Easy No-Bake Chocolate Tart: Oreo Crust with Raspberry Delight
This No-Bake Chocolate Tart with Raspberries is so simple to make! If you can open a pack of Oreo cookies, you’re already halfway there. This recipe requires absolutely no baking, just a little stirring, and a whole lot of irresistible flavor. It features a delectable Oreo cookie crust filled with a silky-smooth chocolate ganache, topped with juicy raspberries – the ultimate no-bake dessert.
One of my absolute favorite dessert pairings is fruit and chocolate. And it truly doesn’t get any better than when these powerhouse flavors come together in this Easy No-Bake Chocolate Tart with Raspberries. This dessert is as visually appealing as it is delicious. The best part? You don’t even have to turn on your oven to make it happen!
Why This No-Bake Chocolate Tart Is Amazing
- It’s a no-bake dessert, making it ideal for warm weather or any time you want to keep things simple.
- The tart features a rich, creamy chocolate filling and a homemade Oreo cookie crust for the perfect contrast of textures and flavors.
- It’s generously topped with fresh, juicy raspberries, adding a burst of fruity freshness to complement the rich chocolate.
- The recipe is easily customizable! Feel free to experiment with your favorite fruits or berries to create your own unique variation.
- It’s simple to prepare, yet impressive enough to wow your guests at any gathering or special occasion.
- This no-bake tart is ready in just a few hours, with most of the time dedicated to chilling, making it a convenient make-ahead dessert.
Ingredients for No-Bake Chocolate Tart
For the Oreo Cookie Crust
- Oreo cookies: While you can technically use any chocolate sandwich cookie for the Oreo crust, I highly recommend the classic Oreo for its perfect filling-to-chocolate wafer ratio. This ensures the right balance of flavor and texture in your crust.
- Vanilla extract: Always opt for pure vanilla extract for the best, most authentic vanilla flavor. Artificial vanilla extract simply doesn’t compare.
- Salt: A pinch of salt is crucial in balancing the sweetness of the tart and enhancing all the other flavors. Don’t skip it! It really does make a difference.
- Unsalted butter: Melted butter is essential for binding the Oreo cookie crumbs together to create a sturdy and flavorful crust. I recommend melting it in the microwave in 30-second bursts to prevent splattering.
For the Chocolate Ganache Filling
- Semisweet chocolate: Make sure to finely chop the chocolate before melting it. This will help it melt quickly and evenly, preventing any scorching or seizing.
- Heavy cream: For a super-easy and decadent ganache, you’ll need heavy cream. Avoid substituting with whole milk or even half-and-half, as the filling won’t be as creamy, and it may not firm up properly.
- Light corn syrup: This secret ingredient gives the ganache a smooth, creamy, and shiny texture.
- Raspberries: Fresh, whole raspberries are ideal for topping the tart. Don’t substitute with frozen berries, as they tend to be too wet and won’t hold their shape as well.
See the recipe card for full information on ingredients and quantities.
Feel free to use your favorite fruits or berries instead of raspberries! Strawberries, blueberries, blackberries, or a mixed berry combination all work beautifully. Get creative and personalize your tart to your liking!
How to Make This No-Bake Chocolate Tart: Step-by-Step Guide
The foundation of this delicious tart is a chocolatey crust made with Oreo cookies and a touch of salt – my not-so-secret ingredient. The salt balances the sweetness and draws out the intense flavors of the berries.
This simple crust becomes the perfect base for the silky-smooth chocolate filling.
Semisweet chocolate is melted together with heavy cream and corn syrup to create the creamy ganache. If you’re hesitant about using corn syrup, let me explain its purpose in this recipe…
Corn syrup ensures that your chocolate ganache will be incredibly smooth and glossy. Just look at that shine! It’s like gazing into a delicious chocolate mirror, enhancing the visual appeal of the tart.
Once the creamy chocolate filling is ready, carefully pour it into the cooled tart crust and place it in the freezer for its final chill. This step is crucial for setting the ganache properly.
Finally, top the tart with fresh raspberries. Their vibrant color and tangy flavor perfectly complement the richness of the chocolate, making this no-bake tart an unforgettable addition to any dessert selection.
Serving Suggestions for Chocolate Raspberry Tart
I typically serve this tart with a light dusting of confectioners’ sugar, but if you want to elevate your dessert presentation, add a dollop of light and airy whipped cream. You could also serve it with a scoop of creamy vanilla ice cream or a healthier alternative like Greek frozen yogurt.
Tips and Tricks
- If You Don’t Own a Food Processor: Roughly chop the Oreos by hand or place them in a zip-lock bag and crush them with a rolling pin. Place the crushed cookies into a bowl and stir in the remaining ingredients. This alternative method allows you to create the crust even without specialized equipment.
- Invest in a Tart Pan: A tart pan with a removable bottom makes it easy to unmold the tart. Just push the bottom upwards, and the no-bake chocolate raspberry tart will pop right out! Plus, the fluted edges add a touch of elegance to the dessert.
- Don’t Rush the Chill Time: Thoroughly chilling the tart (for at least an hour, or longer) is crucial. If you remove it too soon, the chocolate filling may not fully set, resulting in a loose, creamy texture.
More Easy No-Bake Dessert Recipes
- No-Bake Chocolate Cheesecake Cups
- Momoo’s No-Bake Peanut Butter Bars
- Easy No-Bake Cheesecake Parfaits
- The Easiest-Ever Ice Cream Cake
- Chocolate Chip Cookie Dough Dip
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Easy No-Bake Chocolate Tart with Raspberries
1hr 30mins
0mins
1hr 30mins
Ingredients
For the crust:
- 24 Oreo cookies
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 6 Tablespoons unsalted butter, melted
For the filling:
- 12 oz. semisweet chocolate, finely chopped
- 1 1/4 cups heavy cream
- 1 Tablespoon light corn syrup
- Raspberries, for topping
Instructions
Make the crust:
- In the bowl of a food processor, pulse the Oreos until they are roughly chopped then add the vanilla extract and salt and pulse until combined. With the motor running, stream in the melted butter and continue processing until the mixture comes together into a ball. (Do not over-process the mixture.)
- Spray a 9-inch nonstick tart pan (with removable bottom) with cooking spray. Transfer the cookie mixture into the tart pan, and then using your fingers, press it into the bottom and sides of the pan in an even layer to form the tart crust.
- Cover the pan with plastic wrap and freeze it for 15 minutes.
Make the filling:
- Add the chocolate to a medium bowl.
- In a medium saucepan set over medium heat, whisk together the heavy cream and corn syrup. Bring the mixture to a simmer then remove it from the heat.
- Pour the cream mixture atop the chocolate and let the mixture sit, undisturbed, for 5 minutes.
- Whisk together the ingredients until the mixture is smooth. If the chocolate still hasn’t fully melted, microwave the mixture for 20-second increments, stirring between each increment, until smooth.
- Remove the tart shell from the freezer. Pour the chocolate mixture into the tart shell, spreading it into an even layer.
- Transfer the tart to the refrigerator until the chocolate has fully hardened, a minimum of 1 hour.
- Arrange the raspberries on top then slice and serve.
Kelly’s Notes
- You can roughly chop the Oreos by hand or place them into a zipper-lock bag and smash them with a rolling pin. Then, place the crushed cookies into a bowl and stir in the rest of the ingredients.
- A tart pan with a removable bottom will make it super easy to unmold the tart (just push the bottom upwards and the no-bake chocolate raspberry tart will pop right out). Plus, the fluted edges look beautiful.
- Make sure to thoroughly chill the tart (I call for an hour, but there’s no harm leaving it in the fridge for longer). Pull it out too soon and you’ll have unset, loose creamy chocolate filling!
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