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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Prepare raspberries: Using a slotted spoon, dip the raspberries carefully into the cooled sugar syrup, letting excess syrup drain off as you remove them.
Assemble and finish tart: Arrange the coated raspberries evenly over the set ganache surface. Optionally, sprinkle powdered sugar on top for an elegant finish.
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