Crush the Oreo’s into crumbs using a blender, or a ziplock back and rolling pin. Once crushed, add the melted butter and mix till combined and sticking together. Place into a pie dish and flatten down evenly. Bake in a preheated to 180degree oven for 7 minutes. Once baked remove from the oven and cool.
For the tart place the chocolate chunks into a glass bowl. Heat the cream until boiling, then pour it over the chocolate. Add the butter and whisk until incorporated. Then add the milk and whisk until smooth. Pour into the cooled biscuit base and refrigerate until set. Take it out of the fridge 30minutes before serving and decorate to your hearts content. I used edible flowers, strawberries, flaked almonds and flaked salt. Serve by itself or with cream, creme fraiche or ice cream.
Make this vegetarian by replacing the cream with coconut cream, butter with vegetable shortening and milk with a plant based alternative. While I have not made it like this, I’m pretty sure you can veganise this by using a dairy free chocolate. If you do, let me know how it turns out.
This is a quick and easy but super delicious and decadent tart to indulge the senses.
