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Raspberry Chocolate Tart Recipe

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★★★★★

4.8 from 73 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Heat Raspberry Preserves: Transfer raspberry preserves to a small saucepan and warm over low heat, stirring occasionally, until melted and loose.
  5. 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.
  6. Add Raspberry Layer to Crust: Immediately pour the thickened raspberry mixture over the cookie crust and smooth it out evenly. Set aside for cooling.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://nayabaker.com/raspberry-chocolate-tart-recipe/