Description
A delightful dessert that combines rich chocolate with fresh raspberries, perfect for any occasion.
Ingredients
- 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
- 1 teaspoon pure vanilla extract
- 2 pints (about 4 cups) fresh raspberries
- Confectioners’ sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the Oreo crumbs and melted butter. Mix until well combined.
- Press this mixture into the bottom and up the sides of a tart pan.
- Bake for 10 minutes, then let it cool.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate in a heat-safe bowl. Let it sit for 5 minutes, then stir until smooth.
- Stir in the vanilla extract.
- Pour the chocolate mixture into the cooled crust, smoothing the top with a spatula.
- Refrigerate for at least 2 hours, or until set.
- Carefully remove the tart from the pan.
- Arrange fresh raspberries on top just before serving.
- Dust with confectioners’ sugar for a beautiful finish.
Notes
For best flavor, use high-quality chocolate. The tart can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American