In a food processor fitted with an S-blade, pulse the Oreos (including the filling) until you have fine crumbs.

Transfer to a medium mixing bowl and stir in the melted butter.

Mix with a fork until thoroughly combined.

Spread the crumbs evenly over the bottom of the ungreased tart pan and up the sides. Use the bottom of a measuring cup, a glass or your hands to firmly press the mixture into the pan.

Bake for 6-8 minutes (carefully place it on the hot baking sheet) or until fragrant and firm to touch.

Let cool for at least 15 minutes while preparing the filling.

In a large mixing bowl, mix together all the crust ingredients except for the butter until well combined.

Stir in the butter until combined.

Pat onto the bottom and up the sides of the ungreased tart pan. Use the bottom of a measuring cup, a glass or your hands to firmly press the mixture down.

Bake for 9-12 minutes (carefully place it on the hot baking sheet) or until it no longer appears wet. It’s still going to be soft but shouldn’t be wet. If it already has holes in it and looks like it’s bubbling, remove it immediately. If it happens, it’s fine, but ideally, you want to remove it before that happens. Let cool for at least 15 minutes while preparing the filling.

Transfer the tart pan, along with the baking sheet it’s on, to a wire rack to cool for 20 minutes while preparing the filling. After about 5-10 minutes, the tart pan should be cooled enough for you to use your hands to remove the pan from the baking sheet. Place the tart pan back on the cooling rack to finish cooling.

While the crust is cooling, prepare the filling.

In a medium saucepan over medium-low heat, mix together the chocolate and heavy cream and stir frequently until the chocolate is melted. Remove from the heat. It shouldn't be extremely hot (mine was 140 °F (60 °C)), which is well under the coagulation temp of 180 °F (83 °C). If yours is closer to coagulation temp, let it cool for about 5-10 minutes, while stirring occasionally so that the eggs don't scramble when added.

Stir in the vanilla extract, salt and beaten eggs.

Place the tart pan back on the baking sheet.

Pour the filling over the partially cooled crust, making sure not to pour the filling over the sides of the crust. I had about 1 tablespoon left over.

Bake for 22-27 minutes or until the center is set. I did 25.5 minutes. At 22 minutes, the center was still very jiggly and had a different appearance than the rest of the tart. When you tap the pan, there shouldn't be any ripples, but it won't be totally firm. I see that chocolate tarts should have an internal temp of 60 °F to 180 °F (71 °C to 82 °C), but when I took mine out, it was 199 °F (93 °C). It might be a little puffed up when you take it out of the oven, but it will soon “deflate.”

Remove the baking sheet along with the tart and place on a cooling rack for about 15-20 minutes or until you can remove the pan from the baking sheet without burning yourself. Place the tart pan back on the cooling rack and cool for another 45 minutes or until cool enough to place in the fridge. Chill for another 3 hours or overnight before adding the sauce.

In a small saucepan over medium heat, mix the sugar and cornstarch. Add the water and the frozen raspberries, stirring to combine. Bring the mixture to a boil, then cook, stirring continuously, for about 2 minutes or until it thickens. Stir in the vanilla.

Strain the seeds using a food mill or fine-mesh sieve set over a bowl. Let it cool for about 10 minutes, stirring occasionally, and then place the bowl in the fridge and let chill for 20-30 minutes before spreading it evenly over the chilled chocolate layer. You can add the sauce to the tart 1 day ahead of time. This can be made up to 4 days in advance. Simply reheat the sauce gently until it’s spreadable. It can be frozen for up to 3 months.

On the day of serving, top with fresh raspberries and chocolate curls, if using.

You can freeze the tart (with or without the sauce) for up to 3 months. Allow the tart to cool fully and set in the refrigerator before wrapping up and freezing. Wrap the tart in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.