EP 4 - Florence Fong's Chocolate & Peanut Butter SWIRL Oreo Tart
Makes a 5.1-inch x 14-inch rectangle or 9.5-inch round tart
For the crust:
·3 packets Oreo cookies (312g with filling removed)
·¼ tsp salt
·180g unsalted butter, melted
For the filling:
·285g Skippy chunky peanut butter
·76g unsalted butter
·70ml fresh milk
·154g Hershey’s dark chocolate, finely chopped
· two generous pinches sea salt
·70g Skippy creamy peanut butter
For the crust:
1. Lightly grease tart tin with a removable base.
2. Remove cream filling from Oreo cookies and discard. Grind cookies and salt in a food processor into crumbs. Add melted butter. Continue processing till mixture resembles wet sand. If doing this by hand, bash cookies in a resealable plastic bag with a rolling pin, and mix with remaining ingredients in a bowl.
3. Press cookie mixture onto the bottom and sides of tart tin and pack tightly using the back of a spoon and fingers. For a crunchier crust, bake it in the oven preheated at 175 ℃ for 6 minutes, then cool completely before using. For a no-bake dessert, place crust in the fridge for 60 mins or freezer for 30 mins to firm up.
For the filling:
4. Warm 285g chunky peanut butter in the microwave till slightly fluid, about 20 sec. Pour into tart crust, and use spatula to spread evenly. Freeze.
5. Meanwhile, place butter and milk in a heavy-bottomed saucepan, and bring to a simmer on a stove over medium-low heat, stirring occasionally. Once the butter has melted, turn off the heat. Add the chocolate and let stand for about 1 min. Add salt and stir until all the chocolate melts and the mixture is silky. Set aside in a warm place.
6. Meanwhile, warm 70g creamy peanut butter in the microwave till fluid, about 25 - 30 sec. Pour into a small pastry bag (or plastic zipper bag) and snip off a tiny hole at the corner of the bag. Set aside.
7. Pour slightly warm chocolate mixture into tart shell. Jiggle pan to even out its surface. Pipe fluid peanut butter down the length of tart, forming diagonal zigzag lines. Drag a wooden skewer through peanut butter lines, using same motion, but in the opposite direction, forming Xs.
8. Chill tart for 1 hour or freeze for 30 mins until firm. To unmould, sit the tin atop a jar or mug and let the outer ring fall away, then carefully transfer the tart to a serving dish. Eat chilled.
MAKE AHEAD: Cookie base can be made 1 day ahead. Tart with filling can be assembled up to 1 day ahead, cover and keep refrigerated.
Florence is the Senior Food Editor of 8 Days, Singapore’s go-to source for the latest in lifestyle and entertainment news. When she’s not busy visiting new restaurants and writing about them, she likes to bake, develop recipes and Instagram her creations. She also travels primarily to eat. Her favourite way to get to know a country and its people intimately is by diving head first into its local cuisine. In her spare time, she helps to look out for interesting food products for her husband’s F&B company, Provenance Distributions.
Follow @flofongsg @8daysmagazine