Ingredients
Scale
- 1 ½ cups Oreo cookie crumbs (about 24 Oreos), finely crushed
- 6 tablespoons salted butter, melted
- 12 ounces dark or semi-sweet chocolate, chopped
- 1 ¼ cups heavy cream
- 2 pints fresh raspberries
- Powdered sugar or chocolate curls for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the finely crushed Oreo cookie crumbs with the melted salted butter. Press mixture into the bottom and up the sides of a tart pan. Bake for 8 minutes, then allow to cool completely.
- While the crust is cooling, prepare the chocolate ganache. Place chopped chocolate in a heat-proof bowl. Heat heavy cream in a saucepan until hot but not boiling. Pour over chocolate and let sit for 4 minutes. Stir until melted and smooth.
- Once ganache is ready and crust is cool, pour the ganache over the crust, smoothing the top. Refrigerate for at least 2 hours to set.
- After chilling, arrange fresh raspberries on top of the tart. Dust with powdered sugar or chocolate curls if desired. Slice and serve.
Notes
This tart can be made in advance and stored in the refrigerator. Add fresh raspberries just before serving for best presentation.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg