Hello! Today I’m going to be doing something a little different, a recipe! I have always loved baking and would often make cakes, cookies and other treats with my Nan when I was younger. My love for baking has followed me through to adulthood and I am always on the lookout for tasty new recipes to try. Since Christmas is pretty much the season of baking and treats, I’ve decided to share one of my favourite recipes here for you to try out! The recipe I’ll be sharing today is actually a no-bake recipe and is one of my firm favourites that I have been making for years! (I found the original recipe on Pinterest) This Chocolate Oreo Tart is super easy and so delicious, I’m sure it will become one of your favourites too!
You Will Need:
- Tart Pan (or similar)
- Food processor for crushing the Oreo’s. (I don’t have a food processor so I just use a food safe bag and rolling pin!)
- Mixing Bowl
- Measuring Jug
- Small Saucepan
- Mixing Spoon
- 2 packets of Oreo cookies (approx 32 cookies)
- 110g butter (melted)
- 200g Milk Chocolate
- 100g Dark/Bittersweet Chocolate
- 200ml Double/Heavy Cream (I accidentally picked up extra thick double cream this time but it still worked great!)
- For decoration: chocolate chips, strawberries, raspberries, spare Oreos or anything else you think would work!
Step 1 – Crush the Oreo cookies in a food processor or place them into a food-safe plastic bag and crush with a rolling pin until it forms a crumb-like texture. (don’t worry if you have a few lumpy pieces!) Transfer the Oreo crumbs into a bowl once crushed
Step 2 – Add the melted butter and mix evenly.
Step 3 – Press the mixture into the tart pan using the back of a spoon or your fingers if it’s easier. Once the mixture is in the pan, place it in the fridge or freezer to chill whilst you prepare the filling.
Step 4 – In a saucepan, pop the cream on a medium/low heat for a few minutes until hot (don’t let it boil) Whilst the cream is heating, break up both the Milk and Dark/Bittersweet chocolate into a mixing bowl.
Step 5 – Remove the cream from heat and pour into the mixing bowl with the chocolate. Allow the cream to sit for a minute before stirring.
Step 6 – Stir the cream and chocolate mixture until the chocolate has completely melted and a Ganache forms.
Step 7 – Pour the Ganache mixture onto the cookie crust in the tart pan and spread evenly
Step 8 – Once the Oreo crust is completely covered, you can start to add your decorative toppings, my favourite topping is fresh chopped Strawberries but I used white chocolate chips for this one!
Step 9 – Refrigerate the tart for at least 2 hours (or preferably overnight) before serving (I took this one into work for my colleagues, hence the tin foil lines on the top!)
I usually decorate with strawberries but didn’t have nay this time around, here’s one I’ve made in the past!
So there you have a delicious Chocolate Oreo tart! I will say, it’s a very rich dessert so you only need a small slice but it’s a recipe sure to please!
If you give this recipe a try, let me know how yours turned out and I’ll see you soon with another post!