Chocolate Raspberry Tart Recipe
This decadent Chocolate Raspberry Tart features a crisp Oreo cookie crust filled with luscious dark chocolate ganache infused with raspberry jam, topped with fresh raspberries and a sprinkle of flaky sea salt. Perfectly balanced between rich chocolate and tangy fruit, this elegant dessert is ideal for special occasions or indulgent treats.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes (including setting time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Crust
- 28 Oreos (gluten free to make this a gf dessert)
- 8 tbsp unsalted butter, melted
- ¼ tsp kosher salt
Filling
- 8.5 oz heavy cream
- 12 oz dark chocolate (chips or chopped bar)
- ¼ cup raspberry jam
Topping
- ¼ tsp flaky sea salt
- 3 oz raspberries (fresh or frozen)
Instructions
- Preparing the Crust: Preheat the oven to 350°F and spray a 9-inch tart pan with non-stick cooking spray to prevent sticking.
- Making Oreo Crumbs: In a food processor, blend the Oreos, melted butter, and kosher salt until the mixture forms fine crumbs.
- Forming the Tart Base: Press the Oreo crumb mixture firmly into the bottom and up the sides of the tart pan, using a measuring cup to help press down for an even crust.
- Baking the Crust: Bake the crust in the preheated oven for 10 minutes. Then, remove and allow to cool completely on a cooling rack.
- Preparing the Ganache: In a small saucepan, bring the heavy cream to a gentle simmer over low-medium heat, ensuring it does not boil.
- Melting Chocolate: Place the dark chocolate into a mixing bowl. Pour the hot cream over the chocolate and cover the bowl tightly with plastic wrap. Let it sit undisturbed for 5 minutes to melt the chocolate.
- Mixing Ganache: Remove the plastic wrap and stir the chocolate and cream mixture until smooth and glossy with a metal spoon.
- Adding Raspberry Flavor: Stir in the raspberry jam evenly into the ganache to infuse fruity flavor.
- Filling the Tart: Pour the chocolate ganache into the cooled Oreo crust. Gently wiggle the tart pan back and forth on the countertop to smooth out the filling.
- Setting the Tart: Allow the chocolate to set by leaving the tart at room temperature overnight or refrigerating it for 4-5 hours until firm.
- Garnishing and Serving: Just before serving, top the tart with flaky sea salt and fresh raspberries. Serve chilled or at room temperature for best flavor.
Notes
- For a gluten free dessert, ensure Oreos used are gluten free.
- Do not boil the heavy cream when heating; simmering gently ensures a smooth ganache.
- The tart can be made a day ahead and refrigerated for convenience.
- Fresh raspberries are preferred for garnish but frozen can be used if thawed.
- Flaky sea salt adds a delightful contrast to the sweetness of the chocolate.
Keywords: Chocolate raspberry tart, Oreo crust tart, chocolate ganache tart, gluten free dessert, raspberry chocolate dessert
Find it online: https://kitchenbyclara.com/chocolate-raspberry-tart-recipe/
