My easy, no-bake Chocolate Raspberry Tart is the ultimate dessert for the chocolate lovers in your life. The decadently rich chocolate ganache filling, made with semi-sweet chocolate, is truffle-like in its consistency and delivers intense chocolate flavor with each bite.
26original Oreo cookies,with the filling, don't use double-stuf or mega-stuf
Ganache
12ouncessemi-sweet chocolate baking bars
2tablespoonsunsalted butter,If you use salted butter, omit the salt called for in the recipe.
1⅓cupsheavy whipping cream
1teaspoonvanilla extract
¼teaspoonsalt
Topping
12ouncesfresh raspberries
½cuppowdered sugar
Instructions
Grease a 9-inch tart pan with a removable base with butter or shortening and set it aside. Place the Oreos in a food processor and blend them until they become fine crumbs. Gradually pour the melted butter while running the processor at low speed until the crumbs are evenly coated.
Use the flat bottom of a glass to press the crumbs into the tart pan and up the sides to ensure they are tightly packed so the crust doesn’t fall apart when you slice it. Then, freeze the crust for at least 15 minutes.
While the crust is freezing, place the chopped chocolate in a medium heat-proof bowl. To heat the cream, pour the heavy whipping cream into a small saucepan and place it over medium heat until it starts to simmer around the edge of the pan. Do not let it boil. Pour the cream over the chocolate, add the butter, vanilla, and salt, and let the mixture rest for 3 minutes to melt the chocolate.
Stir the mixture until you have smooth chocolate ganache with no lumps. Let the ganache rest for 10 minutes or until it is lukewarm.
To assemble, pour the ganache into the crust and smooth out.
Arrange the raspberries on top of the smooth chocolate ganache. Place the tart in the refrigerator uncovered for at least 3 hours.
Put the powdered sugar in a fine sieve and lightly dust the top of the tart. Carefully remove the tart from the pan. (see tips in the Recipe FAQs) and serve chilled.
Notes
For the best results, do not use chocolate chips in this recipe. Chocolate chips are often coated with stabilizers to help keep their shape and will not melt as smoothly. If you can't find baking bars and have to use chocolate chips, use the best quality chips you can find.Most tarts of this size are cut into eight servings. This tart is so rich it can easily serve twelve adults. Be sure to heat your cream in a saucepan on the stove instead of in the microwave. The cream will not heat as evenly, and it's easy to scorch or burn in the microwave. Above all, do not let your cream boil. Warm your knife under hot running water for the cleanest cut, then dry it off before cutting a slice of the tart. Repeat as needed.Ensure the bowl in which you mix the chocolate and cream is either glass or metal and thoroughly dry. Water and chocolate do not mix, and if the bowl is wet, it can cause your chocolate to seize. Handling a full tart pan is tricky. Because the bottom is removable, you can't hold them by the bottom like you would with a cake pan or pie plate. If you try to hold it by the bottom, the removable bottom will likely come loose. Put the pan on a baking sheet before moving it. You can make this recipe in a springform pan or a pie plate if you don't have a tart pan. See the recipe FAQs for the differences in each.