Bittersweet Chocolate Tart on Oreo Cookie Crust
Rich, creamy and intensely dark chocolate tart on a sweet, crispy Oreo cookie crust.
Equipment
- 1 10-inch tart pan with removable bottom
Ingredients
Oreo Cookie Crust
- 2 cups Oreo cookies crumbs
- 3 tbsp. butter, melted
- 1/2 tsp. salt
Bittersweet Chocolate Fillinng
- 12 oz. bittersweet chocolate, chopped (at least 60% cacao) or use bittersweet chocolate chips
- 1 cup heavy cream
- 1/4 cup milk
- 1 large egg
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 1 cup dark chocolate shavings for garnish
- edible flowers for garnishing center of tart
Instructions
Oreo Cookie Crust
- Preheat the oven to 350℉.
- Thoroughly butter the bottom and sides of a 10-inch tart pan with a removable bottom.
- Puree Oreo cookies in a food processor until fine. Turn out of processor and into a small mixing bowl. Stir in salt and melted butter. Pat into the bottom and partway up the sides of the prepared pan. Bake for 5 minutes. Remove from oven and reduce oven temp to 250℉.
Dark Bittersweet Chocolate Tart Filling
- Whisk egg and egg yolk together in a small bowl. Set aside.
- Add milk and cream together in a heavy saucepan. Bring just to a boil and remove from heat. Stir in chopped chocolate (or chocolate chips) and vanilla extract, and let sit, untouched, for several minutes to let the chocolate melt. Once melted, whisk the mixture until smooth.
- Add 1/3 cup of the chocolate mixture into the eggs and stir until well combined. Now, add all of this back into the remaining chocolate mixture in the pan. Whisk until thoroughly combined.
- Pour the filling into the prepared crust and bake for about 30 minutes, or until mostly set, but still a tiny bit jiggly in the center. Remove from oven and cool completely on a rack. The center will set up as it cools. Once completely cooled, garnish edges with chocolate shavings and the center with edible flowers. Refrigerate. Bring to room temp for about 15-20 minutes before serving. Serve plain, or with a dollop of whipped cream
