Every single bite of this dessert is fabulous. The slightly salted Oreo base is crumbly and delicious, the smooth chocolate ganache filling will set in the refrigerator but will never set hard, it will slice perfectly, yet be creamy and moreish. The fruit on top, just perfect. I can not praise this dessert enough.
Now I originally tried this with a good quality store bought chocolate pastry dough, but I was disappointed with the base, it was hard and not quite what I wanted, it didn't compliment the filling. However, I loved the filling. So I have combined two recipes here, I used the Oreo base idea from another recipe, added the filling from the original recipe and the outcome is, I loved every single bite.
This is one of the easiest things I have ever made, honestly. You blitz up some biscuits, chocolate and butter, press them into a tart tin, melt some cream and chocolate, pour it over the biscuits, decorate with some fruit and dessert is done. I now make these in about 30 minutes without rushing.
Now as pictured the base does crumb ever so slightly, but you will not care, as it makes no difference to the end result. You could wipe away the crumbs, but I love the look of imperfection, it makes it known that it is homemade. I would only add more butter to the Oreo's if, and only if, the biscuit mix doesn't stick together when pressed in the pan, but you really don't want an oily biscuit base. Remember the chocolate helps it hold together to.
Now the original recipe is for a large tart (23cm round), so feel free to make it this size and just slice and serve, you might want to add the fruit on the side or decorate after slicing though. As for the individual ones, you will have enough ganache to make about 14 tarts, but Oreo base mixture to make 10, so I suggest just make an extra half quantity of the base mixture (i.e. 14 Oreos, 25g dark chocolate, 25g butter and 1/4 teaspoon salt flakes) or halve the ganache quantity if you want to make less. The sea salt flakes are essential, for me that is, it subtly counters the richness of the chocolate, but if you really don't want to add it, then don't. And if you are adding the sea salt it must be the sea salt flakes, not regular fine table salt.
Buy good quality dark chocolate, it is the star of the dish.
You could serve this with ice cream or crème fraiche, it is although optional, as it is not needed. I love it topped with berries, strawberries are my favourite, but raspberries are delicious also.
Loose bottom flan tins are essential here, if you don't have one, buy one. I got the individual ones from Aldi, very cheap, keep an eye out for them. Honestly I have every shape and size and once I bought them I kept using them, they are the best for tart making.
So if you are looking for an easy, make ahead dessert, this one is perfect, give it a try.
Makes 1 x 23cm round tart or 14 x 8cm individual tarts (see notes above for individual tarts)
For the base:
28 Oreos cookies (2 x 154g packets)
50g dark chocolate, broken up
50g soft unsalted butter
1/2 teaspoon sea salt flakes
For the filling:
600ml thick cream
455g dark chocolate
You will need a 1 x 23cm deep sided loose bottomed flan tin or 14 x 8cm loose bottomed flan tins.
For the base: Place the biscuits into a food processor along with the broken up chocolate. Blitz them together until you have crumbs. Add the softened butter and salt, and blitz again until the mixture starts to clump together.
If you don't have a food processor, don't fret, just bash the biscuits in a freezer bag until they form crumbs, pour into a large bowl. Add finely chopped chocolate. Now you will need to melt the butter in this instance and add it to the crumbs, along with the sea salt. Mix together with a wooden spoon.
Press the crumb mixture into your tart tin and pat down on the bottom and up the sides of the tin with your hands, so that the base and sides are evenly lined and smooth. (For individual tarts I put in about 2 heaped soup/dessert spoons into each tin). Put it into the refrigerator to chill and harden for at least 1 hour for the large tart, for the individual tarts I refrigerate it while I make the filling.
For the filling: Place the chocolate and cream into a medium sized heatproof bowl. Place the bowl over a pot of simmering water, don't let the water touch your bowl. Stir frequently, until the chocolate has melted and the mixture is smooth. The mixture shouldn't be too hot. Carefully pour the chocolate ganache into your large tart tin, or ladle it into the small tins. Refrigerate for 30 minutes.
If decorating with the fruit, the chocolate needs to be just setting (but still be a little soft) for the fruit to stick, but not sink. So refrigerate until you can do that. Decorate however you like.
After decorating with fruit place back in the refrigerator for at least 4 hours for the large tart and at least 2 hours for the individual tarts before serving. These can however all be made the day before and refrigerated overnight.
To serve, take the tarts out of the fridge for 10 minutes before serving, but unmould them straight away, the tart base has to be fridge cold when unmoulding.
For the large tin, sit the flan tin on top of a large bowl and let the ring part fall away, then transfer the tart to a plate. Leave the base on.
For the individual tins, sit the tins on top of a glass and let the ring part fall away, then transfer the tarts to serving plates. You can carefully remove the bases with a knife, but you need to be super gentle here, but you can also leave them on, it isn't a restaurant after all.
For the large tart, slice modestly, this is rich, and people can always come back for more. Serve with vanilla ice cream if you have a sweet tooth or with some crème fraiche, the sharpness with the sweet is lovely.
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