Pulverise 24 Oreo cookies in a food processor, then mix with 80 g melted butter and press into a 23 cm tart tin.
Bake the crust in a 180°C oven for 5 minutes, then cool. For the filling, coarsely chop 170 g dark chocolate
and 170 g milk chocolate and tip into a bowl. Put 250 ml double cream and 50 g butter, cut into small pieces,
into a saucepan and bring to a boil. Immediately pour this over the chopped chocolate and let it stand for a minute,
then stir until smooth and all the chocolate is melted. Pour this into the Oreo crust, let cool then refrigerate
for several hours, until set. Serve with fresh raspberries.