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You are going to fall in love with this tart – a base made from Oreo cookies, smothered in salted caramel and filled with chocolate mousse. You can make it the day before, whip it out and steal the show.
250 grams Oreo cookies
100 grams unsalted butter, melted
4 tablespoons salted caramel (I used store bought) or click here for my recipe
125 grams dark chocolate
1 cup cream
1 tablespoon brandy (optional)
2 free-range egg whites
1 tablespoon caster sugar
cocoa powder (for dusting)
23cm loose-bottom tart tin greased, and base lined with non-stick baking paper
food processor with blade attachment
Base: Place the Oreo cookies in the food processor and pulse to fine crumbs. Pour the melted butter in through the feed tube and pulse again until the mixture resembles wet sand. Tip the mixture into the tart tin, pressing evenly over the base and up the sides. Place in the fridge for 1-2 hours. Once chilled, pour the salted caramel into the tart base, spreading evenly all over, then return to the fridge for an hour.
Remove the tart shell from the tin. (It’s easier to do this now than when it has all its filling). If you find it tricky, warm the sides of the tart tin gently with a kitchen blow torch, or leave it at room temperature for 10 minutes, then try again.
Mousse: Place the chocolate and ½ a cup of the cream in a saucepan on low heat. Stir until the chocolate has melted. Set aside to cool.
Whisk the egg whites in a clean bowl with the sugar until it forms stiff peaks.
In a separate bowl, whisk the remaining ½ cup of cream and brandy, if using, until it holds firm peaks.
Fold half the egg white mixture into the cooled chocolate to lighten it. Then fold through the remaining egg whites and then the cream. Whisk until well combined. Pour the mousse into the chilled tart shell and refrigerate for 4-5 hours until set.
To finish, dust with a little cocoa powder then slice the tart with a warm wet knife to make clean cuts, and serve.