Manhattan Chocolate Tart
400g Oreo Cookies (crushed)
500g Smooth Peanut Butter
550g 72% Cooking Chocolate
125g Sour Cream
40g Extra Virgin Olive Oil
Blend Oreo cookie pieces and 120g butter. Lay mixture flat on a ring cake mould and bake at 200C for 5 minutes. Set in fridge for 10 minutes.
Melt the second batch of butter and mix with peanut butter, sugar and salt with a hand blender until sugar has dissolved (3-4 minutes).
Spread evenly over chocolate base and leave to set for 1-2 hours.
Melt chocolate over boiling water (don’t let the bowl sit in the water it will burn the chocolate). Next add in the cream and sour cream with a hand blender. Then add the 40G of extra virgin olive oil.
Pour evenly over peanut mixture and set in fridge for 2-4 hours.
Portion into 16 slices.
Serve with whipped cream and or fruit based sorbet.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|BISC||Biscuit crumbs oreo||$0.00|
|PEANBS1||Peanut butter special blend smooth and crunchy||$0.00|
|SUG12.5||Sugar white a1 12.5kg||$0.00|
|SALT||Salt fine 5kg||$0.00|
|CHOCDCB5||Chocolate compound dark cooking buttons gkc||$0.00|
|OLIOE||Olive oil extra virgin italian eva brand||$0.00|