This recipe was shared by an Indian self-taught Baker from Bangalore: Sanjana Pai. You can find all Sanjana’s creations on Instagram here
Oreos – 30 Nos + more for decorating
Cocoa Powder – 20g
Butter, Melted – 60g
Chocolate, of your choice – 200g
Heavy Cream – 100g
Butter – 75g
Icing Sugar – 170g
Dry Rice – for blind baking
-Grind 30 Oreos with cocoa powder in a food processor until a fine powder is obtained.
-Keep about 1/3rd of the mixture aside. To the remaining 2/3rd of the mixture, add butter and mix until sand-like texture is obtained.
-Line an 8-inch tart tin with the Oreo mixture evenly and freeze.
To make the ganache –
-Finely chop the chocolate and place it in a heatproof bowl. Simmer the heavy cream and pour it on top of the chopped chocolate.
-Cover and let it sit for about 2 minutes.
-After 2 minutes, mix until a smooth ganache with no lumps is obtained.
-Keep a few tablespoons of the ganache aside and pour the rest into the chilled tart crust. Allow the ganache to set at room temperature or in the fridge.
To make the buttercream
-Beat room temperature butter for about 2 minutes.
-Add sifted icing sugar in two batches and beat for 2 minutes after each addition.
-Add 1/3rd of the chocolate Oreo mixture and beat until combined.
Add dollops of the buttercream and spread it with the back of a spoon or pipe it with the help of piping bag with the tip snipped off.
Once the buttercream has set, drizzle the ganache on top.
Optional – Add more crushed Oreos to the top or serve with a scoop of vanilla ice-cream.
To read the full interview with Sajana, go to Bakers We LOVE