Oreo Crust:
  • 24 Oreo cookies
  • 56 g butter, melted
Ganache filling:
  • 170 g coarsely chopped Lindt dark chocolate
  • 170 g coarsely chopped Lindt milk chocolate
  • 240 ml heavy cream
  • 56 g butter, cut into small pieces


To make the crust:

  1. Crush Oreo cookies until finely ground.
  2. Transfer crumbs to a bowl, add melted butter, and mix until combined and moistened.
  3. Press the mixture onto the bottom and up the sides of a tart pan.
  4. Place it in the fridge for 60 minutes to firm up before adding the filling.

To make the filling:

  1. In a heatproof bowl, place chopped dark and milk chocolate. Set aside.
  2. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil.
  3. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute.
  4. Using a rubber spatula, stir mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds).
  5. Pour mixture over chilled Oreo crust and refrigerate until set, at least 4 hours but preferably 6.

Based on this recipe.

Published by Nadia Hoffmann