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A slice of raspberry chocolate tart with an oreo cookie crust, chocolate ganache and fresh raspberries on a white plate with a fork.
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4.92 from 79 votes

Raspberry Chocolate Tart

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!
Prep Time2 hours 15 minutes
Cook Time10 minutes
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Author: Amy Nash

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.
    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

The preparation time noted in the recipe includes time for chilling the chocolate tart in the refrigerator before topping it with raspberries.
Storage & Make Ahead
  • 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

Calories: 497kcal | Carbohydrates: 49g | Protein: 4g | Saturated Fat: 19g | Cholesterol: 58mg | Sodium: 188mg | Fiber: 8g | Sugar: 31g

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