Sunday, 29 May 2016

Oreo-based espresso ganache tart

The Oreo-espresso-chocolate tart with vanilla ice cream and boiled quince

I love coffee-infused chocolate dessert, and when it's accompanied with an Oreo cookies base, it's double true love coming true! This recipe is not mine, but I changed it slightly by changing the base to Oreos instead of Nabisco, omitting the sugar, and freezing the base instead of baking it. I took the original recipe from the amazing site of the View from the Great Island, who in turn adapted it from Epicurious. I just put it here for my collection. 

The crust:

250 grams of Oreo cookies, crushed
5 tablespoons (75 grams) of unsalted butter, melted

For the filling

1 1/4 cups (300 ml) heavy cream
2 Tbsp espresso powder
10 oz (285 grams) good quality dark or bittersweet baking chocolate (I use the 45% Nestle Plaistowe)
2 large eggs, beaten
1 tsp vanilla extract
1/4 tsp salt

For the glaze

3 Tbsp heavy cream
2 oz dark or bittersweet chocolate chips
1 tsp light corn syrup

1 Tbsp warm water


1. Set oven to 350F (175 C)

2. Combine the crumbs and melted butter in a food processor.

3. Press evenly into a 8.5" or 9" tart pan. Because my pan is shallow (just about 2 cm depth), the crust and the filling can fill two pans of 8.5" diameter and 1" depth. I use the back of a spoon to even out the base. 

4. Freeze the base for about 20 min

5. To make the filling, bring the cream just to a boil, take off the heat and stir in the espresso powder. Pour over the chocolate blocks and let sit undisturbed for 5 minutes. Stir together until smooth. Combine the eggs, salt and vanilla in another small bowl, and then add to the chocolate. Stir until completely combined.

6. Pour the filling into the cool crust. Bake for about 20 to 25 minutes until the filling is set along the edges but still a bit loose in the very center. The filling will firm as it cools.

The filling after baking

7. Cool the tart on a rack for an hour.

8. To make the glaze, bring the cream just to a boil (I did this in the microwave) and add the chocolate. Stir until completely smooth. Add in the corn syrup and the warm water and stir again until smooth and glossy.

9. Pour over the tart, swirling it around so it coats the top evenly.

10. Refrigerate the tart before serving to let the glace set

The glazed tart, ready to refrigerate and enjoy!

Update 3 Aug 2016

These are some photos of the earlier version that I made without the glace and the oreo base (I used a home-made chocolate tart instead) and without baking it (I just put it in the freezer overnight). I like the baked version better, though this one was still yummy.

No comments: