Chocolate Tart with Oreo Crust

chocolate tart with one slice cut out, topped with berries and sea salt.

Chocolate Tart with Oreo Crust

This Chocolate Tart is made with an Oreo crust, a rich, decadent chocolate ganache filling, topped with a homemade espresso whipped cream, fresh berries and flaky sea salt to balance it all out. You will love each silky smooth bite!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Chill time 6

Total Time 6 30

Servings servings

Calories 487kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the crust

24 Oreos, regular size
4 Tbsp. butter, unsalted, melted

For the filling

8 oz. bittersweet chocolate, chopped
1 cup heavy cream
3 Tbsp. granulated sugar
3 Tbsp. butter, unsalted, softened to room temperature
1 tsp. vanilla
pinch of salt

For the espresso whipped cream

1 cup heavy cream
3 Tbsp. powdered sugar
1 1/2 tsp. espresso powder
garnish ideas: fresh berries, flaky sea salt

US Customary - Metric

Instructions

Make the crust: Blitz the Oreos in a food processor until fine crumbs form. Stream in the melted butter until combined.
24 Oreos, regular size, 4 Tbsp. butter, unsalted, melted
Press the Oreo mixture into a 9-inch tart pan and refrigerate for 20 minutes while you make the filling.
Make the filling: Set up a double boiler. You don't need an actual double boiler you can assemble your own with equipment you already have: bring an inch or two of water to a simmer, not a boil because you’re going for gentle heat, and then place a bowl with your ingredients inside over top. You want it to fit snugly without touching the water (if it dips into the water, it will get too hot). That's it! So in this case, add the chopped chocolate, heavy cream, sugar, butter, vanilla and salt to the bowl over the simmering pot of water.
8 oz. bittersweet chocolate, chopped, 1 cup heavy cream, 3 Tbsp. granulated sugar, 3 Tbsp. butter, unsalted, softened to room temperature, 1 tsp. vanilla, pinch of salt
Stir until everything is melted and smooth.
Remove the bowl from the pot, set aside and allow to cool for 10 minutes.
Once cooled, pour onto the Oreo crust.
Refrigerate for 6 hours or ideally overnight until it is set.
When ready to serve, make the espresso whipped cream. Add the heavy cream, sugar and espresso to the bowl of a stand mixer with the whisk attachment or you can use a hand mixer and whip until medium peaks form or until fluffy to your liking.
1 cup heavy cream, 3 Tbsp. powdered sugar, 1 1/2 tsp. espresso powder
Slice the chocolate tart, serve with whipped cream, fresh berries and flaky sea salt on top. Enjoy!
garnish ideas: fresh berries, flaky sea salt

Video

Notes

Storage: cover the tart and keep in the fridge for up to 4-5 days.

Nutrition