Easy Chocolate Ganache Tart with Raspberry Jam 

Easy Chocolate Ganache Tart with Raspberry Jam 

Why You Should Give This Recipe a Try

This Easy Chocolate Ganache Tart with Raspberry Jam has got to be the most absolutely decadent chocolate dessert I have ever created and if you, like me, are a chocolate lover, it is an absolute must try. A crisp and buttery Oreo cookie crust is the base of a tart filled with the smoothest, creamiest mix of bittersweet chocolate and semi-sweet chocolate. And while the rich chocolate ganache filling makes the perfect tart as is, I decided to cover it with a coating of raspberry jam. As one does. Raspberry and chocolate complement each other so well, no? Like these Easy Double Chocolate Raspberry Brownies. And then I dusted it with some confectioners’ sugar – because I don’t know where to stop. 

One of the best things about this recipe, though, is how incredibly easy it is. There are very few steps and very few ingredients and yet the result is an absolutely incredible chocolate tart perfect for all sorts of special occasions, the perfect simple dessert to serve at a dinner party or for a Valentine’s Day celebration (hence the heart design in the photo) or maybe just for treating yourself and the family.

Some of the best features of this recipe:

Few ingredients: The rich chocolate ganache filling is made of only two ingredients, heavy cream and chopped chocolate bars. That’s it!

An easy crust: The crisp chocolate crust is made of crushed cookies and melted butter. Five minutes bake time to set the crust and you are ready to fill.

Versatile: There are lots of ways to change up the toppings. Add your favorites from a light sprinkle of sea salt to fresh berries or sliced fresh strawberries to toasted sliced almonds. Change up the texture and the flavors to offset the rich chocolate taste.

No eggs: Have you seen the price of eggs lately? Can you even find eggs? This is a totally egg-free dessert.

Change up the size or container: Use mini tart pans to make individual easy chocolate ganache tarts or follow the recipe to create a larger tart. Don’t have a tart pan? Use a pie plate instead.

As with all of my recipes, Easy Chocolate Ganache Tart with Raspberry Jam is super easy, with no complicated cooking techniques, no special equipment, and with simple ingredients you can find in any grocery store.

Recipe Ingredients

30 Oreo cookies

5 tbsp butter

​12 oz chocolate (bittersweet, semisweet, or a combination)

1 1/4 cups heavy cream

3/4 cup seedless raspberry jam (room temperature)

2 tbsp confectioners sugar

Optional Toppings:

Fresh raspberries

Fresh strawberries

Flaky salt

Sliced toasted almonds

Chocolate shavings 

Helpful Tools

• 11-inch tart pan with removable bottom 
• Food processor or a gallon Ziploc bag and a rolling pin
• Medium bowl
• Medium heat resistant bowl
• Dinner plate (large enough to cover one of the bowls)
• Small microwave proof dish or mug
• Sharp knife
• ​Cutting board
• Small saucepan
• Liquid measuring cup
• Any size dry measuring cup
• Wooden spoon or rubber spatula
• Offset spatula
• Teaspoon

Ingredient Notes

Because chocolate is the main flavor, it is important to use the best quality chocolate. I use Ghirardelli chocolate from the supermarket.

Speaking of chocolate, you can use your choice of chocolate. I have made several tarts and like to mix up the intensity. I made one that was 8 oz bittersweet chocolate and 4 oz semi-sweet chocolate, and another that was 8 oz semi-sweet and 4 oz bittersweet. If you are a dark chocolate lover, using all bittersweet is fine. The two things I would avoid are milk chocolate (too sweet) and chocolate chips. Chocolate chips are coated with a product that keeps them from melting in cookies, and you want a very smooth and evenly melted chocolate in the tart filling.

This is a very smooth ganache filling, so I topped it with an equally smooth, seedless jam. Check out the Tips & Tricks for removing the seeds in the event that seeded is all you can find.

​Use whole Oreo cookies for the crust. No need to remove the cream filling.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Crush the Oreo cookies. You can do this easily with a food processor. If you don’t have a food processor, simply place the cookies in a gallon Ziploc bag and seal it, leaving a small opening to allow air to escape. Hit the cookies using a rolling pin until they are small to medium pieces. Make sure to flip the bag over a few times to ensure evenly crushed cookies. If you find larger pieces when you open the bag, simply crush those.

3. Cut the butter into tablespoon size pieces (doesn’t have to be perfect) and place them in a microwave safe dish. Heat until melted, about 40 seconds.

4. Place the crushed cookies in a medium bowl and stir in the melted butter. Toss with a fork until all of the crumbs are moist.

5. Pour the cookie crumbs into a tart pan and spread out evenly. Make sure to work the crumbs up the side of the pan. Check that you do not create any holes in the base as you move the crumbs to the side. You can use the bottom of a measuring cup to flatten out the crumbs.

6. Bake crust for 5-7 minutes until set. Remove from the oven and set aside to cool.

7. Chop the chocolate into small pieces and add them to a medium heat resistant bowl. Remember that they will be melted by the warm heavy cream. If the pieces are too large, that will be difficult. Set aside.

8. Place 1 1/4 cups heavy cream into a small saucepan and bring to a gentle simmer over medium high heat. The simmer is sufficient when there are small bubbles around the edges of the cream. Do not let the heavy cream boil.

9. Pour the warm heavy cream over the chopped chocolate. DO NOT stir. Cover the bowl with a dinner plate and let it sit without disturbing the mixture for 5 minutes.

10. At the end of the 5 minutes, stir the cream and the chocolate together until smooth and completely combined. There should not be any whole pieces of chocolate.

11. Pour the chocolate ganache over the baked tart shell and smooth with an offset spatula or a spoon.

12. Let the tart sit for at least two hours until firm. It is not necessary to refrigerate the tart.

13. Once the tart is completely firm, spread the top evenly with 3/4 cup raspberry jam. Smooth it out with the back of a spoon or with an offset spatula.

14. When you are ready to serve the tart, place 2 tbsp confectioners sugar in a fine mesh sieve and tap the side to release the sugar. Spread evenly over the top of the finished tart. NOTE: Do not add the sugar until you are ready to serve because it will get absorbed into the jam after a few hours.

Check out the recipe card, below, for step-by-step instructions for this Easy Chocolate Ganache Tart with Raspberry jam.

Storage

Lightly cover the tart with aluminum foil or plastic wrap and store at room temperature 2-3 days. If the weather is particularly hot and/or humid, you can move it to the fridge.

Tips & Tricks

Be mindful of the size of the chopped chocolate. The heated heavy cream will be doing all the work of melting it, so if the pieces are too big, you will be stuck with chunks.

If you can’t find seedless raspberry jam, you can create your own. Heat the jam in a small saucepan until it liquifies – without boiling. Strain the jam through a fine mesh sieve into a bowl, pushing it through with a spoon. Be sure to cool the jam before using or you will melt your chocolate.

Don’t have a tart pan? I have also made this tart in a 9-inch pie plate. You will have some curst crumbs leftover. Use them to sprinkle over ice cream!

Want to make a design on your tart as I did on mine? Cut out a shape in a sheet of parchment paper and lay it on top of the tart. Sprinkle with confectioners sugar and then carefully peel it off.

Optional toppings? There are so many. You can spread with jam and top with fresh raspberries. Sprinkle with confectioners sugar. Slice up some some fresh strawberries and layer those on top of the plain chocolate ganache (no jam). Sprinkle with confectioners sugar – or don’t. You can also sprinkle with flaky sea salt or some toasted sliced almonds. Use your imagination!

Removing your tart from the pan seems a little scary, but is quite easy. Hold the pan firmly on the bottom and pull away the ring. Let it fall away over your arm. You can leave the tart of the base or carefully slide it onto a plate or cake stand.

If you are a chocolate lover, there are so many great, easy treats you can make. Try one of these!

Easy Creamy Dark Chocolate Mousse Dessert

Creamy No Bake Chocolate Cheesecake with Oreo Crust 

Easy Creamy Homemade Chocolate Truffles with a tempered chocolate coating

Easy Chocolate Chip Cookie Dough Truffles

Easy Double Chocolate Zucchini Muffins with Greek Yogurt