Chocolate Raspberry Tart

A silky, no-bake chocolate ganache set in a crisp Oreo crust, topped with fresh raspberries — this Easy Chocolate Raspberry Tart is rich, balanced, and perfect for any occasion.

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Prep Time 30

Cook Time 10

Total Time 2

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

For the crust

1.5 cups 1 ½ cups Oreo crumbs (about 24 cookies) Pulse in a food processor or blitz in a bag with a rolling pin.
6 tablespoons 6 Tablespoons (85 g) butter, melted Adds richness and helps bind the crumbs.

For the ganache

1.25 cups 1 ¼ cups (300 ml) heavy cream Full-fat cream yields the smoothest ganache.
2 cups 2 cups (12 oz) good-quality bittersweet chocolate, chopped 60–70% cocoa works well for balance.
1 teaspoon 1 teaspoon pure vanilla extract Optional but enhances flavor.

For topping

2 pints 2 pints (about 4 cups) fresh raspberries Choose firm berries, not overly ripe.
Confectioners’ sugar for dusting

Method

Preparation of Crust

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.

Making Ganache

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.

Serving

Before serving, arrange fresh raspberries on the surface and dust lightly with confectioners’ sugar.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 4gFat: 24gSaturated Fat: 14gSodium: 100mgFiber: 2gSugar: 20g

Notes

Serve slices chilled or allow them to sit at room temperature for 10–15 minutes so the ganache softens slightly. Pair with vanilla ice cream, a citrusy dessert wine, or strong coffee. Store leftovers in the fridge for up to 3 days.

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