Raspberry Chocolate Tart
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!
Servings: 10 servings
Calories: 497kcal
Ingredients
Crust
- 1 ½ cups Oreo cookie crumbs, finely crushed in a food processor 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.
- 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.
Notes
The preparation time noted in the recipe includes time for chilling the chocolate tart in the refrigerator before topping it with raspberries.
Nutrition
Calories: 497kcal | Carbohydrates: 49g | Protein: 4g | Saturated Fat: 19g | Cholesterol: 58mg | Sodium: 188mg | Fiber: 8g | Sugar: 31g