This no bake chocolate oreo tart only has 4 ingredients.... FOUR!!! Seriously could it get any better. With an oreo base and a mousse like filling with oreos folded through with a thin dark chocolate ganache on top, you wouldn't think this tart is so simple! This no bake Chocolate oreo tart, is so simple but so delicious and will be perfect for your next event or even for the festive season, this tart does not discriminate and wants to be enjoyed all year round.
Some tips and tricks before you get started
Press the oreo base firmly. If it isn't the base could crumble as the tart is removed from the tart pan.
Make sure you work quickly with spreading the ganache over the filling. As it is a small quantity, it can set very quickly.
The no bake chocolate oreo tart is best left to set over night, that way the filling will be more mousse like. However if you are super eager to eat it, it can be eaten straight away.
No Bake Chocolate Oreo Tart
Makes 10 slices
Time: 45mins + setting time
Ingredients
Base
190g Oreos
60g melted butter
Filling
90g dark chocolate
210ml thickened cream
60g Oreos
Top ganache
80g dark chocolate
50ml thickened cream
Decorations + Equipment
100ml thickened cream
60g oreos
4B piping nozzle
6B piping nozzle
2 x piping bags
Instructions
To make the base ,blend the oreos in a food processor until they resemble bread crumbs.
Add in the melted butter and stir until combined
Press the oreo mix firmly into a 13.5" x 4" oblong tart tin. Refrigerate while the filling is being made.
To make the filling combine the dark chocolate and 60ml of cream in a microwave proof bowl and microwave for 30 seconds and stir until it all comes together to form a ganache. If it is still a little bit lumpy, microwave for a further 10-15 seconds. Allow to cool ( but not firm up)
Pour the remaining 150ml of thickened cream for the filling, into a bowl fitted to a stand mixer with the whisk attachment and whisk on high until medium to firm peaks form.
Once the ganache has cooled add it into the whipped cream on low until combined.
Crush up the 60g of oreos into large chunks and gently fold through the chocolate cream.
Add the filling into the tart base and smooth. Refrigerate while the ganache is being made.
To make the top layer of ganache combine the cream and chocolate in a microwave proof bowl and microwave for 30 seconds and stir until it is all melted and smooth. Allow to cool slightly before spreading on top of the filling.
Spread the ganache on top of the filling until smooth. Work quickly as the ganache could start setting.
For the decorations whip the 100ml of thickened cream until a firm peak. Divide the cream between the 2 piping bags fitted with a #4B and #6B piping nozzle.
Pipe a border of cream around the tart top alternating between both piping nozzles.
Crush the remaining oreos into large chunks and arrange them on top of the cream.
Allow to set over night. However it can be eaten straight away, it does taste better served the next day.
Storage
The chocolate oreo tart will last 4 days in the fridge in an airtight container.
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