Chocolate Raspberry Tart
This chocolate raspberry tart features a rich chocolate filling and fresh raspberries, making it a delightful treat for any occasion.
Ingredients
For the crust
- 1.5 cups 1 ½ cups Oreo crumbs (about 24 cookies)
- 6 Tablespoons 6 Tablespoons (85 g) butter (melted) Melted butter for binding the crust
For the filling
- 1.25 cups 1 ¼ cups (300 ml) heavy cream
- 2 cups 2 cups (12 oz) good-quality bittersweet chocolate (chopped into similar size pieces) Ensure uniform size for even melting
- 1 teaspoon 1 teaspoon pure vanilla extract
For the topping
- 4 pints 2 pints (about 4 cups) fresh raspberries Fresh raspberries for garnish
- Confectioners’ sugar for dusting For presentation
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the Oreo crumbs and melted butter until they form a cohesive mixture.
- Press this mixture into the bottom and up the sides of a tart pan.
- Bake for about 10 minutes until it’s set. Allow it to cool.
- In a saucepan, heat the heavy cream over medium heat until just bubbling.
- Remove from heat and add the chopped chocolate and vanilla extract. Stir until melted and smooth.
- Pour the chocolate filling into the cooled crust.
- Chill in the refrigerator for at least 2 hours or until set.
- Once set, gently top with fresh raspberries and dust with confectioners’ sugar before serving.
Notes
This tart pairs beautifully with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the fridge for up to 3 days.