A while back I purchased a rectangular tart pan from William Sonoma because I swore up and down that I needed it. I convinced myself (and my hubby) that there were so many things I was going to do with it. So many cooking adventures I hadn’t taken because I didn’t have this tart pan. First I would make a puff pastry fruit tart, different varieties of Quiche, veggie tarts, tomato tarts, you get my drift. I was going to be the next tart queen. Well, I never got around to doing anything remotely close to what I said I would do with my rectangular tart pan until I came across this recipe and OMG! If good things come to those who wait, then wahoo and yay for me waiting.
What can I say about this dessert that your eyes do not see? I know, perhaps, it’s the, faster than lightning time it takes to make this luscious, mouth-watering dessert. Less than 15 minutes, 30 minutes if you’re interrupted. No baking required. Now, I do realize that we live in a health conscious society and that we must seek to eat healthy; but I’m of the frame of mind that you only live once and unless you’re sitting down stuffing yourself with this dessert or any other one, day in and day out, a little “sliver” can’t and won’t hurt anybody. Everything is moderation is what I say. Plus, how unhealthy can it be? It’s got strawberries, bittersweet chocolate, nuts…Okay, maybe the Oreo cookie crust and heavy cream might be a little unhealthy but remember we only live once – but what a way to live! :).
Really, there are no words that can describe how good this bad boy is. Even my husband who is a self-proclaimed non-chocolate lover, couldn’t stop eating this baby. So easy to whip up, you’ll have people thinking you slaved all day working on it. Don’t worry, I’ll keep the secret as long as you keep mine.
These are the main stars (not shown: 1 stick of unsalted butter, nut topping) and the final results:
- 30 whole Oreo cookies (cream filling included)
- ½ cup unsalted butter, melted
- 1 cup milk chocolate discs (or chips)
- ¾ cups semi-sweet chocolate discs (or chips)
- 1 cup heavy whipping cream
- fresh strawberries (amount needed will depend on what you will be using to make your dessert)
- mixed chopped nut toppings, optional (but oh so delicious!)
- Crush Oreo cookies in a food processor or in a plastic bag then crush with a rolling pin - blend until crumbs form.
- Pour melted butter in Oreo batter and mix until batter is thoroughly moistened.
- Once moistened, pour batter into rectangular 5x14 inch tart pan and with your ands or the back of a spoon, press batter into the bottom and up the sides of the tart pan.
- Once done, place the tart pan with the cookie crust into the freezer to stiffen the batter, then proceed to prepare the filling.
- In a microwave-safe bowl, place heavy cream and heat for 2 to 3 minutes making sure that it does not boil over.
- Pour heated cream over chocolate discs and let sit for about 2 minutes, then proceed to stir until discs are dissolved and chocolate is smooth.
- Remove cookie crust from freezer and pour the chocolate ganache over the cookie crust.
- Proceed to place the fresh strawberries throughout the tart pan.
- When done, refrigerate the tart for at least 2 hours or overnight.
- Remove dessert from tart pan carefully and sprinkle with the nut topping just before serving.
The nut topping in this recipe is optional, however, it is HIGHLY recommended as it will offer the salty that will pair so well with the sweet of this dessert.
This recipe has been slightly adapted after homecookingadventure.com