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Category: Tarts
Prep Time: Cook Time: Total Time:
10 ounces Oreo cookies (about 25 cookies), or other chocolate sandwich cookies
1/2 cup butter, melted
1 cup heavy cream
8 ounces 72 percent dark chocolate, coarsely chopped
1/2 teaspoon vanilla (optional)
1/2 cup chopped almonds or other nuts
Flaky sea salt for sprinkling (optional)
Whipped cream, creme fraiche, or softened vanilla ice cream for serving (optional)
In a food processor, blend Oreo cookies until the texture of cornmeal. Add the melted butter and blend well. Place the mixture into a 9-inch round tart pan with a removable bottom. Use the bottom of a measuring cup to press the mixture evenly onto the bottom and up the sides of the pan. Freeze the crust while preparing the chocolate filling.
Place chocolate in a medium bowl; set aside.
In a microwave-safe bowl or large glass measuring cup, heat cream in the microwave on High (100 percent power) for 1 to 1 1/2 minutes, or until it comes to a boil. Pour cream through a fine sieve held directly over the bowl of chocolate. Let stand for 5 minutes. Stir until chocolate is dissolved. Quickly stir in vanilla, if using.
Immediately pour chocolate mixture into the Oreo crust. Sprinkle with nuts and flaky sea salt, if using. Let sit at room temperature for at least 2 hours, or until set; or chill slightly, for about 1 hour.
If desired, serve each slice with a dollop of whipped cream, creme fraiche or ice cream. Leftovers may be stored in the refrigerator, and brought almost to room temperature before serving.
Makes 12 servings.
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NO-BAKE CHOCOLATE TART WITH OREO CRUST
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Category: Tarts
Prep Time: Cook Time: Total Time:
10 ounces Oreo cookies (about 25 cookies), or other chocolate sandwich cookies
1/2 cup butter, melted
1 cup heavy cream
8 ounces 72 percent dark chocolate, coarsely chopped
1/2 teaspoon vanilla (optional)
1/2 cup chopped almonds or other nuts
Flaky sea salt for sprinkling (optional)
Whipped cream, creme fraiche, or softened vanilla ice cream for serving (optional)
In a food processor, blend Oreo cookies until the texture of cornmeal. Add the melted butter and blend well. Place the mixture into a 9-inch round tart pan with a removable bottom. Use the bottom of a measuring cup to press the mixture evenly onto the bottom and up the sides of the pan. Freeze the crust while preparing the chocolate filling.
Place chocolate in a medium bowl; set aside.
In a microwave-safe bowl or large glass measuring cup, heat cream in the microwave on High (100 percent power) for 1 to 1 1/2 minutes, or until it comes to a boil. Pour cream through a fine sieve held directly over the bowl of chocolate. Let stand for 5 minutes. Stir until chocolate is dissolved. Quickly stir in vanilla, if using.
Immediately pour chocolate mixture into the Oreo crust. Sprinkle with nuts and flaky sea salt, if using. Let sit at room temperature for at least 2 hours, or until set; or chill slightly, for about 1 hour.
If desired, serve each slice with a dollop of whipped cream, creme fraiche or ice cream. Leftovers may be stored in the refrigerator, and brought almost to room temperature before serving.
Makes 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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