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    Home » Recipes » Desserts

    Chocolate Raspberry Tart

    Published: Jan 17, 2022 · Modified: Jan 21, 2024 by Krista Stechman · This post may contain affiliate links · 6 Comments

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    chocolate raspberry tart

    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 Raspberry Tart topped with flaky sea salt, raspberries in an Oreo crust.

    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, just like my Mini Cheesecake recipe!

    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!

    Jump to:
    • What is a chocolate tart?
    • Can I freeze a Chocolate Raspberry Tart?
    • Ingredients you'll need
    • Equipment you'll need
    • Tips for the best Chocolate Raspberry Tart
    • How to make Chocolate Raspberry Tart
    • Chocolate Raspberry Tart

    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.

    chocolate ganache tart in the tart pan with a rubber spatula laying next to it

    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. This is the same way I freeze another one of my favorite chocolate desserts, chocolate chunk banana bread.

    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 5 days.

    an overhead shot of the tart before being cut, topped with flaky sea salt and a spoon of raspberry jelly next to it

    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. If using a bar, use the rest for a quick batch of air fryer s'mores!
    • 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
    ingredients you'll need for this recipe

    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
    3 pieces on plates with parchment paper underneath and flaky sea salt on top

    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
    chocolate raspberry tart with flaky sea salt on top

    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.

    chocolate tart topped with raspberry and flaky sea salt

    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.

    close up of the flaky sea salt on top of the chocolate

    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!

    If you want all the newest recipes sent straight to your inbox then don’t forget to sign up for my newsletter! I would absolutely love you to leave me a rating and/or review at the bottom of this post if you make this Chocolate Raspberry Tart recipe! Please tag me in any Instagram photos if you make them too, I love to see what you’re cooking! Follow along on Instagram!

    chocolate tart topped with raspberry and flaky sea salt
    Chocolate Raspberry Tart with an Oreo crust, topped with flaky sea salt and raspberry.

    Chocolate Raspberry Tart

    Krista Stechman
    This chocolate tart is a smooth and decadent chocolate ganache filling with raspberry jam in an Oreo crust, topped with flaky sea salt and raspberries.
    4.86 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Chilling time 4 hours hrs
    Course dessert
    Cuisine american
    Servings 8 people
    Calories 741 kcal

    Equipment

    • 1 food processor
    • 1 tart pan
    • 1 medium bowl

    Ingredients
      

    Oreo Crust

    • 28 Oreos gluten free to make this a gf dessert
    • 8 tablespoon 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
      blended Oreo crust in a food processor
    • Press the Oreo crumb into the bottom and up the sides of the tart pan. Use a measuring cup to help press down firmly
      Oreo crust pressed into the tart pan
    • 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
      cream poured over the top of the chocolate and melted butter
    • Remove the plastic wrap and stir the chocolate ganache until smooth using a metal spoon
    • Stir in the raspberry jam
      chocolate ganache with raspberry jam stirred in
    • Pour the chocolate ganache mixture into the cooled Oreo tart. Wiggle pan back and forth on the counter top to even out mixture
      chocolate ganache filling poured into the cooled Oreo crust
    • 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

    Notes

    If your ganache looks gritty then you can warm a little milk to a simmer or just below and add a tablespoon at a time while whisking vigorously until smooth

    Nutrition

    Calories: 741kcalCarbohydrates: 59gProtein: 7gFat: 55gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 88mgSodium: 364mgPotassium: 446mgFiber: 7gSugar: 33gVitamin A: 989IUVitamin C: 4mgCalcium: 70mgIron: 9mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Katie

      February 14, 2023 at 5:58 pm

      4 stars
      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.

      Reply
      • admin

        February 14, 2023 at 8:03 pm

        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.

        Reply
      • Lorraine Garnett

        December 04, 2024 at 7:10 am

        5 stars
        I've made this twice now, first time with too much butter so halved it this time. Absolutely delicious. Do you think the remainder will freeze?

        Reply
        • Krista Stechman

          December 06, 2024 at 6:59 pm

          Hi Lorraine! Happy to hear it was delicious! Yes, it freezes very well. Wrap several times in plastic wrap then place in an airtight container in the freezer.

          Reply
    2. Carly

      July 11, 2022 at 5:18 pm

      5 stars
      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.

      Reply
      • admin

        July 12, 2022 at 2:08 pm

        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!

        Reply
    4.86 from 7 votes (4 ratings without comment)

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