This Chocolate Raspberry Tart is made with an Oreo crust, filled with a layer of raspberry preserves, a layer of smooth ganache, and topped with a raspberry meringue.
This Chocolate Raspberry Tart will be the talk of the summer! It's made with a delicious Oreo crust, filled with a velvety chocolate ganache, raspberry preserves, and topped with a light raspberry meringue! It looks like a complicated dessert, but the step-by-step instructions will walk you through the entire process, and you can wow your family and friends with this show-stopping beauty!
Why You'll Love This Recipe
- No-Bake: There is absolutely no baking or turning on the oven with this tart, which is perfect for the summer!
- Rich & Decadent: The chocolate ganache creates such a delicious and rich flavor and texture.
- Raspberry Meringue: The sweet raspberry meringue is light and is a perfect complement to the chocolate ganache.
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Ingredients You'll Need
- Oreo cookies: For the crust, Oreo cookies are used and they need to be completely crushed.
- Butter: We use butter in the ganache as well as the crust.
- Raspberry Preserves: You can make your own preserves or buy some.
- Heavy whipping cream: It doesn't need to be chilled at all.
- Chocolate: I like to use chopped 60-70% dark chocolate. You can use chips too. Make sure it's high quality.
- Eggs: Three large egg whites for the meringue.
- Sugar: I use granulated sugar, but I've also used caster sugar and both work great.
- Water: For the sugar syrup.
- Cream of tartar: This helps stabilize the meringue.
- Freeze dried raspberries: I buy mine whole and then use a food processor or mortar and pestle to crush it into a powder.
See recipe card for quantities.
How to Make Chocolate Raspberry Tart
Make the Crust
Prep: Prepare a 9in tart pan and grease with melted butter, then set aside
Crush: Using a food processor, pulse the Oreo cookies until crushed, then add the melted butter.
Press: Pour crushed Oreo cookies into tart pan and press the crumbs into the bottom of the pan and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don’t press too hard. Just until it’s compact.
Raspberry: Add the raspberry preserves and spread in an even layer. Then place in the freezer while you prep the ganache.
Make the Chocolate Ganache
Chop chocolate: Chop chocolate well and pour it into a heatproof bowl.
Heat cream: In a medium pot over low heat, add the heavy cream and butter and let it come to just about a simmer (not a boil). Pour the hot cream over the chocolate and let the chocolate submerge in the cream for a few minutes, then start stirring until it mixes together and incorporates into a smooth ganache.
Pour into tart pan: Remove the tart from the freezer and pour the ganache into the tart pan and smooth it out. Then place it into the refrigerator to chill for a few hours to set.
Make the Raspberry Meringue
Prep: Make sure your stand mixer bowl and whisk attachment are completely grease free. To do this, take some vinegar and wipe down both the bowl and the whisk completely and set it aside to dry.
Crush: Pulse the freeze-dried raspberries into a powder and set aside.
Add: In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Do not whisk yet.
Cook syrup: In a medium pot on medium heat, place the water and sugar in the pot and mix to combine and bring to a simmer. Do not stir once it comes to a simmer. If you need to, you can use a pastry brush dipped in water to brush the sides of the pot (right above the water line) to prevent crystallization. Cook until the mixture reaches 230℉ (check using candy or digital thermometer).
Whisk eggs: Once the sugar reaches 230℉, start whisking the egg whites on high speed.
Pour syrup: Once the sugar reaches 240℉, the egg whites should be very foamy and frothy and increased in volume by this time. Start drizzling the sugar syrup into the bowl of the stand mixer (avoid the middle and let it drizzle into the side, otherwise the whisk will splatter the hot syrup everywhere). Whisk until the meringue forms stiff peaks (about 5-7 minutes or so) and the mixture is no longer hot.
Add raspberry: Add the freeze-dried raspberry powder and whisk until just incorporated.
Pipe: Remove the tart from the refrigerator and pipe meringue all over the top. You can also just pour the entire meringue on top of the tart without piping.
Refrigerate: Put the Chocolate Raspberry Tart back into the refrigerator and let it chill for 30 minutes to an hour to set.
Torch: Once ready, you can torch the meringue using a kitchen torch.
Hint: Make sure your stand mixer bowl and whisk attachment are completely grease free. To do this, take some vinegar and wipe down both the bowl and the whisk completely and set it aside to dry.
Substitutions
- Marshmallow fluff: Instead of making your own meringue, you can use marshmallow fluff. However, marshmallow fluff is not as stable and it can get quite runny (I tested this, and was not a huge fan). It also melts when torched.
- Whipped cream: As amazing as the meringue is with this Chocolate Raspberry Tart, you can use whipped cream instead. If you don't plan to consume the entire tart in one sitting, I would dollop whipped cream on individual slices.
Variations
- Berries: You can swap out the raspberries for strawberries or blackberries. Just replace the preserves with blackberry or strawberry preserves and the freeze-dried raspberry with strawberry or blackberry.
- S'mores: If you want a s'mores tart, you can leave out the raspberry preserves and freeze-dried raspberries, and switch out the Oreos with graham crackers. You'll need to add a bit of sugar, but 12 sheets of graham crackers + 6 tablespoon of melted butter + ¼ cup sugar.
- Mini tartlets: Instead of a 9 inch tart, you can make a few minis.
Equipment
A few kitchen tools are needed for this recipe.
- KitchenAid or Stand Mixer fitted with a whisk attachment.
- 9 inch tart pan
- Thermometer, either candy or digital.
- Kitchen Torch
Storage
The Chocolate Raspberry Tart will keep covered for up to 5 days in the refrigerator.
Pro Tips
Crush Oreos: Use a food processor to finely crush the Oreo cookies. If you don’t have a food processor, use a rolling pin and add the cookies to a ziploc bag and crush them.
Use measuring cup: It helps to use a flat measuring cup to press the crust down into the tart pan and up the sides to create a smooth tart crust.
Chill: Make sure to chill the crust before adding the ganache, then chill the Chocolate Raspberry Tart for a few hours before adding the meringue. Then chill again before torching the meringue.
High quality chocolate: I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.
Chop: Make sure to chop the chocolate so that it melts evenly when you add the hot cream.
Don't boil the heavy cream: Bring the heavy cream to a simmer and turn off the heat. You don't want the cream scorching.
Grease-proof: Make sure your stand mixer bowl and whisk attachment are completely grease free. To do this, take some vinegar and wipe down both the bowl and the whisk completely and set it aside to dry. This helps prevent any liquid from being present when adding the egg whites.
FAQ
Ganache splitting typically happens because the heavy cream is too hot. When this happens, the fat separates and you can visibly see it become grainy and/or oily. To save it, add a small amount of warm heavy cream and stir continuously. You can read more about it here.
If your meringue is runny, it could be caused by one of two things: some sort of liquid was in the bowl with the egg whites (either water or egg yolk), or you added the sugar syrup too soon.
More No-Bake Desserts to Try:
📖 Recipe Card
Chocolate Raspberry Tart
Equipment
- 1 9 inch tart pan
- 1 Stand mixer fitted with whisk attachment
- 1 Digital or candy thermometer
- 1 kitchen torch
Ingredients
Oreo Crust
- 24 Oreo Cookies
- 6 tablespoon (84g) unsalted butter melted
Raspberry Layer
- ½ cup (160g) Raspberry preserves
Chocolate Ganache
- 1 cup Heavy Whipping cream
- 10 oz. Chocolate (60-70%) Chopped
- 2 tablespoon (28g) unsalted butter
Raspberry Meringue
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 1 cup (200g) granulated sugar
- ¼ cup water
- ¼ cup Freeze-dried raspberries
Instructions
Oreo Crust
- Prepare a 9 inch tart pan and grease with melted butter, then set aside
- In a food processor, pulse oreo cookies until completely crushed. Add melted butter and mix.
- Pour crushed Oreos into tart pan and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact.
- Add the raspberry preserves and spread in an even layer. Then place in the freezer while you prep the ganache.
Chocolate Ganache
- Chop chocolate well and pour it into a heatproof bowl.
- In a medium pot over low heat, add the heavy cream and butter and let it come to just about a simmer (not a boil). Pour the hot cream over the chocolate and let the chocolate submerge in the cream for a few minutes, then start stirring until it mixes together and incorporates into a smooth ganache.
- Remove the tart from the freezer and pour the ganache into the tart pan and smooth it out. Then place it into the refrigerator to chill for a few hours to set.
Raspberry Meringue
- Prep: Make sure your stand mixer bowl and whisk attachment are completely grease free. To do this, take some vinegar and wipe down both the bowl and the whisk completely and set it aside to dry.
- Pulse the freeze-dried raspberries into a powder and set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Do not whisk yet.
- In a medium pot on medium heat, place the water and sugar in the pot and mix to combine and bring to a simmer. Do not stir once it comes to a simmer. If you need to, you can use a pastry brush dipped in water to brush the sides of the pot (right above the water line) to prevent crystallization. Cook until the mixture reaches 230℉ (check using candy or digital thermometer).
- Once the sugar reaches 230℉, start whisking the egg whites on high speed.
- Once the sugar reaches 240℉, Once the sugar reaches 240℉, the egg whites should be very foamy and frothy and increased in volume by this time. Start drizzling the sugar syrup into the bowl of the stand mixer (avoid the middle and let it drizzle into the side, otherwise the whisk will splatter the hot syrup everywhere). Whisk until the meringue forms stiff peaks (about 5-7 minutes or so) and the mixture is no longer hot. Add the freeze-dried raspberry powder and whisk until just incorporated.
Assembly
- Pipe the meringue on top of the chilled tart, then place it back into the refrigerator to chill for at least 30 minutes to an hour, to set.
- Remove from the refrigerator and torch using a kitchen torch until desired color.
- Slice and enjoy.
- The tart will keep in the refrigerator, covered, for up to 5 days.
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