Chocolate Raspberry Tart Recipe
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.
- 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
Find it online: https://www.cheftara.com/chocolate-raspberry-tart-recipe/
