Preheat your oven to 350°F / 180°C.

Place 24-26 Oreos in the bowl of a food processor and mix on high until the cookies are finely crushed. Now add ½ teaspoon salt and pour in the 6 tablespoons of melted butter while pulsing the mixture. Pulse a few more times so that the butter and salt are thoroughly combined. If you don’t have a food processor, crush the Oreos in a gallon-sized zipper lock bag and transfer to a mixing bowl to add the salt and butter by hand.

Pour the Oreo mixture into a 9” tart pan with a removable bottom. Press the cookie crumb mixture into the bottom of the pan and up the sides. Use the bottom of a dry measuring cup if it helps, until the crust is even on the bottom and around the edges of the pan.

Place the tart pan onto another baking pan and place onto the center rack of the oven. Bake for 8-12 minutes. When there’s a strong smell like cookies baking, the crust is done. Remove it from the oven and allow it to cool for a few minutes.

While the crust is cooling, prepare the raspberry filling. Add a ½ cup of raspberry preserves to a heatproof bowl and microwave for 30-40 seconds. This is just to make it easily spreadable. Pour over the crust and use a rubber spatula to spread it evenly over the bottom crust. Set the tart pan in the refrigerator to chill for about 10 minutes.

Now make the chocolate ganache filling while the crust and raspberry filling chills.

If using chocolate baking bars, coarsely chop them. Place 12-ounces of chocolate into a large heatproof bowl or a 4-cup measuring glass and set it aside.

Pour 1 ¼ cups of heavy cream into a small saucepan set over medium heat. Bring the cream to a strong simmer, but don’t let it boil. Once simmering, remove from the heat and pour it over the chocolate. Allow it to sit, undisturbed, for 5 minutes or so.

Now gently whisk or stir with a rubber spatula or spoon until the chocolate and cream emulsify. The mixture is ready once the ganache is thick and smooth but still somewhat pourable. Pour the ganache into the tart crust and use a rubber spatula to even it out across the crust. Return to the refrigerator and allow it to chill and set for at least 2-3 hours and up to overnight. If chilling overnight, let it cool to room temperature first and then cover with plastic wrap before refrigerating.

When you’re almost ready to serve the raspberry tart, remove it from the refrigerator and let it sit at room temperature for 20-30 minutes. While it’s sitting out, make the whipped cream topping.

In a cold mixing bowl, add ¾ cups heavy cream and mix on low speed with a hand mixer, gradually increasing the speed. Keep mixing until the volume doubles and you’re almost at soft peaks.

Now add 2 tablespoons granulated sugar, ½ teaspoon vanilla extract, a pinch of salt, and 2 tablespoons of Chambord, if using. Continue mixing, starting slow and moving to high speed. Mix the whipped cream until you reach stiff peaks. Using a rubber spatula, add large scoops to the top of the ganache filling and even out the whipped topping across the tart.

Finish the tart by placing fresh raspberries into the whipped cream topping. Before serving, remove the tart from the pan. For clean slices, run a sharp knife under hot water, wipe off, and cut. Keep the knife hot and clean between each slice. Serve small slices because this dessert is quite rich.