Ingredients
Method
Crust:
- Preheat your oven to 350 degrees F. Spray your tart pan with non stick spray.
- In a bowl, mix your oreo crumbs and melted butter together until well incorporated, then press the crust ingredients firmly into the bottom and up the sides of your tart pan.
- Bake the crust for 8 minutes, then remove from the oven and cool completely. You can turn your oven off now, we won't be using it again. Allow your crust to cool completley.
Raspberry Filling:
- Once your crust has completely cooled, evenly spread your raspberry jam onto the bottom of your crust. Place in your fridge while we make the ganache.
Chocolate Ganache:
- Combine your chocolate and heavy cream into a microwave safe bowl.
- Microwave in 20 second intervals, stirring in between each interval.
- Once fully melted and smooth, add in your butter and mix continually until melted.
- Pour your chocolate ganache on top of the raspberry jam and gently spread into an even layer.
- Place in you freezer for 15 minutes to set. Top with fresh raspberries, slice and enjoy!