Ingredients
Method
- Preheat the oven to 325°F (165°C).
- Process the Oreo cookies until they become fine crumbs, then add the melted butter and pulse until the mixture is evenly moistened.
- Press the cookie mixture firmly across the base and slightly up the sides of a 9-inch tart pan, using the flat bottom of a measuring cup to compact it evenly.
- Bake the crust at 325°F (165°C) for 10 minutes, then let it cool completely before adding the filling.
- Warm the heavy cream in a medium saucepan over medium-high heat until very hot and small bubbles appear around the edges, but do not let it reach a full boil.
- Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Leave undisturbed for 4–5 minutes, then add the vanilla and stir until glossy and completely smooth.
- Pour the finished ganache into the cooled crust and smooth the surface with an offset spatula. Let the tart set at room temperature for about 3 hours, or refrigerate it for 1 hour if preferred.
- Arrange the raspberries closely over the ganache in a circular pattern, then lightly sift confectioners’ sugar over the top before serving.
Nutrition
Notes
A little slice of chocolatey comfort with bright raspberries on top—it feels special enough for guests but easy enough for a quiet afternoon treat. The creamy ganache, crisp cookie crust, and fresh berries make every bite wonderfully nostalgic.