Introduction

This Chocolate Raspberry Tart combines a rich, creamy chocolate filling with a crisp Oreo crust and fresh raspberries for a deliciously elegant dessert. The combination of dark chocolate and tart raspberry jam creates a perfect balance of flavors that’s sure to impress your guests.

Chocolate Raspberry Tart Recipe - Recipe Image

Ingredients

28 Oreos (gluten free to make this a gf dessert)
8 tbsp unsalted butter (melted)
¼ tsp kosher salt
8.5 oz heavy cream
12 oz dark chocolate (chips or chopped up bar)
¼ cup raspberry jam
¼ tsp flaky sea salt
3 oz raspberries (fresh or frozen)

Instructions

Step 1: Preheat the oven to 350°F and spray a 9-inch tart pan with non-stick cooking spray.
Step 2: In a food processor, blend the Oreos, melted butter, and kosher salt until you have fine crumbs.
Step 3: Press the Oreo crumb mixture firmly into the bottom and up the sides of the tart pan, using a measuring cup to help pack it tightly.
Step 4: Bake the crust for 10 minutes, then set it aside on a cooling rack to cool completely.
Step 5: In a small saucepan, bring the heavy cream to a simmer over low-medium heat. Avoid boiling.
Step 6: Place the dark chocolate in a mixing bowl. Pour the hot cream over the chocolate, then cover the bowl tightly with plastic wrap and let it sit undisturbed for 5 minutes.
Step 7: Remove the plastic wrap and stir the chocolate ganache until smooth using a metal spoon.
Step 8: Stir in the raspberry jam until well combined.
Step 9: Pour the chocolate ganache mixture into the cooled Oreo crust. Gently wiggle the pan back and forth on the counter to evenly distribute the ganache.
Step 10: Let the tart set by leaving it on the countertop overnight or refrigerate for 4-5 hours.
Step 11: Before serving, sprinkle with flaky sea salt and top with fresh raspberries.

Tips & Variations

Use gluten-free Oreos to make this tart suitable for gluten-sensitive guests.
For a lighter texture, fold in a bit of whipped cream to the ganache before pouring it into the crust.
Swap raspberry jam for strawberry or blackberry jam for a different berry flavor.
Chill the tart longer for a firmer ganache, especially if your kitchen is warm.

Storage

Store the tart covered in the refrigerator for up to 3 days. To serve, bring it to room temperature for about 15-20 minutes so the ganache softens slightly. Leftover tart can also be frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate for a sweeter and creamier filling, but the tartness from the raspberry jam pairs best with the deeper flavor of dark chocolate.

Do I need to prebake the crust?

Yes, prebaking the Oreo crust helps it set firmly and prevents it from becoming soggy once the ganache is added.

Chocolate Raspberry Tart Recipe

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★★★★★

4.6 from 124 reviews

This rich and indulgent Chocolate Raspberry Tart features a crunchy Oreo crust filled with a silky dark chocolate ganache infused with raspberry jam. Topped with fresh raspberries and a sprinkle of flaky sea salt, this elegant dessert offers a perfect balance of sweet, tart, and salty flavors, making it an irresistible treat for chocolate and berry lovers alike.

Author: Tara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 4 hours 25 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Crust

28 Oreos (use gluten free Oreos to make this dessert gluten free)
8 tbsp unsalted butter (melted)
¼ tsp kosher salt

Filling

8.5 oz heavy cream
12 oz dark chocolate (chips or chopped bar)
¼ cup raspberry jam

Topping

¼ tsp flaky sea salt
3 oz raspberries (fresh or frozen)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9-inch tart pan lightly with non-stick cooking spray to ensure easy removal of the tart later.
Make the Crust: In a food processor, blend the Oreos, melted butter, and kosher salt until you achieve fine crumbs. Press this crumb mixture evenly onto the bottom and up the sides of the tart pan. Use the bottom of a measuring cup to firmly press and compact the crumbs for a sturdy base.
Bake the Crust: Bake the Oreo crust in the preheated oven for 10 minutes. Once baked, remove and place on a cooling rack to cool completely before adding the filling.
Heat the Cream: In a small saucepan over low-medium heat, gently bring the heavy cream to a simmer. Make sure not to let it boil to avoid burning the cream.
Prepare the Ganache: While the cream heats, place the dark chocolate in a mixing bowl. Pour the hot cream over the chocolate, then cover the bowl tightly with plastic wrap. Let it sit undisturbed for 5 minutes to melt the chocolate fully.
Mix the Ganache: Remove the plastic wrap and stir the mixture thoroughly with a metal spoon until it is smooth and glossy. Then stir in the raspberry jam evenly to infuse the chocolate with a subtle raspberry flavor.
Assemble the Tart: Pour the chocolate ganache into the cooled Oreo crust. Gently wiggle the tart pan back and forth on the countertop to spread the ganache evenly across the crust.
Set the Tart: Allow the tart to set by leaving it at room temperature overnight or refrigerate it for 4 to 5 hours until the ganache is firm.
Garnish and Serve: Just before serving, sprinkle the tart with flaky sea salt and top with fresh raspberries to add a bright, fresh contrast to the rich chocolate.

Notes

Use gluten free Oreos to make the tart gluten free.
Do not boil the cream to prevent it from burning and altering the texture of the ganache.
Allow the tart to set fully to achieve a firm and sliceable ganache layer.
Fresh raspberries can be replaced with frozen ones; just thaw before using.
For a deeper raspberry flavor, you can swirl some additional raspberry jam on top before garnishing with fresh raspberries.

Keywords: Chocolate Raspberry Tart, Oreo crust tart, chocolate ganache dessert, gluten free tart, raspberry chocolate dessert