Description
This rich and indulgent Chocolate Raspberry Tart combines a crunchy Oreo cookie crust with a smooth dark chocolate and coconut milk ganache, layered with sweet raspberry jam and topped with fresh raspberries for a perfect balance of tart and sweet flavors. Ideal for gatherings or special occasions, this dairy-free dessert is both visually stunning and irresistibly delicious.
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). In a food processor, blend the Oreos until they become fine crumbs. Transfer the crumbs into a mixing bowl and combine thoroughly with the melted dairy-free butter. Press this mixture evenly into the bottom and up the sides of a tart pan to form the crust. Bake in the preheated oven for 8 to 10 minutes until set. Remove the tart shell and let it cool completely before adding any filling to ensure a crisp crust.
- Make the chocolate ganache. In a large mixing bowl, combine the dark or semi-sweet chocolate chips with the full-fat coconut milk. Microwave the mixture for 45 to 60 seconds, then stir well. If the chocolate is not fully melted, continue microwaving in 15 to 30 second increments, stirring frequently until the mixture is smooth and glossy. Stir in the vanilla extract and a pinch of coarse or sea salt to enhance the flavors.
- Assemble the tart. Spread a thin, even layer of raspberry jam over the cooled Oreo crust. Pour the prepared chocolate ganache over the jam layer, spreading it smoothly to the edges. Arrange the fresh raspberries evenly over the surface of the ganache, gently pressing them down to adhere but keeping their shape intact.
- Chill and serve. Place the assembled tart in the refrigerator and chill for at least 2 hours, or until the ganache is fully set. This allows the flavors to meld and the tart to firm up for clean slicing. Serve chilled and enjoy a decadent dessert that highlights the fresh tartness of raspberries paired with smooth chocolate.
Notes
- Use dairy-free butter or margarine to keep the tart vegan-friendly and dairy-free.
- For a gluten-free option, substitute gluten-free sandwich cookies in place of Oreos if needed.
- Ensure the crust is completely cooled before adding the jam and ganache to prevent melting and sogginess.
- If you do not have a microwave, the ganache can also be made by gently heating the coconut milk and pouring it over the chocolate chips, then letting it sit for a few minutes before stirring until smooth.
- The tart is best served chilled but can be left at room temperature for 10-15 minutes before serving for softer ganache texture.
- Store leftover tart covered in the refrigerator for up to 3 days to maintain freshness.