Melt the butter in the microwave or on the stovetop.

Crush Oreo cookies into fine crumbs using a food processor.

Mix crumbs with melted butter until the texture resembles wet sand.

Press the mixture firmly into a tart pan, including the sides.

Freeze the crust for 10 minutes to set.

Chop the chocolate into small pieces and place in a bowl.

Heat the cream until hot but not boiling.

Pour hot cream over the chocolate and let sit for 3–4 minutes.

Stir until smooth to create a glossy ganache.

Pour ganache into the chilled crust and spread evenly.

Arrange raspberries on top of the ganache.

Refrigerate for at least 2 hours until set.

Dust with powdered sugar before serving if desired.

This Chocolate Raspberry Tart is best served chilled for a smooth and rich texture.