No Bake Double Chocolate Oreo Tart

no bake double chocolate oreo tart

Ever since I was little, I’ve been a chocolate fiend.

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At school I’d have three Cadbury’s chocolate bars every day, one for morning snack, one after lunch and one with a glass of milk before bed. My mother and I would eat entire Easter eggs in a single sitting. My dad would buy me discounted chocolate bars at the petrol station on his way home from work. My Granny would buy me chocolate chip cookies and chocolate glazed doughnuts when we did the weekly shop. I’d come home from my first job as a teenager late at night and have waffles with Nutella while I played Xbox online with my friends.

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I would especially long for Christmas time, when bite sized chocolates wrapped in shiny coloured foil were always available in abundance, and you could buy those white chocolate covered Oreo biscuits. My friend Carrie and I got so excited about those special Oreos it was ridiculous. So when I saw two packets of unopened Oreos in the cupboard at home, I knew they deserved to be treated well, and smothered in chocolate. Because chocolate improves just about everything.

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This no bake double chocolate Oreo tart is a wonderful creation. You can whip up an impressive and incredibly rich and delicious dessert without having to do so much as switch on your oven. The dark, crumbly Oreo base topped with two kinds of marbled velvet-smooth chocolate ganache is gloriously tasty and undeniably pretty. Even my Oreo-skeptical parents wolfed it down, claiming it was delicious. I knew I could win them over.

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This is an elegant but unmistakably simple 5 ingredient tart. So if you require a rich, chocolatey and most importantly easy dessert for an occasion, or you just adore chocolate as much as we do, I urge you do roll your sleeves up and make this!

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First of all, you’ll need to bash the Oreos into fine crumbs in either a food processor, blender or just in a sandwich bag with a rolling pin.

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Melt some butter and pour it into the Oreo crumbs, mixing well to combine. Try not to eat all of this, it’s damn tasty.Press this mixture into a 20-25cm tart tin or pie dish until flat.

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Chill this in the fridge for at least 1 hour until firm.

Heat 400ml of cream in a small saucepan until just below boiling point.

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Pour 100ml of the cream into a separate bowl or jug.

Add your dark chocolate to the pan full of hot cream, and your white chocolate into the separate smaller bowl/jug of hot cream.

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Stir these both gently until both batches of chocolate cream (ganache) have melted completely smoothly.

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Pour the dark mixture into the chilled base. Spoon the white mixture in blobs and splotches all over the dark mixture, you may not need it all.

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Use a knife or cocktail stick to gently swirl the two kinds of chocolate ganache into a pretty marbled pattern.

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Place the tart in the fridge to set for at least 2 hours before slicing and serving.

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As it is very rich and chocolatey (as my dad cared to tell me twice while eating it last night), you may only need a small slice, however no one is entitled to judge you for having two or three slices, it is very good!

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No Bake Double Chocolate Oreo Tart

Yield: 10-12 slices

No Bake Double Chocolate Oreo Tart

A super easy recipe for a rich, no bake double chocolate tart that is guaranteed to impress!

Ingredients

  • 2 long packets of Oreos (this is about 28 of them)
  • 100g butter, melted
  • 200g dark/milk chocolate
  • 200g white chocolate
  • 400ml double cream

Instructions

  1. Bash the Oreos into fine crumbs in either a food processor, blender or just in a sandwich bag with a rolling pin.
  2. Pour the melted butter into the Oreo crumbs and mix to combine.
  3. Press this mixture into a 20-25cm tart tin or pie dish until flat, chill this in the fridge for at least 1 hour until firm.
  4. Heat the cream in a small saucepan until just below boiling point.
  5. Pour 100ml of the cream into a separate bowl or jug.
  6. Add your dark chocolate to the pan full of hot cream, and your white chocolate into the separate smaller bowl/jug of hot cream.
  7. Stir gently until both batches of chocolate cream (ganache) have melted completely smoothly.
  8. Pour the dark mixture into the chilled base.
  9. Spoon the white mixture in blobs and splotches all over the dark mixture, you may not need it all.
  10. Use a knife or cocktail stick to gently swirl the two kinds of chocolate ganache into a pretty marbled pattern.
  11. Place the tart in the fridge to set for at least 2 hours before slicing and serving.
  12. Enjoy!

*You can use just a single kind of chocolate if you prefer!

*Instead of marbling, feel free to pour the white and then the dark chocolate in so that you have a black and white layered tart instead!

http://maverickbaking.com/no-bake-double-chocolate-oreo-tart/

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