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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.
4.84 from 6 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 4 hours
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
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