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Easy Chocolate Raspberry Tart

A silky chocolate ganache layered over a crunchy Oreo crust, topped with fresh tart raspberries—a simple yet impressive dessert for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the Oreo crumbs and melted butter until well mixed.
  3. Press the mixture into the bottom of a tart pan, forming an even crust.
  4. Bake for 10 minutes, then let it cool.
Making the Ganache
  1. In a saucepan, heat the heavy cream until simmering.
  2. Remove from heat and stir in the chopped chocolate and vanilla extract until smooth.
Assembly
  1. Pour the chocolate mixture into the cooled crust.
  2. Refrigerate for at least 2 hours until set.
  3. Top with fresh raspberries before serving, and dust with confectioners’ sugar.

Notes

This tart can be made ahead of time. To store, keep it covered in the fridge for about 3-5 days or freeze it in slices for longer storage. Consider adding whipped cream for extra fluffiness.