Servings 8 servings
Ingredients
For the crust:
- 24 Oreo cookies
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 6 Tablespoons unsalted butter, melted
For the filling:
- 12 oz. semisweet chocolate, finely chopped
- 1 1/4 cups heavy cream
- 1 Tablespoon light corn syrup
- Raspberries, for topping
Instructions
Make the crust:
- In the bowl of a food processor, pulse the Oreos until they are roughly chopped then add the vanilla extract and salt and pulse until combined. With the motor running, stream in the melted butter and continue processing until the mixture comes together into a ball. (Do not over-process the mixture.)
- Spray a 9-inch nonstick tart pan (with removable bottom) with cooking spray. Transfer the cookie mixture into the tart pan, and then using your fingers, press it into the bottom and sides of the pan in an even layer to form the tart crust.
- Cover the pan with plastic wrap and freeze it for 15 minutes.
Make the filling:
- Add the chocolate to a medium bowl.
- In a medium saucepan set over medium heat, whisk together the heavy cream and corn syrup. Bring the mixture to a simmer then remove it from the heat.
- Pour the cream mixture atop the chocolate and let the mixture sit, undisturbed, for 5 minutes.
- Whisk together the ingredients until the mixture is smooth. If the chocolate still hasn’t fully melted, microwave the mixture for 20-second increments, stirring between each increment, until smooth.
- Remove the tart shell from the freezer. Pour the chocolate mixture into the tart shell, spreading it into an even layer.
- Transfer the tart to the refrigerator until the chocolate has fully hardened, a minimum of 1 hour.
- Arrange the raspberries on top then slice and serve.
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