Easy Chocolate Raspberry Tart
A silky, no-bake chocolate ganache set in a crisp Oreo crust, topped with a crown of fresh raspberries — this Easy Chocolate Raspberry Tart is the kind of dessert that looks impressive but comes together without fuss. I first made it for a last-minute dinner party and watched it vanish; it’s rich, balanced, and the tart fruit cuts the sweetness perfectly. If you love compact chocolate desserts, you might also enjoy the flavors in mini chocolate tarts for a smaller serving option.
Why you’ll love this dish
This tart hits a few sweet spots: it’s quick to assemble, uses pantry-friendly ingredients, and looks like you spent hours on it. The Oreo crust gives a deep chocolate cookie flavor and a crunchy contrast to the smooth ganache while fresh raspberries add acidity and bright color. It’s ideal for dinner parties, Valentine’s Day, or any time you want a show-stopping dessert without a lot of technique.
“A stunning dessert that’s easier than it looks — the chocolate is silky and the raspberries give the perfect lift.” — A satisfied friend
If you’re collecting simple dessert recipes for your repertoire, try serving this after a casual brunch with bites like banana chocolate chip muffins to keep things easy and crowd-pleasing.
Step-by-step overview
This tart comes together in four main steps:
- Make and bake the Oreo crumb crust so it firms up and won’t soak the filling.
- Heat cream to just under boiling, then pour it over chopped bittersweet chocolate to make a glossy ganache.
- Chill the ganache in the cooled crust until fully set.
- Top with fresh raspberries and a dusting of confectioners’ sugar right before serving.
These simple stages let you prep in advance: crust first, ganache next, then chill and finish at serving time.
Key ingredients
- 1 ½ cups Oreo crumbs (about 24 cookies) — pulse in a food processor or blitz in a bag with a rolling pin. For a gluten-free crust use GF chocolate sandwich cookies.
- 6 Tablespoons (85 g) butter, melted — adds richness and helps bind the crumbs.
- 1 ¼ cups (300 ml) heavy cream — full-fat cream yields the smoothest ganache.
- 2 cups (12 oz) good-quality bittersweet chocolate, chopped into similar size pieces — 60–70% cocoa works well for balance.
- 1 teaspoon pure vanilla extract — optional but rounds flavor.
- 2 pints (about 4 cups) fresh raspberries — choose firm berries, not overly ripe.
- Confectioners’ sugar for dusting.
If you like cookie-based desserts in other forms, our brown sugar pop tart cookies show another way to use cookies in sweet baking.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan (preferably with a removable bottom).
- Mix Oreo crumbs and melted butter in a bowl until evenly moistened and sandy.
- Press the mixture firmly and evenly into the bottom and up the sides of the tart pan. Use the bottom of a measuring cup to compress the crust for a clean edge.
- Bake the crust for 10 minutes. Remove from the oven and cool completely on a wire rack.
- While crust cools, heat the heavy cream in a saucepan over medium heat until it just begins to simmer — small bubbles around the edge, not a rolling boil.
- Remove from heat and immediately pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit 1–2 minutes to soften the chocolate.
- Stir gently from the center outward until the mixture is smooth and glossy. Stir in the vanilla.
- Pour the ganache into the cooled crust and smooth the top with a spatula.
- Refrigerate the tart for at least 2 hours, or until the ganache is firm to the touch.
- Before serving, arrange fresh raspberries on the surface and dust lightly with confectioners’ sugar.
Best ways to enjoy it
Serve slices chilled or allow them to sit at room temperature for 10–15 minutes so the ganache softens slightly. Pair the tart with:
- A scoop of vanilla bean ice cream or a dollop of whipped cream for contrast.
- A bright, citrusy dessert wine or a cup of strong coffee.
This tart also makes a lovely finish to a cozy weeknight Cajun chicken pasta — the bold dinner flavors contrast nicely with the clean fruit and chocolate.
How to store & freeze
- Refrigerate: Keep leftover tart covered with plastic wrap or in an airtight container in the fridge for up to 3 days. The raspberries will release juice over time, so consider storing raspberries separately if you need the tart to stay pristine.
- Freeze: Whole tarts with fresh raspberries don’t freeze well. Instead, freeze the ganache-filled tart (without fruit) wrapped tightly in plastic and foil for up to 1 month. Thaw overnight in the fridge, then add fresh raspberries before serving.
- Food safety: Because heavy cream and fresh berries are perishable, don’t leave slices at room temperature for more than 2 hours.
Helpful cooking tips
- Press the crust firmly and evenly; a dense crust prevents crumbling when slicing.
- Chop the chocolate into uniform pieces so it melts evenly when the cream is poured on.
- Avoid boiling the cream — overheating can separate the fat and result in a grainy ganache.
- Use a tart pan with a removable bottom for easier unmolding and cleaner slices.
- If your ganache has tiny lumps after stirring, warm it over a double boiler briefly while stirring until smooth.
- For lower-sugar or dietary swaps and ideas, check out this round-up of low-carb high-protein meals for broader inspiration.
Recipe variations
- White chocolate raspberry tart: Swap the bittersweet chocolate for good-quality white chocolate and reduce cream slightly for a firmer set.
- Salted caramel twist: Drizzle salted caramel over the ganache and sprinkle flaked sea salt before chilling.
- Nutty crust: Mix ¼ cup finely chopped toasted hazelnuts into the Oreo crumbs for extra texture.
- Mini tarts: Make in mini tart pans; reduce chilling time and keep an eye on crust thickness.
- Vegan version: Use coconut cream and dairy-free dark chocolate; press dairy-free cookies for the crust. Note that chilling and texture may vary.
Common questions
Q: Can I use frozen raspberries?
A: You can, but they’ll release more juice and may make the ganache surface wet and slightly runny. For best presentation, thaw and drain them on paper towels, or use frozen fruit stewed down into a sauce to spoon over slices.
Q: What chocolate should I choose?
A: Use good-quality bittersweet chocolate (60–70% cocoa) for a balanced, not-too-sweet ganache. Avoid chocolate chips formulated for baking only — finely chopped blocks melt more reliably.
Q: How long does it take to set?
A: The tart needs at least 2 hours in the refrigerator to firm; for clean slices, chilling 4 hours or overnight is better.
Q: Can I make this ahead for a party?
A: Yes. Bake the crust and prepare the ganache the day before, refrigerate with plastic wrap over the surface, and add raspberries just before serving for the freshest look.
Q: How do I get tidy slices?
A: Run a sharp knife under hot water, wipe it dry, and make a single confident cut. Reheat the knife between slices if needed.
Internal links used in this article:
- mini chocolate tarts
- banana chocolate chip muffins
- brown sugar pop tart cookies
- Cajun chicken pasta
- low-carb high-protein meals
Chocolate Raspberry Tart
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan.
- Mix Oreo crumbs and melted butter in a bowl until evenly moistened and sandy.
- Press the mixture firmly and evenly into the bottom and up the sides of the tart pan.
- Bake the crust for 10 minutes. Remove from the oven and cool completely on a wire rack.
- While the crust cools, heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 1–2 minutes.
- Stir gently until the mixture is smooth and glossy. Stir in the vanilla.
- Pour the ganache into the cooled crust and smooth the top with a spatula.
- Refrigerate the tart for at least 2 hours, or until the ganache is firm to the touch.
- Before serving, arrange fresh raspberries on the surface and dust lightly with confectioners’ sugar.
