Dark Chocolate Raspberry Tart

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!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Chilling Time 2

Total Time 2 40

Servings slices

Calories 335kcal

Author Kyleigh Sage

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

US Customary - Metric

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

Note: 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!

Nutrition