Y’all, Valentine’s Day is officially one week from tomorrow! Isn’t that crazy?! I feel like January absolutely flew by! If you can’t tell by now, I’m all about baking for Valentine’s Day. “Nothing says lovin’ like something from the oven!” — am I right?! 😉
This Chocolate Raspberry Cream Tart is dreamy &
Número Uno — the OREO CRUST & it could not be easier! The crust alone is OTT (over the top), not to mention the perfectly creamy filling and fresh raspberry compote! Please, whatever you do… DO NOT buy the “store-bought” Oreo crust! Don’t get me wrong… I’m ALL about short-cuts, but making this crust from scratch is definitely worth it! The good news? It only consists of 24 Oreos and 6 tablespoons of melted butter — how easy is that?!
Número Dos, the FILLING! Oh my goodness — the cream cheese filling mixed with freshly whipped cream is heavenly. It tastes a lot like a cheesecake, but with a smoother texture! The great news is — this tart is pretty much “
Número Tres – THE raspberry compote. Now, this is a shortcut definitely worth taking! Make sure to use good quality raspberry preserves, freshly squeezed lemon juice, and fresh raspberries. The three of these combined equals a match made in heaven! I cannot wait for y’all to make this dreamy tart! Originally, I was going to make it in an “official” tart pan, but my tart pan was too skinny lol. 😉 No worries though, I love using my ruffled pie pan from Williams Sonoma whenever possible! The ruffles add just a little extra something. Enjoy
Chocolate Raspberry Cream Tart
YIELDS 8 SERVINGS
PREP TIME: 30 MINUTES
COOK TIME: 8 MINUTES
CHILL TIME: 2 HOURS
Vegetable oil spray
24 Oreo cookies
6 tablespoons salted butter, melted
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners sugar
2 tablespoons lemon juice, freshly squeezed
2 teaspoons pure vanilla extract, divided
1 cup heavy whipping cream, cold
1 tablespoon granulated sugar
1 jar (13 ounces) raspberry preserves, such as Bonne Maman
1 tablespoon lemon juice, freshly squeezed
1/2 pint fresh raspberries
- Preheat oven to 350 degrees. Lightly spray a 9-inch pie pan with vegetable oil.
- Add the Oreos to a food processor, process until fine crumbs.
- In a medium bowl, combine the Oreo crumbs and melted butter. Stir together until combined.
- Press the Oreo mixture onto the bottom and up the sides of the prepared pie pan.
- Bake for 8 minutes. Set aside and let cool on a wire rack.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the softened cream cheese until smooth. Slowly add the confectioners’ sugar. Once combined, add the lemon juice and 1 teaspoon of vanilla extract. Set aside.
- In a large bowl, using a handheld mixer beat the cold heavy cream, granulated sugar, and 1 teaspoon of vanilla on high speed until stiff peaks form.
- Using a spatula, fold in the whipped cream with the cream cheese mixture.
- Pour into the baked pie crust.
- Refrigerate for 1 hour.
- Heat the raspberry preserves and lemon juice in a small saucepan, over medium-low heat. Whisk constantly until dissolved and little bubbles start to form.
- Remove from heat and fold in fresh raspberries. Let cool completely.
- Top the chilled pie with the cooled raspberry compote.
- Refrigerate the tart for an additional 1-2 hours.
Refrigerate up to 2 days. If making ahead of time, wait to add the raspberry compote topping until 2 hours before serving. It should ideally set for 2 hours in the refrigerator.
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