introduction

This tart mixes dark chocolate and fresh raspberries. It looks nice and tastes rich. You can make it for a party or for a quiet night. Try a similar chocolate raspberry cake if you want a cake version.

why make this recipe

You make this tart when you want a quick but fancy dessert. It uses few parts and comes together fast. The crust uses cookies, so you skip rolling dough. It balances sweet jam and dark chocolate. If you like cookies, see these bakery style chocolate chip cookies for a treat idea.

how to make Chocolate Raspberry Tart

Work in steps. Make the crust first. Make the filling next. Chill the tart so the filling sets. If you like a soft filling, warm the cream less. For more cocoa notes, use a darker chocolate or try a chocolate banana bread on the side.

Ingredients :

28 Oreos (gluten free to make this a gf dessert)
8 tbsp unsalted butter (melted)
¼ tsp kosher salt
8.5 oz heavy cream
12 oz dark chocolate (chips or chopped up bar)
¼ cup raspberry jam
¼ tsp flaky sea salt
3 oz raspberries (fresh or frozen)

Directions :

Making the Crust

Put the Oreos in a food processor. Pulse until they become fine crumbs.
Add melted butter and ¼ tsp kosher salt. Mix until wet sand forms.
Press the crumbs into a 9-inch tart pan. Press up the sides and across the bottom.
Chill the crust for 15 minutes, or bake at 350°F (175°C) for 8 minutes for a firmer crust. Let cool.

Making the Filling

Heat the heavy cream in a small pot until it just starts to steam. Do not boil.
Put the chocolate in a heatproof bowl. Pour the hot cream over the chocolate.
Let sit 1 minute. Stir until the chocolate melts and the mix is smooth.
Stir in ¼ cup raspberry jam until it blends well.
Pour the filling into the chilled crust. Smooth the top.
Put raspberries on top and sprinkle ¼ tsp flaky sea salt.
Chill the tart for at least 2 hours until set.

how to serve Chocolate Raspberry Tart

Cut the tart with a sharp knife. Wipe the knife between cuts for clean slices. Serve with a few extra raspberries or a small dollop of cream. For a showy tray, add a slice of chocolate cake roll on the side.

how to store Chocolate Raspberry Tart

Cover the tart with plastic wrap or place in an airtight container. Keep in the fridge for up to 4 days. You can freeze slices for up to 1 month. Thaw in the fridge before serving.

tips to make Chocolate Raspberry Tart

Use good dark chocolate for the best taste.
Warm the cream slowly. Do not let it boil.
If jam is thick, thin it with a teaspoon of warm water before mixing.
Press the crust firmly so it holds the filling.
For a smoother top, tap the pan on the counter to remove air bubbles.
Try adding a rich touch with a rich creamy filling idea for a side dessert.

variation (if any)

Make a nut crust: add finely chopped almonds to the crumbs.
Swap raspberries for strawberries or cherries.
Use milk chocolate for a milder filling.
Make mini tarts in a muffin tin for small bites.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Thaw and drain them a bit before you top the tart.

Q: Can I make this tart ahead?
A: Yes. Make it a day ahead and keep it in the fridge.

Q: Can I use another cookie for the crust?
A: Yes. Use graham crackers or any chocolate cookie you like.

Q: How do I fix a grainy filling?
A: Warm the bowl and stir gently until smooth. If needed, strain out grains.

Conclusion

For another take on this idea and step photos, see the full recipe at Chocolate Raspberry Tart | Buttermilk by Sam.