This smooth and decadent Chocolate Raspberry Tart is one of my favorites! Dark chocolate ganache mixed with raspberry jam is layered on top of an Oreo crust then topped with flaky sea salt. Absolute heaven!
Chocolate and raspberry are a long time favorite flavor combo for me. The same goes with chocolate and salt. So why not mix the three together? It makes an excellent Valentine’s Day dessert.
This Chocolate Raspberry Tart is pretty simple to put together and pretty impressive for your guests. There aren’t a ton of ingredients and the process goes really quickly.
The hard part is letting it set before you dive into it! It’s essentially a chocolate ganache tart with raspberry jam mixed in. The chocolate ganache needs to set up overnight on the counter or you can chill it for 4-5 hours.
Chocolate tarts can be enjoyed chilled or at room temperature.
If you love this Chocolate Raspberry Tart then you should try my Strawberry Cheesecake Bars!
What is a chocolate tart?
A chocolate tart chocolate filling on top of a crust in a tart pan. A tart pan is a round, usually fluted with straight edges that gives a very neat and professional look to your crust.
Some tart pans have a removeable bottom, which makes removing your tart without damaging the crust a lot easier. This particular tart is a chocolate ganache filling with raspberry jam.
Can I freeze a Chocolate Raspberry Tart?
Yes you can! This Chocolate Raspberry Tart freezes very well. Chocolate ganache refrigerates and freezes really well.
If you want to freeze the tart then let it cool completely first. Wrap it multiple times in plastic wrap being sure to go all the way around so no air gets in.
Freeze the Chocolate Raspberry Tart for up to two months. To defrost the tart, place it in the fridge overnight.
You can also refrigerate this tart for up to 8 days.
Ingredients you’ll need
- Oreos – The crust is made with Oreos!! Use GLUTEN FREE OREOS TO MAKE THIS A GLUTEN FREE DESSERT
- Butter – Unsalted butter to help hold the crust together and it goes into the chocolate ganache
- Kosher Salt – Chocolate and salt are a dream together
- Dark Chocolate – I use dark chocolate chips, you can also use a bar and chop it up. Either way, you’ll want to use good quality chocolate
- Heavy Cream – Since this chocolate tart is a chocolate ganache, we need heavy cream
- Raspberry Jam – Good quality raspberry jam. Seeded or seedless is fine
- Flaky Sea Salt – The flaky sea salt on top of this Chocolate Raspberry Tart is arguably the best thing here
- Raspberries – I add a few raspberries for flavor/garnish. Preferably fresh but if you can’t find any you can use frozen
Equipment you’ll need
- Tart Pan – You will need a tart pan. I prefer one with a removeable bottom
- Food Processor – You need a food processor to blend up the Oreo’s for the crust
- Medium Mixing Bowl – The chocolate ganache ingredients will go into a bowl to be heated and mixed
Tips for the best Chocolate Raspberry Tart
- This tart can be made days ahead of time! It’s the perfect dessert when you want to plan ahead. It will last up to 8 days in the fridge and 2 months in the freezer
- Use good quality chocolate
- If you’re not a huge fan of dark chocolate, you can use semi sweet chocolate
- Make it GLUTEN FREE by using gluten free Oreos
- Don’t skip the flaky sea salt on top! I use Maldon’s
- Make sure the tart is fully set before cutting. Overnight on the counter or 4-5 hours in the fridge
How to make Chocolate Raspberry Tart
Preheat the oven to 350°F and lightly spray a 9 inch tart pan with non stick cooking spray. Blend the Oreos, melted butter and kosher salt in the food processor until you have a fine crumb.
Press the Oreo crumb into the bottom and up the sides of the tart pan. Use a measuring cup to help press down firmly. Bake 10 minutes and set on a cooling rack to cool.
Bring the heavy cream to a simmer. While the cream is coming to temp, add the dark chocolate to a medium size bowl. Once the cream is at a simmer, pour it over the top of the chocolate then cover tightly with plastic wrap.
Let the bowl sit for 5 minutes undisturbed then uncover and stir until smooth. If you still have chunks of chocolate you can microwave for 20 seconds at a time, stirring well between each time.
Stir in the raspberry jam. Pour the chocolate mixture into the cooled Oreo crust. Shake the pan back and forth on the counter top to even out the mixture.
Let the Chocolate Raspberry Tart cool either on the counter overnight or in the fridge for 4-5 hours until set. Garnish with flaky sea salt and raspberries then slice and serve.
This Chocolate Raspberry Tart can be enjoyed cold or at room temperature.
Have a sweet tooth? Try my Strawberry Cheesecake Bars, Strawberry Cream Cheese Pie, Brown Butter Toffee Chocolate Chip Cookies or Hot Chocolate Cookies!
If you make this Chocolate Raspberry Tart please leave me a rating and/or review!
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Chocolate Raspberry Tart
Equipment
- 1 food processor
- 1 tart pan
- 1 medium bowl
Ingredients
Oreo Crust
- 28 Oreos gluten free to make this a gf dessert
- 8 tbsp unsalted butter melted
- ¼ tsp kosher salt
Filling
- 8.5 oz heavy cream
- 12 oz dark chocolate chips or chopped up bar
- ¼ cup raspberry jam
Garnish
- ¼ tsp flaky sea salt
- 3 oz raspberries fresh or frozen
Instructions
Making the Crust
- Preheat the oven to 350°F then spray a 9 inch tart pan with non stick cooking spray
- Blend the Oreos, melted butter and kosher salt in the food processor until you have a fine crumb
- Press the Oreo crumb into the bottom and up the sides of the tart pan. Use a measuring cup to help press down firmly
- Bake for 10 minutes then set aside on a cooling rack to cool
Making the Filling
- Bring the heavy cream to a simmer over low-medium heat in a small sauce pot. DO NOT BOIL
- While the cream is coming to temp, add the dark chocolate to a mixing bowl
- Pour the cream over the top of the chocolate and cover the bowl tightly with plastic wrap leaving it undisturbed for 5 minutes
- Remove the plastic wrap and stir the chocolate ganache until smooth using a metal spoon
- Stir in the raspberry jam
- Pour the chocolate ganache mixture into the cooled Oreo tart. Wiggle pan back and forth on the counter top to even out mixture
- Let the chocolate set either on the counter top overnight or in the fridge for 4-5 hours
- Top with flaky sea salt and raspberries before serving. Tart can be enjoyed cold or at room temp
I used this recipe to make mini versions in a mini muffin tin. It was hard to get the crust into the mini tins (no fault of the recipe) but they turned out so good! Really delicious.
Hi! Oh that’s a fun idea to make mini tarts! I’m so glad they turned out well and that you liked them. Thanks so much for trying this recipe and for leaving a rating & comment!
8oz was too much butter and I had to restart. I think starting with 4oz and adding more if needed works better, I also went with Oreo thins. So that’s probably why it was too much butter. I also did half jam and half Frozen fruit thawed and mashed to reduce sugar. Hoping it comes out well! How much time did you let the crust cool? I got impatient and put it in the freezer for a bit to cool.
I let it set in the fridge for 4-5 hours. I’ve also used the freezer before when I’m in a hurry. Switching to Oreo thins would likely affect the amount of butter needed.