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!
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!
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
- 1 ½ cups Oreo cookie crumbs, finely crushed in a food processor or blender (about 24 Oreos)
- 6 Tablespoons salted butter, melted
- 12 ounces dark or semi-sweet chocolate, chopped
- 1 ¼ cups heavy cream
- 2 pints fresh raspberries
- Powdered sugar or chocolate curls for garnish (optional)
- 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.
- 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.
- 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.