Chocolate Tart with Oreo Crust
User Reviews
4.9
27 reviews
Excellent
Chocolate Tart with Oreo Crust
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This Chocolate Tart is made with an Oreo crust, a rich, decadent chocolate ganache filling, topped with a homemade espresso whipped cream, fresh berries and flaky sea salt to balance it all out. You will love each silky smooth bite!
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Ingredients
For the crust
- 24 Oreos, regular size
- 4 Tbsp. butter, unsalted, melted
For the filling
- 8 oz. bittersweet chocolate, chopped
- 1 cup heavy cream
- 3 Tbsp. granulated sugar
- 3 Tbsp. butter, unsalted, softened to room temperature
- 1 tsp. vanilla
- pinch of salt
For the espresso whipped cream
- 1 cup heavy cream
- 3 Tbsp. powdered sugar
- 1 1/2 tsp. espresso powder
- garnish ideas: fresh berries, flaky sea salt
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Instructions
- Make the crust: Blitz the Oreos in a food processor until fine crumbs form. Stream in the melted butter until combined.
- Press the Oreo mixture into a 9-inch tart pan and refrigerate for 20 minutes while you make the filling.
- Make the filling: Set up a double boiler. You don't need an actual double boiler you can assemble your own with equipment you already have: bring an inch or two of water to a simmer, not a boil because you’re going for gentle heat, and then place a bowl with your ingredients inside over top. You want it to fit snugly without touching the water (if it dips into the water, it will get too hot). That's it! So in this case, add the chopped chocolate, heavy cream, sugar, butter, vanilla and salt to the bowl over the simmering pot of water.
- Stir until everything is melted and smooth.
- Remove the bowl from the pot, set aside and allow to cool for 10 minutes.
- Once cooled, pour onto the Oreo crust.
- Refrigerate for 6 hours or ideally overnight until it is set.
- When ready to serve, make the espresso whipped cream. Add the heavy cream, sugar and espresso to the bowl of a stand mixer with the whisk attachment or you can use a hand mixer and whip until medium peaks form or until fluffy to your liking.
- Slice the chocolate tart, serve with whipped cream, fresh berries and flaky sea salt on top. Enjoy!
Notes
- Storage: cover the tart and keep in the fridge for up to 4-5 days.
Nutrition Information
Show Details
Serving
1slice without whipped cream
Calories
487kcal
(24%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
39g
(60%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.5g
Cholesterol
63mg
(21%)
Sodium
234mg
(10%)
Potassium
310mg
(9%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
775IU
(16%)
Vitamin C
0.2mg
(0%)
Calcium
49mg
(5%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1slice without whipped cream | |
| Calories | 487kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 63mg | 21% |
| Sodium | 234mg | 10% |
| Potassium | 310mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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