INGREDIENTS
Crust and Filling
- 1 1/2 cups Oreo crumbs
- 4 tbsp butter, melted
- 2/3 cup Nutella
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy whipping cream
Raspberries
- 1/4 cup sugar
- 1/4 cup water
- 1 cup raspberries
- powdered sugar, for sprinkling

INSTRUCTIONS
1. Add melted butter to Oreo crumbs and mix until combined.

2. Press cookie mixture evenly into the bottom and up the sides of a greased 23 cm tart pan, with removable bottom, then set aside.

3. Put Nutella and chocolate chips in a microwave safe bowl. Add heavy whipping cream to bowl. Heavy cream should mostly cover the Nutella and chocolate chips.

4. Microwave mixture until cream begins to boil, about 1 minute.

5. Remove from microwave and whisk until smooth. It may take a lithe whisking to get the Nutella incorporated. Microwave a little more, if needed.

6. Pour ganache into crust and spread into an even layer. Refrigerate until firm.

7. Add sugar and water to a small saucepan and heat on medium until sugar is dissolved, stirring regularly. Once the sugar is dissolved, remove from heat and allow to cool for about 10 minutes.

8. Dip raspberries into sugar syrup with a slotted spoon, making sure to drain water off as you removed the raspberries.

9. Top tart with raspberries. Sprinkle with powdered sugar, if desired.

10. Refrigerate until ready to serve.

ref: lifeloveandsugar.com