Chocolate Raspberry Tart

5 from 1 vote

This decadent dairy-free chocolate raspberry tart features a crispy Oreo crust filled with silky chocolate ganache and fresh raspberries. Perfect for Valentine’s Day or any special occasion, this stunning dessert tastes just like the ones from a fancy bakery but is surprisingly easy to make at home.

Prep Time30

Cook Time10

Total Time40

Course: Dessert, Pie, Tart

Keyword: chocolate raspberry tart, chocolate tart, dairy free chocolate, raspberry tart, vegan chocolate tart

Servings: servings

Calories: 429kcal

Ingredients

For the crust:

24 oreos - 1 1/2 cups oreos cookie crumbs
6 tablespoons dairy free butter

For the filling:

1/2 cup raspberry jam
12 ounces dark/semi-sweet chocolate chips
1 cup full-fat coconut milk
1 teaspoon vanilla extract
1 pinch coarse or sea salt

For topping:

2 pints fresh raspberries

Instructions

Bake the crust. Preheat oven to 350˚F. In the bowl of a food processor, blend the cookies to a fine crumb. Transfer to a mixing bowl and mix Oreo cookie crumbs with melted dairy free butter until evenly combined. Then, press the mixture into an even layer of a tart pan, making sure to create edge along the sides. Bake the tart shell for about 8-10 minutes. Remove from the oven and allow the crust to cool completely before filling.
Make the ganache. Place chocolate and coconut milk in a large mixing bowl. Microwave for 45 - 60 seconds and then stir to combine. If chocolate hasn't finished melting, continue to microwave in 15 - 30 second intervals until almost melted. Stir until chocolate is smooth.
Layer the filling. Spread the raspberry jam in a thin layer over the prepared crust and top with warm ganache. Allow the ganache to cool for about 5 minutes before arranging the raspberries in your desired pattern.
Chill before serving. Place the tart in the refrigerator until set, at least 1 hour. When ready to serve, remove the tart and let it warm on the counter for about 15 minutes before slicing.

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