Chocolate Orange Tart
For the base
25 Oreo’s (Original or golden)
5 tbsp melted butter
For the filling
240ml double cream
200g dark chocolate (If you prefer a less rich, bitter taste use a little milk chocolate too)
25g caster sugar
2 tbsp Cointreau or grand Marnier (For an alcohol free version use 2 tbsp of freshly squeezed orange juice)
Orange zest from one large orange, grated
For Garnish: Orange zest
1. Bash up your Oreo’s until turned into fine crumbs. Alternatively, use a food processor to take away the strain!
2. Mix in the melted butter then pour the mixture into your 20cm fluted tart tin, build up the sites and flatten the base then pop in the fridge.
3. Melt all the filling ingredients together in a heatproof bowl over a pan of simmering water. Once smooth, pour into your chilled pastry case.
4. Pop into the fridge for at least 1 hour and garnish with orange zest before serving.
Serves 8
