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!

A slice of raspberry chocolate tart with an oreo cookie crust, chocolate ganache and fresh raspberries on a white plate with a fork.

Table of Contents
  1. More Valentine's Day Dessert Ideas
  2. Raspberry Chocolate Tart Recipe

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.

A white cake stand with a chocolate raspberry tart on it with one slice removed and placed on a white dessert plate with a fork.
fresh raspberries atop a chocolate tart with chocolate crust

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.

A smooth, rich chocolate ganache poured into a chocolate Oreo cookie crust and then toppped with lots of fresh red raspberries makes for a deceptively easy and decadent dessert in this Raspberry Chocolate Tart that's perfect for any celebration, but especially Valentine's Day!

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!

An overhead shot of a triangle slice of raspberry chocolate tart with a fork on a white plate.
aerial view of raspberry rart on white cakestand with resh berries below

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.

One slice of fresh raspberry chocolate tart with a bite taken out of it.

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.

a delicious chocolate and raspberry tart on a white cake stand with scattered berries and leaves below

More Valentine's Day Dessert Ideas

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.

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Raspberry Chocolate Tart

4.91 from 77 votes
Amy Nash
Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 servings
A smooth, rich chocolate ganache poured into a chocolate Oreo cookie crust and then toppped 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!



  • 1 ½ cups Oreo cookie crumbs, finely crushed in a food processor (affiliate link) 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.


The preparation time noted in the recipe includes time for chilling the chocolate tart in the refrigerator before topping it with raspberries.


Calories: 497kcal | Carbohydrates: 49g | Protein: 4g | Saturated Fat: 19g | Cholesterol: 58mg | Sodium: 188mg | Fiber: 8g | Sugar: 31g
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. Jill says:

    5 stars
    I love raspberries and chocolate together - this tart is absolutely perfect. Pinning!

  2. Natalie says:

    5 stars
    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 ♥

  3. Dannii says:

    5 stars
    Raspberry and chocolate is such a delicious combination and this tart looks beautiful. Perfect for Valentine’s Day.

  4. Alyssa Arora says:

    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!

  5. Stephanie@ApplesforCJ says:

    5 stars
    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.

  6. Deb @ Cooking on the Front Burner says:

    Now this is exactly what I want to make for Valentine's Day!

  7. Erin says:

    One of my favorite combos-chocolate and raspberries!

  8. Katie Crenshaw says:

    5 stars
    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.

  9. Jenna says:

    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?

    1. Amy says:

      Oh absolutely. And dark chocolate is good for you, so this is basically health food. 😉

  10. Kristina Todini says:

    5 stars
    This looks sinful! The perfect treat for Valentine's Day

  11. Ritika Gann says:

    5 stars
    Just made this recipe and used blueberries instead of raspberries, it was perfect, and I followed the recipe exactly! (Delicious!)

    1. Amy says:

      I'm so glad you enjoyed it! Blueberries sound wonderful!

  12. Misha says:

    What can we do to cut the sweetness a little? Oreos and then chocolate ganache together are too sweet 🙁

    1. Amy says:

      I actually think it's the tartness of the berries that cuts the sweetness! For me, this balance is perfect.

  13. sheenam | thetwincookingproject says:

    So so good!!!! Love a good decadent chocolate tart. This looks perfect.

  14. Kelsey says:

    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?

    1. Amy says:

      You could make this a day in advance without it affecting the texture of the chocolate.

    2. michele says:

      Did you try this the day before? If so, were you happy with results?

  15. ming says:

    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?


    1. Amy says:

      Yes, the tart can go right into the fridge to chill.

  16. JC says:

    What size of tart pan do you use?

    1. Amy says:

      I use a 9-inch tart pan, although you could probably get away with a 10-inch pan.

  17. Larry says:

    Hi, how large is the tart pan that you're using? Looks delicious and hoping to make this at home.


    1. Amy says:

      It's a 9-inch tart pan. I hope you like it!

  18. Theo Rogers says:

    Hi, I was wondering what the hot cream should look like when it is ready to be poured over the chocolate.

    1. Amy says:

      It shouldn't be boiling, but it will have bubbles around the edges and be steaming a bit.

  19. Elena says:

    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.

  20. D says:

    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.

    1. Amy says:

      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.

  21. Ashmita@HomeFoodSecrets says:

    I love raspberries and chocolate combinations – this tart looks delicious. Pinning this recipe right away!

  22. Jenny says:

    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?

    1. Amy says:

      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.

  23. Miki says:


    Does this freeze well?

    Thanks so much!

    1. Amy says:

      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.

  24. Miki says:


    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.

    1. Amy says:

      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!

  25. Mary says:

    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.

    1. Amy says:

      I'm so glad you enjoyed it!

  26. Cynthia A. Knapp says:

    Did you spray the pan first? Or grease with shortening? Afraid of it sticking.

    1. Amy says:

      No, I haven't had any trouble with my tart shell sticking to the pan.

  27. Kristie A says:

    This tart looks delicious! Should it be stored in the refrigerator until ready to serve?

    1. Amy says:

      Yes, although it's best to let it sit out for 20 minutes or so before serving to take off the chill.

  28. Candace says:

    Wondering if chocolate chips would work? Thanks

    1. Amy says:

      Yes, chocolate chips can work.

  29. Renata says:

    Had trouble with making the crust. After 8 minutes there was a layer of butter and the crust just seemed like a butter soup.

    1. Amy says:

      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.

  30. Les says:

    5 stars
    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!

  31. Ankita says:

    5 stars
    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.

  32. Steve says:

    How long will the raspberries stay good once made

    1. Amy says:

      It's really best the same day but would keep overnight in the fridge.

  33. Josie says:

    4 stars
    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.

    1. Amy says:

      Thank you! OOh a raspberry coulis would be delicious! And no one will complain about having more crust! Yum!

  34. Michelle Mullen says:

    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.

    1. Amy says:

      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.

  35. BK says:

    What size tart pan are you supposed to us?

    1. Amy says:

      A 9-inch tart pan.

  36. jess says:

    5 stars
    how long does this desert last if i want to make a day or 2 before?

    1. Amy says:

      You should be good making it up to 2 days in advance.

  37. Gail says:

    I would like to make this in an 11 inch pan - what modifications would you suggest to the crust and filling?

    1. Amy says:

      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!