I made this easy no-bake tart from a simple Oreo crust and rich chocolate ganache filling.Try it for your dear family at the weekend. It’s so delicious!!
24 Oreo cookies
6 tablespoons (3/4 stick/85 g) unsalted butter, melted
1 cup (240 ml) heavy cream
1/4 cup (1/2 stick/56 g) butter, cut into small pieces
170 g/6 oz (1 cup) coarsely chopped bittersweet chocolate
170 g/6 oz (1 cup) coarsely chopped milk chocolate
To make a crust: Place the filled Oreo cookies in the food processor until they are finely ground. Transfer the crumbs to a medium bowl, add the melted butter and mix until mixed and moist. Press mixture to the bottom and up on the sides of the 9 inch (23cm) tart pan. Refrigerate for 30 minutes to harden before filling (or before baking). If possible, I recommend baking the crust in an oven preheated to 350F / 180C for 5-6 minutes, then let it cool completely on the wire rack before filling. This will make the crust more crispy and less tender.
To make the filling: In a medium heat-resistant bowl, add the chopped bitter candy and milk chocolate. Set aside. In a small saucepan over medium heat, gently boil cream and butter.Remove from heat and pour mixture over chocolate. Let stand for 1 minute. Stir the mixture well with a rubber spatula until it is melted and smooth (if not melted completely, heat in the microwave for a few seconds and stir until melted). Pour mixture over chilled Oreo cake crust and refrigerate until frozen, at least 4 hours or overnight. You can make tarts one day in advance.
The tart will keep, cover, in the refrigerator for up to 4-5 da