Tuesday, April 11, 2017


adapted from :; (soo yummy & delicious)...

Biscuit Crumbs :

180  gm  Oreo cookies (without cream)
85  gm  melted butter

Chocolate Filling :

150  gm  semi-sweet chocolate, chopped
200  gm  UHT Dairy Whipping Cream
1  tsp  vanilla extract

Fresh strawberries, for garnish

Directions :

1.  Crush oreo cookies with a rolling pin in a zip lock bag until they are like crumbs, then add the melted butter and mix well.  Press the biscuit crumbs with your hand at the bottom and the sides of the 8 inch (20 cm) or 9 inch (22 cm) removable pie/tart pan.  Chill in the refrigerator until required.

2.  Place chocolate pieces in a bowl.  Bring the whipping cream under medium-heat to light boil (or just until simmbering).  Then pour hot cream over chocolate pieces and stir until dissolved/melted and smooth with a hand whisk.  Add vanilla extract and mix well.

3.  Pour chocolate cream into chilled tart pan and top with fresh strawberries.

4.  Refrigerate for at least 2 to 3 hours or overnight until set and dust with icing sugar or snow powder before serving...


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