Question ID: 1000-1038-2-3-6-7

Recipe Description

Ingredients:24 oreo cookies (280g)1/4 cup or 4 tbsp. of unsalted butter (57g)1 cup or 8 ounces of Heavy Whipping Cream (236ml)3.5 ounces of Dark Chocolate (roughly one bar) (100g)8.5 ounces of Milk Chocolate (2 bars) (240g)1 cup of raspberries (washed and dried) (125g) (doesn't have to be exact)Powdered Sugar topping (optional)Tools:9" Tart panFood Processor or plastic bagSpatulaCooking spray

First let's take our butter and melt it in the microwave, it will probably take about 30 seconds or so, depending on how cold it is.

Now we need to create our cookie crumbs. I am using a food processor. If you don't have a food processor and don't want to buy one, you can use a large plastic freezer bag, and put all the cookies in there and then mash them up. I use the pulse setting on the food processor until the cookies are broken down into fine crumbs. Then pour the melted butter in and turn on the food processor on the low setting and mix the butter in with the cookie crumbs until the mixture resembles damp sand/dirt. That is how you know the butter has been blended well. If you are doing the bag technique, pour the melted butter in the bag and shake it well until well combined.

Now we want to create our oreo cookie tart shell. To do this we need a 9inch tart pan. Optionally you could use a pie pan instead, although you may not need as much of the cookie mix. Pour the mixed cookie crumbs into the tart pan and press it firmly with our fingers until it spreads out nicely in the pan, making sure to get the crumbs up the edges of the tart pan. Now place the tart shell in the freezer for about 10 minutes.

Now we combine our dark chocolate with our milk chocolate in a medium sized bowl. Next we heat up our cream in the microwave or in a pot on the stove top. This amount of cream should be hot enough after about 45 seconds to 1 minute in the microwave. We want it very hot but not boiling. Next pour the hot cream over the chocolate and then let it sit for 1 to 2 minutes.

Now we just stir the chocolate and cream together creating a ganache. If for some reason you have a bunch of chocolate chunks, you can heat the bowl up in the microwave on bursts of 20 or so seconds until completely melted, provided your bowl is microwave safe of course. Once nice and stirred, pour the chocolate ganache onto your tart shell, then spread it out as needed with a spatula.

Now we place our fruit in the chocolate ganache. You can use whatever fruit you want, I love raspberries and strawberries. Then once you have your fruit placed, chill the tart in the fridge for at least 2 hours, so sets up properly. Then you can top with powdered sugar if you like and serve! To remove the outer shell of the tart pan, hold the tart in the bottom in the center, the edge piece will come right off. A knife will cut right through the tart for serving purposes. Enjoy! :)