Preheat your oven to 325°F (163°C). In a food processor, crush the Oreo cookies until they resemble fine crumbs. Melt the butter and mix it with the cookie crumbs until fully combined. Press this mixture into a 9-inch tart pan evenly across the bottom and up the sides. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.

While the crust is cooling, heat the heavy cream in a saucepan over medium heat until it’s scalding hot but not boiling. Remove the pan from heat and pour the hot cream over the chopped bittersweet chocolate in a mixing bowl. Let it sit for about 4-5 minutes to soften the chocolate, then add the pure vanilla extract and stir until the mixture is completely smooth.

Once the ganache is ready, carefully pour it into the cooled Oreo crust, ensuring it spreads evenly. Use a spatula to smooth the top if needed. Allow the tart to cool at room temperature for about 2-3 hours until set, or refrigerate it for at least 1 hour to firm up the ganache.

After the tart has set, take fresh raspberries and arrange them in a beautiful circular pattern on top of the ganache. Dust the top with confectioners' sugar before serving.