150g butter, melted
400g chocolate, chopped
150 ml cream
Chop Oreos in a food processor, so they are perfectly painted. Melt the butter and mix well with Oreos. Pour the Oreo mass in an oblong pie shape with loose bottom, my shape is approx. 8×40 cm. Press well into the bottom and up of the edges, and put the shape in the fridge while making ganache.
Pour cream into a saucepan and warm it up to the boiling point. Chop the chocolate and put it in a bowl. Pour the cream over the chocolate and turn it round until the chocolate is melted and the mass becomes thick. Pour the ganache in addition to the oreo mass. Decorate with approx. 100g chopped oreos. Put the tart in the fridge again for at least 4 hours.
Loosen the tart from the mould and cut it into small pieces and serve. Bon appetite!