Have some extra strawberries? Try our chocolate tart recipe and let us know how you go!
Ingredients
Crust
- 24 Oreo cookies (whole)
- 85grams unsalted butter, melted
Filling
- 170 grams chopped bittersweet chocolate (dark chocolate with at least 70% cocoa)
- 170 grams chopped milk chocolate
- 240 ml heavy cream
- 56 grams butter, cut into pieces
Strawberries
- 500 grams strawberries, tops removed, large ones halved
- 1 tsp fennel seeds, lightly toasted & crushed
- 2 tsp icing sugar
Instructions
Crust
- Preheat the oven to 180c
- Pulse Oreo cookies in a food processor until finely ground.
- In a separate bowl add the crushed oreos and melted butter and mix well.
- In a 23cm tart pan press the mixture so the bottom and sides and evenly coated.
- Place it in the fridge for 30 minutes to firm up.
- Then Bake at 180c for 5-6 minutes, then let it cool completely on a wire rack before adding the filling.
Filling
- In a heatproof bowl, set aside chopped bittersweet and milk chocolate.
- In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from the heat and pour the mixture over the chocolate. Let sit for 1 minute. Using a rubber spatula, stir the mixture until melted and smooth
- Pour mixture over the crust and refrigerate until set, at least 4 hours or overnight.
Strawberries
- Preheat the oven to 180c. And line a baking tray with baking paper.
- Place the strawberries, fennel seeds, icing sugar and 1 tbs water in a medium bowl and mix to combine. Set aside for 20 minutes.
- Then transfer to a small baking tray and roast for 20 minutes or until just softened. Set aside to cool completely.
- Once your tart is set add the strawberries on top and Serve.
- Enjoy!
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