Raspberry and Blackberry Chocolate Ganache Tart

When you can’t decide between pie and chocolate, this decadent dessert has you covered! It pairs rich chocolate with the tart sweetness of Oregon RaspberriesOregon Blackberries. The use of frozen berries gives the fresh picked taste of Oregon Berries year round, and they provide a beautiful finished look as a garnish or decoration.

oregon berries blackberry raspberry chocolate ganache tart


For the Crust

2 Cups chocolate cookie crumbs
¼ Cup sugar
1 stick unsalted butter, melted

For the Filling

1 Cup frozen raspberries
1 Cup frozen blackberries
⅓ Cup sugar
2 teaspoons cornstarch dissolved in 2 Tablespoons cold water

For the Ganache

12 oz bittersweet chocolate, finely chopped
1 Cup heavy cream

To Garnish

1 Cup mixed frozen or fresh blackberries & raspberries
Flaky sea salt


Step 1
Preheat oven to 350℉.

Step 2
In a medium bowl stir together cookie crumbs, sugar, and butter until moistened. Press into an 8” tart pan with a removable bottom, pressing evenly on bottom and up the sides. Bake until set, about 15 minutes. Cool completely.

Step 3
Meanwhile, in a medium saucepan combine raspberries, blackberries, and sugar. Bring to a boil over high heat, then reduce heat to simmer, mashing berries with a spoon until completely broken down, about 5 minutes. Give cornstarch mixture a good stir, then stir into berry mixture and simmer briefly until thickened. Pour berry sauce over cooled crust and refrigerate until completely cooled.

Step 4
In a medium bowl place chocolate. In a small saucepan bring cream just to a boil, then pour over chocolate. Let sit 1 minute, then stir in a circular motion until ganache is smooth. Pour into crust and refrigerate until set, at least 1 hour.

Step 5
Before serving, top tart with berries and sprinkle lightly with flake salt.