Chocolate Raspberry Tart Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Setting the Tart: Allow the tart to set by leaving it overnight at room temperature or refrigerate for 4-5 hours until firm.
- 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
Find it online: https://dinewithdylan.com/chocolate-raspberry-tart-recipe/
