Easy Chocolate Raspberry Tart
A luxurious dessert featuring a rich chocolate filling and fresh raspberries, perfect for celebrations or cozy evenings.
Ingredients
For the crust
- 1.5 cups Oreo crumbs About 24 cookies
- 6 tablespoons melted butter Unsalted is preferred
For the filling
- 1.25 cups heavy cream
- 2 cups bittersweet chocolate, chopped Good-quality chocolate is recommended
- 1 teaspoon pure vanilla extract
For the topping
- 2 pints fresh raspberries Choose ripe and firm berries
- confectioners’ sugar For dusting
Instructions
Preparation
- Preheat your oven to 350°F.
- Combine Oreo crumbs and melted butter in a bowl. Stir until fully blended.
- Press the crumb mixture into the bottom and up the sides of a 9-inch tart pan.
- Bake the crust for about 10 minutes until slightly golden. Let it cool completely.
Filling
- In a saucepan over medium heat, heat the heavy cream just until it simmers.
- Remove cream from heat and pour over chopped bittersweet chocolate. Stir until melted and smooth.
- Add vanilla extract and stir until combined.
Assembly
- Pour the chocolate filling into the cooled tart crust and spread evenly.
- Arrange fresh raspberries on top of the chocolate filling.
- Refrigerate the tart for at least 3 hours until set.
Notes
For a gluten-free option, substitute Oreo cookies with gluten-free cookies. The tart can be made a day in advance for enhanced flavor.