Photo and recipe: https://kitchenmason.com/chocolate-oreo-tart/
For the Base
- 300g Oreos
- 100g Unsalted Butter
For the Filling
- 200g Dark Chocolate
- 55g Unsalted Butter
- 190ml Double Cream
For the Decoration
- 4 Oreos (taken from the 300g already listed)
- Chocolate Chips
- 4 x 14″ (10 x 35cm) Fluted Loose Bottomed Rectangular Tart Tin
- Food Processor
Chocolate Oreo Tart Recipe
Reserving 4 biscuits for decoration, tip the rest of the Oreos into a food processor and pulse until fine crumbs are formed.
Then gently melt the butter in a small saucepan then pour over the the Oreos in the processor. Pulse a few times until it starts to clump together.
Next, tip the mixture into the tart tin & press firmly into the base and sides with a metal spoon.
Place into the freezer to firm up whilst we get on with the filling.
Next up, finely chop the dark chocolate & cube the butter. Place it all into a large glass bowl and set to one side.
Then pour the cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)
Pour over the chocolate and leave to stand for 5 minutes.
Next, give the mixture a good stir with a wooden spoon. It should become a bowl of silky smooth chocolate heaven!
Pour the mixture straight over the prepared base and smooth out with either a spoon or spatula.
Finally, cut the reserved Oreos in half and press in along the top. Scatter over some chocolate chips to finish and place into the fridge to set for at least an hour before serving. (The ganache filling should become firm enough to slice.)