Ingredients

Crust:

14 Oreo Cookies

1 cup Pecans, chopped & toasted

3-4 TBS Butter, melted

Filling:

1 cup heavy cream

12 oz semisweet or bittersweet chocolate

2 TBS raspberry liqueur (Chambord)

Finishing:

3-½ pint Baskets of fresh raspberries

Preparation

Crust:

  1. In food processor, finely chop together cookies and pecans.

  2. Add melted butter

  3. Pulse until crumbs begin to hold together

  4. Press mixture over bottom and up the sides of 9-inch tart pan with removable bottom.

Filling:

  1. Bring the cream to a boil in a medium saucepan over low heat.

  2. Remove from the heat and add all the chocolate at once.

  3. Shake the pan so that the chocolate is submerged, and let stand for 3 minutes to melt.

  4. Add the liqueur and whisk until smooth.

  5. Spread filling evenly into the tart crust.

  6. Refrigerate for 20 minutes.

  7. Arrange the raspberries over the chocolate filling in a rings starting from the outer edge, pressing them down slightly.

  8. To unmold the tart, stand the pan on a large can or canister and allow the side to fall away.

  9. You can serve the tart within a few hours of assembling it or refrigerate but allow the tart to come back to room temperature before serving (The tart will take 45 minutes to an hour to come back to room temperature)