Chocolate Oreo Tart

Oreo Chocolate TartIt’s Easter Sunday and I’ve got chocolate on the brain. (Surprise surprise!) In keeping with my recent ‘it has to be quick & easy’ theme, I found this gem of a recipe over at LRF. I already had most of the ingredients in the cupboard and thought it just looked so sexy, I had to try it!

Here is what you will need to serve 8-10.

For the Base

  • 300g Oreos
  • 100g Unsalted Butter

For the Filling

  • 200g Dark Chocolate
  • 55g Unsalted Butter
  • 190ml Double Cream

For the Decoration

  • 4 Oreos (taken from the 300g already listed)
  • Chocolate Chips

Essential Equipment

  • 4 x 14″ (10 x 35cm) Fluted Loose Bottomed Rectangular Tart Tin
  • Food Processor

Reserving 4 biscuits for decoration, tip the rest of the Oreos into a food processor and pulse until fine crumbs are formed.

Gently melt the butter in a small saucepan then pour over the the Oreos in the processor. Pulse a few times until it starts to clump together.

Chocolate Oreo TartTip the mixture into the tart tin & press firmly into the base and sides with a metal spoon.

Place into the freezer to firm up whilst we get on with the filling.

Chocolate Oreo TartFinely chop the dark chocolate & cube the butter. Place it all into a large glass bowl and set to one side.

Chocolate Oreo TartPour the cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)

Pour over the chocolate and leave to stand for 5 minutes.

Chocolate Oreo TartGive the mixture a good stir with a wooden spoon. It should become a bowl of silky smooth chocolate heaven!

Chocolate Oreo TartPour the mixture straight over the prepared base and smooth out with either a spoon or spatula.

Chocolate Oreo TartCut the reserved Oreos in half and press in along the top. Scatter over some chocolate chips to finish and place into the fridge to set for at least an hour before serving. (The ganache filling should become firm enough to slice.)

Chocolate Oreo TartIf it’s actually possible – there are almost too many perks to this recipe! It’s a seriously easy, no bake pudding that takes only 10 minutes to prepare. With it’s super rich and chocolatey filling, it’s not short of indulgence either! And naturally, it’s made even more awesome by containing Oreos.

I would love to try this out with white chocolate instead of dark for a ‘cookies and cream’ style dessert. I imagine it would also be just as good with milk chocolate, if quite a bit sweeter and less rich.

Anyway, I hope your bellies are full to the brim with chocolate and I will catch you all next time!

Enjoy the rest of your long, Bank Holiday weekend.

Miss KitchenMason

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Chocolate Orange Easter Biscuits

Chocolate Orange Easter BiscuitsWe’re over half way through the Easter bank holiday weekend but I’m not done baking yet! I had an itch that needed scratching & a new toy to play with so I came up with the idea of these gorgeous little beauties. I’ve recently purchased these cute Biscuit Stamps (which I found at Aldi for £3.99 – bargain!) and I really wanted to give them a try. Plus chocolate orange is one of my all time favourite flavours… any excuse!

So here is what you will need to make approx 25 biscuits

For The Biscuit Dough

  • 250g Unsalted Butter, softened
  • Good pinch of Salt
  • 200g Golden Caster Sugar
  • 1 Large Egg, beaten
  • Zest of 1 Orange
  • 450g Plain Flour

For The Chocolate Ganache Filling

  • 150g Milk Chocolate
  • 150ml Double Cream
  • 1/2 tsp Orange Extract (optional)

Equipment

In an electric stand mixer (or a large bowl with an electric hand whisk) beat together the softened butter, the salt & the caster sugar until light and fluffy – about 3 minutes or so.

Chocolate Orange Easter BiscuitsAdd the egg to the mixture in two halves, mix well after each addition then stir through the orange zest.

Chocolate Orange Easter BiscuitsSift in the flour then mix on a slow speed until a dough forms and there is no flour visible in the bowl. (or use a spatula and mix by hand.)

Chocolate Orange Easter BiscuitsInbetween two sheets of baking paper or clingfilm – roll out half the dough to a thickness of 5mm (1/4″) and place in the fridge to chill for a minimum of 30 minutes. This will make it easier to cut out later and they will hold their shape much better. Repeat the process for the other half of the dough.

When the dough has chilled, remove one half from the fridge and firmly press the stamp into it, repeat until you have covered as much dough as possible.  Then, using a 6cm round cutter, cut out circles around each stamp mark. If necessary, keep re-rolling the dough and repeat until it is all used up. You should get about 25.

Remove the other half of chilled dough from the fridge. This time, don’t stamp them – just cut out plain circles. Again, you should get about 25.

The dough will probably be quite warm and malleable by now so pop the prepared biscuits back into the fridge whilst we preheat the oven to 180°C/Fan 170°C and make the filling.

Finely chop the  milk chocolate and place into a large bowl.

Chocolate Orange Easter BiscuitsPlace the cream into a saucepan and place over a low heat. Gently bring it just up to boiling point (but don’t actually let it boil) then pour over the top of the chocolate.

Chocolate Orange Easter BiscuitsAllow to sit for 2 minutes then stir slowly with a wooden spoon until it becomes thick, shiny & smooth. Then mix in the orange extract if using.

Chocolate Orange Easter BiscuitsAllow to set at room temperature whilst we bake the biscuits.

Place some chilled biscuit circles onto a baking sheet lined with baking paper or a silicone baking mat. Allow about 3cm between each biscuit for spreading.

You will need to bake them in batches but don’t worry, this will allow the ganache time to firm up 🙂

Bake for approx 12 minutes until just turning golden on the edges. You may need to turn the tray round half way to ensure an even bake.

When cooked, transfer the biscuits to a wire rack to cool completely before filling.

Chocolate Orange Easter BiscuitsWhen all the biscuits are baked and cooled, it’s time to make some sandwiches!

Load a piping bag with a 1cm round nozzle (or just snip the end if you don’t have one) and fill with the ganache filling which should now be firm enough to just hold its shape.

Pipe blobs of the ganache into the centre of the plain biscuits then ‘squash’ down with a stamped biscuit until the filling is pushed to the edges.

Store in a metal tin in a cool, dry place.

Chocolate Orange Easter BiscuitsI absolutely adore chocolate orange. When making this ganache I always end up licking the bowl clean. But when it’s spread inbetween some freshly baked orange biscuits? Even better! I actually took some of them into the office and they went down a treat. There wasn’t a single bad word to be said about them, just lots of “Mmmmm!” and “Yummy!” noises.

The biscuit dough can actually be used as a base for other flavours. Simply swap out the orange zest for lets say, 1 tsp of vanilla extract or the zest of 1 lemon. Or even the zest of 2 limes then sandwiched with a white chocolate ganache. Hmmm, I might just try those!

I hope you enjoy the remainder of your Easter holidays my lovelies. Oh, and all those chocolate eggs of course!

Until next time.

Miss KitchenMason

Easter Bakes Recipe Competition

Chocolate Stuffed Crust Pizza!

Chocolate Stuffed Crust Pizza Slice

Oh hell yeah you heard me right!! A down right dirty chocolate pizza with a chocolate ganache stuffed crust. You know you want to…

This is thanks to yet another cook book that the Mr got me for Christmas (I’m such a lucky lady!) – the Gü Chocolate Cookbook. I’ll be honest, I don’t think this will  be the only recipe I will be sharing with you from this book – it has LOADS of super awesome ideas that I literally cannot wait to try. But… the first one had to be this.

This is what you will need to make a 29cm (approx) pizza.

For the Ganache (Stuffing for Crust)

  • 40g Dark Chocolate
  • 15g Milk Chocolate
  • 75ml Whipping Cream

For the Dough

  • 2tsp Active Dried Yeast
  • 250g Plain Flour
  • 2tbsp Cocoa Powder
  • 1tsp Salt
  • 3tbsp Olive Oil
  • 1tbsp Unsalted Butter, melted

For the Topping

  • 4-6 tbsp Double Cream
  • 50g Milk Chocolate, chopped
  • 50g White Chocolate, chopped
  • 2 tbsp Hazelnuts, chopped
  • 1 tsp Brown Sugar

First up – make the ganache by breaking the chocolate into a bowl. Then heat the cream in a saucepan and pour over the chocolate. Stir until smooth then pop in the fridge to set.

Chocolate GanacheNow onto the dough. Pour 150ml of warm water into a jug and stir in the yeast. Wait for 5-10 minutes until the mixture starts to bubble. This means the yeast has been activated.

Sieve the flour and cocoa powder into a bowl and add the salt. Mix together then pop into a food processor.

Making the DoughSwitch the machine on low and slowly drizzle in the olive oil. Then add in the yeast mixture – continue to mix just until a dough forms.

Place the dough on a lightly floured surface and knead for about a minute. Pour a small amount of oil in a large bowl and drop in the dough – turn to coat evenly. Cover and leave in a warm place for about an hour to double in size.Ready for ProvingWhilst the dough is proving – preheat your oven to 220°C/Fan 200°C and place a baking sheet in to warm up.

Once the dough is ready, knock back and roll out to approx 33cm circle on a lightly floured surface. Take the ganache from the fridge and load it into a piping bag. Snip off the end and pipe out a circle about 1 inch or so in from the edge.

Preparing  the Base

Brush some water onto the dough inside the ring of ganache then carefully fold over the edge. Make sure you really seal it well as mine actually burst it’s banks whilst cooking!

Remove the hot tray from the oven and slide on the dough. Brush with the melted butter and prick the base gently with a fork. Bake for 10-15 minutes until the dough is starting to go crispy.

Ready for the Oven!

Whilst the dough is cooking – prepare your toppings. Chop up both chocolates and the hazelnuts and get the cream out of the fridge.

When the base is ready – take out the oven and drizzle over the cream. Then scatter over the white chocolate, milk chocolate & hazelnuts. Finally, sprinkle over the brown sugar.

Chocolate Pizza - Nearly Ready!!

Pop back into the oven for a couple of minutes to get all warm, gooey and melty.

OMFG Chocolate Pizza!Just look at it! It’s beautiful isn’t it? All that oozy melted chocolate cascading down the side of the sweet chocolate dough, filled with bursts of milk & white chocolate and the crunch of the hazelnuts…

Erm, sorry… got a bit carried away there. But it’s so damn good!!! It’s a labour of love but I implore you all to give it a go, it’s totally worth the effort!

I honestly think it would make the perfect shock inducing pud at a dinner party or on a buffet table. I mean come on, it’s combining two of most peoples loves – chocolate & pizza!

I really hope you all enjoyed the post this week.

In the words of Porky Pig, “Th th th th That’s All Folks!”

Miss KitchenMason