This recipe uses a 10-inch tart pan. If you are using an 8-inch pan decrease the ingredients by 1/4, and if you are using a 12-inch pan increase the ingredients by 1/4. The same will also apply to your cooking time.
Use the best quality bitter-sweet chocolate that you can afford for this recipe, after all chocolate is the star of this recipe! The brands I would recommend are Ghirardelli or Scharffen Berger.
If you end up with extra filling, don’t fret…make truffles! To do so place the extra filling in a bread pan and refrigerate until firm, about 2-3 hours. Using a small teaspoon-sized cookie scoop (or just a teaspoon), scoop mixture and roll between your hands to form a ball. Roll the ball into cocoa powder and place on a plate. Chill the little balls of joy for at least an hour before serving.
- 2 cup Oreo Cookie Crumbs
- 7 tablespoon butter
- 1½ lb high-quality bittersweet chocolate
- 2 cup heavy cream
- 12 tablespoon unsalted butter
- freshly whipped cream
- Preheat oven to 350 degrees F.
- Mix the Oreo crumbs and and melted butter together in a medium bowl. Mix until the butter is distributed evenly throughout the crumbs (you may need to get your hands good and dirty for this step, I personally enlisted the help of my toddler).
- Press the mixture into an un-greased, 10-inch tart pan. Make sure the mixture is pressed evenly along the bottom and sides of the pan.
- Place the tart pan on a cookie sheet and bake until it has slightly puffed, 10-12 minutes.
- Once out of the oven, place the tart pan on a wire rack to cool while you prepare the truffle filling (make sure it cools at least 10 minutes).
- Place the chopped chocolate in a medium bowl and set aside.
- Bring cream to simmer in small saucepan over medium-high heat; pour hot cream over chocolate and set aside for 1 minute.
- Using whisk, slowly stir chocolate and cream until smooth, being careful to avoid aerating the mixture.
- Slowly stir in the softened butter until combined.
- Pour filling into cooled tart shell. (Filling should reach just below top of tart shell. If sides of tart shell have slumped a bit when baked, you will have a little extra filling.)
- Use an offset spatula to spread filling to sides of tart and smooth the top.
- Refrigerate until firm, at least 2 hours and up to 48 hours.
- Slice into thin wedges and serve with whipped cream and raspberries.