A rich and decadent 5 ingredient Raspberry Chocolate Ganache Tart with a crunchy Oreo cookie base and fresh raspberries on top!
The perfect dessert for a special occasion, and you can make this restaurant quality chocolate tart in just a couple of easy steps.
There's simply nothing better than creating decadent desserts to share with friends and family for a birthday or special celebration.
Here's one of my favourite chocolate dessert tarts - while it looks and tastes like a restaurant quality dish, it's surprisingly simple to prepare!
When you need an easy dessert in a hurry, then check out my famous 3 ingredient desserts! There's varieties of deliciously flavoured cheesecake balls, a rich and fudgy chocolate dessert cake, the simplest of caramel tarts, as well as decadent chocolate fudges to make too!
Why You're Going To Love This Recipe
This raspberry chocolate ganache tart combines the semi-sweetness of intense dark chocolate, studded with bursts of fresh, juicy raspberries on top - heavenly!
- Perfect for a special occasion - being a rich and decadent dessert, this chocolate raspberry tart is ideal for serving at a dinner party or a birthday treat... you'll only need a tiny slice!
- Quick and easy - have this tart prepped and baked in less than 30 minutes - the hardest part is waiting for the ganache to chill!
- Serves a crowd - up to 20 serves! As this tart is rich with dark chocolate ganache, you only need a small serve - cut into thin wedges, there'll be plenty to go around!
- Make ahead of time - avoid a last minute rush by making this tart ahead of time and then decorating with fresh raspberries just prior to serving.
- Conventional and Thermomix - both simple methods are included in the recipe card below.
What You Need
There's only five ingredients required for this irresistibly decadent dessert tart!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Base
- Oreos - I use the original Oreo cookies. The icing in between the cookies adds a creaminess to the biscuit base.
- Butter - melted.
For The Filling
- Dark chocolate - melts or a block. Choose a good quality dark chocolate for best results. Dark semi-sweet chocolate perfectly compliments the fresh and juicy raspberries in this luscious chocolate ganache tart.
- Cream - use a full-fat heavy or thickened cream (not light!)
- Fresh raspberries - to decorate.
Equipment Required
- 23cm tart tin - preferably with a removable base.
- Food processor or Thermomix - to crush the Oreo's.
- Microwave, Thermomix or stove top - to heat the cream.
- Oven - only 7 minutes bake time!
If you prefer, you can make this as little individual raspberry chocolate ganache tarts (if you have individual tart tins on hand!)
Step By Step Instructions
This tart is made in two very easy steps, then chilled. Serve straight from the fridge after decorating with fresh raspberries!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Prepare The Biscuit Base
Preheat the oven to 170 degrees celsius (fan forced).
Crush the Oreo cookies in a food processor until fine crumbs remain.
Pour the melted butter over and mix to combine.
Press the crumb mixture into the base and sides of a 23cm tart tin with a removable base.
Bake for 7 minutes.
TIP: If your crumb base has shrunk down the sides, use the back of a large spoon to gently push the mixture back up while it's still warm.
Step 2 - Make The Ganache
Heat the cream in the microwave for 1-2 minutes (stirring every 30 seconds), or in a saucepan, until hot but not boiling.
Place the chocolate melts or block of chocolate pieces into a bowl, and pour the hot cream over the top of it.
Allow the cream and chocolate to sit for 5 minutes before stirring with a rubber spatula until smooth and combined.
Carefully pour the ganache into the baked Oreo base.
Place the tart tin into the fridge for a minimum of 4 hours (overnight is best).
When ready to serve, decorate with fresh raspberries.
Expert Tips
By using a good quality dark chocolate with fresh raspberries, you'll have a super rich and decadent tart that is also not overly sweet!
- Type of cream - this raspberry chocolate tart requires thickened cream (as it's referred to in Australia) or heavy cream (as it's known in the US).
- Storing - the tart will last up to 1 week in an airtight container in the fridge, or wrap well and store for up to 3 months in the freezer. Thaw in the fridge overnight and then decorate with fresh raspberries before serving.
- Refrigerating the tart - because it's made with cream, this chocolate ganache tart needs to be refrigerated until you're ready to serve it.
- Serving size - this is a VERY rich tart, so you'll only need very small serves.
FAQs
Of course! If you have individual tart tins, this chocolate raspberry ganache tart recipe would make attractive and extra special desserts when served individually.
Chocolate ganache is a smooth, silky and shiny filling made from a mixture of chocolate and heavy cream.
Ganache can also be used as a cake topping, a chocolate dip, sandwiched between cake layers, stuffed inside pastries, or just drizzled over desserts.
As it cools, ganache will thicken and firm to a stable fudge-like consistency making it the perfect filling for this indulgent chocolate raspberry ganache tart.
Follow my easy tips and suggestions here for luscious 2 ingredient ganache.
Related Recipes
Looking for a few more dessert ideas to try?
Check out my moist chocolate orange cake slathered with chocolate ganache, and some simple and delicious recipes using classic Oreo cookies!
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Raspberry Chocolate Tart
Ingredients
For The Base
- 266 g Oreos 2 x 133g packets
- 90 g butter melted
For The Ganache Filling
- 350 g dark chocolate melts or block
- 300 ml thickened or heavy cream
- 125 g fresh rasberries to decorate
Instructions
- Preheat the oven to 170 degrees celsius.
- Crush the Oreos in a food processor until fine crumbs remain.If using a Thermomix: crush the biscuits for 10 seconds, Speed 8.Place the crumbs into a bowl.
- Pour over the melted butter and mix to combine.
- Press the mixture into the base and sides of a 23cm tart tin with a removable base.Bake for 7 minutes.TIP: if your mixture has shrunk down the sides, use the back of a large spoon to gently push the mixture back up while it's still warm. Set aside.
- Heat the cream in the microwave for 1-2 minutes (stirring every 30 seconds), until hot, but not boiling. If using a Thermomix: heat the cream for 4 minutes, 80 degrees, Speed 2.
- Place the chocolate into a bowl. Pour the hot cream mixture over the top.
- Allow to sit for 5 minutes before stirring with a rubber spatula until smooth and combined. Pour the ganache into the baked Oreo base.
- Place into the fridge for a minimum of 4 hours (overnight is best).
- When ready to serve, decorate with fresh raspberries.Store in an airtight container in the fridge for up to 1 week.
Notes
- Type of cream - this chocolate raspberry tart requires full-fat thickened cream (as it's referred to in Australia) or heavy cream (as it's known in the US).
- Storing the tart - the tart will last up to 1 week in an airtight container in the fridge or wrap well and store for up to 3 months in the freezer. Thaw in the fridge overnight before decorating with fresh raspberries.
- Refrigerating the tart - because it's made with cream, the tart needs to be refrigerated until you're ready to serve it.
- Serving size - up to 20 serves! This is a VERY rich tart, so you'll only need very small pieces.
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