Chocolate Raspberry Tart
This Chocolate Raspberry Tart has an oreo cookie crust, a layer of raspberry preserves, a creamy no bake chocolate ganache filling, and is topped with fresh raspberries. It is the perfect easy Valentine’s Day dessert.
Servings: 12
Calories: 368kcal
Ingredients
Crust
- 22 oreo cookies
- 4 Tablespoons (57 g) salted butter
Ganache
- 9 ounces high quality semi sweet chocolate*
- ¾ cup heavy cream
- 3 Tablespoons (43 g) salted butter
- 1 teaspoon vanilla extract
Assembly
- ½ cup high quality raspberry preserves*
- 1 pint fresh raspberries, washed & dried
- whipped cream, for serving
Instructions
- Preheat the oven to 350 degrees. In a large food processor, pulse the cookies into a fine crumb. Add the butter and pulse until well combined, scraping down the sides and bottom as needed.
- Pour the crumbs into a 9 inch tart pan. Using your hands and the bottom of a flat cup, press the crumbs into the bottom and sides of the pan. Bake for 8 minutes. Set aside to cool.
- In a small saucepan, melt the chocolate, cream, and butter over low heat until smooth and glossy. Remove from the heat and stir in the vanilla.
- Spoon the preserves into the crust and spread into an even layer.
- Pour the ganache on top of the preserves. Chill in the freezer for about 30 minutes or in the fridge for 2 hours until set.
- Remove the tart from the pan. Garnish with fresh raspberries. Slice and serve chilled.
Notes
- Semi Sweet Chocolate: Use chopped chocolate bars or high quality wafers or chips. I prefer Guittard. These will melt better and have a better flavor. For a less sweet tart, use bittersweet chocolate instead.
- Raspberry Preserves: Avoid raspberry jam or fruit spread. These have less whole fruit. I recommend Bonne Maman preserves.
- Heat the chocolate on low. Be sure to melt the chocolate over low heat. The cream should not boil. This will ensure it all seamlessly combines and does not get grainy.
- Bake the crust. This extra step ensures the crust stays crispy and holds together when it is removed from the pan.
- Chill. Be sure to chill it completely. The ganache should not be jiggly or soft. You should easily be able to place the raspberries on top without them sinking in.
- Make in advance if needed. Since this tart has to set and chill in the fridge/freezer, it is a great dessert to prepare one day ahead of time and chill in the fridge overnight.
Nutrition
Calories: 368kcal | Carbohydrates: 37g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 144mg | Fiber: 5g | Sugar: 23g