No-bake chocolate tart

Votes: 1

Time: 8 hours 40 minutes
Complexity: easily
Servings: 6 - 8

This simple no-bake tart packs a rich, irresistible chocolate flavor into every bite. A rich, velvety ganache made with two types of chocolate—dark and milk—is layered on a pressed Oreo cookie crust. White chocolate curls top the dessert. To make this tart, you'll need a 27.5 cm fluted tart pan with a removable bottom. Refrigerate the tart until it's completely set, making it easy to slice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 package (400 gr.) chocolate sandwich cookies, such as Oreos
110 g salted butter, melted
Special equipment: 27.5cm diameter fluted tart pan with removable bottom.

Ganache

1.5 cups heavy cream
3 tablespoons salted butter
340 g dark chocolate, chopped
340 g milk chocolate, chopped

Chocolate shavings for decoration

100 g of white chocolate
2 tsp. coconut oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chocolate cookies, white chocolate, dark chocolate, milk chocolate, coconut oil, cream

Cooking the dish according to the recipe:

Cake:

Place the cookies in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse. Press the mixture into the bottom of a 27.5 cm fluted tart pan and press evenly with the bottom of a measuring cup to create an even crust on the bottom and sides. Freeze for 15 minutes to set.
Ganache:

Combine the cream and butter in a saucepan and heat until the mixture begins to bubble.

Place the dark and milk chocolate in a bowl and pour in the hot cream and butter. Stir until the chocolate melts and forms a smooth mixture, then pour the ganal into the chilled tart shell. Refrigerate the tart overnight until completely set.

Chocolate shavings for decoration:

Place the white chocolate and coconut oil in a bowl and place over a pan of simmering water until the chocolate melts; stir. Pour the mixture onto the back of an inverted, clean baking sheet and spread it into a very thin layer using an offset spatula or knife. Freeze until completely set, about 2 minutes. To check if the glaze is set, press it with your fingertip; it should leave a slight impression, not an indentation.
Using a sharp spatula, scrape the chocolate into swirls (or coarse shavings) from the bottom of the pan. Remove the tart from the pan and decorate with the swirls.