This Chocolate Raspberry Tart combines irresistible flavors in every bite, with a buttery Oreo cookie crust, rich chocolate ganache filling, and a bright burst of fresh raspberries! This decadent dessert is perfect for Valentine’s Day, anniversaries, or any special occasion!
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Chocolate and raspberries are the ultimate dream team. The crumbly Oreo cookie crust adds a tender crunch that complements the smooth, velvety chocolate ganache. Top it all off with juicy, fresh raspberries for a burst of color and a bright, tangy twist that makes every bite unforgettable—and it’s unbelievably easy to whip up!
When I served this to my girls after snapping a few photos, there were happy sighs and pure dessert bliss all around. I made one big tart and sliced it into wedges, but you could easily use mini tart pans to create adorable individual servings that are just as delightful (and maybe too cute to share!). Whether you’re crafting a show-stopping dessert for a special occasion or treating yourself just because, this tart is both simple and stunning!
Chocolate and raspberries forever? Same! Be sure to try my other drool-worthy creations like Raspberry Chocolate Cake, Raspberry White Chocolate Cheesecake, Raspberry Chocolate Chunk Cookies, White Chocolate Raspberry Cake, and Raspberry Cheesecake Cookies—your tastebuds will thank you!
Why We Love This Recipe
- The combination of rich chocolate and fresh raspberries is classic yet luxurious, making this dessert feel extra special.
- It’s easy to prepare but looks incredibly impressive, making it perfect for entertaining or gifting.
- You can customize the toppings and crust to suit your preferences, giving you flexibility without compromising on flavor.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Oreo Cookie Crumbs – The foundation of the tart crust, these finely crushed cookies bring a chocolaty crunch that pairs beautifully with the ganache. You can swap them for graham crackers or chocolate wafer cookies for a different twist.
- Salted Butter – Melted butter binds the crust together and adds a touch of richness. Unsalted butter works too; just add a pinch of salt to balance the sweetness.
- Dark or Semi-Sweet Chocolate – The star of the filling! Choose a high-quality chocolate for the most decadent results, or use milk chocolate if you prefer a milder flavor.
- Heavy Cream – This creates the silky-smooth ganache. For a dairy-free option, substitute with coconut milk or coconut cream.
- Fresh Raspberries – Vibrant and juicy, raspberries add a pop of color and tangy flavor. You can swap these for strawberries or blueberries if you like.
- Powdered Sugar or Chocolate Curls – Optional, but a sprinkle of powdered sugar or a few curls of chocolate on top add a finishing touch that’s both elegant and playful.
How to Make Chocolate Raspberry Tart
- Prepare crust. Preheat your oven to 350°F. In a medium bowl, combine the Oreo cookie crumbs with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a tart pan with a removable bottom. Use the back of a spoon or a flat-bottomed measuring cup for even coverage. Bake for 8 minutes, then set aside to cool completely.
- Make ganache filling. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium-low heat until it’s very hot but not boiling. Pour the hot cream over the chocolate and let it sit for about 4 minutes. Gently stir the mixture with a rubber spatula until the chocolate is fully melted and combined, creating a smooth and glossy ganache.
- Assemble tart. Pour the ganache into the cooled Oreo crust, smoothing the top with the back of a spoon if needed. Refrigerate the tart for at least 2 hours to allow the filling to set.
- Add raspberry topping. Once the ganache is firm, arrange fresh raspberries on top in concentric circles or any design you like. Dust with powdered sugar or add chocolate curls for an extra flourish, if desired.
Recipe FAQ’s
Absolutely! You can prepare the tart up to two days in advance. Just store it in the refrigerator in an airtight container until you’re ready to serve.
No worries! A pie pan works just as well. The crust might not have the same decorative edge, but the taste will be just as delicious.
Keep leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to three days, though we doubt they’ll last that long!
Yes! Freeze the tart without the raspberries on top for best results. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw in the refrigerator overnight before adding fresh berries.
Tips for Success
- Always let the crust cool completely before pouring in the ganache to prevent melting or sogginess.
- Use the highest quality chocolate you can find—it makes a huge difference in the richness of the ganache.
- Don’t skip chilling the tart. It ensures the filling sets properly and makes slicing a breeze.
- If your ganache is lumpy, warm it gently over a double boiler and stir until smooth.
- Keep the raspberries as dry as possible before topping to avoid excess moisture.
What to Serve with Chocolate Raspberry Tart
Pair this Dark Chocolate Raspberry Tart with a dollop of Homemade Whipped Cream or a drizzle of homemade Raspberry Coulis Sauce for an extra touch of indulgence.
For a lighter contrast, a scoop of Vanilla Ice Cream or White Chocolate Raspberry Truffle Ice Cream works beautifully with the rich chocolate filling.
Substitutions and Variations
- Swap the dark chocolate for milk or semi-sweet chocolate if you prefer a sweeter filling.
- Replace raspberries with strawberries, blueberries, or even a mix of fresh fruit for a colorful twist.
- Use graham cracker crumbs instead of Oreos for a buttery, less chocolaty crust.
- Add a teaspoon of vanilla extract to the ganache for extra depth.
- Sprinkle crushed nuts, shredded coconut, or mini chocolate chips on top for added texture.
Swoon-Worthy Valentine’s Day Desserts
- Chocolate Molten Lava Cakes
- Raspberry Rose Macarons
- Strawberry Pretzel Icebox Pie
- Chocolate Cut-Out Sugar Cookies
- Best Soft & Chewy M&M Cookies
- Fresh Strawberry Pie
- Homemade Strawberry Ice Cream
- 15+ Raspberry Desserts
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.
Nutrition
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.
This post was originally published in February 2018. It has been updated with additional helpful tips and information.
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.
I added a thin layer of raspberry jam between the crust and the ganache. I cut the uber-richness…
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.
What size tart pan did you use?
I used a 9 inch tart pan.
Love this recipe. It’s rich, but so yummy!! I’ve struggled to get me crust to stay up at the edges, but even with it not creating an edge, it’s still delicious and looks great.
I am glad you love this! It’s one of those showstopper desserts that takes little effort! I like to push the crust down with a measuring cup and it pushes the crust up on the edge.
Iam making this with Trader Joe’s Almond Butter cookies and white chocolate. I hope it turns out ok.
Sounds great! My only concern is I haven’t tested the cream to chocolate ratio with white chocolate to make the ganache. The white chocolate will set up differently so I can’t guarantee perfect results using the white chocolate but you can give it a try!