Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
What You'll Need
  • 330g Oreo Cookies
  • 140g Unsalted Butter
  • Vegetable Oil for brushing
  • 480ml Double Cream
  • 380g Milk Chocolate
  • 100g Dark Chocolate
  • 400g Strawberries
  • Golden Syrup for brushing
  • Equipment
  • 20cm (8inch) Tart Tin
How to Make It
  1. Grease the tart tin with a little vegetable oil. Cover the bottom of the tin with baking paper.
  2. Put the Oreo cookies in a food processor and whizz them up until you have a fine crumb. If you don’t have a food processor, put the cookies in a large zip bag and crush them with a rolling pin.
  3. Melt the butter in a microwave or small pan and add to the food processor. Whizz everything together until mixed.
  4. Evenly spread the Oreo cookie mixture over the base of a 20cm (8 inch) tart tin. Refrigerate for 10 minutes.
  5. Break the dark chocolate and the milk chocolate into small pieces. Heat a pan over a medium heat, pour in the cream and stir for 1 minute. Add the dark chocolate and the milk chocolate and stir over a low heat until the chocolate has completely melted and the it looks smooth and silky.
  6. Pour the chocolate mixture onto the Oreo base. Put the tart back in the fridge for another 40 - 50 minutes to set the chocolate.
  7. While it’s in the fridge, wash the strawberries and dry them with kitchen towels. Hull the strawberries and set aside the prettiest one. Chop the rest vertically into 4mm slices.
  8. Prick the centre of the tart with a cocktail stick. Starting from the outside, arrange the strawberries on top of the set chocolate in 4 overlapping concentric circles. Arrange them so they are pointing away from the centre. Stand the prettiest strawberry on the centre spot you marked earlier.
  9. Brush the strawberries with a little golden syrup. I coated the brush with a tiny amount of vegetable oil before brushing. It stops the brush getting too sticky with golden syrup. Enjoy!
Recipe by Gilded Gingerbread at