I haven’t posted on here for a while, so that must mean it’s time for some chocolate right? This crowd-pleasing tart is quick and simple, but nevertheless impressive, and certainly went down well at the little gathering I made it for last weekend. The recipe comes from here, the original one is made in a rectangle dish which I really liked, but I only had round, and that works fine too – I actually used a loose bottomed cake tin. No baking is required though so you don’t need to use an ovenproof dish.
WHAT YOU NEED
For the base:
– 32 (330g) Oreo cookies (this is what the original recipe says, however the Oreo packs I bought had less in, so I only used 30 Oreos)
– Half cup (110g) butter, melted
For the chocolate filling:
– 7 oz (200g) milk chocolate, finely chopped or grated*
– 3.5 oz (100g) dark/bittersweet chocolate (70% cocoa is ideal), finely chopped or grated*
– 7 oz (200 ml) double/heavy cream
* Use good quality eating chocolate, not cooking chocolate, its the main component of the tart.
For the topping:
– Strawberries/blueberries or whatever fruit you like (If you use fruit that needs to be sliced, then be aware that the water coming out of the fruit may affect the chocolate filling, and probably won’t last as long. Using whole sturdy fruit ensures the tart can be made the day before. It may even last another day or so too, we didn’t get to find out. I hulled the strawberries and used a paper towel to dry the insides of them a little)
– Chopped nuts (optional)
WHAT YOU DO
1. Using a food processor, blend the Oreo cookies until they become fine crumbs. Add the melted butter and mix until well combined and crumbs are fully moistened.
2. Press the cookie mixture with the back of the spoon/fingers into the bottom and up the sides of a loose bottomed tart pan or cake tin. Freeze it while you prepare the filling.
3. In a small pan, heat the cream over a medium-low heat for a few minutes to get hot. Stir regularly while it’s heating, and once a few little bubbles start to form, it’s hot enough. Pour it over the chopped/grated chocolate and stir until the chocolate is fully melted.
4. Pour the chocolate filling over the Oreo crust. Leave it to cool slightly for a few minutes, and then press the fruit into it so that it is half in and half out. Sprinkle over the chopped nuts if using. Refrigerate for at least 2 hours or overnight before serving.
5. To remove the tart from the tin, you’ll probably need to remove it from the fridge for at least 30 minutes to come a little towards room temperature – the crust will likely be very stuck to the sides, but as it warms a little, that should free up.
Serve on its own, or with a dollop of whipped cream should you desire it…