Description
A delightful blend of rich chocolate ganache and fresh raspberries over a crunchy Oreo crust, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups Oreo crumbs (about 24 cookies)
- 6 Tablespoons (85 g) butter (melted)
- 1 ¼ cups (300 ml) heavy cream
- 2 cups (12 oz) good-quality bittersweet chocolate (chopped into similar size pieces)
- 1 teaspoon pure vanilla extract
- 2 pints (about 4 cups) fresh raspberries
- Confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the Oreo crumbs and melted butter in a mixing bowl. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan.
- Bake the crust for 10 minutes until set. Allow the crust to cool before filling.
- Heat the heavy cream in a saucepan over medium heat, just until simmering.
- Remove from heat and pour the hot cream over the chopped bittersweet chocolate. Let it sit for 2-3 minutes to melt the chocolate.
- Whisk the mixture until smooth and glossy.
- Stir in the vanilla extract until well-combined.
- Pour the chocolate filling into the cooled tart crust.
- Gently arrange the fresh raspberries on top of the ganache.
- Chill the tart in the refrigerator for at least 2 hours until set.
- Dust with confectioners’ sugar before serving.
Notes
Store covered in the fridge for up to 3 days or freeze for longer storage. A great dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg