Chocolate Oreo Tart
SWOOOOOOOOOON. Ever wanted to deliver a smug "and it's vegan" line as you watch a group of friends demolish one of your dishes? Then scroll straight on down to the recipe. Don't waste your time reading this ramble.
I've seen a few recipes using silken tofu to make chocolate mouse spring up lately but needed something extra special for my daughters second birthday party... not for her of course (the kids got cupcakes) but for us adults so I could sneak in a shot or two of Amaretto. But of course, if you need to skip this ingredient you absolutely can.
CHOCOLATE OREO TART
Add your twist to this, use it as a base recipe and change the toppings, the booze, add some orange peel, mint? I don't know but you will.
MAKES one 9-11inch tart
PREP TIME 20 mins | REST TIME 3 HOURS+ | TOTAL 3 HOURS 20 MINS
28-38 Oreo cookies (depending on size of cake tin)
2 packs silken tofu (drained)
2 x 100g dark chocolate (I use mild dark)
1-2 Tbsp maple syrup
1 vanilla pod (softened in hot water)
1 Tbsp Amaretto*
pinch sea salt flakes
* Skip this ingredient if necessary or swap it for Cointreau/Malibu/Rum..
chopped up the chocolate and melt it SLOWLY in a bowl over boiling water until its silky smooth. Set aside to cool down.
Crush the Oreos either by hand (stress reliever?) or in a food processor or blender. You want a fine crumb.
soften the margarine and then add to the crumb mix and massage by hand. You don't need a dough, you just need it to hold together in the cake pan.
Grease and line a baking tin (see picture above) then pour the crumb mix in to the pan and prod and push the mix firmly into the tin to form a good pie crust. You want a 5-10cm crust around the sides.
Put tofu, maple syrup, Amaretto, the inside of the vanilla pod and the (cooled) chocolate sauce (save a spoon or two for drizzling) in to a blender and blend until silky smooth.
Pour the mix into the Oreo crust and smooth it down. Sprinkle with sea salt and drizzle the rest of the melted chocolate over the top using the back of a tablespoon and pop into the fridge for at least 3 hours (overnight is best), it needs to firm up in order to slice it.
Remove from the tin very carefully (mine have been known to crumble a little if not enough margarine in the crumb mix, but I don't mind a bit of mess) and top with fresh raspberries.