Chocolate peanut Cherry tart

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.