There’s something about the bright, tart pop of fresh raspberries paired with a silky chocolate filling that simply screams summer comfort. This Easy Chocolate Raspberry Tart is a one-pan wonder that balances rich bittersweet chocolate with the light, juicy brightness of seasonal raspberries — a dessert that looks elegant but comes together without fuss. Whether you’re celebrating a backyard dinner, treating yourself after a long week, or bringing something beautiful to a potluck, this tart delivers big on flavor with minimal stress. If you love quick chocolate desserts, you might also enjoy 4-Ingredient Chocolate Peanut Butter Balls for a no-bake snack that’s just as comforting.

Ingredients & Equipment

Ingredients

• 1 ½ cups Oreo crumbs (about 24 cookies)
• 6 Tablespoons (85 g) butter (melted)
• 1 ¼ cups (300 ml) heavy cream
• 2 cups (12 oz) good-quality bittersweet chocolate (chopped into similar size pieces)
• 1 teaspoon pure vanilla extract
• 2 pints (about 4 cups) fresh raspberries
• Confectioners’ sugar for dusting

Notes:

• Use plain Oreos (no filling adjustments necessary) for a simple, chocolate cookie crust. If you prefer less sweetness, substitute half the Oreos with graham cracker crumbs.
• Bittersweet chocolate around 60–70% cocoa gives the best flavor contrast with raspberries. Avoid low-quality chocolate bars; they affect texture and shine.
• Heavy cream should be cold for best ganache texture.

Equipment / Tools

• 9-inch tart pan with removable bottom (or a deep-dish pie plate)
• Food processor or a resealable bag + rolling pin (to crush cookies)
• Small saucepan
• Heatproof bowl (for the chocolate)
• Whisk and rubber spatula
• Measuring cups and spoons
• Baking tray (to place the tart on while setting)
• Fine-mesh sieve for dusting confectioners’ sugar
• Optional: digital thermometer (for optimal cream temperature), blender (if making any fillings/compotes), offset spatula

Helpful tools make the process easier but aren’t required. A food processor gives the smoothest cookie crumb crust; a thermometer helps you hit the ideal temperature for hot cream (about 185°F / 85°C) before pouring over chocolate.

Step-by-Step Instructions (with tips)

Crust

1. Preheat the oven to 350°F (175°C). If you’re using a tart pan, set it on a baking tray for stability.
2. Place Oreo cookies in a food processor and pulse until fine crumbs form. No processor? Put cookies in a large resealable plastic bag and crush with a rolling pin until crumbs are uniform.
3. In a medium bowl, mix the Oreo crumbs with the melted butter until the texture resembles wet sand and holds together when pressed.
4. Press the cookie mixture evenly into the bottom and up the sides of the tart pan. Use the bottom of a measuring cup or glass to pack the crust firmly and create clean edges.
5. Bake the crust for 8–10 minutes to set it and bake off any raw cookie taste. Remove from oven and let cool slightly while you prepare the filling.

Filling (Chocolate Ganache)

1. Place chopped bittersweet chocolate in a heatproof bowl and set aside.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer and you see small bubbles forming at the edges (about 185°F / 85°C); do not allow it to boil.
3. Pour the hot cream over the chopped chocolate and let sit undisturbed for 1–2 minutes to soften the chocolate. Add the vanilla extract.
4. Whisk gently from the center outward until the mixture is smooth, glossy, and fully combined. If the ganache seems grainy, let it rest for another minute then whisk again; a quick immersion blender on low can also smooth it.
5. Pour the ganache into the prepared cooled Oreo crust, spreading evenly with an offset spatula. Leave a little space at the rim if you plan to pile raspberries high on top.

Assembling & Finishing

1. Gently press fresh raspberries into the ganache while it’s still pourable. For a polished look, arrange the raspberries in concentric circles or a random rustic pattern — either looks beautiful.
2. Refrigerate the tart for at least 2 hours (preferably 3–4) until the ganache sets firmly. For a quicker set, place it in the freezer for 30–45 minutes, but monitor closely to avoid freezing solid.
3. Dust with confectioners’ sugar just before serving for a pretty, professional finish.

Variations & Kitchen Tips

• Roasted vs. fresh raspberries: roasting raspberries concentrates their sweetness. To roast, toss berries lightly with a teaspoon of sugar and roast at 375°F (190°C) for 8–10 minutes until they soften and slightly caramelize. Let cool before arranging. Alternatively, simmer raspberries with a tablespoon of sugar for 3–4 minutes to make a quick compote for spooning over the tart (this works well in cooler seasons).
• Add texture: sprinkle chopped toasted hazelnuts or pistachios around the edge for crunch.
• Flavor boosts: stir a tablespoon of raspberry liqueur or a pinch of instant espresso into the ganache for depth.
• Chocolate swap: if you prefer a milder filling, use semisweet instead of bittersweet; for a darker tart, use 70%+ chocolate and reduce any added sugar in roasted raspberries.
• If your ganache separates (rare with proper technique), whisk in a small splash more hot cream or briefly use an immersion blender to re-emulsify.

Storage, Freezing & Make-Ahead Tips

Storing Leftovers

• Refrigerate: Store the tart covered with plastic wrap or in a cake box in the refrigerator for up to 3–4 days. The crust stays crispest for the first day; after that, it will soften slightly from the ganache and raspberry moisture.
• Room temperature: If you plan to serve the tart within 2 hours, it’s fine to keep it at cool room temperature. Beyond that, refrigerate because of the fresh raspberries and cream-based ganache.

Freezing

• Whole tart: Wrap the tart well in plastic wrap and a layer of foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before dusting with confectioners’ sugar and serving.
• Slices: For convenience, slice the tart and freeze individual slices on a baking sheet until firm (about 1–2 hours), then wrap each slice in plastic and place in a freezer bag. Thaw in the refrigerator when ready to enjoy.
• Note: Fresh raspberries can become mushy after freezing and thawing. If you intend to freeze, consider removing fresh fruit before freezing and topping with fresh raspberries after thawing.

Make-Ahead Ideas

• Make the crust and ganache a day ahead, pour the ganache, and refrigerate until set. Add fresh raspberries just before serving for best texture and color.
• If you want a saucier topping, prepare a raspberry compote ahead and spoon onto the tart just before plating.

If you’re planning a full summer menu, this tart pairs nicely with hearty sides like a Classic Creamy Corn Casserole for a comforting meal.

How to Use / Serve This Dish

Serving Ideas

• Celebration dessert: Serve the tart slightly chilled with a dollop of whipped cream or a scoop of vanilla bean ice cream for contrast.
• Afternoon tea: Slice thinly and present with delicate shortbread for a sophisticated tea spread.
• Casual gatherings: Offer a few forks and little squares — the Oreo crust makes every bite feel like a decadent treat.

Pairings

• Drinks: A bright, sparkling cocktail helps cut through the richness. Try pairing with a fruity spritz; for example, a raspberry-forward mocktail or cocktail such as a Citrus Margarita and Pomegranate Mint Raspberry Spritz complements the tart’s berry notes.
• Cheese: Pair a small piece with a mild, creamy cheese (like mascarpone on the side) for an indulgent palate experience.

Creative Uses

• Mini tarts: Make this recipe in a muffin tin for individual mini tarts — reduce baking time for the crust to 6–8 minutes and fill accordingly.
• Tartlets as gifts: Package individual slices in clear boxes with a ribbon for a homemade gift.

FAQ

Q: Can I use frozen raspberries instead of fresh?
A: Yes, but with caveats. Frozen raspberries release more juice when they thaw, which can make the ganache softer and the crust soggy. If using frozen berries, thaw them in a sieve and drain excess liquid, or simmer them briefly into a compote and cool before using. For the best texture and vibrant presentation, fresh raspberries are recommended.

Q: What can I use instead of Oreos for the crust?
A: You can substitute graham crackers, digestive biscuits, or even chocolate wafer cookies. If you want a nutty crust, pulse toasted almonds or hazelnuts with a bit of sugar and butter. Measure to match volume: 1 ½ cups cookie crumbs is roughly 150–180 g.

Q: How long does the tart keep at room temperature?
A: Because the tart contains a cream-based ganache and fresh fruit, it’s safest to not leave it out for more than 2 hours in a warm environment. Refrigerate any leftovers promptly.

Q: Can I make this tart dairy-free or vegan?
A: To make a dairy-free version, use a plant-based heavy cream alternative designed for whipping or cooking (full-fat coconut cream works best) and choose a vegan dark chocolate. The flavor will shift slightly (coconut notes may come through), but it’s a doable swap. Use a dairy-free butter substitute for the crust.

Conclusion

This Easy Chocolate Raspberry Tart is one of those recipes that feels special but is truly accessible — rich, silky ganache nestled in a crisp cookie crust, topped with the seasonal brightness of raspberries. It’s a dessert that celebrates fresh fruit without losing the indulgent chocolate element we all love. If you want inspiration for another elegant raspberry-chocolate combination, check out this classic Dark Chocolate Raspberry Tart or a fun take on the same idea at Easy Chocolate Raspberry Tart – If You Give a Blonde a Kitchen. Try this tart for your next gathering and share a photo — I’d love to hear how you made it your own!

Easy Chocolate Raspberry Tart

A one-pan wonder that combines a rich chocolate ganache with fresh, seasonal raspberries in a simple, yet elegant tart.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine American, Summer

Servings 8 slices

Calories 380 kcal

Ingredients

  

For the Crust

• 1.5 cups Oreo crumbs (about 24 cookies) Use plain Oreos for the crust.
• 6 tablespoons butter (melted)

For the Filling

• 1.25 cups heavy cream Heavy cream should be cold for best ganache texture.
• 2 cups bittersweet chocolate (chopped into similar size pieces) Chocolate around 60–70% cocoa provides the best flavor.
• 1 teaspoon pure vanilla extract
• 2 pints fresh raspberries About 4 cups, gently pressed into the ganache.
• Confectioners’ sugar for dusting Dust before serving for a nice finish.

Instructions

 

Crust

• Preheat the oven to 350°F (175°C) and set the tart pan on a baking tray for stability.
• Place Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, crush them in a resealable plastic bag with a rolling pin.
• Mix the Oreo crumbs with melted butter in a medium bowl until the texture resembles wet sand.
• Press the cookie mixture evenly into the bottom and up the sides of the tart pan, using a measuring cup to pack it tightly.
• Bake the crust for 8–10 minutes, then let it cool slightly.

Filling (Chocolate Ganache)

• Place chopped bittersweet chocolate in a heatproof bowl and set aside.
• Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
• Pour the hot cream over the chocolate and let sit for 1–2 minutes, then add the vanilla extract.
• Whisk gently until smooth and glossy. If grainy, let it rest briefly and whisk again.
• Pour the ganache into the cooled Oreo crust, spreading evenly.

Assembling & Finishing

• Gently press fresh raspberries into the ganache while it is still pourable.
• Refrigerate for at least 2 hours (preferably 3–4) until set, or freeze for 30–45 minutes.
• Dust with confectioners’ sugar before serving.

Notes

For best texture, add fresh raspberries just before serving. Leftover tart can be stored covered in the fridge for 3–4 days. For longer storage, freeze as a whole or in slices.

Keyword Chocolate Tart, Easy Dessert, No-bake dessert, Raspberry Tart, Summer Dessert