Description
A decadent Chocolate Raspberry Tart featuring a buttery chocolate crust, bittersweet ganache, and fresh raspberries.
Ingredients
Scale
- 1 ½ cups Oreo crumbs (about 24 cookies)
- 6 Tablespoons (85 g) butter (melted)
- 1 ¼ cups (300 ml) heavy cream
- 2 cups (12 oz) good-quality bittersweet chocolate (chopped into similar size pieces)
- 1 teaspoon pure vanilla extract
- 2 pints (about 4 cups) fresh raspberries
- Confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the Oreo crumbs and melted butter in a bowl until well mixed.
- Press the crumb mixture into the bottom and up the sides of a tart pan, forming an even layer.
- Bake the crust for 10 minutes or until firm, then remove and allow it to cool.
- In a saucepan, heat the heavy cream over medium heat until it simmers.
- Pour the hot cream over the chopped chocolate in a bowl.
- Let it sit for 2-3 minutes to soften the chocolate.
- Whisk until the mixture is smooth and glossy.
- Stir in the vanilla extract until fully incorporated.
- Pour the chocolate filling into the cooled tart shell.
- Refrigerate for at least 2 hours until set.
- Top the tart with fresh raspberries when ready to serve.
- Dust with confectioners’ sugar for a beautiful finish.
Notes
For a more sophisticated flavor, add a pinch of sea salt to your ganache. Avoid using cheap chocolate for the best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg