Whether you are celebrating Galentine’s Day or Valentine’s Day, this week is the perfect excuse for eating sugary goodies and drinking wine! This decadent chocolate fruit tart with a chocolate cookie crust is smooth and a chocolate lovers dream! Pair this delicious treat with a full bodied, fruit forward red like our 2017 Zinfandel or a bottle of bubbly like our Rosé Sparkling Wine 

Ingredients

for the crust:

  • 2 cups of double stuffed oreo cookies
  • 6 tablespoons of butter melted

for the filling

  • 12 oz bag of dark chocolate chips
  • 1 cup of heavy whipping cream
  • oreo cream
  • 1.5 oz Decadencia
  • fresh berries- blackberries, blueberries, strawberries, and raspberries

Instructions

for the crust:

  1. Take oreo cookies and scrape cream into a bowl and set aside; and the chocolate cookie into a separate bowl.
  2. Chop your cookies into crumbs
  3. Mix in the butter to your chocolate cookie crumbs
  4. Press crumbs into tart pan
  5. Bake in a preheated oven at 350 degree oven for 10 minutes. Remove and set aside to cool

for the filling

  1. In a small sauce pan heat cream to simmer, do not allow to boil and remove from heat
  2. Add Decadencia, oreo cream, and chocolate chips to the heavy cream and let it sit for 5 minutes – Do not stir
  3. After 5 minutes gently stir until smooth being carfeful to not add air bubbles so your ganache
    is nice and creamy
  4. Pour your ganache over the cookie crust in the tart pan
  5. Place in refrigerator to allow to cool partially (check after 10 minutes)
  6. Add your fresh berries on top of your partially cooled chocolate ganache. When the chocolate is still a little soft, it allows the fruit to partially sink
    into the ganache adhering it in place
  7. Place back in the fridge, allow to cool and set completely before serving
  8. Add a dusting of powdered sugar right before serving

Looking for a delicious cocktail to start your evening? Try our Cotton Candy Rosé!