A smooth, rich chocolate ganache poured into a chocolate Oreo cookie crust and then topped with lots of fresh red raspberries makes for a deceptively easy and decadent dessert in this Raspberry Chocolate Tart that’s perfect for Valentine’s Day or any special occasion!
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It’s February 1st and that means some of my favorite food blogging friends and I are sharing recipes today around the same theme! Last month we shared some of our best sliders recipes to help you get ready for Game Day.
But for February, we thought chocolate desserts would be appropriate, given the upcoming lover’s holiday! Scroll all the way past the recipe to see what everybody else came up with!
But first, a little about this raspberry chocolate tart!
For even more chocolate desserts, be sure to check out our Chocolate Molten Lava Cakes, Classic French Chocolate Macarons, and Frosted Brownies.
When it comes to chocolate, I actually typically prefer it combined with either nuts or fruit. Like in these Chocolate Covered Strawberries that I shared last year, which are another great Valentine’s Day idea for your sweetie.
Raspberries and chocolate were made for each other. The bright, sweet-tart flavor and juicy texture of the raspberries just bursts in your mouth with each rich, smooth, deeply chocolatey bite of this tart that couldn’t be simpler to make.
My girls were groaning with delight while devouring their slices of this dessert after I finished photographing it. I made one large tart that I sliced into individual wedges for serving. But if you have individual size tart pans you could make tartlets out of this same recipe and they would be so sweet!
How to Make a Raspberry Chocolate Tart
This Raspberry Chocolate Tart is really two parts, but they couldn’t be simpler.
First is an Oreo cookie crust that is made by combining finely crushed Oreo cookie crumbs with a little bit of melted butter and pressing it into a tart pan.
There is no need to scrape out the cream filling in the middle of the Oreos before crushing them. It actually helps the crust bind together better than using plain chocolate wafer cookies.
I find that using a glass or smooth-bottomed measuring cup works best to press the crust into a tart pan, making sure the crust goes up the sides of the pan. If you don’t own a tart pan, you could absolutely just use a pie pan instead.
After a quick bake in the oven, the crust can cool while you prepare the chocolate ganache filling, which is literally just chopped chocolate and hot cream that are stirred together until the chocolate is melted and a smooth ganache has been created.
You could just use chocolate chips if that is what you have on hand, although with an intensely chocolate dessert like this, I prefer to use the highest quality chocolate I can get and I like dark chocolate over milk chocolate for this raspberry chocolate tart.
More Valentine’s Day Dessert Ideas
- Chocolate Molten Lava Cakes
- Raspberry Rose Macarons
- Strawberry Pretzel Icebox Pie
- Chocolate Cut-Out Sugar Cookies
- Best Soft & Chewy M&M Cookies (so cute with the Valentine’s Day M&M colors!)
- Fresh Strawberry Pie
- Homemade Strawberry Ice Cream
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Raspberry Chocolate Tart
Ingredients
Crust
- 1 ½ cups Oreo cookie crumbs finely crushed in a food processor (affiliate link) or blender (about 24 Oreos)
- 6 Tablespoons salted butter melted
Filling
- 12 ounces dark or semi-sweet chocolate chopped
- 1 ¼ cups heavy cream
Finishing
- 2 pints fresh raspberries
- Powdered sugar or chocolate curls for garnish (optional)
Instructions
- Heat oven to 350°F.
- Mix the cookie crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 1 to 2 inches up the sides of a tart pan. It can help to use a glass or flat-bottomed measuring cup to do this step.1 ½ cups Oreo cookie crumbs, 6 Tablespoons salted butter
- Bake the crust for 8 minutes, then remove from the oven and cool completely.
- Meanwhile, place the chopped chocolate into a heat-proof bowl. Heat the heavy cream in a small saucepan over medium-low heat until very hot but not boiling.12 ounces dark or semi-sweet chocolate, 1 ¼ cups heavy cream
- Pour the cream over the chocolate and let it sit for four minutes. Then stir using a rubber spatula until the chocolate is completely melted and the chocolate and cream are combined.
- Pour the chocolate ganace over the Oreo cookie crust and smooth out the top, if necessary.
- Place in the refrigerator and let set for 2 hours. When done chilling, decorate the top with raspberries by arranging them with the conical side up, closely touching. If desired, dust with powdered sugar before serving.2 pints fresh raspberries, Powdered sugar or chocolate curls for garnish
Notes
- Store: Keep the tart covered in the refrigerator for up to three days to maintain its freshness and flavor.
- Freeze: Wrap the tart tightly in plastic wrap and aluminum foil, and freeze for up to two months. Add fresh raspberries after thawing.
- Reheat: Serve straight from the fridge or let sit at room temperature for 10-15 minutes for a softer ganache texture.
- Make Ahead: Prepare the crust and ganache up to two days in advance, then add the raspberries right before serving for the freshest results.
I love raspberries and chocolate together – this tart is absolutely perfect. Pinning!
WOW this raspberry tart is amazingly beautiful! I love the raspberries at the top – simply beautifully arranged. It’s a great idea for Valentine’s day ♥
Raspberry and chocolate is such a delicious combination and this tart looks beautiful. Perfect for Valentine’s Day.
Oh gawd this looks delicious. And SO simple! There’s hardly any ingredients, I absolutely love it. I’m so inspired to make this for an upcoming Galentine’s Day party!
This sounds fabulous and perfect for Valentines Day! What a great combo between the chocolate and raspberries and this really does pretty easy to make.
Now this is exactly what I want to make for Valentine’s Day!
One of my favorite combos-chocolate and raspberries!
This Raspberry Chocolate Tart is calling my name…. It is absolutely beautiful. I am saving this recipe to make for Valentine’s Day. It looks like the perfect dessert to surprise my husband with.
OMG. This tart is everything. I’m with you- I like fruit with chocolate. It cuts some of the richness so you can eat a little more:-) Plus it’s fruit, therefore it’s healthy, right?
Oh absolutely. And dark chocolate is good for you, so this is basically health food. 😉
This looks sinful! The perfect treat for Valentine’s Day
Just made this recipe and used blueberries instead of raspberries, it was perfect, and I followed the recipe exactly! (Delicious!)
I’m so glad you enjoyed it! Blueberries sound wonderful!
What can we do to cut the sweetness a little? Oreos and then chocolate ganache together are too sweet 🙁
I actually think it’s the tartness of the berries that cuts the sweetness! For me, this balance is perfect.
So so good!!!! Love a good decadent chocolate tart. This looks perfect.
I was wondering if I could make it the day before or would the tart being refrigerated too long change the texture of the chocolate?
You could make this a day in advance without it affecting the texture of the chocolate.
Did you try this the day before? If so, were you happy with results?
HI, your rapsberry chocolate tart recipe looks amazing. DO i have to let the chocolate filling cool down a little / completely before pouring it into the pie crust? after this step, the pie can go straight into the fridge to chill right?
thanks.
Yes, the tart can go right into the fridge to chill.
What size of tart pan do you use?
I use a 9-inch tart pan, although you could probably get away with a 10-inch pan.
Hi, how large is the tart pan that you’re using? Looks delicious and hoping to make this at home.
Thanks!
It’s a 9-inch tart pan. I hope you like it!
Hi, I was wondering what the hot cream should look like when it is ready to be poured over the chocolate.
It shouldn’t be boiling, but it will have bubbles around the edges and be steaming a bit.
I made this for my daughter’s Virtual 30th Birthday party. Dark chocolate and raspberries is her favorite flavor profile and I thought she would like it better than a cake. It was a big hit! I took the advice from another review and added the berries before chilling it. I would definitely make it again.
Great recipe and super easy. I kight add a little extra raspberries and maybe blackcurrants to balance the richness of the ganache. How can I make the base a little more softer? It’s hard to cut once baked and then chilled.
You could skip baking and just freeze the base for 10-15 minutes before adding the filling and see if that helps. Or leave the tart out on the counter for 15 minutes before attempting to slice it.
I love raspberries and chocolate combinations – this tart looks delicious. Pinning this recipe right away!
In your pictures, it looks like there are rasberries inside the ganache as well as on top? If that’s accurate – how much should I stir inside the ganache and at one time in the recipe?
Thanks!
No, they were just on top. I think it’s just that I didn’t slice cleanly and the raspberries followed my knife down as I cut.
Hiya!
Does this freeze well?
Thanks so much!
Yes, you can freeze this tart before adding the fruit. Just let it thaw completely overnight in the fridge and on the counter for an hour or so before topping and serving.
Hi!
Made this on NYE for our “fancy night” at home. It was so so good and made the night feel special. Thanks so much! I froze half for a later time although we probably could have finished it off it was that good!
I added raspberry jam on top of the crust and underneath the ganache for extra raspberry flavor.
What a fun dessert for NYE! I’m glad it made things special for you guys! Love the idea of jam on top of the crust!
Made this for Valentine’s Day! So easy to make yet so delicious. The raspberries provided the perfect amount of tartness to contrast the sweet chocolate/Oreo base. Plus, it looked so elegant with the raspberries covering the top.
I’m so glad you enjoyed it!
Did you spray the pan first? Or grease with shortening? Afraid of it sticking.
No, I haven’t had any trouble with my tart shell sticking to the pan.
This tart looks delicious! Should it be stored in the refrigerator until ready to serve?
Yes, although it’s best to let it sit out for 20 minutes or so before serving to take off the chill.
Wondering if chocolate chips would work? Thanks
Yes, chocolate chips can work.
Had trouble with making the crust. After 8 minutes there was a layer of butter and the crust just seemed like a butter soup.
That is a strange result. Sounds like possibly too much butter was used? You could decrease the amount to 4 Tablespoons, which is half of a stick of butter, and see if that works better for you.
So good! I’ve made this a few times and tweaked the recipe. The amount of butter for the crust I find to be too much, and I still struggle with making sure the crust comes out even. After the chocolate is in it settles though. I also found that sprinkling some flaky salt on top of the chocolate before the raspberries really improved the flavor. I love this recipe, Thankyou!
Made this today in a 10 inch tart pan! I had to almost double the crust part of the recipe to get enough cookie mix to cover my pan which took a while. The rest of the recipe was very easy to do and came together quickly and flawlessly. I had enough ganache to fill my pan and 2 dry pints of raspberries perfectly covered my service. This was so easy to make and looked very impressive.
How long will the raspberries stay good once made
It’s really best the same day but would keep overnight in the fridge.
This recipe was very easy to make and delicious! I gave it 4 stars because I did change it a bit by making a raspberry coulis and adding it as a layer between the Gamache and berries. It was a perfect tart compliment to the sweet richness of the ganache. I used a 9″ spring form pan. I will definitely make it again but next time I will make a little more crust and use a 10″ spring form pan so the crust to ganache ratio is a bit more even. This recipe is definitely into the box of my “go to” recipes.
Thank you! OOh a raspberry coulis would be delicious! And no one will complain about having more crust! Yum!
Can crust and filling be made ahead (1-2days) or frozen?
Thanks – this looks wonderful and I would love to take it to a holiday dinner.
Yes, absolutely! You can freeze, but do it without the raspberries and give the tart plenty of time to thaw and come to room temperature before adding the raspberries and serving.
What size tart pan are you supposed to us?
A 9-inch tart pan.
how long does this desert last if i want to make a day or 2 before?
You should be good making it up to 2 days in advance.
I would like to make this in an 11 inch pan – what modifications would you suggest to the crust and filling?
I think you would probably need to 1.5x everything to be sure you have enough for that size of a pan. So 2 1/4 cups Oreo cookie crumbs, 9 Tablespoons butter, 18 ounces chocolate, 1 3/4 cup + 2 Tablespoons cream, and 3 pints of raspberries. I hope that helps!
Can you make this with frozen strawberries inside and fresh on top?
The chocolate filling is just a pure ganache. I would not put anything in the chocolate ganache because any extra liquid will prevent it from setting and it will stay soft instead of getting firm. You can definitely use strawberries on top, just wait until the ganache is firm to place the strawberries on top.