspberries for brightness. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.