Ingredients
Scale
- 24 Oreo cookies (regular or gluten-free)
- 1/4 cup unsalted butter, melted
- 1 3/4 cups chocolate chips (semi-sweet or chopped chocolate)
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1/8 teaspoon salt
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 1/2 cups fresh or frozen raspberries
- 1/2 teaspoon vanilla extract
- 3 cups fresh raspberries
- Chocolate curls (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9" non-stick tart pan.
- Pulse Oreo cookies to fine crumbs and mix with melted butter.
- Press mixture into the tart pan and bake for 6-8 minutes, then cool.
- In a saucepan, melt chocolate chips with heavy cream over medium-low heat.
- Stir in vanilla, salt, and beaten eggs after the mixture cools slightly.
- Pour filling into cooled crust and bake for 22-27 minutes until slightly jiggly.
- Chill tart in the fridge for at least 3 hours.
- Prepare raspberry sauce by combining sugar, cornstarch, water, and raspberries in a saucepan.
- Strain sauce to remove seeds and cool in the fridge for 20-30 minutes.
- Spread raspberry sauce over tart and top with fresh raspberries and optional chocolate curls.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure crust is completely cooled before adding the chocolate filling.
Let raspberry sauce cool completely before spreading for layered texture.
Substitute different berries or flavored chocolate for variations.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20
- Sodium: 250
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 70