Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups 24 Oreos (finely crushed in a food processor or blender)
  • 6 Tablespoons salted butter, (melted)
  • 12 ounces dark or semi-sweet chocolate (chopped)
  • 1 1/4 cups heavy cream
  • 2 pints fresh raspberries
  • Optional powdered sugar or chocolate curls for garnish

Instruction

  • 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 ganace 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.