Easy Chocolate Raspberry Tart
This chocolate raspberry tart looks so impressive but actually takes little effort to make. The tart starts with a crispy Oreo cookie base and is filled with a rich and creamy chocolate ganache filling dotted with chopped fresh raspberries. The tart is then topped with plenty of fresh raspberries. The fruity, juicy berries pair perfectly with the rich chocolate filling. Perfectly easy chocolate dessert for Valentine’s Day or for any occasion!

I have been posting and updating a lot of savory recipes on this site currently. It suddenly dawned on me that Valentine’s Day was fast approaching, and I needed to make a new dessert for this special holiday.
When it comes to Valentine’s Day desserts, nothing can top chocolate, am I right? Valentine is almost synonymous with chocolate! One cannot exist without the other. And when it comes to chocolate, the only fruit that fully complements and contrasts the rich chocolate flavor is, in my humble opinion, the fresh-tasting and tart red raspberries! This Chocolate Raspberry Tart showcases this classic combination in the most delightful way

I have got a delicious combination of chocolate and raspberries in this amazing and easy chocolate raspberry tart! You’ll impress your friends and family when you make it because it looks so stunning, so luscious and yet super simple and easy to make! Hope you try this soon for Valentine’s Day or whatever occasion you fancy!
Why This Raspberry Chocolate Tart is a Must-Try
This Raspberry Chocolate Tart is more than just a dessert; it’s an experience. The contrast between the crunchy Oreo crust and the silky chocolate filling creates a delightful texture. The fresh raspberries add a burst of freshness that cuts through the richness of the chocolate, making each bite perfectly balanced.
What’s more, this tart is incredibly versatile. It’s elegant enough for special occasions but simple enough to make for a weeknight treat. You can easily customize it by using different types of chocolate or even swapping the raspberries for other berries like strawberries or blackberries.

Ingredients for Easy Chocolate Raspberry Tart
- Oreo cookies – The Oreos can be substituted with any other variety of crushed cookies, whether chocolate or non-chocolate.
- Butter – Unsalted butter was used in the tart crust, however salted butter could also be used.
- Heavy cream – It’s important to use whole fat heavy cream in the recipe to ensure the filling sets.
- Dark chocolate – Use a good quality dark chocolate for a truly luxurious taste.
- Salt – The salt pairs perfectly with the chocolate, however the amount of salt added can be adjusted to one’s taste.
- Raspberries – Fresh raspberries are best used in this recipe. The raspberries can be substituted with other varieties of fresh berries, or omitted all together for a plain chocolate tart.
Step-by-Step Instructions to Make this Easy Chocolate Raspberry Tart
Preheat your oven to 350°F (180°C). In a large mixing bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly moistened. Press the Oreo mixture firmly into a 10-inch tart tin. Make sure to press it up the sides as well. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.



While the crust is cooling, prepare the chocolate filling. In a large microwave-safe bowl, heat the heavy cream for about 1 minute, or until hot but not boiling. Add the finely chopped dark chocolate and salt to the hot cream. Let it sit for 1 minute, then stir until the chocolate is completely melted and the mixture is smooth.



Allow the chocolate mixture to cool slightly, then gently fold in the chopped raspberries. Pour the chocolate filling into the cooled tart crust. Refrigerate the tart for at least 4 hours or until the filling is set.



Before serving, decorate the tart with whole fresh raspberries.


Tips for the Perfect Raspberry Chocolate Tart
- Opt for high-quality dark chocolate with at least 60% cocoa content for the best flavor.
- When pressing the Oreo mixture into the tart tin, use gentle pressure to avoid compacting it too much.
- Make sure both the crust and the filling are completely cooled before assembling to ensure the best texture.
- Add the fresh raspberry topping right before you plan to serve to keep them looking fresh and vibrant.
- Use a sharp knife dipped in hot water and wiped clean between cuts for clean, professional-looking slices.

Frequently Asked Questions (FAQs)
Can I make this tart ahead of time?
Absolutely! This tart can be made up to 2 days in advance. Just keep it refrigerated and add the fresh raspberry topping before serving.
Is there a way to make this tart gluten-free?
Yes! Simply use gluten-free chocolate sandwich cookies for the crust instead of Oreos.
Can I freeze this tart?
While it’s best enjoyed fresh, you can freeze this tart for up to 1 month. Thaw it overnight in the refrigerator before serving.
What if I don’t have a tart tin?
A 9-inch pie dish will work just as well. The slices might not come out as cleanly, but it will still be delicious!

This Raspberry Chocolate Tart is a showstopper dessert that’s surprisingly easy to make. With its perfect balance of rich chocolate and fresh raspberries, it’s sure to become a favorite in your recipe collection. Whether you’re a seasoned baker or a novice in the kitchen, this tart is a foolproof way to create a dessert that looks and tastes like it came from a high-end patisserie. So why wait? Gather your ingredients and treat yourself to this decadent delight today!

Chocolate Raspberry Tart
Ingredients
Tart crust:
- 24 Oreos crushed
- 1/3 cup butter melted
Filling:
- 1 cup heavy cream
- 8 oz. dark chocolate finely chopped
- 1/8 teaspoon salt
- 1/2 cup roughly chopped fresh raspberries
- Whole fresh raspberries for garnishing
Instructions
- Preheat the oven to 350°F/180°c.
- To make the tart crust, add the crushed Oreo cookies and melted butter to a large mixing bowl. Mix until well combined.
- Press the Oreo mixture firmly into a 10-inch tart tin. Bake for 10 minutes, then allow to cool completely.
- While the tart crust is cooling, make the chocolate filling by adding the cream to a large microwave safe mixing bowl, and microwaving for 1 minute, or until hot (but not yet boiling).
- Add the chopped chocolate and salt to the hot cream, stir and allow to sit for 1 minute. Mix until melted, smooth and well combined. Allow to cool slightly.
- Gently fold the chopped raspberries through the chocolate mixture. Pour the chocolate filling into the cooled tart crust. Transfer to the fridge and allow to cool for at least 4 hours.
- Decorate the tart with the whole fresh raspberries before serving.
Notes
A homemade shortacust pastry style tart crust can be used in place of the Oreo tart crust. A store-bought tart crust could also be used for this tart. Simply omit the steps for making the tart crust. If preferred, the chopped raspberries could be omitted from the filling, with whole raspberries only added to the top of the tart. The chocolate ganache filling could be made using the double boiler method using the stovetop rather than the microwave. Add the chocolate and cream to a heat-proof mixing bowl. Place the mixing bowl over a saucepan of simmering water, ensuring the water does not touch the base of the bowl. Stir the chocolate and cream until the chocolate has just melted and the mixture is smooth. Remove from the heat and set aside to cool. Storage Store this tart in an airtight container in the fridge for up to 5 days. This tart is not suitable for freezing.
Nutrition
Last updated on January 27th, 2025 at 07:21 pm