Description
A luscious Chocolate Raspberry Tart featuring a crunchy Oreo cookie crust, rich dairy-free chocolate ganache, and fresh raspberries for a perfect balance of tartness and sweetness. This no-bake tart combines creamy dark chocolate with a wholesome coconut milk base, making it a delightful dairy-free dessert that's sure to impress.
Ingredients
Crust
- 24 Oreos (approximately 1 1/2 cups Oreo cookie crumbs)
- 6 tablespoons dairy-free butter, melted
Filling
- 1/2 cup raspberry jam
- 12 ounces dark or semi-sweet chocolate chips
- 1 cup full-fat coconut milk
- 1 teaspoon vanilla extract
- 1 pinch coarse or sea salt
Topping
- 2 pints fresh raspberries
Instructions
- Prepare the crust: Preheat your oven to 350˚F (175˚C). Using a food processor, finely blend the Oreos into crumbs. In a mixing bowl, combine the Oreo crumbs with melted dairy-free butter, stirring until evenly mixed. Press this mixture firmly into an even layer in a tart pan, ensuring to build up the edges to form a crust. Bake for 8-10 minutes, then remove from the oven and let it cool completely.
- Make the ganache: In a large mixing bowl, combine the dark chocolate chips and full-fat coconut milk. Microwave the mixture for 45 to 60 seconds, then stir until partially melted. If the chocolate isn't fully melted, continue microwaving in 15 to 30 second intervals, stirring each time, until you achieve a smooth, glossy ganache.
- Assemble the tart layers: Spread a thin layer of raspberry jam evenly over the cooled Oreo crust. Pour the warm chocolate ganache over the jam layer and smooth the surface with a spatula. Refrigerate the tart for at least 1-2 hours or until the ganache is set.
- Add fresh raspberries: Once the ganache has set, arrange fresh raspberries on top of the tart as a decorative and flavorful topping. Serve chilled and enjoy this decadent yet dairy-free dessert.
Notes
- Use dairy-free butter to keep the dessert vegan-friendly.
- You can substitute raspberry jam with other berry jams like strawberry or blackberry if desired.
- For a glossy ganache, avoid overheating the chocolate; stir well between microwave bursts.
- Allowing the tart to chill fully helps the ganache set properly for cleaner slicing.
- Store leftovers covered in the refrigerator for up to 3 days.