A Berry Chocolatey Tart

Why are you making all these chocolatey things if you do not like chocolate, I hear you ask.

Well, these are pot luck dinner goodies - and chocolate in any shape, size or form seems to get a lot of brownie points :-) pun intended!!!!!

I saw this easy tart on the internet and since I am carrying it to a friend's house I have made it in a pie dish.  If you made it in a regular tart dish you would be able to unmould it and present it beautifully.

It does look spectacular, I must admit.  Hopefully the guests like the taste too! I have played around with the fresh berries in season.

Here is the original recipe: https://prettysimplesweet.com/no-bake-chocolate-tart/

Update: By using lightly greased baking paper (we sprayed cooking oil on the baking paper) in the bottom and sides of the pie dish, we were able to unmould very easily and the tart looks and tastes fabulous.

Ingredients:

For the crust:

32 Oreo cookies (I used the ones with the chocolate filling)

1/2 cup unsalted butter, melted

For the Ganache filling:

350 grams coarsely chopped dark chocolate

1 cup thickened cream

1 tablespoon butter, softened

For the Decoration:

Summer berries ( I used straw berries, raspberries, blackberries and blueberries)

a few salted pistachios, shelled and broken

icing sugar

a large pinch of salt flakes

Method:

Break the cookies with the icing and put it in a mixer and grind it.  We are looking for a finely ground powder.

Pour the powder into a mixing bowl.

Add the melted butter to the mixing bowl and mix the crumbs till they are well moistened.

In a pie dish, place the oreo crumb mixture and flatten it down firmly making sure that the base is nice and even and the sides have the same amount of crumb mixture all around. Use a spatula to get the base even. (Note: I used my fingers to get the crumbs nice and even and then flattened it with a steel measuring cup base.)

Place the dish in the fridge while you make the ganache filling.

To make the ganache filling, get a hot water bath ready. When the water is hot, keep a second bowl inside the hot water with your cream, chocolate chips and butter.  Let it melt and combine - take care not to splash any hot water into the second bowl.

You will get a chocolatey, gooey, glossy liquid, thick and luscious that you cool for a few minutes and then pour into your Oreo crumb base.

Tap the dish so that your ganache is even.  Then put it in the fridge. 

Decorate it just before you are about to serve it.  If you decorate it too early, the juices from the fruit will leach on to the ganache and make it look unsightly.

I used mixed berries, pistachios, a generous pinch of salt flakes and some icing sugar to decorate the tart.

Note:  I was unable to unmould the tart. Also, the slices were hard to prise out of the pie dish.  I will make this in a proper tart dish next time around so I can unmould it.  The taste was fabulous - the guests told me they all loved it.  :-) I have taken their word for it!

Note 2:  Update - so we made this again, in the same pie dish, but this time with baking paper in the bottom and sides slightly sprayed with vegetable oil. The un-moulding was just perfect!  Have a look: