Description
A delightful dessert that combines rich chocolate with the tartness of raspberries, perfect for any occasion.
Ingredients
- 28 Oreos (gluten-free if preferred)
- 8 tbsp unsalted butter (melted)
- ¼ tsp kosher salt
- 8.5 oz heavy cream
- 12 oz dark chocolate (can use chips or chopped bar)
- ¼ cup raspberry jam
- ¼ tsp flaky sea salt
- 3 oz raspberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, crush the Oreos into fine crumbs. Mix in the melted butter and kosher salt until fully combined. Press the mixture firmly into the bottom and up the sides of a tart pan. Bake for 10 minutes, then remove and let cool.
- Warm the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the dark chocolate. Let it sit for a minute, then stir until smooth and shiny.
- Spread the raspberry jam evenly over the cooled crust. Pour the ganache on top, spreading it smoothly with a spatula.
- Chill the tart in the refrigerator for at least 2 hours to set. Before serving, top with fresh raspberries and sprinkle with flaky sea salt for an extra burst of flavor.
Notes
For an elegant presentation, serve with whipped cream or vanilla ice cream. Can store in the refrigerator for up to 4 days or freeze slices for a month.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French