I can’t believe we are in December already! The lack of festive posts have been due to a spontaneous trip to Dubai with my husband, but now all the Christmas inspiration will begin! We will go pick a tree this week and today I’m off to the flower market to pick up winter blooms!
This cake needs no introduction, but if I were to describe it in a few words, it would be rich and dense. The thin tart has an oreo base and a filling is made of milk chocolate and bitter dark chocolate. This rich ganache cake it an easy and great addition to the table during holiday season.
Garnish: Fresh berrie, vanilla icecream or maldon seaflakes
Directions (23cm/ 9-inch tart base)
Make the Oreo Base:
In a food processor, pulse the oreos (filling included) into small sand-like crumbs. You can do this by hand as well by bashing the cookies (sealed in a mini grip bag) with a rolling-pin until smooth. Transfer the crumbs into a bowl and mix well with melted butter so the texture becomes moist.
Pour the crumbs into the cake tin and press down and around the surface until firm and refrigerate for 30minutes. At this point bake (oven 180 c) the base to ensure the crunch for the crust for about 5-6minutes. Then let it completely cool on a wire rack before pouring the filling in.
Make the Chocolate Filling
In a heatproof bowl, place the chopped milk and dark chocolate. In a small saucepan over medium heat, bring the cream and butter to a gentle boil. Pour over the chocolate and let it stand for about a minute before starting to mix it with a rubber spatula. Mix the chocolate cream so it melts into a velvety texture and pour it over the chilled oreo base. Refrigerate for about 4 hours or overnight. I did this the day before and the tart turned out perfect!