PREP TIME : 2 hrs 15 mins | COOK TIME : 10 mins | TOTAL TIME : 2 hrs 25 mins |
SERVINGS : 10 servings
INGREDIENTS ___________________________________________________
Crust
- 1 ½ cups 24 Oreos finely crushed in a food processor or blender
- 6 Tablespoons salted butter, melted
Filling
- 12 ounces dark or semi-sweet chocolate chopped
- 1 ¼ cups heavy cream
Finishing
- 2 pints fresh raspberries
- Optional powdered sugar or chocolate curls for garnish
INSTRUCTIONS ____________________________________________________
- Heat oven to 350.
- Mix the cookie crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 1 to 2 inches up the sides of a tart pan. It can help to use a glass or flat-bottomed measuring cup to do this step.
- Bake the crust for 8 minutes, then remove from the oven and cool completely.
- Meanwhile, place the chopped chocolate into a heat-proof bowl. Heat the heavy cream in a small saucepan over medium-low heat until very hot but not boiling.
- Pour the cream over the chocolate and let it sit for four minutes. Then stir using a rubber spatula until the chocolate is completely melted and the chocolate and cream are combined.
- Pour the chocolate over the Oreo cookie crust and smooth out the top, if necessary.
- Place in the refrigerator and let set for 2 hours. When done chilling, decorate the top with raspberries by arranging them with the conical side up, closely touching. If desired, dust with powdered sugar before serving.
NOTES ___________________________________________________________
The preparation time noted in the recipe includes time for chilling the chocolate tart in the refrigerator before topping it with raspberries.
