Oreo Chocolate Tart

Serves: Eight | Prep: 50 min | Cook: 5 min

Ingredients:

Oreo Base:
24 Oreo cookies
1/4 cup butter, melted

Chocolate Filling:
8 oz milk chocolate, roughly chopped
8 oz dark chocolate, roughly chopped
1 cup double/heavy cream
2 Tbsp butter, room temperature
1 Tbsp honey
3 cups fresh raspberries

Directions:
Spray grease a fluted tart tin.

In a food processor, add Oreos, process until fine crumbs. With the motor running pour in the melted butter through the feed tube, process until fully mixed. Pour the cookie mixture into the prepared tin and firmly press it down. Using a drinking glass with a flat bottom to help level the tart base out. Chill in the refrigerator for at least 30 minutes.

Place milk and dark chocolate into a heatproof bowl.

In a saucepan over low heat add cream, gradually heat, as soon as the cream begins to bubble remove from the heat and pour over the chocolate. Stirring continuously, until smooth. Add butter and honey, mix again until smooth. Fill the chilled tart with the chocolate mixture and let sit and cool before decorating with raspberries.

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