Description
A rich chocolate tart with a crunchy Oreo crust and fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups Oreo crumbs (about 24 cookies)
- 6 Tablespoons (85 g) butter, melted
- 1 ¼ cups (300 ml) heavy cream
- 2 cups (12 oz) good-quality bittersweet chocolate, chopped
- 1 teaspoon pure vanilla extract
- 2 pints (about 4 cups) fresh raspberries
- Confectioners’ sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Make the crust: In a medium bowl, mix the Oreo crumbs with melted butter until well combined. Press the mixture into the bottom and sides of a tart pan evenly.
- Bake the crust for 10 minutes. Once done, let it cool.
- Prepare the filling: In a saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat, add the chopped bittersweet chocolate and vanilla extract, and stir until smooth.
- Pour the chocolate filling into the cooled tart shell and let it cool to room temperature.
- Arrange the raspberries on top of the chocolate filling and dust with confectioners’ sugar before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Unfilled tart crust can be frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: chocolate tart, raspberry dessert, easy dessert, no-bake tart