This Chocolate Raspberry Tart combines irresistible flavors in every bite, with a buttery Oreo cookie crust, rich chocolate ganache filling, and a bright burst of fresh raspberries! This decadent dessert is perfect for Valentine’s Day, anniversaries, or any special occasion!
Chocolate and raspberries are the ultimate dream team. The crumbly Oreo cookie crust adds a tender crunch that complements the smooth, velvety chocolate ganache. Top it all off with juicy, fresh raspberries for a burst of color and a bright, tangy twist that makes every bite unforgettable—and it’s unbelievably easy to whip up!
When I served this to my girls after snapping a few photos, there were happy sighs and pure dessert bliss all around. I made one big tart and sliced it into wedges, but you could easily use mini tart pans to create adorable individual servings that are just as delightful (and maybe too cute to share!). Whether you’re crafting a show-stopping dessert for a special occasion or treating yourself just because, this tart is both simple and stunning!
Chocolate and raspberries forever? Same! Be sure to try my other drool-worthy creations like Raspberry Chocolate Cake , Raspberry White Chocolate Cheesecake , Raspberry Chocolate Chunk Cookies , White Chocolate Raspberry Cake , and Raspberry Cheesecake Cookies —your tastebuds will thank you!
Why We Love This Recipe
- The combination of rich chocolate and fresh raspberries is classic yet luxurious, making this dessert feel extra special.
- It’s easy to prepare but looks incredibly impressive, making it perfect for entertaining or gifting.
- You can customize the toppings and crust to suit your preferences, giving you flexibility without compromising on flavor.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Oreo Cookie Crumbs – The foundation of the tart crust, these finely crushed cookies bring a chocolaty crunch that pairs beautifully with the ganache. You can swap them for graham crackers or chocolate wafer cookies for a different twist.
- Salted Butter – Melted butter binds the crust together and adds a touch of richness. Unsalted butter works too; just add a pinch of salt to balance the sweetness.
- Dark or Semi-Sweet Chocolate – The star of the filling! Choose a high-quality chocolate for the most decadent results, or use milk chocolate if you prefer a milder flavor.
- Heavy Cream – This creates the silky-smooth ganache. For a dairy-free option, substitute with coconut milk or coconut cream.
- Fresh Raspberries – Vibrant and juicy, raspberries add a pop of color and tangy flavor. You can swap these for strawberries or blueberries if you like.
- Powdered Sugar or Chocolate Curls – Optional, but a sprinkle of powdered sugar or a few curls of chocolate on top add a finishing touch that’s both elegant and playful.
How to Make Chocolate Raspberry Tart
- Prepare crust. Preheat your oven to 350°F. In a medium bowl, combine the Oreo cookie crumbs with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a tart pan with a removable bottom. Use the back of a spoon or a flat-bottomed measuring cup for even coverage. Bake for 8 minutes, then set aside to cool completely.
- Make ganache filling. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium-low heat until it’s very hot but not boiling. Pour the hot cream over the chocolate and let it sit for about 4 minutes. Gently stir the mixture with a rubber spatula until the chocolate is fully melted and combined, creating a smooth and glossy ganache.
- Assemble tart. Pour the ganache into the cooled Oreo crust, smoothing the top with the back of a spoon if needed. Refrigerate the tart for at least 2 hours to allow the filling to set.
- Add raspberry topping. Once the ganache is firm, arrange fresh raspberries on top in concentric circles or any design you like. Dust with powdered sugar or add chocolate curls for an extra flourish, if desired.
Absolutely! You can prepare the tart up to two days in advance. Just store it in the refrigerator in an airtight container until you’re ready to serve.
No worries! A pie pan works just as well. The crust might not have the same decorative edge, but the taste will be just as delicious.
Keep leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to three days, though we doubt they’ll last that long!
Yes! Freeze the tart without the raspberries on top for best results. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw in the refrigerator overnight before adding fresh berries.
Tips for Success
- Always let the crust cool completely before pouring in the ganache to prevent melting or sogginess.
- Use the highest quality chocolate you can find—it makes a huge difference in the richness of the ganache.
- Don’t skip chilling the tart. It ensures the filling sets properly and makes slicing a breeze.
- If your ganache is lumpy, warm it gently over a double boiler and stir until smooth.
- Keep the raspberries as dry as possible before topping to avoid excess moisture.
What to Serve with Chocolate Raspberry Tart
Pair this Dark Chocolate Raspberry Tart with a dollop of Homemade Whipped Cream or a drizzle of homemade Raspberry Coulis Sauce for an extra touch of indulgence.
For a lighter contrast, a scoop of Vanilla Ice Cream or White Chocolate Raspberry Truffle Ice Cream works beautifully with the rich chocolate filling.
Substitutions and Variations
- Swap the dark chocolate for milk or semi-sweet chocolate if you prefer a sweeter filling.
- Replace raspberries with strawberries, blueberries, or even a mix of fresh fruit for a colorful twist.
- Use graham cracker crumbs instead of Oreos for a buttery, less chocolaty crust.
- Add a teaspoon of vanilla extract to the ganache for extra depth.
- Sprinkle crushed nuts, shredded coconut, or mini chocolate chips on top for added texture.
Swoon-Worthy Valentine’s Day Desserts
- Chocolate Molten Lava Cakes
- Raspberry Rose Macarons
- Strawberry Pretzel Icebox Pie
- Chocolate Cut-Out Sugar Cookies
- Best Soft & Chewy M&M Cookies
- Fresh Strawberry Pie
- Homemade Strawberry Ice Cream
- 15+ Raspberry Desserts
Raspberry Chocolate Tart
Ingredients123
Crust
- ▢ 1 ½ cups Oreo cookie crumbs finely crushed in a food processor (affiliate link) or blender (about 24 Oreos)
- ▢ 6 Tablespoons salted butter melted
Filling
- ▢ 12 ounces dark or semi-sweet chocolate chopped
- ▢ 1 ¼ cups heavy cream
Finishing
- ▢ 2 pints fresh raspberries
- ▢ Powdered sugar or chocolate curls for garnish (optional)
Instructions
- Heat oven to 350°F.
- Mix the cookie crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 1 to 2 inches up the sides of a tart pan. It can help to use a glass or flat-bottomed measuring cup to do this step. 1 ½ cups Oreo cookie crumbs, 6 Tablespoons salted butter
- Bake the crust for 8 minutes, then remove from the oven and cool completely.
- Meanwhile, place the chopped chocolate into a heat-proof bowl. Heat the heavy cream in a small saucepan over medium-low heat until very hot but not boiling. 12 ounces dark or semi-sweet chocolate, 1 ¼ cups heavy cream
- Pour the cream over the chocolate and let it sit for four minutes. Then stir using a rubber spatula until the chocolate is completely melted and the chocolate and cream are combined.
- Pour the chocolate ganace over the Oreo cookie crust and smooth out the top, if necessary.
- Place in the refrigerator and let set for 2 hours. When done chilling, decorate the top with raspberries by arranging them with the conical side up, closely touching. If desired, dust with powdered sugar before serving. 2 pints fresh raspberries, Powdered sugar or chocolate curls for garnish
Notes
- Store: Keep the tart covered in the refrigerator for up to three days to maintain its freshness and flavor.
- Freeze: Wrap the tart tightly in plastic wrap and aluminum foil, and freeze for up to two months. Add fresh raspberries after thawing.
- Reheat: Serve straight from the fridge or let sit at room temperature for 10-15 minutes for a softer ganache texture.
- Make Ahead: Prepare the crust and ganache up to two days in advance, then add the raspberries right before serving for the freshest results.
Nutrition
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This post was originally published in February 2018. It has been updated with additional helpful tips and information.
Raspberry Chocolate Tart
Ingredients
Crust
- 1 ½ cups Oreo cookie crumbs finely crushed in a food processor or blender (about 24 Oreos)
- 6 Tablespoons salted butter melted
Filling
- 12 ounces dark or semi-sweet chocolate chopped
- 1 ¼ cups heavy cream
Finishing
- 2 pints fresh raspberries
- Powdered sugar or chocolate curls for garnish (optional)
Instructions
- Heat oven to 350°F.
- Mix the cookie crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 1 to 2 inches up the sides of a tart pan. It can help to use a glass or flat-bottomed measuring cup to do this step. 1 ½ cups Oreo cookie crumbs, 6 Tablespoons salted butter
- Bake the crust for 8 minutes, then remove from the oven and cool completely.
- Meanwhile, place the chopped chocolate into a heat-proof bowl. Heat the heavy cream in a small saucepan over medium-low heat until very hot but not boiling. 12 ounces dark or semi-sweet chocolate, 1 ¼ cups heavy cream
- Pour the cream over the chocolate and let it sit for four minutes. Then stir using a rubber spatula until the chocolate is completely melted and the chocolate and cream are combined.
- Pour the chocolate ganace over the Oreo cookie crust and smooth out the top, if necessary.
- Place in the refrigerator and let set for 2 hours. When done chilling, decorate the top with raspberries by arranging them with the conical side up, closely touching. If desired, dust with powdered sugar before serving. 2 pints fresh raspberries, Powdered sugar or chocolate curls for garnish
Notes
- Store: Keep the tart covered in the refrigerator for up to three days to maintain its freshness and flavor.
- Freeze: Wrap the tart tightly in plastic wrap and aluminum foil, and freeze for up to two months. Add fresh raspberries after thawing.
- Reheat: Serve straight from the fridge or let sit at room temperature for 10-15 minutes for a softer ganache texture.
- Make Ahead: Prepare the crust and ganache up to two days in advance, then add the raspberries right before serving for the freshest results.
Nutrition
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