Chocolate Raspberry Tart

Chocolate Raspberry Tart is made with a easy oreo crust filled with a sweet raspberry jam and topped with a smooth indulgent chocolate ganache.

The Chocolate Raspberry Tart is an exquisite dessert that combines the rich flavors of chocolate and the tangy sweetness of raspberries. This indulgent treat captivates both the eyes and the taste buds. The luscious, velvety texture of the chocolate filling harmonizes perfectly with the vibrant ruby-red raspberry accents, creating a beautiful contrast that is both visually stunning and utterly irresistible. Every bite of this decadent tart is a symphony of flavors, with the deep, intense notes of chocolate blending seamlessly with the bright, fruity essence of the raspberries. It’s a dessert that effortlessly brings together the best of both worlds, creating a delightful experience for chocolate lovers and fruit enthusiasts alike. Whether enjoyed as a centerpiece for a special occasion or as a personal indulgence, the Chocolate Raspberry Tart is a true representation of culinary perfection.

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INGREDIENTS YOU NEED

Crust:

1 1/2 cups crushed oreos (crumbs) gluten free if needed
6 tbsp unsalted butter melted

Raspberry Filling:

1/2 cup raspberry jam

Chocolate Ganache:

12 oz dark or semi sweet chocolate chopped
1 1/4 cups heavy cream
3 tbsp unsalted butter
Fresh raspberries for garnish

Chocolate Raspberry Tart decorated with raspberries and mint leaves

Instructions To Make Chocolate Raspberry Tart

Crust:

Preheat your oven to 350 degrees F. Spray your tart pan with non stick spray.
In a bowl, mix your oreo crumbs and melted butter together until well incorporated, then press the crust ingredients firmly into the bottom and up the sides of your tart pan.
Bake the crust for 8 minutes, then remove from the oven and cool completely. You can turn your oven off now, we won’t be using it again. Allow your crust to cool completley.

Raspberry Filling:

Once your crust has completely cooled, evenly spread your raspberry jam onto the bottom of your crust. Place in your fridge while we make the ganache.

Chocolate Ganache:

Combine your chocolate and heavy cream into a microwave safe bowl.
Microwave in 20 second intervals, stirring in between each interval.
Once fully melted and smooth, add in your butter and mix continually until melted.
Pour your chocolate ganache on top of the raspberry jam and gently spread into an even layer.
Place in you freezer for 15 minutes to set. Top with fresh raspberries, slice and enjoy!