- 6
Ingredients
- 1 package (14oz/400gr) Oreo cookies (Feel free to eat a few cookies. I sure did.)
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 cup (100gr) sugar
- 1/4 cup (30gr) cornstarch
- 1 3/4 cups (420ml) milk
- 6 oz (175gr) bittersweet chocolate
- 10 oz (300gr) strawberries hulled
- Powdered sugar for dusting, if desired
Preparation
Step 1
Place the Oreo cookies in the food processor and pulse until fine crumbs. Transfer the crumbs into a medium bowl, add melted butter and mix well. Put the mixture into 9-inch tart pan and spread it evenly on the bottom and up the sides. Press all over, packing it down. Refrigerate it.
Beat the eggs, sugar and cornstarch.
In a medium saucepan, warm the milk and chocolate over medium heat until chocolate is melted, stirring frequently. To temper the egg mixture, put about a cup of hot chocolate milk into the egg mixture while whisking vigorously. Place the tempered egg mixture back in to the remaining milk. Cook the mixture until it thickens stirring constantly on medium low heat, about 7-8 minutes. Transfer into the clean bowl and cover with a plastic wrap, so it touches the surface of the custard. Cool completely.
While custard is cooling, slice the strawberries. Pour the cooled custard into the Oreo crust and spread it evenly. Arrange the strawberry slices on top. Refrigerate till ready to serve. Dust some powdered sugar right before serving, if desired.
Instructions