So when I looked up on the very top shelf of my pantry recently, which I don’t often see given my short stature, I discovered there were four boxes of Oreo cookies up there, patiently waiting to be turned into something delicious (not that they aren’t delicious eaten straight from the packet).
With some friends coming over to visit, I was in the mood to make something chocolate so it was the perfect opportunity to whip up this very simple, four ingredient, No Bake Oreo Chocolate Tart.
The magic four ingredients you will need for the tart are melted butter and Oreo cookies for the shell plus chocolate and cream for the filling. Easy!
First step is to crush those cookies. By far, the easiest way is to blitz them in the food processor, however if you have some frustrations to work out, or do not have a food processor, place them in a zip-lock bag and crush them with a rolling-pin. No need to remove the filling from the Oreos because honestly, who has time for that?
When you have a fine crumb, pour in your melted butter and continue to mix (or pour the crumbs and butter into a bowl and stir). You will end up with a mixture that resembles damp/wet sand which you can then tip into your loose-bottom tart tin. The one I used is 10″/25cm in diameter.
Using the bottom of a glass or the back of a spoon, press the mixture firmly into the tin, ensuring there are no gaps in the corners.
Once you are happy, place the tart shell in the fridge to set. This should take around 30 minutes, but just check to make sure it is nice and firm so there is no problems when it comes time to pour in the ganache.
When your shell has set, it is time to make the ganache. The quickest way is to do this in the microwave, but of course you could make it on the stove if that is what you prefer. For me, I place the chocolate and cream in a microwave-safe jug and put in there for 40 second bursts, stirring thoroughly each time.
Once the chocolate is completely melted and you have a silky smooth ganache, pour it into your tart shell.
Should you end up with air bubbles, it is a good idea to gently tap the tart on the bench top to bring them to the surface to pop. I ended up with quite a few and could not get them all out so take care when making your ganache so you are not mixing it too vigorously.
Place the tart in the fridge to set for one hour. It is a long time, and it could be ready before then, but it IS worth the wait.
To get this bad boy out of the tin, you will need something with a bit of height and diameter to sit the tin on. I use a large glass mug, but you could also use a bowl. Because I didn’t let this rest long before I tried to remove it, I also used my little blowtorch around the rim and a little on the base to heat the butter. The cake paddle also came in handy to remove the tart from the base of the tin and transfer it to my cake stand. You could certainly use a flat spatula, or even just leave it on the base itself, up to you.
If you like, you can stop here and devour the tart just as it is. But if you want to go that extra little step it is time to decorate! The topping(s) can be whatever your heart desires:
- More chocolate, such as shavings/curls, truffles, Maltesers
- A simple dusting of cocoa powder
- Oreos, in different sizes and/or flavours would look great
- Honeycomb, with or without chocolate coating
- Berries and cream.
I decided to go with the last option, berries and cream. I had the grand plan of covering the entire surface with strawberries, but given my toddler was underfoot I needed to do something quickly so a simple arrangement of strawberries, blueberries and cream was the result.
This dessert is decadent so you really don’t need a massive slice, but if one just happens to make it to your plate…
Serve each slice with some more berries and cream, which helps cut through the richness.
And now for my favourite picture, the very pretty Ms Pac-Man. Nom nom nom!
Go out and give this one a go and let me know in the comments what you topped yours with or share a post on social media with #cathscookery.