This is a no-bake chocolate ganache tart with a simple Oreo crust and hints of Baileys Irish Cream. I topped it with dulce de leche sauce (which is usually sold in cans at the grocery store) and crushed peanuts. Dulce de leche sauce tastes like homemade caramel. The crust is refrigerated for a few minutes prior to making the filling to make it really firm. The saddest thing is having a dry, crumbly crust. This chocolate tart is so good, like this is something to whip up to impress your mother-in-law. But it is also so simple and that’s why it’s my go-to during holiday season.
The magic lies in the chocolate ganache-which is just hot cream whisked with chopped chocolate or chocolate chips. For this recipe, I used chocolate chips. So I did this on the stove top and I added a bit of Baileys cream as well for an extra dazzle. The key is to let the cream simmer till it get hots enough to melt the chocolate but it shouldn’t be boiling either. You can also heat the cream with the Baileys in the microwave for about 2 minutes. It is very good and makes a lot of sense.
I used a food processor to crush the Oreo cookies but you can crush them with a rolling pin. Here’s how you do it: You can grab a large or extra large Ziploc bag and place the cookies in them. Then you pound the Oreo-filled bag with a rolling pin. You can decorate your tart with fresh fruit, nuts or more Oreos. It’s all up to you!
Another chocolate ganache recipe on the blog are these chocolate truffles.
Ingredients
Oreo crust
30 Oreo cookies
1/2 cup unsalted butter, melted
Baileys cream ganache filling
2 cups milk chocolate chips or chopped chocolate bars
1 cup heavy/whipping cream
4 tablespoons (1/4 cup) Baileys Irish cream
Instructions
Oreo Crust
- Pulse the Oreo cookies in a food processor until crumbly. You could also crush them in a Ziploc bag and pound them repeatedly with a rolling pin.
- Mix the Oreo crumbs immediately with the melted butter and press this into a non-stick 9 inch tart pan with a removable bottom.
- Refrigerate the crust for 1 hour before making the filling.
Baileys cream ganache filling
- Heat the heavy cream with the Baileys cream for about two minutes in a bowl in the microwave. If you prefer the stove like I did, use a saucepan and heat the cream until the pan gets hot but the cream shouldn't be boiling. Turn off the heat once it's hot enough.
- Add in the chocolate chips to the cream and cover for 2 minutes. Then whisk it in one direction until it is all smooth. This is your ganache.
- Spread the ganache over the chilled crust and smooth out the top with a cake spatula.
- Refrigerate the tart for at least 5 hours or overnight before serving.
- Garnish as preferred with nuts, fruit or sauce of your choice.