I seen a recipe on Buzzfeed that had a crushed Oreo base Chocolate tart which gave me the idea of this recipe. I wanted to make it so that my mum could eat it too so i had to make it gluten free, i went online and found a great Gluten Free cookie recipe and made that for the base for the chocolate tart to replace the Oreo.
Here is what you’ll need
- 282g gluten free plain flour
- ½ teaspoon Xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- 56g Cream Cheese
- 225g Butter (melted)
- 340g Packed brown sugar
- 170g sugar
- 1 ½ teaspoon vanilla
- 2 egg yolks
- Chocolate chips
- 250ml double cream
- 300g chocolate
- 200g Strawberries
- White and milk chocolate (melted) for garnish
- Pre-heat the oven to 190°C and line a circular cake tin (preferably with a removable base) with greaseproof paper.
- In a bowl whisk together the gluten free flour, Xanthan Gum, baking soda, and salt.
- In another bowl place the cream cheese and then pour the melted butter over it. Add the brown sugar and the sugar and then mix on a medium speed using an electric mixer.
- Add the Vanilla and egg yolks one at a time and mix it on a low speed. Add the flour mixture and mix together until combined.
- Add the chocolate chips and stir by hand.
- Pour the cookie dough mix into the Cake tin and bake for about 20 minutes. The cookie should be golden brown, crispy around the outside, and soft in the centre.
- While the cookie is baking we can start making the filling. Take your 300g of chocolate and chop it up into small chunks.
- Next thing to do is gently heat the double cream and then once it is warm take it off the heat and add in all of the chopped chocolate, stir it through until the chocolate is all melted and glossy looking as shown in the picture. You can Put it in the fridge until you’re ready to use it again.
- Now you are going to want to chop up the strawberries for the decoration on the tart.
- Once the cookie base is ready and cooled you can grab your chocolate and cream mixture out of the fridge and pour it over the top of the cookie, smoothing it out with a spoon. If your mixture is still pretty runny then you can put it into the freezer for 10 to 15 minutes just to help it set a little more.
- After it is set you can now decorate the tart with the strawberries. The last step is to melt you’re white and milk chocolate and then drizzle that over the top of the tart. The best way to loosen it from the edges is to go around the edges of the tin with a palette knife.
This was an amazing desert to make, decorating it with strawberries made it look really elegant and pretty impressive.
I’m impressed and really proud of how this turned out !
Hope you enjoyed it, see you for the next blog of the week which will be another first attempt at a baking project for me.