This dark chocolate raspberry tart has an oreo cookie crust layered with homemade raspberry jam and dark chocolate ganache, then topped with fresh raspberries. It's a super simple, elegant tart that makes a perfect dessert for any occasion!
You might also like this French silk pie or this fresh raspberry cobbler!
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Ingredient Notes
You just need a handful of simple ingredients to make this dark chocolate raspberry tart!
Oreo Crust - For the Oreo cookie crust you just need Oreo's and melted butter! You could also substitute with chocolate graham crackers.
Raspberry Jam - For this tart, I like to make my own raspberry jam so that I can control the sweetness! Store-bought jam will work in a pinch, but I find it's just way too sweet whereas the tangy homemade jam compliments the chocolate better.
Fresh Raspberries - You can use fresh or frozen raspberries to make the jam, but you need fresh raspberries for the garnish on top!
Heavy whipping cream - This is used for the ganache and cannot be substituted.
Dark chocolate - When making a chocolate ganache tart, you want to use a high quality chocolate baking bar because they're designed to melt smoothly and they have the best flavor! Chocolate bars that are meant for eating and chocolate chips contain added emulsifiers that cause them to not melt as smoothly. Some of my favorite baking chocolate bars are:
- Guittard - This is my number one choice! It's super high quality, affordable, and pretty easy to find. You can usually get it at Whole Foods or Target.
- Vahlrona - This is the chocolate that a lot of pastry chefs swear by! It's usually hard to find in stores, but comes in a ton of different forms and is easy to purchase online.
- Callebaut - This is amazing chocolate that comes in block form, but is usually much harder to find but Whole Foods usually has it as do specialty stores.
- Scharffen Berger - I've never actually tried this brand but I've heard a lot of great things about it.
- Ghirardelli - The most affordable and widely available baking bars that are still high quality! I always have either their semi-sweet or bittersweet baking bars on hand even though it's not my number one choice.
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Homemade Raspberry Jam
Add the fresh or frozen raspberries and sugar to a large nonstick pot over medium heat.
Cook gently over medium heat for 5-10 minutes or until the raspberries begin to break down.
Mix together the cornstarch and water to make a slurry and then slowly add to the raspberries until thickened. Remove from the heat and set aside to cool completely.
How to Make This Chocolate Raspberry Tart
Preheat your oven to 350°F.
Pulse the Oreo cookies (filling and all) in a food processor until you have about 2 cups of finely ground crumbs.
In a large bowl, combine the cookie crumbs and melted butter. Mix until it resembles wet sand.
Press the mixture into the bottom of the pie pan and up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
Bake the crust at 350°F for 8-12 minutes or until it's dried out.
Let the crust fully cool to room temperature before filling.
In the bottom of the cooled oreo tart crust, spread the cooled raspberry jam into an even layer.
Finely chop the dark chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling. Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
Pour the dark chocolate ganache into the tart shell and smooth into an even layer.
Chill the chocolate raspberry tart in the fridge for at least 2 hours or until the chocolate is fully set (overnight is even better).
If desired, garnish with chocolate shavings and fresh raspberries!
Recipe Notes
Most standard tart pans are about 1 inch deep. So if you're using a deep dish pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.
This recipe can be used to make a few different sizes of tart!
- 1 - 9.5 inch tart
- 2 - 7 inch tarts
- 5 - miniature tarts
Recipe FAQ's
This raspberry chocolate tart will keep covered in the fridge for up to 5 days.
Yes, this chocolate raspberry tart freezes super well! Chill until the chocolate topping is fully set, then wrap tightly and freeze for up to 3 months. You can serve frozen or let cool to room temperature first. Garnish with fresh raspberries after thawing.
Using a vegetable peeler, shave the edge of a chocolate bar for narrow curls or the side of a chocolate bar for wider curls. I like to store chocolate curls in a container in the freezer so that they stay fresh and don't melt! Use to garnish the tart right before serving.
To get clean slices of this chocolate tart, run a super sharp knife under hot water until the blade is warm, then wipe it dry. Then cut a single slice and repeat. It's a bit tedious to clean the knife before every cut, but you get perfect slices every time!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Dark Chocolate Raspberry Tart
Special Equipment
Ingredients
Raspberry Jam
- 1 cup raspberries, fresh or frozen
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon water
Oreo Crust
- 24 oreo cookies
- 4 tablespoons unsalted butter, melted
Chocolate Ganache
- 8 ounces dark chocolate, chopped
- 1 cup heavy cream
Top With
- fresh raspberries
- chocolate shavings
Instructions
Raspberry Jam
- Add the fresh or frozen raspberries and sugar to a large nonstick pot over medium heat.
- Cook gently over medium heat for 5-10 minutes or until the raspberries begin to break down.
- Mix together the cornstarch and water to make a slurry and then slowly add to the raspberries until thickened. Remove from the heat and set aside to cool completely.
Oreo Crust
- Preheat your oven to 350°F.
- Pulse the Oreo cookies (filling and all) in a food processor until you have about 2 cups of finely ground crumbs.
- In a large bowl, combine the cookie crumbs and melted butter. Mix until it resembles wet sand.
- Press the mixture into the bottom of the pie pan and up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
- Bake the crust at 350°F for 8-12 minutes or until it's dried out.
- Let the crust fully cool to room temperature before filling.
- In the bottom of the cooled oreo tart crust, spread the cooled raspberry jam into an even layer.
Chocolate Ganache
- Finely chop the dark chocolate and place into a large bowl.
- Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling. Pour over the chopped chocolate and let sit for about two minutes.
- Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
- Pour the dark chocolate ganache into the tart shell and smooth into an even layer.
- Chill the chocolate raspberry tart in the fridge for at least 2 hours or until the chocolate is fully set (overnight is even better).
- If desired, garnish with chocolate shavings and fresh raspberries!
Notes
- 1 - 9.5 inch tart
- 2 - 7 inch tarts
- 5 - miniature tarts
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tina says
Hi Kyleigh,
What type of dark chocolate is used in this recipe? Semi-sweet or bittersweet? Thx!
Kyleigh Sage says
You can use whatever you prefer! I usually go with semi-sweet!