First, Make The Chocolate Crust

1. Preheat The Oven & Prep The Pan. If you plan to bake the crust, preheat the oven to 350 degrees F. Set out a 9-inch tart pan with a removable bottom. 
2. Mix Up Crust. Add gluten-free Oreos to the bowl of a food processor and crush until the cookies are very fine crumbs. (If you don’t have a food processor, you can put the cookies into a large ziploc bag and crush them with a rolling pin.) Add melted butter and pulse or mix to combine until all the crumbs are evenly coated with butter. 
3. Pat Into The Pan. Transfer the crumb mixture into the tart pan and use the bottom of a measuring cup or small glass to pat the crust out from the center into an even layer along the bottom and up the sides of the tart pan. 
4. Bake Crust. For a crust with better hold, bake 8-10 minutes in the oven. Remove crust and let it cool while you mix up the filling. 

Then, Make The Chocolate Filling

1. Chop The Chocolate. Use a sharp knife to cut the chocolate into small shards. You don’t want anything too large or thick, or it won’t melt easily. Place chopped chocolate in a heatproof bowl. 
2. Heat The Cream, Butter, Vanilla & Salt. In a small saucepan, heat cream, butter, vanilla, and salt over medium heat until it’s steaming. (It should be about to bubble, but shouldn’t be boiling or simmering!) 
3. Melt Chocolate. Pour hot cream mixture over the chopped chocolate and cover for about 1 minute (you can trap the heat in with a dishcloth or cutting board). 
4. Whisk Ganache. Whisk the chocolate with the cream until it’s smooth and glossy. (If you’re having any trouble getting the mixture smooth, you can microwave it for 15-20 second increments to help finish melting the chocolate or butter)

Assemble The Tart

1. Pour The Filling Into The Crust When the filling is smooth, pour it into the prepared tart crust. Use an offset spatula to smooth the filling into a smooth, even layer. 
2. Chill To Set. Transfer the tart to the refrigerator and chill 1-2 hours, to let the tart filling set completely. 
3. Top With Raspberries. When you’re ready to serve, top the tart with fresh raspberries, stem side/hole side down. 
4. Garnish & Serve. If desired, sprinkle with powdered sugar or serve with raspberry sauce or fresh mint for garnish. (I like to drizzle each plate with raspberry sauce then place a slice of tart on top.)
5. Store. You can make this tart crust and filling (without the raspberries) a day in advance. Store leftover tart in an airtight container in the fridge 3-4 days.