Gluten Free No Bake Chocolate Tart
This Gluten Free No Bake Chocolate Tart is super easy to make, chocolaty, creamy, perfectly-sweetened, indulging and so yummy!
For the Crust
- 250 g gluten-free Oreo cookies
- 60 g unslted butter
For the Choicolate Mousse
- 100 g dark chocolate
- 200 ml lactose-free whipping cream
- 8 g gelatine powder
- 20 ml water
- 90 g dark chocolate
- 100 ml lactose-free whipping cream
Cookie Pie Base
In a food processor or blender, puls the whole Oreos into fine crumbs. (You can also put the cookies into a freezer bag and crush them using a rolling pin)
Transfer the Oreo crumbs into a medium bowl, add melted butter and stir until the crumbs are evenly moistened.
Press the mixture in a tart pan with a removable bottom. ( I used a 7-inch tart pan, if using bigger you might need to increase the amount of the ingredients)
Place it in the fridge or the frizzer to firm up.
In a heatproof bowl add the dark chocolate and 60ml whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted
Manwhile, dissolve gelatin in cold water and let it swell for about 5 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
Whip the remaining 140ml chilled whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
Fill the mixture into the prepared tart pan, smoothing out evenly, and refrigerate for at least 4 hours or better overnight to firm up.
Put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Allow it to cool at room temperature, then spread over the chocolate mousse.
Refrigiate for another 3min, or until the ganache has set.