Dark Chocolate Raspberry Tart

By Jahel

Ingredients

• 20 oreos
• 3 T unsalted butter, melted
• 1/2 c raspberry jam
• 8 oz. (62% cacao)
• 1-1/4 c heavy cream
• 2 large eggs
• 1-1/2 t vanilla
• 1/2 t kosher salt
• Powdered sugar
• Fresh raspberries
• Sweetened whipped cream

Details

Servings 8
Preparation time 20mins
Cooking time 300mins

Preparation

Step 1

Pulse cookies in processor until finely ground. Transfer crumbs to a medium bowl; stir in melted butter until well combined. Press mixture firmly onto bottom and up sides of a 9" tart pan. Freeze for 30 minutes.
Preheat oven to 350. Remove crust from freezer. Bake in oven until
Crust begins to smell fragrant and chocolatey, 8-10 minutes. Remove from oven and let cool completely, about 30 minutes. Spread jam in even layer on top of crust but not up the sides.
Place chopped chocolate in heatproof bowl. Heat heavy cream in saucepan over medium heat until it simmers. Pour oven chopped chocolate and let stand for 2 minutes. Stir mixture until chocolate melts and mixture is smooth. Whisk in eggs, vanilla and salt.
Pour mixture into crust. Bake until sides are set but center is wobbly, 25-30 minutes. Chill in fridge until cool, about 4 hours.
To serve, sprinkle with powdered sugar and top with raspberries and whipped cream.