Oreo Chocolate Tart with Brûlée Whipped Egg Whites

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Oreo Chocolate Tart with Brûlée Whipped Egg Whites

Yield: 6-8 People


1 1/2 cups crushed Oreo Crumbs
1/3 cup melted unsalted butter
1/4 cup granulated sugar

10 oz. bittersweet chocolate (at least 70% cacao), chopped
2 tbls Unsalted Butter - cut into small cubes
1 1/2 cups 35% Cream

4 large egg whites - At room temperature
1 cup granulated sugar

Use a standard 9 inch tart pan with or without a removable bottom. In a small bowl combine crust ingredients and mix until all Oreo cracker crumbs are moist. Place the crumbs in the tart pan and press firmly paying attention to slightly raising the sides about a half inch from the bottom. Put in refrigerator to chill for 30 minutes while you make the filling.

In a medium bowl add chocolate and butter, set aside. In a small sauce pan on medium heat, stir cream until just to a boil. Remove from heat and pour over chocolate and butter. Let sit for 5 minutes without stirring. Stir with a spoon until well incorporated and there are no lumps. Once completely smooth pour into cooled crust. Place in refrigerator for an hour to chill completely. Once chilled prepare marshmallow topping and add to chocolate tart.

In a stand up mixer add egg whites and whisk on high until stiff peaks form 5-8 minutes. Add the caster sugar two tablespoons at a time. After adding each two tablespoons of sugar allow the mixer to mix for 30 seconds before adding the next batch, this allows the sugar to dissolve. Once all sugar is added you should have stiff peeks that are glossy and sweet to taste. Add the whipped egg whites to the top of the tart, using a spatula from the top into desired look. Using a blow torch brûlée the egg whites till golden brown. Serve.