Quick and Easy Dark Chocolate Raspberry Tart

This recipe for chocolate raspberry tart is super simple to make and incredibly delicious. Made from an Oreo tart crust, with delicious dark chocolate, and covered in fresh raspberries, it is the ideal dessert for any chocolate lover. 

I love tarts, especially ones with fruit (see my cherry Bakewell tart and apple frangipane tart recipes). But, tarts with a smooth chocolate ganache too? It's hard to beat. It has a no bake chocolate ganache filling and is made with a gluten free Oreo crust (but of course you can use regular Oreos if you want). The whole thing can be put together in 20-30 minutes. The dark chocolate ganache filling with the fresh berries is the perfect balance of flavors. Perfect for Valentine's Day or Monday, or a Thursday, this tart is perfect for the every day treat or for a special occasion.

Chocolate ganache is a versatile and indulgent chocolate sauce or glaze that is made from just two primary ingredients: chocolate and heavy cream. It is known for its smooth, glossy, and luxurious texture, and it can be used in a variety of ways in baking and pastry making.

What equipment do you need for this recipe?

tart pan with a removable bottom
food processor
small saucepan

Ingredients needed for this chocolate raspberry tart?

Heavy Cream: this is the core of the ganache along with the chocolate
Dark Chocolate: I like to use a quality dark chocolate instead of chocolate chips. I have not made this recipe with chocolate chips but you can always try.
Gluten Free oreo cookies: Oreos are what make up our crust
Fresh Raspberries: The freshness of the raspberries pairs beautifully with the dark chocolate ganache
Vanilla Extract: Even though this is a chocolate based recipe, vanilla extract helps enhance flavor.
Butter: no need for it to be room temperature because you will melt it to blend together with the Oreos 

Set oven to 350°F
In the bowl of a food processor: add the melted butter and oreo cookies. Pulse until you get fine crumbs. Make the tart shell by pouring the cookies into the tart pan. Use a measuring cup to press the crumbs into the tart and even everything out.
Place in the oven: If you want to place the tart pan on a baking sheet you can (it makes it easier to take in and out of the oven). Bake for 7-8 minutes.
Make the filling: In the pot, heat the cream on a low heat. You want the cream to get warm but not to boil. Remove from the heat and add in the chocolate. Mix until it is smooth. You do not need a double boiler to make this rich chocolate ganache. Just a pot. 
Remove the tart from the oven: and pour the chocolate into the tart. Place in the fridge for at least 2 hours. Overnight is ideal. 
Remove from the fridge: After the appropriate amount of time, remove this chocolate ganache tart from the fridge and top with raspberries. Serve immediately with pastry cream, whipped cream, or by itself it is so good. 

When you are done making this recipe, make my custard apple tart.

what are ways to use chocolate ganache?

Chocolate ganache is a versatile and delicious component in the world of baking and pastry making. Here are various ways to use chocolate ganache in your culinary creations:

1. Cake Glaze: Pour warm or slightly cooled ganache over cakes for a smooth and glossy finish. Allow it to set for a stunning, professional appearance.
2. Cupcake Frosting: Use ganache as a frosting for cupcakes. You can achieve different textures by allowing it to cool and thicken slightly or whipping it for a lighter, mousse-like frosting.
3. Truffle Filling: Let ganache cool and set, then roll it into small balls to create homemade chocolate truffles. Coat them in cocoa powder, powdered sugar, or chopped nuts for added texture and flavor.
4. Chocolate Tarts: Use ganache as a filling for chocolate tarts or tartlets. It creates a rich and velvety center when set.
5. Brownie or Bar Topping: Spread ganache over brownies, bar cookies, or other baked goods for an extra layer of decadence.
6. Doughnut Glaze: Dip doughnuts in warm ganache for a luscious coating. 

How to store?

You can store this in the fridge for 3-5 days. It does not need to be wrapped in plastic wrap. 

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Laura 

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