Ingredients
Equipment
Method
Part 1: Prepare and Bake the Crust
- Preheat your oven to 350°F (175°C).
- Place the Oreo cookies in a food processor and pulse until they form fine crumbs.
- Transfer the crumbs to a medium bowl and pour in the melted butter. Stir until all the crumbs are evenly moistened.
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake for 10 minutes to help the crust set. Remove from the oven and let it cool completely.
Part 2: Make the Ganache and Assemble the Tart
- Place your finely chopped chocolate in a medium-sized, heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
- Immediately pour the hot cream over the chopped chocolate. Let the mixture sit undisturbed for 5 minutes.
- Whisk the mixture gently until the ganache is smooth, glossy, and completely combined.
- Pour the warm ganache into the cooled crust and spread it evenly.
- Refrigerate for at least 4 hours, or overnight, until the ganache is firm.
- Just before serving, arrange the fresh raspberries over the top.
Nutrition
Notes
Use high-quality chocolate for the best flavor. A bar of chocolate chopped finely melts better than chocolate chips.
Ensure the crust is completely cool before adding the warm ganache to prevent it from becoming soggy.
For an extra glossy finish, gently tap the tart on the counter to remove air bubbles before chilling.
Ensure the crust is completely cool before adding the warm ganache to prevent it from becoming soggy.
For an extra glossy finish, gently tap the tart on the counter to remove air bubbles before chilling.