
Oreo Chocolate Lemon Raspberry Tart Recipe
Bold dark chocolate, fresh raspberries, and a touch of lemon combine in this Oreo-crust tart, a richly elegant dessert that's simple to prepare but tastes amazingly considerate.
Difficulty:easy
Serves:1
Time:35 mins
Contains egg: No
This no-bake Oreo Chocolate Lemon Raspberry Tart combines a crispy cookie crust, a pop of berry filling, and rich dark chocolate for an elegant homemade dessert ready for Mother's Day or any fancy homemade treat.
There are desserts that are specifically designed for awe, and this Oreo Chocolate Lemon Raspberry Tart is no exception without needing intricate steps or baking prowess. With crushed Oreo cookies forming its foundation, a raspberry compote infused with lemon zest, and topped ......Read More
Ingredients
1
serving
For the Recipe
- 15 pieces Oreo biscuits
- 10 pieces of Cadbury Bournville Dark Chocolate
- ½ bowl raspberry
- ¼ cup sugar
- ½ tsp lemon zest
Directions

Take Oreo biscuits in a bowl. Break them and grind a fine powder.

Now, using your fingers, spread this mixture throughout the tart tin base and inside edge. Apply gentle pressure and press the biscuit mixture to make an even surface. Keep the tart pan in the refrigerator for 10 minutes to set.

Heat a medium-sized pan. Add raspberries & sugar. Keep cooking until both melt and combine.

Once the raspberry mixture melts and forms a jam texture, add the lemon zest and mix. Let it cool.

Please remove the tart tin from the refrigerator. Transfer the raspberry mixture over the tart shell.

Melt and pour Cadbury Bournville chocolate over the raspberry and cover.

Place the raspberries on top of it. Keep the tart in the refrigerator for the next 5–6 hours or overnight. Then, gently unmold the gorgeous tart and enjoy.
You can add chocolate chips for more chocolatey crunch.
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