Chocolate Raspberry Tart with Oreo Crust (Print version)
A crisp Oreo crust filled with raspberry preserves, silky chocolate ganache, and fresh raspberries for an easy make-ahead dessert.
# Ingredients:
For the Oreo crust
01 -
24 Oreo cookies, about 10 oz (285 g)
02 -
5 tablespoons (70 g) unsalted butter, melted
03 -
Pinch of fine salt
For the filling
04 -
10 oz (285 g) semi-sweet chocolate, finely chopped
05 -
3/4 cup (180 ml) heavy cream
06 -
2 tablespoons (28 g) unsalted butter, softened
07 -
1 teaspoon vanilla extract
08 -
1/4 teaspoon fine salt
09 -
1/2 cup (160 g) raspberry preserves
For topping
10 -
12 oz (340 g) fresh raspberries, rinsed and fully dried
11 -
Flaky salt or chocolate curls, optional
# Instructions:
01 -
Heat the oven to 350°F (175°C). Set out a 9-inch tart pan with a removable bottom.
02 -
Pulse the Oreo cookies into fine crumbs. Add melted butter and a pinch of salt, then pulse or stir until the crumbs are evenly moistened.
03 -
Press the crumbs firmly into the bottom and sides of the tart pan. Bake for 8 minutes, then cool completely.
04 -
Place chopped chocolate in a heatproof bowl. Heat the cream until steaming, pour it over the chocolate, and let it stand for 3 minutes. Stir slowly until smooth, then stir in butter, vanilla, and salt.
05 -
Spread raspberry preserves in a thin, even layer over the cooled Oreo crust.
06 -
Pour the ganache over the preserves and smooth the top. Refrigerate for at least 2 hours, or until the center is firm enough to slice.
07 -
Arrange dry fresh raspberries over the chilled tart. Add flaky salt or chocolate curls if using, then slice with a warm clean knife.
# Good to know:
01 -
Chill at least 2 hours before slicing.
02 -
Best served slightly chilled, after 10-15 minutes at cool room temperature.
03 -
Store covered in the refrigerator for up to 4 days.