Description
A delectable chocolate raspberry tart featuring a crunchy Oreo crust and a silky chocolate filling, topped with fresh raspberries.
Ingredients
Scale
- 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).
- Pulse the Oreo cookies in a food processor until they become fine crumbs.
- Combine the cookie crumbs and melted butter in a mixing bowl, stirring until evenly coated.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan.
- Bake the crust for 10 minutes and then let it cool completely.
- Heat 1 cup of heavy cream in a saucepan over medium heat until it simmers.
- Add the chopped chocolate to the saucepan and let it sit for a couple of minutes, then stir until smooth.
- Fold in the remaining ¼ cup of heavy cream and vanilla extract until fully incorporated.
- Pour the filling into the cooled crust, smoothing the top.
- Press raspberries gently into the chocolate filling.
- Chill in the refrigerator for at least 3 hours until set.
- Dust with confectioners’ sugar and serve chilled.
Notes
You can prepare the tart a day in advance for deeper flavor. Use fresh raspberries for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg