Introduction

This Easy Chocolate Raspberry Tart is a no-bake delight that combines a crunchy Oreo crust with smooth, rich ganache and fresh raspberries. Perfect for entertaining or a special treat, this tart is both elegant and incredibly simple to make.

A round chocolate tart sits on a white plate over a white marbled surface, with a thick dark brown crust forming the base and edge. The top layer is a smooth, rich dark chocolate filling, evenly spread. Fresh red raspberries are placed closely and evenly on top of the filling as the final layer, with a light dusting of white powdered sugar scattered over both the raspberries and chocolate layer. Three slices have been cut and slightly pulled apart, showing the crust, filling, and raspberry layers clearly. A few loose raspberries are scattered nearby along with a green cloth partially visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

6 tablespoons unsalted butter, melted
26 original Oreo cookies, with the filling (do not use double-stuf or mega-stuf)

For the ganache:

12 ounces semi-sweet chocolate baking bars
2 tablespoons unsalted butter (omit salt in recipe if using salted butter)
1⅓ cups heavy whipping cream
1 teaspoon vanilla extract
¼ teaspoon salt

For the topping:

12 ounces fresh raspberries
½ cup powdered sugar

Instructions

Step 1: Grease a 9-inch tart pan with a removable base using butter or shortening and set aside. Place the Oreo cookies in a food processor and blend until they become fine crumbs. Gradually add the melted butter while running the processor on low speed until crumbs are evenly coated.
Step 2: Press the crumb mixture firmly into the tart pan and up the sides using the flat bottom of a glass, ensuring it’s tightly packed. Freeze the crust for at least 15 minutes.
Step 3: While the crust freezes, chop the chocolate and place it in a medium heat-proof bowl. Heat the heavy whipping cream in a small saucepan over medium heat until it begins to simmer around the edges—do not boil.
Step 4: Pour the hot cream over the chopped chocolate. Add butter, vanilla extract, and salt. Let it sit for 3 minutes to melt the chocolate, then stir until the ganache is smooth and lump-free. Let it cool for 10 minutes or until lukewarm.
Step 5: Pour the ganache into the chilled crust and smooth the top. Arrange fresh raspberries evenly on the ganache. Refrigerate the tart uncovered for at least 3 hours.
Step 6: Before serving, sift powdered sugar over the raspberries. Carefully remove the tart from the pan and serve chilled.

Tips & Variations

Use semi-sweet baking bars instead of chocolate chips for a smoother ganache, as chips may contain stabilizers that prevent even melting.
Warm your knife under hot running water and dry it before slicing the tart for clean cuts.
If you don’t have a tart pan, use a springform pan or a pie plate; just note the crust might have a different texture or thickness.
Handle the tart pan carefully by placing it on a baking sheet when moving, since the removable bottom can come loose if held incorrectly.
Avoid heating cream in the microwave to prevent scorching—stovetop heating provides better temperature control.

Storage

Store the tart covered in the refrigerator for up to 3 days. For best texture and flavor, keep it chilled until ready to serve. When reheating, it is best served cold, but you can let it sit at room temperature for 10 minutes before slicing to soften the ganache slightly.

How to Serve

A close-up view of a chocolate tart with three distinct layers: the bottom layer is a dark crumbly crust, the middle layer is smooth, glossy dark chocolate filling, and the top layer is fresh, bright red raspberries evenly placed over the chocolate. Powdered sugar is being sprinkled over the tart, creating a light dusting on the raspberries and chocolate. Three loose raspberries sit on a white plate in the background alongside forks resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of baking bars?

While possible, chocolate chips often contain stabilizers that prevent smooth melting, resulting in a grainy ganache. Using semi-sweet baking bars is recommended for the best texture and flavor.

What can I do if I don’t have a tart pan?

You can use a springform pan or a regular pie plate instead. A springform pan offers a similar removable base, making it easier to release the tart, while a pie plate will require careful slicing and serving. Keep in mind the crust may bake or set differently depending on the pan used.