Store in the fridge and consume within 3-4 days. Then skewer lines from the middle outwards to create a 'spider web' effect. Snip the end of the white chocolate piping bag and pipe a swirl from the centre outwards.After the 5 mins, stir the dark chocolate until thick and shiny then pour over the caramel and smooth out. Meanwhile, melt the white chocolate in a microwave in 10 second blasts and pour it into a piping bag.Gently heat the cream just up to boiling point in a saucepan over a low heat, then pour over the chocolate. Put the chopped chocolate in a bowl with the butter.Gradually mix red food colouring into the caramel then pour it over the Oreo base.Press the biscuit mixture into the base and sides of the tart tin and freeze until needed.Add the melted butter and blitz again briefly until clumping. Blitz the Oreo biscuits (including fillings) in a food processor until fine crumbs.Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche the sharpness is just right here. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Take out of the fridge for 10 minutes before serving, but unmould straight away. Don’t leave it longer than 24 hours, as the base will start to soften. Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it. Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. Place over a medium to low heat and whisk gently – I use a very small whisk for this, as I’m not aiming to get air in the mixture, I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting. These chocolate tartlets feature a decadent chocolate ganache filling in a buttery pastry crust with a white chocolate drizzle. Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. (I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup, and you’ll need 2 cups of cream.) Put the cornflour into a cup and whisk in the milk until smooth. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly.įor the filling, finely chop the chocolate. Put into the fridge to harden for at least 1 hour, or 2 hours if your fridge is stacked. Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves. Add the butter and salt, and blitz again until the mixture starts to clump together. Do likewise with the chocolate, then blitz them together until you have crumbs. For the base, snap the biscuits into pieces and drop them into the bowl of a food processor.
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