Dark Chocolate Raspberry Tart
A decadent no-bake tart with a buttery Oreo crust, silky dark chocolate ganache, and fresh raspberries on top.
A decadent no-bake tart with a buttery Oreo crust, silky dark chocolate ganache, and fresh raspberries on top.
Instructions
- 1
Pulse Oreos in a food processor until fine crumbs form. Add melted butter and pulse to combine.
- 2
Press crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 15 minutes.
Tip: Use the flat bottom of a measuring cup to press crumbs evenly and compactly. - 3
Place chopped chocolate in a heatproof bowl. Heat cream in a saucepan until just simmering — do not boil.
- 4
Pour hot cream over chocolate. Let stand 2 minutes, then whisk from the center outward until smooth and glossy.
- 5
Whisk in butter and vanilla until fully incorporated. Pour ganache into the chilled crust.
- 6
Arrange fresh raspberries on top in concentric circles. Refrigerate at least 4 hours, preferably overnight.
- 7
Before serving, sprinkle with flaky sea salt. Let stand at room temperature for 10 minutes before slicing.
Why This Works
The combination of bittersweet 70% dark chocolate and bright, tart raspberries creates a perfectly balanced dessert that’s rich without being cloying. The Oreo crust adds nostalgic crunch and eliminates the need to bake.
Make Ahead
This tart is ideal for entertaining — make it the day before and pull it from the fridge 10 minutes before serving. The ganache sets firmly and slices cleanly.