Indulgent Raspberry Chocolate Tart with an Oreo Crust Delight
This Raspberry Chocolate Tart features a rich ganache and a crunchy Oreo crust, perfect for any celebration.
Equipment
- Food processor
- 9-inch Tart Pan
- Saucepan
- Mixing bowl
Ingredients
For the Crust
- 24 cookies Oreo Crumbs Crushed into fine crumbs
- 1/2 cup Butter Melted
For the Ganache
- 1 cup Heavy Cream Scalding hot but not boiling
- 8 ounces Bittersweet Chocolate About 60% cacao
- 1 teaspoon Vanilla Extract Use pure for best flavor
For the Topping
- 2 pints Fresh Raspberries Ensure they are dry before use
Instructions
How to Make Raspberry Chocolate Tart
- Preheat your oven to 325°F (165°C).
- In a food processor, crush the Oreos into fine crumbs. Combine with melted butter until well mixed. Press this mixture firmly into a 9-inch tart pan and bake for 10 minutes. Let it cool completely.
- In a saucepan, heat the heavy cream until it’s scalding hot, with tiny bubbles forming around the edges—do not let it boil!
- Pour the hot cream over the chopped bittersweet chocolate in a bowl. Allow it to sit for 5 minutes, then stir in the vanilla extract until you achieve a silky-smooth mixture.
- Pour the ganache into your cooled Oreo crust, spreading it evenly. Let it cool at room temperature for 2 to 3 hours or pop it into the refrigerator for 1 hour until set.
- Once set, arrange fresh raspberries on top of the tart in a circular pattern. Dust lightly with confectioners' sugar before serving.
Notes
For an extra indulgent touch, add a drizzle of melted chocolate over the raspberries.