Ingredients
Method
Make the crust
- Preheat the oven to 350°F. Get out a 9 inch tart pan and set it aside.
- In a food processor, pulse the oreos together. No need to chop them or separate the cream and the cookie, just put the whole cookie in the processor. Pulse until there are no clumps of cookie and they become a fine crumb. You can't really over-pulse this, just make sure there are no clumps. Transfer the cookie crumbs to a medium bowl and toss in the salt. Then, pour in the melted butter and use a spatula or a wooden spoon to combine. The mixture will be clumpy and resemble wet sand.
- Pour the mixture into your tart pan. Use your fingers to mold it along the sides of the pan, and then on the bottom. I start forming the sides first to make sure they are strong enough to hold the filling. Then I move into the center, trying to get it as even in thickness as possible. You want it to be compact, so I recommend using the bottom of a measuring cup to press the crust tightly into the pan.
- Bake the crust for 8-10 minutes. It will still be soft, but will harden as it cools. Once baked, set aside to cool. The crust should be completely cool when you add the filling to it.
Make the cherry compote
- In a small bowl, whisk together the cornstarch and 3 Tablespoons of warm water until dissolved. I use a small fork to do this. In a medium saucepan over medium heat, combine the cherries, sugar, and cornstarch mixture. Allow this mixture to come to a simmer.
- Simmer for 5 minutes, stirring frequently. Try and break up some of the cherries as you do this. Add the other two tablespoons of water and the cherry liqueur (if using). Stir and let simmer for another 1-2 minutes. The compote will be thick and chunky. I like to use a pastry cutter or potato masher to break up some of the cherries. Remove from the heat and stir in the salt. Allow to cool for at least 20-30 minutes. It will thicken more as it cools.
While the cherries cool, make the chocolate ganache
- Set the chopped chocolate and butter in a medium bowl. Set aside. In a small saucepan, heat the cream on medium heat until it just starts to boil. Remove from the heat and pour it over the chocolate and butter. Stir with a wooden spoon or spatula until completely smooth and combined. Stir in the salt.
- Pour/spread the ganache into the crust in an even layer. Place in the refrigerator to cool for about 15-20 minutes or until it begins to set. It will still be very soft, we want that! Once slightly chilled, spread the cherry compote evenly on top. It might not look pretty, that's ok because we are going to cover it with whipped cream! Chill in the refrigerator for at least 1 hour.
Make the whipped cream
- Using a hand or stand mixer fitted with a whisk attachment, whip the cream, sugar, and salt together in a large bowl on medium-high speed. You are looking for stiff peaks, so that when you lift the whisk out of the bowl, the cream will form a peak. Whisk in the vanilla.
- Once the tart has chilled for 1 hour, put the whipped cream on top. I use a piping bag fitted with piping tip Wilton 1M and pipe little swirly flowers all around. You can use any piping tip you want or just use a spoon to spread it on. Whatever you feel will work best! I top mine with cherries and chocolate shavings, but again you can do whatever you want.
- Tart stays fresh in the refrigerator for 5 days. I recommend getting it out of the fridge and letting it thaw for 10 minutes before enjoying.
Notes
Oreos: Make sure you are using full regular oreos. We want to include the cookie and the filling, but make sure they aren't flavored or double stuffed.
Cherries: I have tested this recipe with both fresh and frozen cherries. I have found that fresh gives you a stronger, more natural cherry taste. However, frozen is easier because you don't have to pit them, and frozen cherries are easier to find. If using frozen, make sure they are thawed, and don't add the extra water in the bag!
Chocolate: I like to use 60% bittersweet chocolate. This is a good balance with the sweet cherries and the slightly bitter crust. Semi-sweet or extra bitter-sweet will also work, but the flavor balance is best with 60%.
Vanilla: I like to use vanilla bean paste, because it gives you a really pure flavor, and those adorable little specks in the cream! If you can't get your hands on any, then vanilla extract works just as well! You can use the same volumes interchangeably.