Easy Chocolate Raspberry Tart Recipe (No-Bake) Recipe
This Easy Chocolate Raspberry Tart is a luscious no-bake dessert featuring a crisp Oreo cookie crust, silky homemade chocolate ganache, and a topping of fresh raspberries dusted with powdered sugar. Perfect for a decadent yet simple treat that requires no oven time, this tart combines rich chocolate flavors with the bright, tart elements of fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 35 minutes
- Yield: 8 to 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 6 tablespoons unsalted butter, melted
- 26 original Oreo cookies, with the filling (do not use double-stuf or mega-stuf)
Ganache
- 12 ounces semi-sweet chocolate baking bars, chopped
- 2 tablespoons unsalted butter (omit salt if using salted butter)
- 1⅓ cups heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Topping
- 12 ounces fresh raspberries
- ½ cup powdered sugar
Instructions
- Prepare the crust: 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 pulse until they become fine crumbs. With the processor running at low speed, gradually pour in the melted butter until the crumbs are evenly coated.
- Form the crust: Use the flat bottom of a glass to firmly press the crumb mixture into the tart pan, covering the bottom and pressing up the sides tightly to create a solid crust that will hold together when sliced. Freeze the crust for at least 15 minutes to set.
- Make the ganache: Place the chopped chocolate in a medium heat-proof bowl. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer around the edges, avoiding boiling. Pour the hot cream over the chocolate, then add butter, vanilla, and salt. Let the mixture rest for 3 minutes to melt the chocolate.
- Mix the ganache: Stir the chocolate and cream mixture until smooth with no lumps. Let it cool to lukewarm temperature for about 10 minutes.
- Assemble the tart: Pour the lukewarm ganache evenly into the chilled crust and smooth the top with a spatula.
- Add the topping: Arrange fresh raspberries evenly on top of the ganache layer.
- Chill the tart: Refrigerate the tart uncovered for at least 3 hours to allow the ganache to set properly.
- Finish and serve: Place powdered sugar in a fine sieve and gently dust the top of the tart. Carefully remove the tart from the pan and serve chilled for the best flavor and texture.
Notes
- Use semi-sweet chocolate baking bars—not chocolate chips, as chips contain stabilizers that prevent smooth melting.
- This tart can serve 8 to 12 adults due to its richness.
- Heat cream on the stovetop to avoid uneven heating or burning that can occur with microwaves; do not let it boil.
- For clean slices, warm your knife under hot water and dry it off before each cut.
- Ensure the bowl used for ganache is dry and made of glass or metal; moisture causes chocolate to seize.
- When moving the tart pan with a removable base, support the pan by placing it on a baking sheet to avoid the base slipping out.
- If you don’t have a tart pan, a springform pan or pie plate may be used, but the texture and ease of removal may differ.
Keywords: Chocolate tart, no-bake tart, chocolate ganache tart, raspberry tart, Oreo crust dessert, easy chocolate dessert
