This dark chocolate almond oreo tart is going to be your new favourite dessert if you love chocolate. This easy chocolate tart is made with a oreo crust and filled with a rich, shiny and decadent couverture dark chocolate ganache. It is then topped with chopped almonds, flaky sea salt and some more chopped chocolate. This oreo chocolate tart requires only 6 ingredients and so easy to make. It is the perfect treat to make to satisfy your chocolate cravings in Diwali season and spread the love among family and friends.
Ingredients you’ll need:
- Oreos: You will need two 20 regular chopped Oreo cookies to make the oreo tart crust. Do not use the double stuffed ones, they will result in a liquidy crust making it difficult for it to hold it’s shape.
- Unsalted Butter: You will need a total of half cup butter: melted butter to make the tart shell but softened butter to make the dark chocolate ganache filling. It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
- Dark Chocolate: I highly recommend using good quality couverture baking chocolate chips or chocolate bars (I use callebaut) to ensure the best flavor. Couverture chocolates are made of cocoa butter as compared to regular compound chocolates which are made of saturated fats like oil. This will also help you get those melty pools of chocolate.
- Heavy Cream: You will need high-fat heavy cream or heavy whipping cream to make a smooth and shiny ganache. If you’re using low-fat cream, make sure to drain out the water content from it before weighing it out.
- Almond Extract: Almond extract goes very well with this filling. However you can always use equal quantities vanilla or chocolate instead.
- Almonds: You will need chopped or crushed almonds to garnish this tart with. This is optional but recommended during the festive season!
- Sea Salt: This tart is lastly sprinkled with flaky sea salt for the best flavour. This is optional but highly recommended.
FAQ
There are three main steps to making a no bake oreo tart. First make and bake the crust. Second, prepare the chocolate ganache tart filling while the baked oreo tart shell cools down. Pour the prepared ganache into the crust and smooth it over with the help of an offset spatula. Let the tart chill until the filling completely sets. Garnish the tart with almonds, chopped chocolate and flaky sea salt for the best flavours.
The process to bake this crust is similar to a pie crust. Once you’ve pressed the crust onto your tart pan, you’ll need to add weights on top of it before you put it in the oven. If you skip this step, your tart shell will puff up from the center and shrink from the sides of the pan, thus lowering in height. To add weights, first place a parchment paper on top of the unbaked crust. Fill it to the top of the shell with pie weights. If you don’t have pie weights, you can fill it with any lentils or rice instead. I use rice and you can still cook them post baking, there is no need to throw them away!
There are many ways to make a chocolate ganache. However I find this one the best as you get the perfect pipe-able consistency for a chocolate ganache this way along with it being so rich and shiny. Start by taking chopped chocolate in a bowl. Then in a saucepan, add the heavy cream and room temperature butter. Stir on medium heat until the butter is entirely melted. Turn off the heat and pour the hot cream and butter mixture over the chopped chocolate. Stir until all the chocolate has melted and completely combined. I highly recommend using couverture belgian chocolate for the best taste, shine and texture.
You can store the tart in the refrigerator for upto 5 days. You can also freeze the whole finished tart, or any unused section of it, wrapped in cling film and then foil, for up to 1 month. Defrost in the fridge overnight and serve the tart at room temperature.
Tips to make the best dark chocolate almond Oreo tart:
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Make your own crust. To make this tart we start with a simple, easy to bake oreo crust. You could skip this step and go straight for the store bought version but it’s so easy to whip up so I say, why bother with a trip to the store? Just blend the ingredients in a food processor, add melted butter, and bake for 10 minutes. Tah dah, your crust is ready!
- Be patient while you make ganache: Chocolate ganache is one of my favourite things to make. There’s something absolutely magical about smooth, silky and shiny chocolate ganache. The process I follow to make my chocolate ganache is by heating the cream and butter in a saucepan until the butter melts and pouring it over the chocolate. You want to be careful to not let the cream come to a boil. You want to keep it on a simmer. Once poured over the chocolate, it will cause the chocolate to melt and mix immediately.
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Use the very best quality ingredients. This dark chocolate almond tart requires so few ingredients so be sure to splurge on the good stuff. I use high quality couverture dark chocolate, real almond extract and my pure heavy cream or heavy whipping cream. I use Callebaut chocolate and it gives an extremely shiny and smooth look along with an incredible texture.
- Let it chill. This chocolate almond tart is so easy to whip up but it does require a few hours of chill time before it’s ready to serve. For best results, make it the day before and chill the tart in the refrigerator overnight. You’ll be glad to have dessert checked off the list in advance!
HOW TO GET THE BEST RESULTS FROM THIS RECIPE?
All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.
- In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
- Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!
If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back.
I hope you’ll enjoy this dark chocolate almond oreo tart this Diwali and don’t forget to bookmark this recipe for the holidays. These pretty & delicious tart would make the perfect delight to share with your friends & family!
Happy Festive Baking!
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Oreo Tart
- Total Time: 2 hours 30 minutes
- Yield: one 8-inch tart 1x
Description
This dark chocolate almond oreo tart is going to be your new favourite dessert if you love chocolate. This tart is made with a oreo crust and filled with a rich, shiny and decadent couverture dark chocolate ganache. It is then topped with chopped almonds, flaky sea salt and some more chopped chocolate. This tart requires only 6 ingredients and so easy to make. It is the perfect treat to make to satisfy your chocolate cravings in Diwali season and spread the love among family and friends.
Ingredients
- 20 oreos, plain (not double stuffed)
- 56g (¼ cup) unsalted butter, melted
- 350g (2½ cups) dark chocolate, chopped
- 56g (¼ cup) unsalted butter, at room temperature
- 240ml (1 cup) heavy cream, at room temperature
- 1 teaspoon pure almond or vanilla extract
- almonds, chopped for topping
- sea salt, for topping
Instructions
- Preheat your oven to 350ºF (177ºC) and grease a 8-inch tart pan. Set aside.
- Add the Oreos to a food processor/blender and crush them up into fine crumbs. Pour the crumbs into a bowl. Add in the melted butter and espresso powder. Use a fork to mix them together. It should all be wet and thickened.
- Transfer the mixture to your tart pan. Spread it evenly and press the oreo crust to the base firmly using the bottom of a spice jar or cup.
- Line the unbaked crust with parchment paper. Fill it to the top with pie weights, lentils or rice. This will prevent it from shrinking on the sides while baking.
- Blind bake the Oreo crust for 10 minutes at 350ºF (177ºC).
- While the crust is baking, place your dark chocolate in a medium bowl. Set aside.
- In a saucepan, transfer the room temperature butter and heavy cream. On medium heat let it heat until all the butter has melted. Keep stirring occasionally.
- Once all the butter has melted, add in the almond or vanilla extract. Mix and immediately pour the hot mixture over the chocolate.
- Mix thoroughly until all the chocolate has melted and no lumps remain. You will have a smooth and shiny dark chocolate ganache.
- Allow the crust to cool completely before filling it. Once compeltely cooled, pour the chocolate ganache into the baked crust.
- Smooth over the top using an offset spatula and allow the tart to chill in the refrigerator for atleast 2 hours before slicing.
- Lastly, top it with chopped almonds, sea salt and chopped chocolate. Slice and serve.
- Store tart in the refrigerator in an airtight container for upto 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Chocolate, Diwali
- Cuisine: Indian, American
Keywords: oreo tart, dark chocolate almond tart, chocolate almond oreo tart, triple chocolate tart, diwali chocolate recipes, festive baking recipes, easy chocolate tart, no bake chocolate tart recipe, no bake oreo tart
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