Description
A delightful and easy-to-make chocolate raspberry tart featuring a crunchy Oreo crust and a rich chocolate filling topped with fresh raspberries.
Ingredients
- 1 ½ cups Oreo crumbs (about 24 cookies)
- 6 tablespoons butter (melted)
- 1 ¼ cups heavy cream
- 2 cups good-quality bittersweet chocolate (chopped into similar size pieces)
- 1 teaspoon pure vanilla extract
- 2 pints fresh raspberries
- Confectioners’ sugar for dusting
Instructions
- Combine the Oreo crumbs and melted butter in a medium bowl, mixing until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of the prepared tart pan. Bake for about 10 minutes or until set. Remove from the oven and allow it to cool completely.
- Heat the heavy cream over medium heat in a saucepan until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth.
- Stir in the vanilla extract. Pour the chocolate filling into the cooled crust, smoothing the top with a spatula.
- Refrigerate for at least 240 minutes or until the filling is set.
- Arrange the fresh raspberries on top and dust with confectioners’ sugar before serving.
Notes
For a richer filling, chill your mixing bowl and whisk before whipping the cream. Consider adding mint leaves for a pop of color when serving.
