2cups(12 oz) good-quality bittersweet chocolate, chopped into similar size pieces
1teaspoonpure vanilla extract
Toppings
2pints(about 4 cups) fresh raspberries
Confectioners’ sugar for dusting
Instructions
Crust
Preheat oven to 325℉.
Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter. Pulse a few times until combined.
Transfer mixture to a 9-inch tart pan (preferably one with the bottom that removes). Firmly press the mixture to the bottom of the pan and a little up the sides (it doesn’t have to all the way up). I like to use the bottom of a measuring cup to press the mixture down.
Bake crust for 10 minutes at 325° F. Cool completely.
Filling
In a medium saucepan over medium-high heat, cook cream until scalding hot, but not boiling. There should be tiny bubbles at the edge of the pan.
Put chopped chocolate in a bowl. Pour hot heavy cream over the chocolate. Let the mixture sit for 4 to 5 minutes. Add vanilla and stir until smooth.
Pour chocolate ganache into the cooled crust. Use an offset spatula to spread into an even layer. Cool on the counter for 2 to 3 hours, or in the refrigerator for 1 hour (condensation may occur though).
Place raspberries on top in a circular pattern placing each berry almost touching the one next to it. Dust with confectioners’ sugar and serve.
Notes
Chocolate: Choose a good quality bittersweet chocolate (about 60% cacao). Dark chocolate works too! I prefer Ghirardelli. Chop it into similar sized pieces for smooth melting.Frozen raspberries can be used, but make sure to defrost them and pat them completely dry before using. Fresh is really the best way to go though!Store covered at room temperature for 2 days or in the refrigerator for 5 days.Freeze for up to 2 months. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature.