Easy Chocolate Raspberry Tart
Indulge in this rich chocolate tart filled with fresh raspberries, perfect for any occasion yet easy to make with minimal cleanup.
Ingredients
For the crust
- 1.5 cups Oreo crumbs (about 24 cookies)
- 6 Tablespoons butter (melted)
For the filling
- 1.25 cups heavy cream
- 2 cups good-quality bittersweet chocolate (chopped) Chop into similar size pieces.
- 1 teaspoon pure vanilla extract
- 2 pints fresh raspberries (about 4 cups)
- Confectioners’ sugar for dusting
Instructions
Crust Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the Oreo crumbs and melted butter until well mixed.
- Press the mixture into the bottom of a tart pan, forming an even crust.
- Bake for 10 minutes, then let it cool.
Filling Preparation
- In a saucepan, heat the heavy cream until simmering.
- Remove from heat and stir in the chopped chocolate and vanilla extract until smooth.
- Pour the chocolate mixture into the cooled crust.
- Refrigerate for at least 2 hours until set.
- Top with fresh raspberries before serving, and dust with confectioners’ sugar.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. This tart keeps well in the fridge for about 3-4 days. Can be made ahead of time and frozen; add fresh raspberries just before serving.