Description
A delightful blend of rich chocolate ganache and tart raspberry preserves in a buttery Oreo crust.
Ingredients
- 1 package Oreo cookies (crushed)
- 1/2 cup unsalted butter (melted)
- 1 cup raspberry preserves
- 1 cup heavy cream
- 8 ounces dark chocolate (chopped)
- 1/2 teaspoon vanilla extract
- Fresh raspberries (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the crushed Oreo cookies and melted butter in a mixing bowl until they hold together well.
- Press the cookie mixture into the bottom and up the sides of a tart pan.
- Bake the crust for about 10 minutes, then remove from oven and let cool completely.
- Heat the heavy cream in a saucepan over medium heat until it just starts to simmer.
- Remove the saucepan from heat and stir in the chopped chocolate and vanilla extract until smooth and glossy.
- Spread the raspberry preserves evenly over the cooled crust.
- Pour the chocolate ganache over the raspberry layer, tilting to ensure even distribution.
- Chill the tart in the refrigerator for at least 120 minutes or until the filling is set.
- Garnish with fresh raspberries before serving.
Notes
Serve with vanilla ice cream or whipped cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American