baked chocolate truffle and oreo dream tart.

This tart is quite literally what dreams are made of. So much so, that it just HAD to have the word dreamin the title.In my spare time, I love flipping through food magazines and cookbooks, looking over recipes and getting inspired.

The Oreo crust is dark, crunchy and delicious. The filling is so good that I can’t even describe it. It melts in your mouth. It’s creamy and luscious and luxurious and decadent, and I don’t quite know whether to call it a soufflé or a baked mousse or a chocolate truffle. Whatever you want to call it, it’s amazing, and flourless, and an absolute dream.

Rarely do I actually bake anything from the magazines, and very rarely is a recipe I do bake worth ever making a second time. But this recipe? This recipe was the exception to the general rule.And it blew me away.  

 Ingredients:

• FOR THE OREO BASE
• 400g Oreos
• 125g melted butter
• 
  
• FOR THE CHOCOLATE FILLING
• 200g dark chocolate
• 175g butter
• 4 eggs
• 175g brown sugar
• 200ml cream

Method:

1. Preheat the oven to 180 C (350 F) and grease a 9 or 10 inch tart with removable base. Make sure the tart tin has high sides, at least 1½ inches.
2. To make the base, blitz the Oreos in a food processor to make a fine crumb. Mix in the melted butter.
3. Press the cookie crumb evenly into the sides and base of the prepared tart tin. Refrigerate.
4. To make the filling, melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water. Stir occasionally until the mixture is smooth and combined.
5. Meanwhile, whip the eggs and brown sugar together using a stand mixer fitted with whisk attachment for about 5 minutes, until light and creamy.
6. Gently fold the egg mixture into the chocolate mixture. Then fold in the cream.
7. Pour this mixture into the Oreo crust, stopping short about 1cm from the top of the crust.
8. Bake for 35 - 40 minutes, until puffed and just set.
9. Allow to cool completely before removing from the tin and decorate as desired.