Raspberry Chocolate Tart
With readily available ingredients, this Easy Raspberry Chocolate Tart is full of crushed Oreos, raspberry preserves and covered in a smooth chocolate ganache.
A SIMPLE BUT IMPRESSIVE DESSERT
When it comes to easy but impressive chocolate recipes, this Raspberry Chocolate Tart fits the bill! It takes minimal time and ingredients to prepare. When all is said and done, you have a delicious tart that folks will think you worked on all day to make! I love making this Raspberry Chocolate Tart recipe and it is one of my most requested raspberry recipes. Raspberries are my favorite fruit so this one is high on my list of desserts to make and eat!
TIPS ON MAKING A RASPBERRY CHOCOLATE TART:
- This needs at least 2 hours to set up before slicing. Do not skip that step. The longer you let it sit the more firm it will be.
- Place the tart on a sheet pan while chilling to prevent anything from leaking off the bottom of pan.
- You can use semi-sweet chocolate chips or a baking bar for this recipe if you’d like.
- Feel free to switch up your preserves for different flavors. Strawberry is another family favorite!
- You can use regular or seeded raspberry preserves. I prefer seeded for this recipe.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
Oreo cookies
butter
raspberry preserves
cornstarch
water
chocolate chips
heavy cream
HOW TO MAKE RASPBERRY CHOCOLATE TART:
Place the Oreo cookies in a food processor and process until fine crumbs are formed. Drizzle in the melted butter. Stir together with a spoon to make sure it’s well combined.
Press the cookie mixture into the bottom and up the sides of the tart mold, set aside.
Place the raspberry preserves into a small saucepan. Place over low heat, stirring occasionally. Whisk together the cornstarch and water in a small bowl, add it to the pot with the preserves as soon as the preserves melt down (it will become loose and easy to whisk.) Whisk well to combine. Bring to a light simmer and simmer for 1 minute. Immediately pour this mixture on top of the cookie crust and smooth it out if needed, set aside.
Place the chocolate chips in a medium-sized heatproof bowl. Add the heavy cream to a small saucepan over medium-low heat. Heat it just until you see it bubble a few times, stirring occasionally. Pour over the chocolate chips, let it sit for 3 minutes.
Then stir until fully combined.
Pour it on top of the raspberry preserves and smooth it out if necessary. Let it cool down for about 15 minutes then place it in the fridge to set for at least 2 hours, up to overnight if you can.
Unmold the tart, garnish if desired, slice, and serve!
HOW TO STORE:
- This Raspberry Chocolate Tart Recipe is best stored in the refrigerator since you won’t want that chocolate ganache topping to get too soft. This should last for 4-5 days covered in the refrigerator.
- You can also freeze this tart for up to 3 months tightly wrapped in plastic wrap and foil. Defrost in the refrigerator.
CRAVING MORE RECIPES?
Raspberry Chocolate Tart
Ingredients
For the crust:
- 15 Oreo cookies
- 5 Tablespoons unsalted butter, melted
For the filling:
- 1 cup raspberry preserves
- 1 Tablespoon cornstarch
- 1 Tablespoon water
For the Ganache:
- 11.5 ounce bag good quality milk chocolate chips
- 1 cup heavy cream
Instructions
- Grease a 9-inch tart mold with nonstick cooking spray, place it on a sheet tray, and set aside.
- Place the Oreo cookies in a food processor and process until fine crumbs are formed. Drizzle in the melted butter. Stir together with a spoon to make sure it’s well combined.
- Press the cookie mixture into the bottom and up the sides of the tart mold, set aside.
- Place the raspberry preserves into a small saucepan. Place over low heat, stirring occasionally.
- Whisk together the cornstarch and water in a small bowl, add it to the pot with the preserves as soon as the preserves melt down (it will become loose and easy to whisk.) Whisk well to combine. Bring to a light simmer and simmer for 1 minute.
- Immediately pour this mixture on top of the cookie crust and smooth it out if needed, set aside.
- Place the chocolate chips in a medium-sized heatproof bowl. Add the heavy cream to a small saucepan over medium-low heat. Heat it just until you see it bubble a few times, stirring occasionally.
- Pour over the chocolate chips, let it sit for 3 minutes then stir until fully combined.
- Pour the chocolate on top of the raspberry preserves and smooth it out if necessary.
- Let it cool down for about 15 minutes then place it in the fridge to set for at least 2 hours, up to overnight if you can.
- Unmold the tart, garnish if desired, slice, and serve!
Notes
- This needs at least 2 hours to set up before slicing. Do not skip that step. The longer you let it sit the more firm it will be.
- Place the tart on a sheet pan while chilling to prevent anything from leaking off the bottom of pan.
- You can use semi-sweet chocolate chips or a baking bar for this recipe if you’d like.
- Feel free to switch up your preserves for different flavors. Strawberry is another family favorite!
- You can use regular or seeded raspberry preserves. I prefer seeded for this recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I’m usually a patient guy, and I am retired. I just finished making this for my wife (and me) for Valentine’s Day (43rd year of marriage). I’m not sure I can wait 2 hours! I gave my wife the mixing spoon from the chocolate & she agreed. I just had to dip a strawberry in the chocolate & we shared. All I can say is WOW! I knew as soon as I saw this recipe I had to make it, and now the tortured wait begins…. I will update after we dig in. Thank you for this recipe!
Update; do not make this tart- if you have weak will power. You will know it’s in the fridge. It will call your name. Louder and louder until you cannot take it anymore! It was the most delicious dessert last night, and I just answered the call again. I’m going to invest in ear plugs….
Thank you so much for this recipe!
Looks amazing! I am hoping I can use a 14×5.7” tart pan instead of round.
Hey Geneen! I’ve only tested it with a 9-inch round tart pan. You could even use a regular ole 9-inch round pan or a springform pan too 🙂
I used an aluminum foil pie plate from a store bought gc crust from the last pie I made.