Whipped Cookie Dough Ganache Tart

Step 1

Step 1 Preheat oven to 350. Line a cookie sheet with parchment paper and spread the flour over it. Toast it in the oven for 5 minutes. Remove from oven and let cool. This is a necessary step to treat the flour so it is safe to eat.

Step 2

Step 2 In a food processor, pulse oreo cookies until finely ground. Add butter and process until it’s distributed and you have wet crumbs.

Step 3

Step 3 Press the crumbs into a 9” tart pan, on the bottom and up the sides. Bake it for about 5 minutes, then let it cool on the counter. Once it’s cool to touch, place it in the freezer.

Step 4

Step 4 In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium until light and fluffy, about 5-7 minutes. Add the vanilla and salt and beat to combine.

Step 5

Step 5 Add the toasted flour and chocolate and beat on low to combine. Pour in the heavy cream and whip the mixture on high for about 5 minutes, until it’s light and airy.

Step 6

Step 6 Dollop the whipped cookie dough into the frozen shell and smooth it down. Set in the fridge.

Step 7

Step 7 Warm the heavy cream in a saucepan until the sides just bubble. Pour it over the chopped chocolate and stir, then let it sit for a few minutes. Stir until you have a smooth and glossy ganache.

Step 8

Step 8 Pour ganache over the cookie dough into an even layer.

Step 9

Step 9 Once the ganache is mostly set, sprinkle the flaked sea salt over it.

Step 10

Step 10 Let the ganache harden in the fridge for about 4 hours before serving.

Step 11

Step 11 Store in the fridge or freezer.