No-Bake Chocolate Tart

• Vegetarian

• Baking & Spices

  • 170 g Bittersweet chocolate
  • 170 g Milk chocolate

• Snacks

  • 24 Oreo cookies

• Dairy

  • 8 tbsp Butter
  • 1 cup Heavy cream

Found on prettysimplesweet.com

Description

Ingredients

• 24 Oreo cookies
• 4 tablespoons (1/2 stick/56 g) butter, melted
• 170 g/6 oz (1 cup) coarsely chopped bittersweet chocolate
• 170 g/6 oz (1 cup) coarsely chopped milk chocolate
• 1 cup (240 ml) heavy cream
• ¼ cup (1/2 stick/56 g) butter, cut into small pieces

Directions

• To make the crust: Pulse Oreo cookies, with filling, in a food processor until finely ground. Transfer crumbs to a medium bowl, add melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Note: if you prefer a crunchy crust, you can bake it in a 350F/180C preheated oven for about 8 minutes until fragrant and firm, then let it cool completely on a wire rack. If you prefer it as a no-bake dessert, place it in the fridge for 60 minutes to firm up before adding the filling.
• To make the filling: In a medium heatproof bowl, place chopped bittersweet and milk chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula, stir mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds). Pour mixture over chilled Oreo crust and refrigerate until set, at least 4 hours but preferably 6.
• Tart will keep, covered well, for up to 4 days in the fridge.