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Easy Chocolate Raspberry Tart

A one-pan wonder that combines a rich chocolate ganache with fresh, seasonal raspberries in a simple, yet elegant tart.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
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