Smooth and rich raspberry chocolate tart

Prepare to indulge in a decadent and irresistible dessert with this delightful recipe for a chocolate tart with a luscious Oreo crust. The combination of rich dark chocolate, a buttery Oreo crust, and vibrant fresh raspberries creates a symphony of flavours that will captivate your taste buds. Get ready to impress your guests or treat yourself to a truly indulgent experience.

Serves 10 (depending on how generous you’re feeling with your slices)

Ingredients

FOR THE CRUST

• 1 1/2 cups Oreo biscuits, finely crushed in a food processor (about 24 biscuits)
• 6 tbsp melted butter

FOR THE FILLING

• 340g  dark chocolate, chopped
• 1 1/4 cups heavy cream

FOR THE FINISH

• 2 punnets fresh raspberries
• Icing sugar for dusting, optional

Method

1. Preheat oven to 180C.
2. Mix biscuit crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 2-5cm up the sides of a tart pan. Use a glass or flat-bottomed measuring cup to do this step, it makes life easier!
3. Bake crust for 8 minutes, then remove from oven and allow to cool completely.
4. Meanwhile, place chopped chocolate into a heat-proof bowl. Heat heavy cream in a small saucepan over medium-low heat until hot, but don’t allow to boil.
5. Pour cream over chocolate and let sit for 4 minutes. Then stir using a rubber spatula until the chocolate is completely melted and the chocolate and cream are fully combined.
6. Pour the chocolate ganache over the biscuit crust and smooth the top.
7. Place in the fridge for 2 hours (at least) to set. When done chilling, top with raspberries (arranged conical side up) and dust with icing sugar before serving.