Made with Baileys, this chocolate raspberry tart will be your new favorite boozy dessert.
400 grams Oreos
200 grams unsalted butter (melted)
450 grams dark cooking chocolate
100 milliliters thickened cream, (35 percent fat content)
100 milliliters baileys
600 grams fresh raspberries to decorate
Icing sugar to decorate
Mint leave to decorate
To make the crust add Oreos to a food processor and process to a fine crumb. Add melted butter and pulse until combined. Add to a rectangle tart tin measuring 36 centimeters x 13 centimeters x 3 centimeters. Use the back or a tablespoon to spread evenly across the sides and bottom and press down firmly. Refrigerate for 1 hour.
To make ganache add cream and baileys to a large microwave safe mixing bowl. Mix well. Add dark chocolate and microwave for 20 seconds at a time, mixing each time until smooth. Add ganache to pre-prepared tart shell. Refrigerate for 2 hours.
Add some extra chocolate on top of the tart to help stick all of the raspberries on top. Dust with icing sugar and garnish with mint leaves.