Oreo Ganache Tart


So, remember those Cannoli Cupcakes I posted about a half hour ago?  Yes, LOADS of leftover ganache… And Brother, after having had his Foreign Language Party, graduated, and we had a grad party, which required a dessert.  I had seen this little guy in a video on Facebook not too long before the grad party, so I thought this would be a marvelous way to use up the leftover ganache.  And it was.  Oreos are not the classiest thing ever…but once in a while, I tell you, they’re delicious–especially when crushed up with butter!  The amount needed for this recipe is almost an entire package–the original recipe author probably knew we’d want to eat a few before crushing them!


Oreo Ganache Tart

Yield: One 12-inch Tart


32 Oreos (get the original because more cookie is better here)

1/2 c. Butter

Leftover Ganache from Cannoli Cupcakes (or approximately 1 1/2 c. Heavy Cream and 1 1/2 c. Semi-Sweet Chocolate Chips)

Fresh Fruit of your choice (I used 1 Pint of Raspberries)

1/4 to 1/3 c. Fruit Jelly (not jam because it needs to be clear)


Crush Oreos until there are no big chunks left.  The finer the texture, the easier it will be to mold into the tart pan.  Melt butter in the microwave, and mix it into the Oreo crumbs.  Using fingers, compact the butter-crumb mixture into a 12-inch tart pan–preferably one with a removable base.  Chill while you prepare the ganache.

I had kept my leftover ganache in the fridge, so I warmed it up slightly so I could pour it.  (If you are making the ganache now, heat the heavy cream until hot but not boiling, and pour over the chocolate chips.  Let stand for a few minutes, then whisk until a uniform texture).  Pour the ganache into the Oreo crust, and top with fruit.

Refrigerate until ganache is set.

Warm jelly in a small saucepan until entirely liquid.  With a pastry brush, brush the jelly over the fruit to give it a pleasant glossy look.  Refrigerate until serving, whereupon you would remove the outer part of the pan to show off the pretty Oreo crust.



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