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Chocolate Raspberry Tart with Oreo Crust and Dark Chocolate Ganache Recipe

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4.1 from 49 reviews

This decadent Chocolate Raspberry Tart features a rich Oreo cookie crust filled with a smooth dark chocolate ganache and topped with fresh, juicy raspberries, perfect for an elegant dessert or special occasion treat.

  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings

Ingredients

Oreo Crust

  • 24 double stuffed Oreos
  • 4 tablespoon unsalted butter, melted

Dark Chocolate Ganache

  • 12 oz dark chocolate
  • 1 cup heavy cream
  • 4 tablespoon unsalted butter, at room temperature

Garnish

  • 2 pints fresh raspberries

Instructions

  1. Prepare the crust: Start by finely crushing the 24 double stuffed Oreos to form a crumbly texture. You can use a food processor or place them in a sealed bag and crush with a rolling pin. Transfer the crushed Oreos to a mixing bowl and combine with the 4 tablespoons of melted unsalted butter, mixing until the crumbs are evenly coated and hold together when pressed.
  2. Form the tart shell: Press the Oreo and butter mixture firmly into the bottom and up the sides of a tart pan, ensuring even thickness throughout. Place the tart shell in the refrigerator to chill and set while you prepare the ganache.
  3. Make the ganache: Chop the dark chocolate into small pieces and place in a heatproof bowl. In a small saucepan, heat the 1 cup of heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let sit for a minute to soften the chocolate, then stir gently until the mixture is smooth and glossy. Add the 4 tablespoons of room temperature unsalted butter and continue stirring until fully incorporated and silky.
  4. Assemble the tart: Pour the prepared ganache into the chilled Oreo crust, smoothing the surface with a spatula. Let the tart set in the refrigerator for at least 2 hours or until the ganache is firm.
  5. Garnish and serve: Just before serving, arrange the fresh raspberries decoratively on top of the set ganache. Serve chilled for the best texture and flavor experience.

Notes

  • Ensure the ganache cools slightly before adding the butter to avoid separation.
  • The tart can be made a day ahead and refrigerated overnight for more developed flavors.
  • For a firmer crust, you can bake the Oreo crust at 350°F (175°C) for 8-10 minutes before adding the ganache, allowing it to cool completely.
  • Use good quality dark chocolate (around 70% cocoa) for the best flavor.
  • To make it gluten-free, use gluten-free chocolate sandwich cookies instead of Oreos.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://allyumcooks.com/chocolate-raspberry-tart-with-oreo-crust-and-dark-chocolate-ganache-recipe/