This is intensely chocolatey. I’m into that. That is all.
Ingredients
Crust
32 Oreos cookies (or gluten-free Oreo-like chocolate cookies)
Filling
300 grams milk or bittersweet chocolate (or a mix of the two)
7 oz (200 ml) of heavy cream
Topping
Strawberries
chopped nuts (hazelnuts, almonds, pistachios), optional
1. Wash strawberries. Cut tops off. Dry thoroughly.
2. Use a food processor to blend cookies until evenly
crumbed.
3. Add melted butter to food processor and blend until
smooth.
4. Press cookie mixture into the base and up the sides
(3/4”-1”) of a tart pan. Freeze while working.
5. Heat heavy cream on medium until very warm, but not
boiling.
6. In a separate bowl, pour heavy cream over chocolate. Let
sit for 3 minutes.
7. Using a whisk, mix chocolate and cream until smooth.
8. Retrieve tart pan from freezer. Pour chocolate and cream
mixture into tart pan.
9. Press clean, dry strawberries into tart.
10. Sprinkle on chopped nuts, if applicable.
11. Refrigerate at least two hours and until served. Note:
Keeping the tort in the refrigerator for longer than a few hours may cause some
condensation to form.
Some ideas for variations:
Cut the strawberries.
I like chocolate. Don’t get me wrong. But I if you like the
taste of fruit and chocolate together better than you like chocolate (like I
do), I recommend revisiting this tort's current strawberry-to-chocolate ratio. In
particular, rather than sticking whole strawberries in the pour, I would slice
the strawberries and arrange them to cover a significantly larger portion of the
surface. [I presented this idea to someone who consumed this tort and was met
with, “No. No. This is CHOCOLATE TORT. With some
strawberries.”]
Use white chocolate instead of milk or bittersweet.
Use soy, almond, or cashew milk for less dairy (and
admittedly less richness and creaminess).
Pre-dip/cover/decorate strawberries in chocolate before
pressing into tort.
Stolen from Home Cooking Adventure.
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