Add the fresh or frozen raspberries and sugar to a large
nonstick pot over medium heat.
Cook gently over medium heat for 5-10 minutes or until the
raspberries begin to break down.
Mix together the cornstarch and water to make a slurry and then
slowly add to the raspberries until thickened. Remove from the
heat and set aside to cool completely.
Preheat your oven to 350°F (175°C).
Pulse the Oreo cookies (filling and all) in a food processor
until you have about 2 cups of finely ground crumbs.
In a large bowl, combine the cookie crumbs and melted butter.
Mix until it resembles wet sand.
Press the mixture into the bottom of the pie pan and up the
sides. Make sure it is tight and compact! You can use the bottom
of a flat measuring cup to help pack down the crust.
Bake the crust at 350°F for 8-12 minutes or until it's dried
out.
Let the crust fully cool to room temperature before filling.
In the bottom of the cooled oreo tart crust, spread the cooled
raspberry jam into an even layer.
Finely chop the dark chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for
1-2 minutes or until hot to the touch but not boiling. Pour over
the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted
and the ganache is fully combined and smooth.
Pour the dark chocolate ganache into the tart shell and smooth
into an even layer.
Chill the chocolate raspberry tart in the fridge for at least 2
hours or until the chocolate is fully set (overnight is even
better).
Garnish with chocolate shavings and fresh raspberries!
