Bittersweet Chocolate Raspberry Tart
This tart features a glossy chocolate ganache in a crispy Oreo crust, topped with fresh raspberries for a delightful contrast of flavors and texture.
Ingredients
For the crust
- 1.5 cups Oreo crumbs (about 24 cookies) Use standard Oreos, finely pulsed.
- 6 Tablespoons butter (melted) Salted is fine; it binds the crumbs.
For the ganache
- 1.25 cups heavy cream Full-fat for best stability.
- 2 cups good-quality bittersweet chocolate (chopped) Aim for 60–70% cacao.
- 1 teaspoon pure alcohol-free vanilla extract Enhances chocolate flavor.
For the topping
- 2 pints fresh raspberries Choose ripe, but not overripe ones.
- Confectioners' sugar for dusting Optional, for presentation.
Instructions
Prepare the crust
- Pulse about 24 Oreos to 1 ½ cups of fine crumbs. Stir in 6 Tablespoons melted butter until evenly moistened.
- Press into a 9-inch tart pan using the bottom of a measuring cup for even compaction.
- Chill for 30 minutes. For firmer shell, blind-bake at 350°F (175°C) for 8–10 minutes, then cool completely.
Make the ganache
- Place 2 cups of chopped bittersweet chocolate in a heatproof bowl.
- Heat 1 ¼ cups of heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate.
- Let the mixture sit for 1–2 minutes, then stir gently from the center until smooth. Stir in 1 teaspoon of alcohol-free vanilla extract.
Assemble and chill
- Pour ganache into the prepared crust, smoothing with a spatula. Let sit at room temperature for 15–20 minutes.
- Transfer to the refrigerator for at least 2–3 hours, or overnight for best results.
Finish and serve
- Arrange raspberries over the set ganache just before serving. Dust with confectioners' sugar if desired.
Notes
Serve chilled for best texture. Pairs well with citrus beverages or tawny port. Store leftovers covered in the refrigerator for up to 3 days.