Something Sweet
I am so happy to bring you this Rich Dark Chocolate Oreo Tart. I have been wanting to share a great recipe and an easy one. The one thing I really love about this recipe is how easy it is to make. Having a staple chocolate tart recipe is a necessity in my kitchen. This is a great recipe for any chocolate lover’s out there and it is definitely an easier recipe. I created an Oreo base for some sweetness because the ganache itself is a rich but dark chocolate so it doesn’t have much sweetness to it. I decided to give you some tips and tricks to create the best possible chocolate tart recipe. If you have any questions, please do leave me a comment.
I hope you love this recipe!
Zorah xo
How to make the perfect Rich Dark Chocolate Oreo Tart
In this recipe I used Oreos and Digestive biscuits because I didn’t want a very sweet crust. However, for this recipe you are more than welcome to use Oreo’s only. I also decided not to remove the centre cream of the Oreos. The cream inside actually helps to bind the biscuits together as well. I add some melted butter just to bring everything together. Remember not to use too much butter otherwise the base of the tart will be too soggy and not bake well in the oven. The tart tin size can be between 24-28cm, you may find that if the tin is 24cm, you may have too much crust. If that is the case, simply remove 3-5 Oreo’s and 1 tablespoon of butter and continue with the recipe as usual.
Rich Dark Chocolate Oreo Tart
Course: DessertCuisine: French8-10
servings15
minutes6
minutes4
hoursIf you’re a chocolate lover, you are going to love this recipe. The chocolate ganache tart has a light Oreo crust and a dark chocolate ganache filling. I topped the tart with hazelnuts but you can use anything to add some extra crunch.
Ingredients
- Oreo Crust
200g Oreos
30g Graham Crackers/Digestive biscuits (230g Oreos only)
1 tsp. salt
65g butter, melted
- Dark Chocolate Ganache Filling
1 cup dark chocolate chips
1/4 cup milk chocolate
1 tsp. vanilla essence
1 cup heavy cream
3 tbsp. butter, cubed
Directions
- Oreo Crust
- Preheat the oven to 180C/350F.
- In a food processor combine the salt and Oreos and blitz until you get a light and sand like texture.
- Once the Oreo’s are done, add in the melted butter and blitz for a few more seconds until everything is combined.
- Press the Oreo’s into the tart tin using the back of a cup and then bake in the oven for 5-6 minutes.
- Remove from the oven when done and set aside to cool while you make the ganache.
- Ganache Filling
- In a heat proof pot, heat the cream on medium to high heat until it starts to boil and steam.
- Place the chocolate in a heat proof bowl.
- Once you see a few bubbles coming to the surface remove from the heat and pour the cream over the chocolate.
- Allow it to sit like that for a few minutes and then gently stir using a spatula.
- Once you see the chocolate melting and coming together to create a thick and smooth ganache, ad din the vanilla essence and keep stirring.
- Then add in the butter and stir until all the butter is melted in.
- If you tart crust is cool, pour in the ganache, smooth out the top and allow to chill in the fridge for 4 hours to overnight.
Recipe Video
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