Go Back

Easy Chocolate Raspberry Tart

A delightful dessert combining rich chocolate and fresh raspberries, this Easy Chocolate Raspberry Tart is simple to prepare and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
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) Melted butter to bind the crust.
For the filling
  • 1.25 cups 1 ¼ cups (300 ml) heavy cream Heated cream helps to melt chocolate.
  • 2 cups 2 cups (12 oz) good-quality bittersweet chocolate (chopped into similar size pieces) Chopped chocolate for a smooth filling.
  • 1 teaspoon 1 teaspoon pure vanilla extract For flavor enhancement.
  • 2 pints 2 pints (about 4 cups) fresh raspberries Fresh raspberries to top the tart.
  • Confectioners’ sugar for dusting Optional, for garnish before serving.

Method
 

Preparation of Crust
  1. Grease your 9-inch tart pan lightly with butter or cooking spray.
  2. In a mixing bowl, combine Oreo crumbs and melted butter. Mix well until the crumbs are evenly coated.
  3. Press the Oreo mixture firmly into the bottom and up the sides of the tart pan.
  4. Place the crust in the fridge for about 30 minutes to help it set.
Preparation of Filling
  1. In a saucepan, heat the heavy cream over medium heat until hot but not boiling.
  2. Place chopped bittersweet chocolate in a medium bowl and pour the hot cream over it. Let sit for about 5 minutes.
  3. Add vanilla extract and whisk until the chocolate is completely melted and the mixture is smooth.
Assembly
  1. Pour the chocolate filling into the chilled crust, spreading it evenly.
  2. Arrange fresh raspberries on top of the chocolate filling.
  3. Chill the tart in the fridge for at least 2 to 4 hours or overnight for the best results.
  4. Before serving, dust with confectioners’ sugar.

Notes

This tart can be made ahead of time. It can be stored in the refrigerator for 3 to 4 days or frozen for up to a month.