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 raspbernes.
The tart is topped with plenty of fresh raspberries. The fruity, juicy berries pair perfectly with the rich chocolate filling.
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
TIPS & TRICKS
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.
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
Calories: 509kcalCarbohydrates: 40gProtein: 5gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 55mgSodium: 251mgPotassium: 329mgFiber: 5gSugar: 23gVitamin A: 688IUVitamin C: 2mgCalcium: 52mgIron: 8mg
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