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Easy Chocolate Raspberry Tart

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A delightful dessert featuring a crunchy Oreo crust filled with rich chocolate ganache and topped with fresh raspberries.

Ingredients

Scale
  • 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)
  • 1 teaspoon pure vanilla extract
  • 2 pints (about 4 cups) fresh raspberries
  • Confectioners’ sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine the Oreo crumbs and melted butter in a mixing bowl. Stir until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan.
  4. Bake the crust for 10 minutes until set. Allow the crust to cool before filling.
  5. Heat the heavy cream in a saucepan over medium heat, just until simmering.
  6. Remove from heat and pour the hot cream over the chopped bittersweet chocolate. Let it sit for 2-3 minutes to melt the chocolate.
  7. Whisk the mixture until smooth and glossy.
  8. Stir in the vanilla extract until well-combined.
  9. Pour the chocolate filling into the cooled tart crust.
  10. Gently arrange the fresh raspberries on top of the ganache.
  11. Chill the tart in the refrigerator for at least 2 hours until set.
  12. Dust with confectioners’ sugar before serving.

Notes

Use the best quality chocolate for better flavor and ensure raspberries are fresh for optimal taste.

Nutrition

Find it online: https://www.glutenfreez.com/chocolate-raspberry-tart/