This post is a part of the themed based cooking running in one of the groups ‘Cooking with Friends’. This months theme was a ‘NO BAKE DESSERT’ dedicated to our Fathers. Fathers are always a daughters first hero. And my father has been no less for me. Though I don’t believe in fathers day, or celebrating A particular day as fathers day, I would just like to take this opportunity to just thank my stars for being born as my father’s daughter.
I have been filmy all my life. I always thought my father could fight like a hero and protect me from the “Rowdy or the Villan”. He didn’t fight the dishum dishum fight, nor did he protect me from anyone. Instead he let me be,Me. He let me fall, he let me fail, he let me take risks.. But he made sure i got up and stood strong again.
This post is dedicated to MY FATHER… who couldn’t have been any better. I just hope i can be half as cool as he is.
For the shell
400gms – Oreo Biscuits
3 tbsps – Butter, melted
For the ganache
150 gms – Fresh cream
150gms – Dark chocolate, chopped
For the topping
4 nos – Oreo biscuits
3 tbsps – Sugar
2 nos – Peach
1 no – Orange
2 to 3 – Cherries
And few mint leaves
For the shell
In a blender powder the oreo biscuits. Just pulse it so that it doesn’t stick to the jar. It has to be a coarse powder. Transfer this powder in to bowl. Gradually add the melted butter to it while mixing with a fork. Use a very light hand to mix. When you hold some mixture in your palm and press it, it should form a ball. It should be just that sticky. So keep a control on how much butter you add. Less will not let the shell set and will crumble and more butter will make it paste like.
Turn this mixture into a tart pan. Distribute it evenly and press it hard against the base and walls of the pan to make a firm layer. Refrigerate it till you prepare the filling.
For the Ganache Filling
In a saucepan heat the cream. Do not boil. Just bring it to the heat. Switch of the heat. Add the chopped chocolate to it. Just mix it once and let it sit for a couple of minutes till the chocolate melts. Using a whisk mix it till smooth and silky. Let it completely cool. Pour it into the set tart shell. Refrigerate overnight.
For the Compote
In a saucepan take sugar and 1/4 cup water and bring it to boil. Scrape and add vanilla bean to it. Add desseded peach and orange slices to it. And cook till the fruits are nice and soft and the syrup is thick. Cool it completely.
Top the tart generously with compote, halved oreo biscuits, cherries , mint leaves and serve it with the compote syrup.
This blog post is part of the monthly “Cooking With Friends” themed blog post challenge. This challenge was started by a bunch of virtual friends united by their love of food, with the aim of tackling a different food related theme each month. If you want to try this month’s theme, please feel free to do so and link your recipe in the comments section. We’d love to check it out.
Meanwhile, check out what the others in the group have come up with this month.
Dolphia of Story Of Cooks
Garima of Cafe Garima
Jayasri of My Veg Fare
Jyothi of Curry Trail
Anjana of At the Corner of Happy and Harried
Subhasmita of The Flavours Of Kitchen
Sujatha of Spices N Treats
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