Ingredients
Scale
**For the Crust:**
- 20 Oreos
- ¼ cup ½ stick unsalted butter, melted
**For the Tart Filling:**
- 8 oz dark chocolate (60%-70% cocoa)
- ¼ cup powdered sugar
- ¾ cup heavy cream
- 3 tablespoons unsalted butter
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla bean paste or extract
- Fresh berries for topping (optional)
- Cocoa powder for dusting (optional)
Instructions
#### For the Crust:
- **Prepare the Crust:** Pulse the Oreos in a food processor until finely ground.
- **Mix Butter:** Add the melted butter and mix until combined.
- **Form the Crust:** Press the crumbs firmly into the bottom and up the sides of an 8-inch tart pan with a removable bottom.
- **Chill:** Place the crust in the freezer for 15 minutes while you make the filling.
#### For the Tart Filling:
- **Chop Chocolate:** Finely chop the dark chocolate and place it in a bowl.
- **Heat Cream:** In a small saucepan over medium heat, combine the heavy cream, butter, powdered sugar, salt, and vanilla. Heat until just steaming.
- **Combine:** Pour the hot cream mixture over the chopped chocolate. Let it sit for 1 minute, then stir until smooth.
- **Fill the Crust:** Pour the chocolate filling into the prepared crust. Smooth the top with a mini offset spatula.
- **Chill:** Refrigerate the tart for 2-3 hours until set. Remove from the fridge 15 minutes before serving.
- **Garnish:** Dust with cocoa powder and top with fresh berries if desired. Enjoy!
Notes
Store any leftovers in an airtight container in the fridge for up to four days.