Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 350°F (180°C). In a mixing bowl, combine the Oreo cookie crumbs and melted butter until well mixed. The mixture should resemble wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for about 10-12 minutes until the crust is set. Allow it to cool completely.
- While the crust is cooling, prepare the ganache. In a double boiler or microwave-safe bowl, heat the heavy cream until it just begins to simmer. If using a microwave, do this in short bursts to avoid boiling. Remove from heat and add the dark chocolate chips. Let it sit for a minute to soften the chocolate, then whisk until smooth and glossy.
- Pour the ganache into the cooled Oreo crust, spreading it evenly with a spatula. Let it sit at room temperature for a few minutes, then refrigerate for at least 2 hours or until fully set.
- Once the ganache is set, remove the tart from the fridge. Carefully take it out of the tart pan. To serve, sprinkle Maldon sea salt over the top for a delightful contrast to the sweetness. Slice into wedges and enjoy!
Notes
- Use high-quality dark chocolate for the best flavor.
- Allow the crust to cool completely before adding the ganache to avoid sogginess.
- Experiment with toppings like fresh berries or whipped cream for added flair.