Dark Chocolate Tart

Unless you are one of those insane people who claim that they "don't like chocolate," you are going to love this dark chocolate tart.

Actually, if you are one of those people, this tart will transform you into a chocolate lover.

... I hope.

If not just eat the raspberries and let's call it a day.

This lovely tart has an Oreo cookie crust. Not a chocolate wafer crust, because the delicious Oreo cream is included.

This entire recipe is unbelievably easy. In total it took me about 10 minutes to put together. There are only 5 ingredients used: butter, heavy cream, chocolate, Oreos, and raspberries. 

You do not need to use raspberries, you could use any fruit or no fruit, or just add some extra chunks of chocolate on top... if you are crazy.

While eating this tart I paired it with some baked brie that I made.

Aren't I healthy?

Who knows what I will bake next, any suggestions? Requests?

So pretty!

Dark Chocolate Tart

Adapted from Buttercream Bakehouse

Serves about 16

• 10 oz. Oreos (roughly 2 1/3 sleeves of Oreos)
• 1/2 cup Salted Butter

Butter or spray a small tart pan making sure the sides are well greased. 

Using a food processor blend the Oreos and butter together until a sandy mixture forms. Press into the tart pan and up the sides so you have a nice well in the middle.

• 6 ounces Heavy Cream
• 7 ounces Dark Chocolate, I use Scharffen Berger 70%, chopped
• 1/4 cup Salted Butter
• 1 cup Raspberries (fruit of your choice)

Place the heavy cream in a small saucepan over medium heat. Whisk for a few minutes until it starts to boil. Remove from heat and add chocolate and butter. Let stand for 5 minutes. Slowly whisk from the center out until you get a creamy, smooth chocolate mixture. 

Pour filling into the Oreo crust and smooth over. Add fruit now or place in fridge. Let cool for at least 2 hours. You can sift powdered sugar or cocoa powder over the top once its cool.

Check me out on Instagram! @challengersweets