Easy Chocolate Ganache Tart with Raspberry Jam
A rich and decadent Easy Chocolate Ganache Tart with Raspberry Jam that comes together in just a few simple steps.
Ingredients
- 30 Oreo cookies
- 5 tbsp butter
- 12 oz chocolate bittersweet, semisweet, or a combination
- 1 1/4 cup heavy cream
- 3/4 cup seedless raspberry jam
- 2 tbsp confectioners sugar
Optional Toppings
- Fresh raspberries
- Fresh strawberries
- Flaky salt
- Sliced toasted almonds
- Chocolate shavings
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- 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.
- 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.
- 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.
- 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.
- Bake crust for 5-7 minutes until set. Remove from the oven and set aside to cool.
- 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.
- 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.
- 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.
- 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.
- Pour the chocolate ganache over the baked tart shell and smooth with an offset spatula or a spoon.
- Let the tart sit for at least two hours until firm. It is not necessary to refrigerate the tart.
- 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.
- 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.