Raspberry Chocolate Tart Recipe
Introduction
This Raspberry Chocolate Tart combines a crunchy Oreo crust with a tangy raspberry layer and a smooth, rich milk chocolate topping. It’s a delightful dessert perfect for impressing guests or treating yourself to something special.
Ingredients
- 15 Oreo cookies
- 5 Tablespoons unsalted butter, melted
- 1 cup raspberry preserves
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 11.5 ounce bag good quality milk chocolate chips
- 1 cup heavy cream
Instructions
- Step 1: Grease a 9-inch tart mold with nonstick cooking spray, place it on a sheet tray, and set aside.
- Step 2: Place the Oreo cookies in a food processor and process until fine crumbs are formed. Drizzle in the melted butter and stir with a spoon to combine well.
- Step 3: Press the cookie mixture firmly into the bottom and up the sides of the tart mold. Set aside.
- Step 4: Pour raspberry preserves into a small saucepan and heat over low heat, stirring occasionally until melted down.
- Step 5: Whisk together cornstarch and water in a small bowl. Add this mixture to the saucepan with preserves, whisk well, and bring to a light simmer. Let it simmer for 1 minute.
- Step 6: Immediately pour the raspberry mixture over the cookie crust and smooth it out if needed. Set aside.
- Step 7: Place the chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium-low heat until it bubbles a few times, stirring occasionally.
- Step 8: Pour the hot cream over the chocolate chips. Let sit for 3 minutes, then stir until smooth and fully combined.
- Step 9: Pour the chocolate ganache over the raspberry layer and smooth the top if necessary.
- Step 10: Allow the tart to cool for about 15 minutes, then refrigerate to set for at least 2 hours or up to overnight.
- Step 11: Unmold the tart, garnish if desired, slice, and serve.
Tips & Variations
- Use fresh raspberries or other fruit preserves for a different flavor twist.
- For a more intense chocolate flavor, swap milk chocolate chips with dark chocolate.
- Press the crust firmly to avoid crumbling when slicing the tart.
- Let the tart chill overnight for easier slicing and better flavor melding.
Storage
Store the tart covered in the refrigerator for up to 3 days. To reheat, bring to room temperature for about 20 minutes before serving to enjoy the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this tart ahead of time?
Yes, this tart actually benefits from chilling overnight, which helps the layers set firmly and the flavors to meld beautifully.
Can I use a different cookie for the crust?
Absolutely. While Oreo cookies provide a rich chocolatey base, you can substitute with graham crackers or digestive biscuits for a lighter crust.
PrintRaspberry Chocolate Tart Recipe
This Raspberry Chocolate Tart features a crisp Oreo cookie crust filled with a luscious layer of warm raspberry preserves and topped with a silky milk chocolate ganache. Perfectly balanced with fruity sweetness and rich chocolate, this no-bake dessert is elegant, easy to prepare, and ideal for special occasions or indulgent treat anytime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
For the Crust
- 15 Oreo cookies
- 5 Tablespoons unsalted butter, melted
For the Raspberry Layer
- 1 cup raspberry preserves
- 1 Tablespoon cornstarch
- 1 Tablespoon water
For the Chocolate Ganache
- 11.5 ounce bag good quality milk chocolate chips
- 1 cup heavy cream
Instructions
- Prepare Tart Mold: Grease a 9-inch tart mold using nonstick cooking spray. Place it on a sheet tray and set aside to ensure easy handling later.
- Make Cookie Crust: Place Oreo cookies in a food processor and pulse until fine crumbs form. Drizzle melted butter over the crumbs and stir with a spoon until fully combined into a moist crumb mixture.
- Form Crust: Press the cookie crumb mixture evenly into the bottom and up the sides of the prepared tart mold to create a firm crust. Set aside.
- Heat Raspberry Preserves: Transfer raspberry preserves to a small saucepan and warm over low heat, stirring occasionally, until melted and loose.
- Thicken Raspberry Layer: In a small bowl, whisk cornstarch and water to make a slurry. Add this to the warm preserves and whisk thoroughly. Increase heat slightly and bring to a gentle simmer, cooking for 1 minute until slightly thickened.
- Add Raspberry Layer to Crust: Immediately pour the thickened raspberry mixture over the cookie crust and smooth it out evenly. Set aside for cooling.
- Prepare Ganache: Place milk chocolate chips into a medium heatproof bowl. Heat heavy cream in a small saucepan over medium-low heat until it begins to bubble around the edges, stirring occasionally to prevent scorching.
- Combine Ganache: Pour the hot cream over the chocolate chips. Let sit undisturbed for 3 minutes to allow the chocolate to melt, then stir gently until the ganache is smooth and fully combined.
- Top Raspberry Layer with Ganache: Pour the chocolate ganache over the raspberry layer in the tart mold and smooth the surface with a spatula if necessary.
- Set Tart: Allow the tart to cool at room temperature for about 15 minutes. Then transfer it to the refrigerator to set firmly for at least 2 hours, or preferably overnight for best results.
- Serve: Once set, unmold the tart carefully. Optionally garnish as desired, slice, and serve chilled for a rich and decadent dessert.
Notes
- Use good quality milk chocolate chips for the creamiest ganache.
- Make sure the raspberry preserves are smooth for an even fruit layer.
- Press the cookie crust firmly to avoid crumbling when slicing.
- Can be prepared a day ahead and stored in the fridge overnight.
- Consider garnishing with fresh raspberries or chocolate shavings for an elegant presentation.
Keywords: Raspberry Chocolate Tart, Oreo Crust, No-Bake Tart, Chocolate Ganache, Raspberry Preserves, Easy Dessert, Holiday Dessert
