recipe
If you’re craving something sweet, here is a way to tame those cravings: a chocolate tart! Also, if you aren’t near an oven, you can still make this yummy treat! This week You! collaborates with Kausar Ahmed, founder and CEO of Kitchen Crafts and her recently launched food website ‘Happy Belly World’. She shares her mouth-watering recipe for a No-bake Chocolate Tart. Bon Appetite!
Ingredients
For the crust
Oreo cookies a box or as required
Unsalted butter, melted 6 tbsp
For Ganache filling
Milk chocolate (coarsely chopped) 2 cups
Heavy cream 1 cup
Butter (cut into small pieces) 1/4 cup
Method
- To make the crust, pulse Oreo cookies, with filling, in a food processor until finely ground.
- Transfer crumbs to a medium bowl, add melted butter, and mix until combined and moistened.
- Press the mixture onto the bottom and up the sides of a 9-inch tart pan or mini pans.
- Place it in the fridge for 30 minutes to firm up before adding the filling. Or, for a very crunchy crust, you can bake it in a 350F preheated oven for about 8 minutes until fragrant and firm, and then let it cool completely on a wire rack.
- To make the filling, in a medium heatproof bowl, place chopped chocolate and set aside.
- In a small saucepan over medium heat, bring the heavy cream and butter to a low boil.
- Remove from the heat and pour mixture over the chocolate and let stand for 1 minute.
- Using a rubber spatula, stir the mixture until melted and smooth.
- Pour mixture over Oreo crust and refrigerate for at least 4 hours until set but preferably more.
- Before serving, if the crust is tough it’s probably too cold, so just leave at room temperature for a short while.
- You can keep the tart, covered well for up to 4 days in the fridge.
Image: Maryam Ashraf of Marsha Photography