Name: Easy Chocolate Raspberry Tart
Prep time: 30 min
Cook time: 10 min
Total time: 2 h
Cuisine: American
Ingredients: 1.5 cups Oreo crumbs ((about 24 cookies)); 6 Tablespoons butter ((melted)); 1.25 cups heavy cream ((300 ml)); 2 cups bittersweet chocolate ((12 oz, chopped into similar size pieces)); 1 teaspoon pure vanilla extract; 2 pints fresh raspberries ((about 4 cups)); to taste tablespoons confectioners’ sugar ((for dusting))

Description

A rich and creamy chocolate tart with a fresh raspberry garnish, served on a crispy Oreo crust. Perfect for a quick dessert or special occasion.

Ingredients

For the crust

1.5 cups Oreo crumbs ((about 24 cookies))
6 Tablespoons butter ((melted))

For the filling

1.25 cups heavy cream ((300 ml))
2 cups bittersweet chocolate ((12 oz, chopped into similar size pieces))
1 teaspoon pure vanilla extract

For topping

2 pints fresh raspberries ((about 4 cups))
to taste tablespoons confectioners’ sugar ((for dusting))

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Instructions

Crust

Preheat the oven to 350°F (175°C) if you prefer to bake the crust.
Mix Oreo crumbs with the melted butter in a bowl until the crumbs feel evenly moistened.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake for 8 to 10 minutes to set and deepen the flavor, or chill the crust in the refrigerator for 30 minutes if you do not want to bake.
Let cool completely.

Filling

Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it almost comes to a simmer and tiny bubbles form at the edge.
Do not boil. Pour the hot cream over the chopped chocolate.
Let sit for 1 to 2 minutes so the chocolate softens.
Stir gently from the center outward until the mix becomes smooth and glossy.
Stir in the vanilla extract.
Pour the ganache into the prepared crust and smooth the top with a spatula.
Chill the tart for at least 2 hours, or until the filling sets.
When ready to serve, arrange fresh raspberries on top and dust lightly with confectioners’ sugar.

Serving

Cut into wedges and serve slightly chilled.
Serve with a scoop of vanilla ice cream or coffee on the side.

Notes

Store covered in the refrigerator for up to 3 days. The tart can also be frozen for up to one month, either whole or in slices. Let raspberries sit out for 10 minutes before serving for best appearance.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert, Snack
Cuisine: American, French