Dessert Diva stopped by the studio on Friday and showed David and Avery how to make something special for Oreo Day.
OREO CHOCOLATE GANACHE TART
25 Oreo cookies (plus a few more for garnish)
6 tbls. unsalted butter (melted)
1 1/2 cups semi -weet chocolate chips
1 tbls. unsalted butter
3/4 cup heavy cream
1 tsp instant espresso powder (or a dark instant coffee)
Preheat oven to 350°
Put cookies in food processor, and blend until fine crumbs. Add in 6 tbls melted butter, and pulse until cookies are evenly coated.
Press mixture firmly into a 9-inch tart pan. Bake for 10-12 minutes until crust starts to puff up a little, and you can really smell it. Take out, and let cool slightly.
Place chocolate chips, and 1 tbls. butter in medium bowl.
In small saucepan, heat cream and espresso powder until just starting to simmer. Take off heat, and pour over chocolate/butter. Let sit for 4-5 minutes, then stir until smooth, and glossy. Pour the ganache over the oreo crust.
Break up 4-5 oreos, and scatter over top of chocolate. Place in refrigerator for 3-4 hours (or overnight). Take out when ready to serve, and pop out tart. Gently cut into pieces.
NOTES: You can also use a rectangle tart pan, if you prefer. If you don’t have a tart pan, use a cheesecake pan. Melting a little white chocolate, and drizzling over top, makes for a nice presentation. Dust with powdered sugar if desired.
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