No messing about here, let's get baking...
Serves 12
Ingredients
Base - 28 Oreos
- 50g Dark Chocolate (70% cocoa solids)
- 50g Soft Unsalted Butter
Filling
- 1 3/4 Cups Dark Chocolate Chips
- 300ml Double Cream
- 3/4 tsp Peppermint Extract (or a handful of finely chopped fresh mint)
- 1/4 tsp Vanilla Extract
- 2 Eggs (beaten)
Method
- Crush the Oreo's to achieve a crumb consistency. You can do this by blitzing in a food processor or putting them in a zip lock bag and hitting with a rolling pin. Pour the crumbs into a bowl and place to one side.
- In a microwavable bowl melt your chocolate chips and butter, heat using 30s intervals and mix in-between until the chocolate has melted into the butter.
- Once melted pour over the Oreo crumbs and mix together until clumps form. Press the Oreo base firmly onto the bottom and sides of your tart tin to make an even layer and leave to set in the fridge.
- Pre-heat your oven to 180C Fan.
- In a pan over a medium-low heat, mix together the chocolate and double cream and whisk continuously until the chocolate has melted. Remove from the heat to cool slightly to prevent then eggs from scrambling when added.
- Whisk in the peppermint (or finely chopped fresh mint) and vanilla extracts followed gradually by the beaten eggs.
- Remove your tart base from the fridge and pour the filling equally over the base and sprinkle with a small amount of chopped fresh mint. Bake for 22-30 minutes or until the centre is set. When you tap the pan, there shouldn't be any ripples.
- Once baked leave to cool on a cooling rack for about 1 hour and then chill for another 2 hours.
- Serve and enjoy.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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