Chocolate Raspberry Tart Recipe

Introduction

This Chocolate Raspberry Tart is a decadent dessert combining a crunchy Oreo crust with a rich, velvety chocolate ganache infused with raspberry jam. Topped with fresh raspberries and flaky sea salt, it delivers a perfect balance of sweet and tart flavors that’s sure to impress your guests.

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

1. Step 1: Preheat your oven to 350°F and spray a 9-inch tart pan with non-stick cooking spray.
2. Step 2: In a food processor, blend the Oreos, melted butter, and kosher salt until you achieve a fine crumb.
3. Step 3: Press the Oreo crumb evenly into the bottom and up the sides of the tart pan, using a measuring cup to firmly pack it.
4. Step 4: Bake the crust for 10 minutes, then transfer it to a cooling rack to cool completely.
5. Step 5: While the crust cools, bring the heavy cream to a gentle simmer over low to medium heat. Avoid boiling.
6. Step 6: Place the dark chocolate in a mixing bowl. Pour the hot cream over the chocolate and cover tightly with plastic wrap. Let it sit undisturbed for 5 minutes.
7. Step 7: Remove the plastic wrap and stir the chocolate ganache until smooth and glossy using a metal spoon.
8. Step 8: Stir in the raspberry jam until fully combined.
9. Step 9: Pour the ganache mixture into the cooled Oreo crust. Gently wiggle the pan back and forth on the countertop to level the surface.
10. Step 10: Allow the chocolate to set either overnight at room temperature or in the refrigerator for 4 to 5 hours.
11. Step 11: Before serving, top the tart with flaky sea salt and fresh raspberries for a beautiful finish and added flavor contrast.

Tips & Variations

• Use gluten-free Oreos to make this dessert suitable for gluten-sensitive guests.
• For extra richness, try stirring a tablespoon of butter into the ganache before pouring.
• If fresh raspberries are not in season, frozen raspberries can be used—just thaw and drain excess liquid first.
• Swap raspberry jam for another berry jam like strawberry or blackberry for a different fruity twist.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature for about 15 minutes before serving to enhance the flavors and soften the ganache. Leftover tart can be gently reheated in a warm oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart in advance?

Yes, this tart can be made a day ahead and stored in the refrigerator. This helps the ganache set perfectly and allows the flavors to meld.

What type of chocolate works best for the ganache?

Use a good-quality dark chocolate with at least 60% cocoa content for a rich, smooth ganache. Chips or chopped chocolate bars both work well.

Chocolate Raspberry Tart Recipe

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4.4 from 97 reviews

This decadent Chocolate Raspberry Tart combines a crunchy Oreo crust with a silky dark chocolate ganache filling infused with raspberry jam, topped with fresh raspberries and flaky sea salt for a perfect balance of rich, sweet, and tart flavors. Ideal for special occasions or an elegant dessert treat.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 5 hours 25 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

1. Preparing the Crust: Preheat your oven to 350°F (175°C) and spray a 9-inch tart pan with non-stick cooking spray. In a food processor, blend the Oreos, melted butter, and kosher salt until you achieve a fine crumb texture.
2. Forming the Crust: Press the Oreo crumb mixture firmly into the bottom and up the sides of the tart pan. Use the bottom of a measuring cup to evenly press and compact the crust. Place the tart pan in the oven and bake for 10 minutes, then transfer to a cooling rack to cool completely.
3. Preparing the Ganache Filling: In a small saucepan over low to medium heat, bring the heavy cream to a gentle simmer, being careful not to boil. Meanwhile, place the dark chocolate in a mixing bowl.
4. Combining Cream and Chocolate: Pour the hot cream over the dark chocolate and cover the bowl tightly with plastic wrap. Let it sit undisturbed for 5 minutes to allow the chocolate to melt completely.
5. Mixing Ganache: Remove the plastic wrap and stir the mixture gently until the ganache is smooth and glossy. Stir in the raspberry jam evenly to incorporate the fruity flavor.
6. Assembling the Tart: Pour the chocolate ganache over the cooled Oreo crust in the tart pan. Gently shake or wiggle the pan back and forth on the countertop to evenly distribute the filling.
7. Setting the Tart: Allow the tart to set by leaving it overnight at room temperature or refrigerate for 4-5 hours until firm.
8. Adding Final Touches: Just before serving, sprinkle flaky sea salt over the top and garnish with fresh or thawed raspberries for a beautiful finish.

Notes

• For a gluten-free dessert, ensure you use gluten-free Oreos or an alternative gluten-free cookie.
• The ganache can be made in advance and refrigerated; bring it to room temperature before assembling the tart.
• If you cannot find flaky sea salt, use a coarse kosher salt sparingly as a substitute.
• This tart is best served chilled or at room temperature for the best texture and flavor balance.

Keywords: Chocolate Raspberry Tart, Oreo crust, dark chocolate ganache, raspberry jam tart, gluten-free dessert, elegant dessert, no-bake filling