Still in the holiday spirit and following the lead of my inner sweet tooth, I am now sharing the latest recipe I found on Pinterest that will help satisfy your sweeter side.

This recipe can be adapted to make one large tart or a crowd pleasing portion of 8 smaller tarts.

Either way, it has chocolate, raspberries, and Oreos – what more could you possibly ask for?!

Enjoy, the recipe can be found after the jump.

Makes 8 mini tarts or one large tart

for the crust
350g (12.35 ounces) oreo biscuits
50g (1.76 ounces) butter, melted
for the filling
375ml (12.68 fluid ounces) (1.5 cups) cream
300g (10.58 ounces) dark chocolate, chopped (you could also use 200g (7.05 ounces) dark (70%) and 100g (3.53 ounces) milk chocolate)
5ml (0.17 fluid ounces) vanilla extract
2 extra-large eggs (I use free-range)
for the glaze
100g (3.53 ounces) dark chocolate
30ml (1.01 fluid ounces) cream
30ml (1.01 fluid ounces) honey/corn syrup
30ml (1.01 fluid ounces) boiling water
to serve
raspberries

1.  Pre-heat the oven to 180°c and grease 8 mini tart cases or one large tart case.
2. To make the crust, crush the oreo biscuits in a food processor until they are very fine.
3. Add the melted butter and blend until the crumbs resemble damp sand.
4. Press the crust into the tart cases and place on a large baking sheet.
5. Place in the oven and bake for 10 minutes.
6. Remove from the oven and allow to cool slightly.
7. To make the filling. Bring the cream to a simmer in a saucepan and pour over the chocolate. Allow to sit for 5 minutes before stirring until the chocolate is completely melted.
8. Add the vanilla extract and stir.
9. Beat in the eggs and mix well.
10. Pour the filling into the tart cases (I pour the filling through a sieve). Place the tart in the oven and allow to bake for 7-10 minutes until the edges are firm but the centre is still wobbly (it will continue setting as it cools).
11. Remove from the oven and allow to cool.
12. To make the glaze, heat the chocolate and cream together and stir until the chocolate is melted.
13. Add the honey/corn syrup and boiling water and stir until well combined.
14. Pour the glaze over the tarts and swirl to coat.
15. Place the tarts in the fridge for an hour before serving.
16. Serve with fresh raspberries.

I originally saw the photo for this recipe on Pinterest and followed the image link to Simply Delicious.