Its my 100th recipe on the blog today so its celebration time. Yayy!! I started writing this food blog around May end last year which means I have not even completed a year, still managed to reach my 100th post. Now, that’s quite an achievement for someone like me. Hahaha! Anyway, I had this recipe on my mind since long and I had planned it to be my 100th recipe post. Yes! the Oreo Ganache Tart is something that I can die for and when something is so close to my heart, the uploading time had to be special as well.
A chocolate tart or the original French classic “tarte au chocolat” can be quite a complex recipe wherein the tart base is a chocolate pastry and the filling uses eggs along with chocolate. Just to simplify that recipe, I found a lot of ways on Pinterest to make a simple oreo gancahe tart wherein I use oreo crumbs as the base and fill it with a rich and creamy ganache. This recipe requires no baking, just the setting time and its ready to be devoured.
Just like the base of a cheesecake, the fine oreo crumbs have to be combined with melted butter. After mixing well, it has to be pressed evenly on a tart mould and has to be refrigerated for around 35 to 40 minutes before you fill it. If you are like me and want your base to be crunchy, just go ahead and bake the base in a preheated oven for 8 minutes at 180 degree celsius. This is not mandatory, it is a no bake dessert and to bake the base is totally a choice.
For the filling, I use both dark and milk chocolate to balance out the sweetness. The heavy cream that I buy is also sweetened so I do not add any extra sugar. If you like your dessert to be less sweet, just use dark chocolate and you’ll be happy and sorted.
This is a pretty easy dessert to make but definitely stands out if compared to others. A show stopper dessert for any party you are hosting and will bring you only applauds and praises. Does not quite require a technique which is complex so all you dessert lovers out there, cake your day with this amazing recipe. For full recipe, stay tuned!
- For the Oreo base:
- Oreo cookies - 24 (with filling)
- Melted butter - ¼ cup
- For ganache filling:
- Dark compound chocolate - 170 gm (roughly chopped)
- Milk compound chocolate - 170 gm (roughly chopped)
- Heavy whipping cream - 1 cup
- Butter - 1 stick/50 gm
- To garnish:
- Mini oreos- as desired
- Chocolate chips - as desired
- To make the oreo crust, process oreos with filling in to fine crumbs.
- Transfer into a bowl and add melted butter to it, mix well. It will start looking like wet sand.
- Take a 9 inch fluted round tart mould and press the mixture evenly on the base and up on the sides with a flat based bowl or glass.
- Once the mixture is well pressed, use back of a spoon to even it out and your base is ready to go into the refrigerator.
- Refrigerate the base for about 35 to 40 minutes or even more until the butter fully sets.
- Meanwhile, to make the ganache filling, rougly chop both dark and milk chocolate and keep aside in a bowl.
- Now in a saucepan, bring in heavy cream and butter together and heat on a low flame until almost boiling.
- Pour the hot cream and butter mixture over the chopped chocolate and let it sit for 3 to 5 minutes.
- After around 3 minutes, using a rubber spatula, stir the chocolate cream and butter mixture until all chocolate melts. You will get a smooth and shiny ganache.
- Take out the oreo base from the the refrigerator after mentioned time and pour the ganache from top slowly over the oreo crust.
- Place it in the refrigerator carefully and let it set for 4 hours minimum. Leave it over night preferably to get nice and clean slices.
- Garnish with mini oreos and chocolate chips before serving.
2. If you want your base to be crunchy, just go ahead and bake the base in a preheated oven for 8 minutes at 180 degree celsius. This is not mandatory, it is a no bake dessert and to bake the oreo crust is totally a choice.
3. Also if heavy cream is difficult to find, fresh cream can be used but heavy cream is preferred.
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