This no-bake chocolate raspberry tart recipe is one of my most requested desserts to make. I mean I can see why, how can you not like fresh raspberries, nestled in rich chocolate ganache and buttery Oreo cookie crust?
It is such a tasty treat to make and eat. And you know what is amazing about this dish? You can have the whole thing prepared and ready to go in the fridge in under 25 minutes. Isn’t that awesome?
If you love all things chocolate like me, you have got to try it. This delightful chocolate raspberry tart is so simple to make, if I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make a chocolate raspberry tart you need just a handful of ingredients and tools:
- Oreo cookies – I like to use Oreos, but you can use chocolate graham crackers if you wanted, or normal graham crackers, or vanilla wafers, ginger snaps, etc.
- Butter – I generally use unsalted butter, but salted butter works great too.
- Heavy Whipping Cream
- Dark Chocolate – Depending on the flavor you want, go for a rich 72% dark chocolate.
- Milk Chocolate – I like the combination of both chocolates, but you can use all of one if you like.
- Raspberries – Fresh raspberries are the best to use. You can easily substitute the raspberries with strawberries, blackberries, blueberries, etc.
- Powdered Sugar – It is always fun to dust the top of the finished tart with powdered sugar.
Step 2: How to make a no bake chocolate raspberry tart
First, melt the butter. You can do this in the microwave for 20 to 30 seconds in a microwave-safe bowl or you can do it in a pot on the stovetop.
Then place the Oreo cookies in a food processor and blend them until they turn into crumbs. You can also do this in a plastic bag and just crush them with a rolling pin.
Next, pour in the melted butter and blend again until the mixture resembles damp dark sand or dirt. Or if using the bag, pour the butter in there and shake and mix until all the crumbs are covered in butter.
Step 3: Create the chocolate tart crust or shell
Now, pour the oreo cookie crumbs into a tart pan that has been sprayed with cooking spray. A 9 or 10-inch tart pan will work well, if you don’t have a tart pan you can use another type of pan if you like.
Spread the crumbs out evenly and push them down to compact them, making sure to go up the sides of the pan. Use clean hands or wear gloves. Once done, place the tart shell into the freezer for about 10 minutes.
Step 4: Make the chocolate ganache
Take your chocolate bars and cut them up into chunks or use chocolate chips. Then place both kinds of chocolate, or you may use all of one kind, in a medium bowl.
In a separate microwave-safe bowl heat up the heavy whipping cream until it gets really hot, but not boiling. 1 minute on high in my 1200 watt microwave usually is perfect. Or you can heat it up in a pot on the stovetop, until it steams but doesn’t boil.
Pour the hot cream over the chocolate and then let it just sit for 3 to 4 minutes without stirring.
Next, come in and stir that chocolate and cream until it blends together creating a wonderful smooth chocolate ganache.
Step 5: Finish the no-bake chocolate raspberry tart
Now, pour the chocolate ganache into the tart crust and spread it out evenly with the spatula. If you wanted to just have a chocolate tart you could leave it like this, but a chocolate raspberry tart is much better.
Then take the washed and dried raspberries and place them in the chocolate tart. Once you are done, place the tart in the fridge so it can set. It will take 2 to 4 hours to set.
When you are ready to serve it, remove it from the fridge and sprinkle powdered sugar on top. To get clean cuts, heat up your knife with hot water, then dry it off with a paper towel for each cut, kind of like you would do with cheesecake. Enjoy!
How long will the chocolate raspberry tart last?
The tart will keep for a few days in the fridge if kept in an airtight container or covered with plastic warp. You may also freeze the tart for long term storage where it will last a few months.
Here are some other recipes you may like:
No Bake Chocolate Raspberry Tart
- 9″ Tart pan
- Food Processor or plastic bag
- cooking spray
- 24 oreo cookies 280g
- 1/4 cup or 4 tbsp. of unsalted butter 57g
- 1 cup or 8 ounces of Heavy Whipping Cream 236ml
- 3.5 ounces of Dark Chocolate roughly one bar (100g)
- 8.5 ounces of Milk Chocolate 2 bars (240g)
- 1 cup of raspberries washed and dried (125g) (doesn’t have to be exact)
- Powdered Sugar topping optional
- Melt the butter either in the microwave or in a pot on the stovetop. Add the Oreos to a food processor and blend until only crumbs are left. Pour the melted butter in with the crumbs and blend until combined and it looks like damp sand or dirt.Optionally crush up the cookies in a bag and add the melted butter and shake it.
- Pour the Oreo cookie mixture into a 9 or 10-inch tart pan that has been sprayed with cooking spray. Spread out the crumbs evenly and press them down firmly to compact them. Make sure to go up the edges of the pan as well. Once done freeze the tart crust for about 10 minutes.
- Chop up the chocolate bars into small chunks or just use chocolate chips. Place them in a medium bowl.In a separate bowl heat up the cream until really hot about a minute in the microwave, or heat it up in a pot on the stovetop. Pour the hot cream over the chocolate and let it sit undisturbed for 3 to 4 minutes. Then stir it with a spatula until smooth resulting in the ganache.
- Next, remove the tart shell from the freezer. Pour the ganache into the tart crust and spread it out evenly with a spatula. Then place clean raspberries in the ganache. Once done chill the chocolate raspberry tart in the fridge for at least 2 hours before serving. Sprinkle powdered sugar on the top if you like. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.