Christmas is coming, and so is my obsession with my Instagram feed.
It’s honestly my favourite at this time of year, with all the moody tones, twinkling lights, icing sugar dusting, Christmas cookies and beautifully wrapped gifts.
Unfortunately the weather in Australia is more scorching than snowy, so I won’t be joining in with the cosy jumpers, log fires and mugs of hot cocoa. I can however join in on the moody photos and beautiful holiday dessert.
This chocolate Oreo tart is one of my favourites of all time. Along with the Chocolate Hazelnut Cheesecake Tart I posted last week, it’s one of the desserts I bake all the time in my real life.
The base is crisp and buttery, the filling is like a soufflé and completely melts in your mouth, and the poaches pears pair so beautifully with chocolate for a cool, refreshing bite.
This particular version is shot by Grace Petrou on an Anna Vasily cake stand.
Hope you’re all enjoying the lead up to Christmas, the carols, the baking, and the Instagram feeds as much as I am. X
- FOR THE OREO BASE
- 400g Oreos (14 oz)
- 125g melted butter (4.5 oz)
- FOR THE CHOCOLATE FILLING
- 200g dark chocolate (7 oz)
- 175g butter (6 oz)
- 4 eggs
- 175g brown sugar (6 oz)
- 200ml cream (7 fl oz)
- FOR THE POACHED PEARS
- 2 pears, peeled
- 2 kg white sugar (4 pounds)
- 4 kg water (8 pounds)
- 1 tsp vanilla paste, or the seeds scraped from a vanilla pod
- 1 cinnamon quill
- Preheat the oven to 180 C (350 F) and grease a 9 or 10 inch tart with removable base. Make sure the tart tin has high sides, at least 1½ inches.
- To make the base, blitz the Oreos in a food processor to make a fine crumb. Mix in the melted butter.
- Press the cookie crumb evenly into the sides and base of the prepared tart tin. Refrigerate.
- To make the filling, melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water. Stir occasionally until the mixture is smooth and combined.
- Meanwhile, whip the eggs and brown sugar together using a stand mixer fitted with whisk attachment for about 5 minutes, until light and creamy.
- Gently fold the egg mixture into the chocolate mixture. Then fold in the cream.
- Pour this mixture into the Oreo crust, stopping short about 1cm from the top of the crust.
- Bake for 35 - 40 minutes, until puffed and just set.
- Allow to cool completely, then dust with cocoa. Refrigerate.
- To poach the pears, bring the sugar, water, vanilla and cinnamon to the boil in a medium pot. Place the pears into the boiling syrup, and cover the surface of the syrup with a disc of baking paper. This will keep the pears submerged so they cook evenly.
- Poach the pears in the syrup for 20 minutes, or until a paring knife inserted in the base inserts easily.
- Remove the pot from the heat, discard the baking paper disc, and allow the pears to cool in the syrup. Refrigerate.
- Once fully cool, cut the pears into halves or quarters, and arrange on top of the tart. Some edible flowers or wired and taped roses can add beautiful colours.
- Keep refrigerated. Serves 10 - 12.
- Happy baking!
If you need help converting this recipe into cups, visit my Baking Conversions page.
Tart adapted from Good Housekeeping magazine via this recipe.
