Raspberry Chocolate Ganache Tart

Raspberries and chocolate are a winning combination in my books.  Actually, any fruit and chocolate wins me over.  So when I came home with baskets of raspberries after picking this summer, I knew what I needed to do.

This cookie-crusted tart with a rich, velvety ganache filling is so heavenly on its own but the raspberries balance out the flavours perfectly and becomes a wonderful dessert to complement any meal.  One bite and you will feel like you have died and gone to chocolate heaven!

For the crust

24 Oreo cookies

5 Tbsp butter, melted

In a food processor, pulse cookies until they are fine crumbs.  Add butter and mix until blended. Press crumbs into a pie plate ensuring to go up sides of pan.  Place in fridge while ganache is being prepared.

For the ganache

200g dark chocolate

100g milk chocolate

200 mL 35% cream

Chop chocolate into small pieces and place in a heat-proof bowl.  Bring cream just to boil and pour over chocolate.  Let this sit for about 2 minutes then mix the chocolate and cream until all the chocolate has melted.  Pour over prepared crust.

For the topping

1 quart fresh raspberries

icing sugar for dusting

Place raspberries in a circle starting from the outside perimeter working inwards.  Dust with icing sugar and let set in fridge for at least 2 hours or overnight.