29th May 2016

I’ve been making a lot of cakes recently and craved giving something else ago. I remembered seeing Nigella make a tart on one of her TV shows recently and as tarts are something I’d never ventured into before, I decided to give it a go! It was always going to be chocolate (I mean it is me!) and this one even has an Oreo crust, making it even more delicious! This is a great centrepiece for dinner and you can get lots of slices from it too. Dig in!


For the base:

2 packs of 154g Oreo biscuits
50g dark chocolate
50g unsalted butter

For the filling:

100g dark chocolate
25g cornflour
60ml milk
500ml double cream
50g cocoa
2 teaspoons of instant espresso powder
75g caster sugar
1 teaspoon vanilla extract
2 teaspoons extra virgin olive oil

  • You’ll need a 1 x 23cm loose-bottomed loose bottomed tin. If you can’t find this size, don’t worry too much and just go smaller, you’ll just have some mixture left.


1) Break up the Oreo biscuits and 50g of chocolate and drop them into a food processor. Whizz these all together until you’ll have crumbs. Then add in the butter and whiz again. The mixture should start to clump together


2) Using the back of a spoon, pat down the mixture into bottom and up the sides of your tin until evenly lined. Once done, pop into the fridge for 1-2 hours.


THE FILLING:3) Spoon the cornflower into a glass and whisk in the milk until smooth.

  • 4) Pour the cream into a large saucepan and add in 100g of chopped chocolate. Sieve cocoa straight into the pan and then add in the expresso, vanilla extract, sugar and olive oil. You can add in a pinch of salt here if you’d like although I decided to leave it out.


  • 5) Place your pan onto a medium heat and using a small whisk, mix everything together. You are wanting everything to be smooth and lump free. You don’t want to get air into the mixture.
  • 6) Take the pan off the heat and whisk in the cornflower/milk mixture until all is combined. You want to keep stirring until the mixture is thick. You don’t want the cream to come to a boil, so every so often take the pan off the heat. Nigella suggests that you’ll know when the mixture is ready as you can lift your spoon, run your finger down in a line and the line should remain in place.
  • 7) When ready, pour the mixture into a large measuring jug. Now this might sound a bit strange, but tear off a piece of baking parchment or similar and run it under the cold tap. Then wring this out and place the piece of paper on top of the mixture in the jug, this essentially stops the mixture getting a skin. Pop the jug into the fridge for bout 15 minutes.


  • 8) Pour the yummy mixture into the Oreo base (it will nicely flood into every crevice) and leave in the fridge for about four hours. When ready to dig in, sit your tin on a large tin and the ring should drop away, leaving just the base which you can leave on if you wish.
  • 9) Slice up your tart with a hot knife (this gives a cleaner cut) and enjoy with some double cream and some grated chocolate!




I was really surprised at just how quickly this tart went in my house, it has definitely been one of my most popular makes. I’d love to know your favourite tart, are you a chocoholic too or do you prefer something more fruity? Let me know!