In Krista's Kitchen
For this recipe you'll need: oreos, butter, heavy cream, dark chocolate, raspberry jam, butter, fresh raspberries.
Blend the Oreos, melted butter and kosher salt in the food processor until you have a fine crumb. Press the Oreo crumb into the bottom and up the sides of the tart pan. Bake for 10 minutes at 350 degrees F then set aside on a cooling rack to cool.
Bring the heavy cream to a simmer over low-medium heat in a small sauce pot. Add the dark chocolate and melted butter to a medium sized mixing bowl. Pour the cream over the top of the chocolate and cover the bowl tightly with plastic wrap leaving it undisturbed for 5 minutes. Stir in the raspberry jam.
Let the chocolate set either on the counter top overnight or in the fridge for 4-5 hours. Top with flaky sea salt and raspberries before serving. Tart can be enjoyed cold or at room temp.
In Krista's Kitchen