Ingredients
Serves:
12 slices
For the Base
24 Oreo cookies
75 grams soft unsalted butter
For the Filling
250 grams dark chocolate
1 packet Amul fresh cream(200 ml)
50 gm salted peanuts (crushed)
Cherries to decorate
Method
You
will need 3 paper tarts
For the base
Crush the biscuits with
melted butter in a food processor.
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.
Sprinkle crushed peanuts
into the base and lightly press it. Now put into the fridge to chill and harden
for at least 1 hour or if you are in a hurry, keep it in freezer for 15
minutes.
For the filling
Finely chop the chocolate.
Boil the cream in a bowl. Don’t over boil it. Now pour this over the chopped
chocolate and keep it for 2 minutes. Now stir it till the chocolate melts
completely. Keep it aside till it is cool.
Pour the mixture into the
biscuit-lined tart tin and put back in the fridge overnight. Don’t leave it
longer than 24 hours, as the base will start to soften. You can also keep it in freezer for 20 minutes,if you dont have the patiance (like me 😉) to wait for 24 hours.
Take out of the fridge
for 10 minutes before serving, but unmould straight away. I have used blade to
cut the sides of the tart to remove from the mould.
Decorate with powdered
peanuts and cherries.
