Description
A rich and elegant tart made with dark chocolate and fresh raspberries, perfect for any occasion.
Ingredients
- 28 Oreos (gluten free to make this a gf dessert)
- 8 tbsp unsalted butter (melted)
- ¼ tsp kosher salt
- 8.5 oz heavy cream
- 12 oz dark chocolate (chips or chopped up bar)
- ¼ cup raspberry jam
- ¼ tsp flaky sea salt
- 3 oz raspberries (fresh or frozen)
Instructions
- Put the Oreos in a food processor. Pulse until they become fine crumbs.
- Add melted butter and ¼ tsp kosher salt. Mix until wet sand forms.
- Press the crumbs into a 9-inch tart pan. Press up the sides and across the bottom.
- Chill the crust for 15 minutes, or bake at 350°F (175°C) for 8 minutes for a firmer crust. Let cool.
- Heat the heavy cream in a small pot until it just starts to steam. Do not boil.
- Put the chocolate in a heatproof bowl. Pour the hot cream over the chocolate.
- Let sit 1 minute. Stir until the chocolate melts and the mix is smooth.
- Stir in ¼ cup raspberry jam until it blends well.
- Pour the filling into the chilled crust. Smooth the top.
- Put raspberries on top and sprinkle ¼ tsp flaky sea salt.
- Chill the tart for at least 2 hours until set.
Notes
Serve with extra raspberries or a dollop of cream. Store in the fridge for up to 4 days, or freeze slices for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American