no-bake raspberry chocolate tart;
A decadent chocolate cookie crust layered over with a layer of sweet raspberry jam, and topped with a rich chocolate ganache. Decorate with fresh fruit, sprinkles, caramel, or your other favorite toppings!
Servings: 24
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Equipment
- tart pan (or alternatively 9"x13" baking dish)
Ingredients
cookie crust;
- 1 12oz pkg oreos (I use gluten-free, roughly ~32 oreos or one full package)
- ½ cup butter melted
raspberry chocolate tart;
- 2 cups semisweet chocolate chips (or chocolate of choice)
- 1 cup heavy cream
- 1 11.8oz jar raspberry jam (I like Bonne Maman brand fruit preserves)
- sprinkles (for topping)
- fresh fruit (for topping)
- whipped cream or ice cream (optional, for serving)
Instructions
cookie crust;
- Melt butter in a medium heat-safe bowl in the microwave. In a food processor, add oreos and blend until finely chopped. Add to bowl with melted butter and stir until evenly coated.
- Add cookie crumbs into the bottom of an 9"x13" baking dish (or tart pan or other desired shape) and press firmly into the bottom to compact into an even layer. You can use fingers, or a cup or measuring cup to help tamp down the crumbs. Set aside.
raspberry chocolate tart;
- In a medium pot, add 1 cup heavy cream, and cook over medium heat until bubbles appear at the sides of the pot. You do not need to bring to a boil.
- Remove the cream from the heat, and add chocolate chips, stirring until a thick and smooth ganache forms. Return to heat in small increments if lumps remain.
- Pour over the chilled crust and smooth out. Press toppings into the chocolate, then refrigerate at least 2 hours before serving. Serve with whipped cream or ice cream as desired.
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