Grease a 9-inch tart mold with nonstick cooking spray, place it on a sheet tray, and set aside.
Place the Oreo cookies in a food processor and process until fine crumbs are formed. Drizzle in the melted butter. Stir together with a spoon to make sure it’s well combined.
Press the cookie mixture into the bottom and up the sides of the tart mold, set aside.
Place the raspberry preserves into a small saucepan. Place over low heat, stirring occasionally.
Whisk together the cornstarch and water in a small bowl, add it to the pot with the preserves as soon as the preserves melt down (it will become loose and easy to whisk.) Whisk well to combine. Bring to a light simmer and simmer for 1 minute.
Immediately pour this mixture on top of the cookie crust and smooth it out if needed, set aside.
Place the chocolate chips in a medium-sized heatproof bowl. Add the heavy cream to a small saucepan over medium-low heat. Heat it just until you see it bubble a few times, stirring occasionally.
Pour over the chocolate chips, let it sit for 3 minutes then stir until fully combined.
Pour the chocolate on top of the raspberry preserves and smooth it out if necessary.
Let it cool down for about 15 minutes then place it in the fridge to set for at least 2 hours, up to overnight if you can.
Unmold the tart, garnish if desired, slice, and serve!
This needs at least 2 hours to set up before slicing. Do not skip that step. The longer you let it sit the more firm it will be.
Place the tart on a sheet pan while chilling to prevent anything from leaking off the bottom of pan.
You can use semi-sweet chocolate chips or a baking bar for this recipe if you'd like.
Feel free to switch up your preserves for different flavors. Strawberry is another family favorite!
You can use regular or seeded raspberry preserves. I prefer seeded for this recipe.