Raspberry Chocolate Tart

A completely decadent and rich 5 ingredient Raspberry Chocolate Ganache Tart with a crunchy Oreo base and fresh raspberries on top!

5 from 2 votes

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Course: Dessert

Cuisine: western

Prep Time: 15

Cook Time: 7

Chilling time: 4

Total Time: 4 22

Servings: serves

Calories: 250kcal

Cost: $10

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.

RECIPE NOTES & TIPS

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.