Chocolate Oreo Tart

"Never underestimate the power of a good dessert"

Hey there everyone! Time to treat yourself to an Oreo wonder which has a perfect aftertaste. This tart will leave you wanting more. When I made it, it was so satisfying to look at I just didn't want to cut it!

I have liked plenty of Facebook dessert pages :P  I can only speak for myself and I have to say I am beyond content drooling at these pages and videos. :D But what I want to tell you all is I've borrowed this recipe from Tastemade. Do look them up, you'll thank me later.

Let me inform you it’s an extremely rich dessert and you better built a strong appetite, great enough to swallow each bit of it. Hahaha, you would still eat it regardless of what I just said. No?

(Still giving a heads up, please don’t serve it to a diabetic!)

Prep Time: 30 minutes (apart from the freezing time of 4-5hrs.)
Serves: Around 10 to 12 people

Ingredients:

• 300 g crushed Oreo biscuits
• 100/150 g chopped Oreo biscuits
• 150 g melted unsalted butter (I used Lurpak)
• 400 g dark cooking chocolate (like always I use this company Baker's Choice Extra Dark Chocolate but you can use any suitable chocolate)
• 150 ml thick cream (30% fat) (I used Nestle)

*A cake ware dish will be required.

** I don’t know how much quantity you will buy but I bought 4 packets of Oreo biscuits for the entire dessert. A single Oreo packet weighed 117.6g so 4 packets were more than enough for me.)

** I know majority has a problem converting the general quantities mentioned in a recipe. For this I use the measuring spoons shown in the picture. They are long lasting and you won’t regret buying them. Also net weights of any product are mentioned on them so check those too. Usually cooking stuff is pricey. (So why not only buy what we precisely need and prevent wasting?)

Alright let’s move ahead.

Directions:

Oreo Base:

1) To a food processor add 300g Oreos and process until you reach a fine texture.
2) Place 150g unsalted butter and melt it in a bowl in a microwave/pan.
3) Add this to the processor and process until combined well.
4) Add this mixture to a cakeware dish. (It could be rectangle/circle any shape available at your place. I only have the circular one. If you have both, do it in the rectangular one. I just personally think the circular one always gives a heavy cake feel but that’s just me. Lol. Maybe you are creative with the dessert cuts)
5) Press down on the crumb mixture with a pressing fork/tip of a spoon to even the entire face.
6) Refrigerate for 20 mins to make the Oreo base firm.

Chocolate Ganache:

7) Meanwhile, the chilling occurs, measure 150ml thickened cream and add it into a microwave safe bowl. 
8) I bought the chocolate in form of bars so if that’s the case for you chop them into tiny bars first) Add around 400g chocolate into the cream. (The net weight of the chocolate is usually mentioned on the packet so you can work out how much you would need for a 400g requirement.)
9) Microwave the mixture of cream

and chocolate for a few seconds until you think the chocolate has melted enough. 10) Keep stirring this mixture to make it smooth.

10) After 20 mins pour out the chocolate ganache on top of the chilled Oreo base. 

11) Chop roughly 100 to 150g Oreos and garnish the dish by sprinkling them on the chocolate ganache layer.
12) Refrigerate the tart for 4 hours or overnight to chill before serving. (I froze it for 4 hours but I felt 5 hours would have been better to firm it up more but that depends.)

HAPPY EATING! =)