Chocolate Raspberry Tart with Gluten-Free Oreo Crust Recipe
This decadent Gluten-Free Chocolate Raspberry Tart features a rich, chocolatey Oreo crust filled with a smooth dark chocolate ganache blended with raspberry jam, then topped with fresh raspberries and a sprinkle of flaky sea salt for a perfect balance of sweetness and tartness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust
- 28 gluten-free Oreo cookies
- 8 tablespoons unsalted butter, melted
- ¼ teaspoon kosher salt
Filling
- 8.5 ounces heavy cream
- 12 ounces dark chocolate chips or chopped dark chocolate bar
- ¼ cup raspberry jam
Garnish
- ¼ teaspoon flaky sea salt
- 3 ounces fresh or frozen raspberries
Instructions
- Prepare the crust: Crush 28 gluten-free Oreo cookies finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a bowl, mix the crushed Oreos with 8 tablespoons melted unsalted butter and ¼ teaspoon kosher salt until combined. Press the mixture firmly and evenly into the bottom and sides of a tart pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make the ganache filling: In a saucepan, heat 8.5 ounces of heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over 12 ounces of dark chocolate chips or chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes to melt, then gently stir until smooth and glossy. Stir in ¼ cup raspberry jam until fully incorporated.
- Assemble the tart: Pour the chocolate raspberry ganache over the chilled Oreo crust, smoothing the top with a spatula. Refrigerate the tart for at least 2 hours or until the filling is set and firm.
- Add garnish and serve: Once set, top the tart with 3 ounces fresh or frozen raspberries and sprinkle with ¼ teaspoon flaky sea salt for a crunchy, flavorful finish. Slice and serve chilled for the best taste and texture.
Notes
- Use gluten-free Oreos to keep this dessert gluten-free.
- For easier slicing, allow the tart to set fully in the fridge for at least 2 hours.
- Fresh raspberries add a nice texture contrast, but frozen can be used if fresh are unavailable.
- Dark chocolate with 60-70% cocoa content works best for a balanced rich flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
