Go Back
Easy chocolate raspberry tart topped with fresh raspberries and chocolate glaze

Chocolate Raspberry Tart

A quick and decadent tart made with a rich chocolate filling and fresh raspberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Oreo crumbs (about 24 cookies)
  • 6 Tablespoons butter (melted)
For the filling
  • 1.25 cups heavy cream
  • 2 cups good-quality bittersweet chocolate (chopped) Ensure pieces are of similar size for even melting.
  • 1 teaspoon pure vanilla extract
  • 2 pints fresh raspberries About 4 cups.
  • Confectioners’ sugar For dusting before serving.

Method
 

Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the Oreo crumbs with the melted butter until well combined.
  3. Press the mixture into the bottom and up the sides of a tart pan. Bake for 10 minutes. Let it cool.
Filling
  1. In a saucepan, heat the heavy cream until it just begins to simmer.
  2. Remove from heat and add the bittersweet chocolate and vanilla extract. Stir until smooth and silky.
  3. Pour the chocolate mixture into the cooled crust.
  4. Top with fresh raspberries and refrigerate for at least 2 hours until set.

Notes

Serve chilled with a dusting of confectioners’ sugar. Pairs well with vanilla ice cream or whipped cream. Keeps in the fridge for about 5 days. Can be frozen for up to 3 months, but slice before freezing for easy serving.