Created by:
Ian Harrison
Manhattan Chocolate Tart
Cooking Time: 5 hours
Number of Serves: 12 inch size tart (say 16 portions)
Instructions:
Ingredients:
400g Oreo Cookies (crushed)
120g Butter
500g Smooth Peanut Butter
75g Sugar
9g Salt
125g Butter
550g 72% Cooking Chocolate
500g Cream
125g Sour Cream
40g Extra Virgin Olive Oil
Step by Step:
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 choc diced oreo **Ambient** | $0.00 | |||
| BUTTERU500 | Butter unsalted **Chilled** | $0.00 | |||
| PEANBS1 | Peanut butter smooth **Ambient** | $0.00 | |||
| SUG12.5 | Sugar white a1 12.5kg | $0.00 | |||
| SALT | Salt fine | $0.00 | |||
| CHOCDCB5 | RESTRICTED PRODUCT | $0.00 | |||
| CRES | RESTRICTED PRODUCT | $0.00 | |||
| OLIOE | Olive oil extra virgin italian eva brand | $0.00 |
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