No-Bake Chocolate Raspberry Tart
A deliciously rich and creamy no-bake chocolate tart recipe that is stuffed full of fresh raspberries, and has an Oreo crust. A totally indulgent chocolate dessert!
Servings: 8 -10 slices
Calories: 430kcal
Ingredients
For the Crust
- 2 cups Oreo crumbs 24 Oreos, pulsed to crumbs in a food processor
- ¼ cup (56g) unsalted butter melted
For the Filling
- 2 cups (350g) chocolate coarsely chopped
- ½ cup (120ml) double/heavy cream
- ¼ cup (56g) unsalted butter softened
- 2 cups (250g) fresh raspberries
Instructions
For the Crust
- Stir together the Oreo crumbs and melted butter until combined, and all the crumbs are moist.
- Press the mixture into the bottom and up the sides of an un-greased 23cm/9-inch fluted tart tin with a loose base. Refrigerate whilst preparing the filling.
For the Filling
- Place the chocolate, heavy cream, and butter in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Place the raspberries onto the bottom of the crust, and pour the chocolate on top. Spread out evenly, then refrigerate until firm - about 2 hours.
Video
Notes
Leftovers can be cover tightly, and kept refrigerated for up to 3 days. This tart also freezes well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Serving: 1slice | Calories: 430kcal | Carbohydrates: 46g | Protein: 3g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Cholesterol: 38mg | Sodium: 117mg | Fiber: 5g | Sugar: 32g