Description
This decadent chocolate raspberry tart with an Oreo crust is stunning, yet surprisingly simple to make with only 6 ingredients.
Ingredients
For the Crust:
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1½ cups Oreo cookie crumbs (about 24 cookies)
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No need to scrape out the filling—just toss the whole cookies in.
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6 tablespoons (85 g) melted butter
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Salted or unsalted both work here. Just melt and mix.
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For the Filling:
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1¼ cups (300 ml) heavy cream
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This is what makes the ganache ultra-smooth and rich.
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2 cups (12 oz) bittersweet chocolate, chopped
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Aim for about 60% cacao. Ghirardelli or Lindt are great choices.
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1 teaspoon pure vanilla extract
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Adds warmth and rounds out the chocolate flavor.
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For the Topping:
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2 pints fresh raspberries (about 4 cups)
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Choose plump, firm berries for the prettiest finish.
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Confectioners’ sugar, for dusting
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Just a light sprinkle before serving for that extra “wow” factor.
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Instructions
1. Preheat oven to 325℉.
2. Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter. Pulse a few times until combined.
3. Transfer mixture to a 9-inch tart pan, preferably one with a removable bottom. Firmly press the mixture into the bottom and slightly up the sides of the pan using the bottom of a measuring cup.
4. Bake the crust for 10 minutes at 325℉. Let cool completely.
5. In a medium saucepan over medium-high heat, cook the cream until scalding hot, but not boiling. Tiny bubbles should form at the edge of the pan.
6. Place chopped chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 4 to 5 minutes. Add vanilla and stir until smooth.
7. Pour the chocolate ganache into the cooled crust. Use an offset spatula to spread it evenly. Let cool on the counter for 2 to 3 hours or in the refrigerator for 1 hour.
8. Arrange raspberries on top in a circular pattern, placing each berry close to the next.
9. Dust the tart with confectioners’ sugar just before serving.
Notes
Choose a good quality bittersweet or dark chocolate for the best flavor—around 60% cacao is ideal. Fresh raspberries are recommended, but if using frozen, be sure to thaw and pat them completely dry. Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months wrapped tightly in plastic wrap and foil.