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Salty Chocolate Tart with Coffee

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Ingredients

Bottom
28 biscuits Oreo Cookies
50 gr Dark Chocolate
70 gr Butter
1/2 tsp Sea Salt
Filling
100 gr Dark Chocolate
2 tbsp Powdered Milk
60 ml Milk
500 ml Heavy Cream
75 gr Cocoa
2 tbsp Instant Coffee
75 gr Caster Sugar
2 tsp Olive Oil
1 tsp Sea Salt
25 gr Cornstarch

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Salty Chocolate Tart with Coffee

  • 1 h and overnight
  • Serves 12
  • Easy

Directions

You already know that I have a big, big sweet tooth and a huge passion for chocolate and coffee. What you probably don’t know is that I also have a special connection with Nigella Lawson. I find the way she cooks very close to my favorite way of cooking – relaxed, friendly and taste focused. One of my little pleasures is to get home , grab a cup of coffee and relax in my favorite chair while watching Nigella unfold one of her stories on TV. Out of all the cooking channels and shows (we have tons of them in the Netherlands) hers is definitely my favorite, so I find my inspiration pretty often in her dishes. And this one is just a small part of all the delicious motivation that I have recently found in her shows: Salted Chocolate Tart with Oreo Bottom and Coffee.

salty_chocolate_tart2

If you are a big fan of chocolate this the right thing for you. Think about creamy, salty, dark chocolate, embellished by sweet Oreos and bitter coffee. Super easy and fun to make and absolutely fantastic. I have to admit that looking at the recipe at first I never imagined that it would actually taste like this. Deep dark flavors, with just enough sweetness and an interesting salty kick, that we enhanced by adding more coffee. Please note that this recipe is re-adapted and if you want to go for the original Nigella one you can find it here.

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Steps

1
Done

Oreo bottom

Put the biscuits in the bowl of a food processor and blitz a few times. Add the chocolate and blitz again. Mix together with the butter and the salt until you obtain fine crumbs that can be easily molded into a bottom. Grab your 23 cm tray and press the cookie crumbles in the bottom of the tray. Go all the way up to the edges using a spoon so that the base and sides are evenly lined and smooth. Let it chill for 2 hours in the fridge.

2
Done

Chocolate filling

Mix the milk with the cornflour using a whisk. In a sauce pan add all the ingredients. except from the milk mixture, and put it on very low fire, mixing with a rubber spatula until the mixture thickens.

3
Done

Take the chocolate mixture off the fire and whisk in the milk mixture. Put it back on the fire and mix with the same rubber spatula for 10 minutes or until thick. You know that it is ready when the chocolate thick enough to coat the back of a wooden spoon. Pour the chocolate mixture in a bowl and cover it with damp parchment paper. Refrigerate for 15 minutes.

4
Done

Bring the Oreo bottom out of the fridge and fill with chocolate paste. Put it back in the fridge overnight and before serving sprinkle a few salt flakes on top and some grated chocolate.

Adriana

I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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