Chocolate Raspberry Tart
This Chocolate Raspberry Tart features a rich Oreo cookie crust, a sweet layer of raspberry preserves, silky chocolate ganache, and a fluffy raspberry meringue topping. This dessert is the perfect balance of fruity and decadent
Equipment
- 1 Stand mixer fitted with whisk attachment
Ingredients
Oreo Crust
- 24 Oreo Cookies
- 6 tablespoon (84 g) unsalted butter melted
Raspberry Layer
- ½ cup (160 g) Raspberry preserves
Chocolate Ganache
- 10 oz. (285 g) Chocolate (60-70%) Chopped
- 1 cup (238 g) Heavy Whipping cream
- 2 tablespoon (28 g) unsalted butter
Raspberry Meringue
- ¼ cup Freeze-dried raspberries
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 1 cup (200 g) granulated sugar
- ¼ cup water
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.24 Oreo Cookies, 6 tbsp (84 g) unsalted butter
- 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.½ cup (160 g) Raspberry preserves
Chocolate Ganache
- Chop chocolate well and pour it into a heatproof bowl.10 oz. (285 g) Chocolate (60-70%)
- 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.1 cup (238 g) Heavy Whipping cream, 2 tbsp (28 g) unsalted butter
- 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.¼ cup Freeze-dried raspberries
- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Do not whisk yet.3 large egg whites, ¼ tsp cream of tartar
- 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).1 cup (200 g) granulated sugar, ¼ cup water
- 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.
Nutrition
Calories: 368kcalCarbohydrates: 42gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 33mgSodium: 89mgPotassium: 184mgFiber: 2gSugar: 32gVitamin A: 403IUVitamin C: 1mgCalcium: 29mgIron: 3mg
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