How to make oreo tart?

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.

How to bake the oreo crust?

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!

How to make the chocolate filling?

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.

How to store no bake chocolate tart?

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.

Dark Chocolate Almond Oreo Tart

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

Scale

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