Happy Tuesday, everyone!
I hope everyone had a fabulous weekend celebrating with your mothers and family!
My weekend was wonderful because E drove home to spend the holiday with us, so the whole family was together… it was a real treat to see her and to actually having a work-free, relaxing weekend as a family.
Having E home was not the only treat we enjoyed this weekend – I (along with my mom) whipped up a dessert that looked impressive but was super easy to make!
This dessert combines three of my favorite things – strawberries, chocolate, and Oreo cookies.
These three humble ingredients come together to create a Chocolate Ganache Tart with Strawberries.
And it all starts with tossing some Oreo cookies into a food processor.
And pulsing until they turn into crumbs. Then add some butter and pulse some more.
Until the mixture looks like black, wet sand.
Pour the cookie crumbs into a 13¾”x4¼”x1” rectangular tart pan.
And press with your fingers to form an even layer on the bottom of the pan and up the sides. Pop the crust into the freezer to chill while you make the filling.
And the filling is just a simple chocolate ganache.
Heat 7oz of heavy cream (just shy of one cup) on the stove until it becomes hot, but does not simmer or boil.
Pour the hot cream over a mix of bittersweet and semi-sweet chocolate chips and let stand for 1-2 minutes. Stir gently and…
…tada! You just made chocolate ganache. Perfect to dip strawberries in, top cakes with, or use as a filling for Chocolate Ganache Tart.
Pour into the chilled Oreo crust.
And place some fresh, ripe strawberries in a zig-zag pattern.
We used whole, hulled strawberries and they were a little too big – I recommend using smaller hulled strawberries for a better balance of chocolate and fruit. All that’s left is to chill for at least 2-3 hours, but overnight is best – it allows everything to settle and firm up.
To serve, unmold the tart from the pan.
And cut into wedges. If you want to serve this on a dessert buffet, you can cut it width-wise and have a bunch of small rectangle servings. The options are endless!
E plated the dessert, serving it with a dollop of lightly sweetened cream.
The perfect complement to a rich dessert. It was a great finish to a beautiful day.
I hope you enjoy, kiddos!
Your chocolate tart obsessed friend,
- 25 Oreo cookies
- 6 tablespoons unsalted butter, melted
- 7oz bittersweet chocolate, chopped or in chip form
- 3oz semi-sweet chocolate, chopped or in chip form
- 7oz heavy cream
- 6-7 medium fresh strawberries, hulled
- Place the Oreo cookies in the bowl of a food processor and pulse until they are finely crushed. Pour the melted butter into the cookie crumbs and pulse until the mixture becomes evenly moistened.
- Pour the cookie crumb mixture into a 13¾”x4¼”x1” rectangular tart pan (with a removable bottom) and press the mixture with your fingers into the bottom and sides of the pan to form an even layer. Pop the crust into the freezer to chill while you make the filling.
- In a small saucepan, heat the heavy cream over medium-low heat until it becomes hot – be sure not to boil or simmer the cream! In a medium-sized bowl, place the chopped chocolate and pour the hot cream over it. Let the mixture stand for 1-2 minutes, then stir to combine until the chocolate is melted.
- Remove the crust from the freezer and pour the chocolate filling into the crust. Top with the strawberries in a zigzag pattern.
- Pop the whole tart into the fridge for 2-3 hours or overnight!
- To serve, cut into wedges and add a dollop of lightly sweetened whipped cream.