Oreo and Blueberry Tart

This is so quick to make, it just needs to be placed in the freezer.I have made this so many times, with different fruits and chocolate combinations. I really like the bitterness of dark chocolate for this, if you prefer sweeter tasting chocolate, then swap the dark chocolate for a sweeter vegan chocolate of you choice.

Ingredients –

3/4 cup x almond milk

5 x tablespoons of vanilla essence

400g x vegan dark chocolate 

4 x packets of oreos 

200g x vegan spread

400g x bluberries

Method –

  1. Firstly you need to get the packets of oreos and separate each oreo so that only the biscuit remains and not the filling.
  2. Once they are done, place in a large bag and seal shut, you then need to smash them so they become a fine consistency. Set aside.
  3. Place the butter in a pan and allow to melt, once melted add the oreo in gradually so that all is coated and looks a rich dark colour.
  4. Place this mix into a spring form cake tin and ensure level by using a spoon to push down the parts that aren’t smooth. Place in the freezer for 45 mins.
  5. In the mean time,  to melt your chocolate, I like to use the good old fashioned method of placing the chocolate in a bowl over boiling water. 
  6. Once the chocolate has started to melt on a medium heat, drip in some almond milk and stir, turn the heat down to a low heat and slowly add the vanilla essence and the rest of the almond milk drop by drop, if the chocolate starts to thin too much then use less milk. 
  7. When chocolate, almond milk and vanilla is all blended together take off heat.
  8. Check the base is solid and remove from the freezer, immediately placing the melted chocolate over the base, again using a spoon to smooth.  
  9. Place back in the freezer for half an hour or so, until the top of the chocolate is still a little sticky.
  10. Add the blueberries and place in the fridge for 5 – 10 minutes.
  11. Devour.

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