Description
A delicious dessert combining rich chocolate and tart raspberries, perfect for any occasion.
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).
- In a bowl, mix the Oreo crumbs and melted butter until well combined. Press the mixture into the bottom and sides of a tart pan.
- Bake for 10 minutes, then let it cool.
- In a saucepan, heat the heavy cream over medium heat until it’s just about to boil, then remove it from heat.
- Add the chopped chocolate to the cream, stirring until completely melted and smooth. Stir in the vanilla extract.
- Pour the chocolate mixture into the cooled crust and spread it evenly. Let it set at room temperature for about 1-2 hours until it firms up slightly.
- Arrange fresh raspberries on top of the tart and dust with confectioners’ sugar before serving.
Notes
Store any leftover tart in the refrigerator for up to 3 days. Use high-quality chocolate for best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg