I love simple recipes, with fewer ingredients and lesser equipment. Plus the added bonus of being make-ahead. Win win!
From Sugar Et Al
Like it or not, desserts and dishes go hand in hand. If I could show you the pile of large and small dishes in my kitchen every day, it’ll not make a pretty sight at all. Mixing bowls, baking pans, trays, measuring jug, sieves, spatulas, cake stands, plates and so on..Phew!
Ingredients:
- 2 X 137 g packs Oreo Cookies (or any other chocolate cookie)
- 150 g unsalted butter, divided
- 350 g dark chocolate (not bittersweet), roughly chopped
- 250 ml heavy cream
- Fresh raspberries, to serve
- Roasted Hazelnuts (or any other nut), to serve
- Makes an 8 inch round tart
Instructions:
- Melt 100 g of butter in short bursts in the microwave (or stove). Process cookies in a food processor until fine crumbs form. Add the melted butter and mix till well blended.
- Press the cookie mixture into the bottom and edges of an 8 inch fluted tart pan with a removable base. Use the back of a spoon (and your fingers where necessary) to evenly spread out into a neat tart crust. Place the tart pan onto a plate (this makes it easier to move the tart in and out of the fridge). Refrigerate for 30 minutes.
- To make the filling, in a medium saucepan, place the cream and remaining butter (50 g) together and bring to a gentle boil (do not boil). Remove from heat. Add the chopped chocolate and leave aside. After 2-3 minutes, stir mixture gradually till chocolate is fully melted and well blended. If there are still some lumps of chocolate left, place saucepan on low heat again for a few seconds to warm up and stir again.
- Cool mixture for about 5 minutes. Pour onto the prepared crust. Refrigerate for 6 hours, preferably overnight. Best served chilled with fresh berries.
