This tart is quite literally what dreams are made of. So much so, that it just HAD to have the word dream in the title.
In my spare time, I love flipping through food magazines and cookbooks, looking over recipes and getting inspired.
Rarely do I actually bake anything from the magazines, and very rarely is a recipe I do bake worth ever making a second time. But this recipe? This recipe was the exception to the general rule.
This recipe was in one of those tiny little side-panels in a UK copy of Good Housekeeping magazine I spotted on Mr Man’s Mum’s coffee table.
The decadent looking (albeit tiny) picture caught my eye, as did the easy method, so I took a photo and tried it out at work a few weeks later.
And it blew me away. The Oreo crust is dark, crunchy and delicious. The filling is so good that I can’t even describe it. It melts in your mouth. It’s creamy and luscious and luxurious and decadent, and I don’t quite know whether to call it a soufflé or a baked mousse or a chocolate truffle. Whatever you want to call it, it’s amazing, and flourless, and an absolute dream.
I’ve baked it again and again at work, and it has quickly became a staff favourite, something that people flock to with forks at the ready when there’s a leftover or imperfect looking slice on offer.
This particular version was baked for my dad for Father’s Day. He is a chocolate fanatic, so this was perfect!
I decorated the tart simply with chantilly, raspberries and chocolate shavings. The cream is really lovely with the rich chocolate dessert and the raspberries add welcome bursts of freshness.
Hope you love this as much as we do. X
- FOR THE OREO BASE
- 400g Oreos (14 oz)
- 125g melted butter (4.5 oz)
- FOR THE CHOCOLATE FILLING
- 200g dark chocolate (7 oz)
- 175g butter (6 oz)
- 4 eggs
- 175g brown sugar (6 oz)
- 200ml cream (7 fl oz)
- Preheat the oven to 180 C (350 F) and grease a 9 or 10 inch tart with removable base. Make sure the tart tin has high sides, at least 1½ inches.
- To make the base, blitz the Oreos in a food processor to make a fine crumb. Mix in the melted butter.
- Press the cookie crumb evenly into the sides and base of the prepared tart tin. Refrigerate.
- To make the filling, melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water. Stir occasionally until the mixture is smooth and combined.
- Meanwhile, whip the eggs and brown sugar together using a stand mixer fitted with whisk attachment for about 5 minutes, until light and creamy.
- Gently fold the egg mixture into the chocolate mixture. Then fold in the cream.
- Pour this mixture into the Oreo crust, stopping short about 1cm from the top of the crust.
- Bake for 35 - 40 minutes, until puffed and just set.
- Allow to cool completely before removing from the tin and decorate as desired.
- Keep refrigerated. Serves 10 - 12.
- Happy baking!
Adapted from Good Housekeeping magazine, April 2015 issue.