Chocolate Raspberry Tart

Prep Time:

2 hours 15 minutes

Cook Time:

10 minutes

Serves:

1 tart (9 inch)

Flavor/Texture Profile:

Rich, tangy, smooth, crunchy

Ri's Recommendations

- Instead of using individually-pinched raspberries for the middle layer of the tart, you can use raspberry jam (store bought or homemade!). It may not taste as fresh, but it will save you a minute or two.

- You can replace the raspberries with anything else - strawberries, extra Oreos, perhaps even a layer of peanut butter!

Ingredients

Crust:

1 box Oreos (36 cookies), finely crushed
¼ cup cocoa powder
6 tbsp. butter, melted

Filling:

12 oz. dark chocolate, chopped
1¼ cups heavy cream
3 cups fresh raspberries

Preparation

Step 1

Preheat oven to 350°

Step 2

Crush Oreos in a food processor, until fine crumbs are created.

Step 3

In a large mixing bowl, combine the crushed Oreos with cocoa powder and melted butter. Press the crust into a 9 inch pie pan, filling the bottom and edges of the pan evenly.

Step 4

Bake the crust for 8-10 minutes. Remove from oven and cool completely.

Step 5

Meanwhile, heat the heavy cream in a saucepan over medium-high heat. Stir continuously. Remove the heavy cream from the stovetop when it is very hot but not yet boiling. Pour the heated heavy cream over chopped chocolate in a mixing bowl. Let it sit for 5 full minutes before stirring smooth.

Step 6

Take about half the raspberries (~1½ cups) and individually pinch them between your fingers until they are flat. Place the flattened berries along the bottom of the cooled Oreo crust, until it is completely covered.

Step 7

Pour the smooth chocolate ganache over the raspberry layer. Place in the refrigerator for at least 2 hours, or until it is completely set.

Step 7: Optional

For serving, decorate the top with extra raspberries and a powdered sugar finish!