Raspberry Nutella Tart Recipe

Introduction

This Raspberry Nutella Tart combines a rich, chocolatey ganache with a crisp Oreo crust and fresh, glazed raspberries on top. It’s a decadent yet simple dessert perfect for any special occasion or whenever you crave something sweet and elegant.

Ingredients

• 1 1/2 cups Oreo crumbs (from about 20-25 Oreos)
• 4 tbsp butter (melted)
• 2/3 cup Nutella
• 6 oz semi sweet chocolate chips (about 1 cup)
• 1/2 cup heavy whipping cream
• 1/4 cup granulated sugar
• 1/4 cup water
• 6 oz raspberries
• Powdered sugar (for sprinkling)

Instructions

1. Step 1: Add melted butter to Oreo crumbs and mix until combined.
2. Step 2: Press the cookie mixture evenly into the bottom and up the sides of a greased 9-inch tart pan with a removable bottom, then set aside.
3. Step 3: Put Nutella and chocolate chips in a microwave-safe bowl. Add heavy whipping cream to the bowl, ensuring it mostly covers the Nutella and chocolate chips.
4. Step 4: Microwave the mixture until the cream begins to boil, about 1 minute.
5. Step 5: Remove from microwave and whisk until smooth, incorporating the Nutella fully. Microwave a little more if needed to achieve a smooth ganache.
6. Step 6: Pour the ganache into the crust and spread into an even layer. Refrigerate until firm.
7. Step 7: Add sugar and water to a small saucepan and heat on medium until sugar dissolves, stirring regularly. Remove from heat and allow to cool for about 10 minutes.
8. Step 8: Dip raspberries into the sugar syrup with a slotted spoon, draining off any excess water as you remove them.
9. Step 9: Top the tart with the raspberries. Sprinkle with powdered sugar if desired.
10. Step 10: Refrigerate the tart until ready to serve.

Tips & Variations

• For extra crunch, add chopped toasted hazelnuts on top of the ganache before refrigerating.
• Use fresh blackberries or strawberries as an alternative to raspberries for a different berry flavor.
• If you prefer a less sweet tart, reduce the amount of granulated sugar in the syrup or omit the powdered sugar topping.
• To make the crust gluten-free, substitute Oreo crumbs with gluten-free chocolate cookie crumbs.

Storage

Store the tart covered in the refrigerator for up to 3 days. The crust may soften slightly over time but remains delicious. For best results, allow the tart to sit at room temperature for 10-15 minutes before serving to soften the ganache. Avoid freezing, as the texture of the ganache may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, this tart can be made a day in advance and kept refrigerated. Just add the raspberries and powdered sugar topping shortly before serving for the freshest appearance.

Can I use a different brand of chocolate spread instead of Nutella?

Absolutely! Any chocolate hazelnut spread or similar chocolate spread will work well, though the flavor may vary slightly depending on the brand.

Raspberry Nutella Tart Recipe

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★★★★★

4.8 from 71 reviews

• Author: Thomas
• Total Time: 30 mins
• Yield: 8 servings 1x

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Description

This Raspberry Nutella Tart combines a rich Oreo crumb crust with a luscious Nutella and chocolate ganache filling, topped with fresh raspberries dipped in a light sugar syrup for a perfect balance of sweet and tart flavors. It’s an indulgent yet elegant dessert that’s ideal for special occasions or anytime you crave a chocolate-hazelnut delight with a fresh fruity twist.

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Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups Oreo crumbs (from about 20–25 Oreos)
• 4 tbsp butter (melted)

Ganache Filling

• 2/3 cup Nutella
• 6 oz semi sweet chocolate chips (about 1 cup)
• 1/2 cup heavy whipping cream

Raspberry Topping

• 1/4 cup granulated sugar
• 1/4 cup water
• 6 oz raspberries
• Powdered sugar (for sprinkling)

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Instructions

1. Prepare the crust: Add melted butter to Oreo crumbs and mix until thoroughly combined. Press this cookie mixture evenly into the bottom and up the sides of a greased 9-inch tart pan with a removable bottom. Once shaped, set aside for the filling.
2. Make the ganache: Place Nutella and semi-sweet chocolate chips in a microwave-safe bowl or glass measuring cup. Add heavy whipping cream so it mostly covers the Nutella and chocolate chips.
3. Heat ganache mixture: Microwave the mixture until the cream begins to boil, about 1 minute. Remove from microwave and whisk vigorously until smooth and fully incorporated. If needed, microwave in short increments and whisk again until smooth.
4. Fill the tart shell: Pour the smooth ganache into the prepared Oreo crust, spreading it evenly with a spatula. Refrigerate the tart until the ganache is firm.
5. Make sugar syrup: In a small saucepan, combine granulated sugar and water. Heat over medium heat, stirring regularly, until the sugar is completely dissolved. Remove from heat and allow the syrup to cool for about 10 minutes.
6. Prepare raspberries: Using a slotted spoon, dip the raspberries carefully into the cooled sugar syrup, letting excess syrup drain off as you remove them.
7. Assemble and finish tart: Arrange the coated raspberries evenly over the set ganache surface. Optionally, sprinkle powdered sugar on top for an elegant finish.
8. Chill before serving: Refrigerate the tart until ready to serve, allowing flavors to meld and tart to remain firm.

Notes

• Press the crust mixture firmly and evenly to avoid cracking once set.
• Microwave times can vary; heat ganache mixture in short intervals if needed to prevent burning.
• If fresh raspberries are not in season, frozen raspberries can be used but thaw them thoroughly and pat dry before dipping in syrup.
• This tart is best served chilled and is excellent for making ahead of time.
• Store leftover tart covered in the refrigerator for up to 3 days.

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Raspberry Nutella Tart, Nutella dessert, chocolate tart, Oreo crust dessert, raspberry chocolate tart