Decadent and Elegant – Sea Salt Chocolate Tart

Directions

• Preheat the oven to 350°F. Spray a 9-inch tart pan (with removable sides) with non-stick cooking spray and set aside. Melt sliced butter in a heat-resistant measuring cup in your microwave at 30% Power for 4 minutes. Place the Oreos, melted butter and salt in the food processor and blend until the mixture resembles a fine crumb.
• Press cookie mixture evenly into the bottom and sides of the prepared tart pan. Use the bottom of a juice glass, a measuring cup with straight sides or your fingers to flatten the crust. Place the tart pan on a sheet pan, bake for 10 minutes at 350 degrees then set aside on a cooling rack while you prepare the filling.
• Place the chocolate chips in a medium-sized bowl. In a small saucepan, heat the heavy cream over Medium-Low heat until tiny bubbles start forming around the pan’s edges. (Do not boil!) When bubbles appear, remove from the heat, pour the warm cream over the chocolate chips, and cover the bowl tightly with plastic wrap for 5 minutes. After 5 minutes, remove the plastic wrap and stir until all the cream is completely blended with the chocolate. Finally, stir in the raspberry jam until fully incorporated. Pour the chocolate mixture over the crust. Use a spoon or an offset spatula to even out the mixture in the pan. Refrigerate for at least 4-5 hours or overnight.