- 32 Oreo cookies, whole
- ½ cup butter, melted
- 7 oz milk chocolate (200g)
- 3.5 oz bittersweet chocolate (55-70% cacao) (100g)
- 7 oz heavy cream (200 ml)
- 10 oz fresh strawberries (300g)
- chopped nuts (almonds, pistachios)
Place oreo cookies (with filling) into the bowl of a food processor and blend until crumbs form. Melt butter and pour into the crushed cookies and process until evenly moistened. Press cookie mixture into a rectangular 5×14 inch tart pan using the back of the spoon and your fingers. Freeze for a few minutes while you prepare the filling.
Place the cream in a small saucepan over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved. Pour chocolate filling over oreo crust, and top with fresh strawberries.
Refrigerate for at least 2 hours or overnight before serving.