Description
A delightful and simple dessert combining creamy chocolate and fresh raspberries on a crunchy Oreo crust.
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
- Preheat your oven to 350°F (175°C) and prepare a 9-inch tart pan with a removable bottom.
- Combine the Oreo crumbs and melted butter in a medium bowl until evenly coated.
- Press the mixture firmly into the bottom and up the sides of the tart pan.
- Bake for about 10 minutes, or until set. Remove and cool completely.
- Heat the heavy cream in a saucepan over medium heat until it simmers, then remove from heat.
- Add the chopped chocolate, stirring until smooth, and stir in the vanilla extract.
- Pour the chocolate filling into the cooled crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or until the filling is set.
- Arrange fresh raspberries on top and dust with confectioners’ sugar before serving.
Notes
For added flavor, experiment with different toppings such as other berries or a drizzle of caramel. Ensure to refrigerate the tart for a perfect slice.