Daringly simple to make, but irresistible to eat. The star of this dish is a brown sugar whipped cookie dough which is surrounded by an oreo crust and a salted dark chocolate ganache.
I love chocolate chip cookies, I mean you already knew that. But what I love even more than them? The dough. If my cookies didn’t have raw eggs (and my mother hadn’t been telling me since I was five that I’d get salmonella from them or the raw flour), I would likely eat most of the dough before it made it into the oven. I do always taste my doughs before I bake them (how else do you know if it’s right? That’s my excuse lol) but it’s really not enough to satisfy my intense dough craving.
Edible cookie dough is not hard to find though, and making your own at home is pretty easy too. Heat-treat the flour, skip the eggs and instead add a little milk to thin it out and you’ve got yourself a safe-to eat bowlful of yumminess.
Instead of adding milk though, I add heavy whipping cream to make a very fluffy, light cookie dough. The kind that is somewhere between a whipped cream and an ice cream and will tuck in nicely into a pie (without it being too heavy).
This is one of those desserts that’s really impressive without actually being a lot of work. The crust is two ingredients. The filling whips up like a regular cookie dough and you can pour the ganache over it right after you make it. The hardest part of this tart is limiting how much you should eat!
For the ganache proportions I’ve given, I use equal amounts of cream to dark chocolate (about 70% cocoa) to get a set texture. If you use milk chocolate, or semi-sweet, you’ll want to adjust the heavy cream accordingly – the more milk and sugar your chocolate has in it, the less cream you’ll add to the ganache.
Wanna make this vegan? The amazing Pancake Princess made this dish vegan by subbing coconut oil for butter and coconut milk for the heavy cream (in the filling and the topping). She says as long as you use refined coconut oil the coconut flavor doesn’t come though. Thank you Erika!
One easy way to really level up the taste of the ‘dough’ part of this is to brown the butter. I’m a really big fan of brown butter; esp when it isn’t cooked into a cake or a cookie. I think the tastes really shines in non-bake dishes which is why I have a bb ice cream, a bb buttercream and a bb monster cookie dough recipe. I know it will taste amazing here! Brown 10 tablespoons of butter (moisture is lost in the browning process so you’ll brown a bit more than listed below) and let it cool completely, until firm, before you begin beating the butter and sugar. Voila!
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