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Easy Chocolate Raspberry Tart

A rich chocolate tart with a crunchy Oreo crust, topped with fresh raspberries, perfect for impressing guests or satisfying a chocolate craving.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert, Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups Oreo crumbs (about 24 cookies)
  • 6 Tablespoons 6 Tablespoons (85 g) butter (melted)
For the filling
  • 1.25 cups 1 ¼ cups (300 ml) heavy cream
  • 2 cups 2 cups (12 oz) good-quality bittersweet chocolate (chopped) Use high-quality chocolate for the best flavor.
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 2 pints 2 pints (about 4 cups) fresh raspberries Fresh raspberries add a tart contrast to the sweet chocolate.
  • Confectioners’ sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the Oreo crumbs with the melted butter until well combined.
  3. Press the mixture into the bottom and up the sides of a tart pan.
  4. Bake for 10 minutes. Let it cool.
Filling
  1. In a saucepan, heat the heavy cream until it just begins to simmer.
  2. Remove from heat and add the bittersweet chocolate and vanilla extract. Stir until smooth and silky.
  3. Pour the chocolate mixture into the cooled crust.
  4. Top with fresh raspberries and refrigerate for at least 2 hours until set.
Serving
  1. Serve chilled with a dusting of confectioners’ sugar.

Notes

Keep any leftovers in the fridge for up to 4 days. For stress-free entertaining, this tart can be made up to 2 days in advance.