Cook with Us #17: Blueberry Oreo Tart

This is a first! I’m amongst the first participants to post my entry. There is a reason behind that: I’m off on holidays to sunny (that’s the hope) Cairns. But I didn’t want to miss this week contest. Unfortunately I had to tone down what I wanted to do. I’ll expand on this a little bit later. I thought I would use this opportunity to congratulate @offoodandart, @pandamama and @chefsteve, for all the hard work they’ve put and continue putting in this contest. Over the last few weeks they’ve brought in additional sponsorships from various good samaritans, and are continually striving to innovate in a somewhat competitive environment. 

With this in mind I would like to encourage past contestants and winners to come back and showcase their exceptional talent on cookwithus. We miss you all here! As I’m writing this post I’m watching the replay of the football world cup where France came out a deserving winner. And their achievement make me think of how far they’ve come as a team and how far @cookwithus has matured as a contest. So let’s get back to this week theme: raw food. I must admit that I’ve actually prepared this dish a few hours before baking the pizza for week#16. 

I doubt I would find any ingredients or cooking ware to use at the Hilton this week. Better early than sorry! While preparing this week contest I had a lot of ideas buzzing in my head. The one dish I wanted to prepare was unfortunately out of season. I had this idea of preparing a trio of oysters ceviche with rum, vodka and lime juice accompanied by a tomatoes, chilli, and salsa. Each oyster would have had its own theme and flavour. But as mentioned before oysters are kind of out of season down in Melbourne. It doesn’t mean that it is not available but I would never pay $58 for a dozen of oysters. 

So I had to settle for something which is more affordable. Now I’ve read and seen so many recipe where Oreo biscuits is the main ingredient. I’ve never tried any of them. I think I had a negative bias against them. However, since I’ve always approached this contest with no preconceive bias I thought I would give Oreo a try.

I was nicely surprised by how easy these biscuits were to manipulate, to use and to shape. I had this idea of a fruity tart with a light cream. My idea of raw is that nothing should be cooked or baked or even boiled for that matter. If I’ve got the concept right then I reckon my tart qualified for this week’s theme. Otherwise I would simply have made two happy persons at home. Between the two of them, my husband and daughter, ate two third of the tart. My daughter went for all the blueberries and my husband eating whatever was left! This is one of the simplest recipe I’ve ever made. I would encourage everyone to give it a try the more so that it is quite inexpensive. Whilst I enjoy the sun for the next few days I hope to take some times and read all of your raw recipes. And hopefully once I’m back home I get to enjoy trying them.

Good luck to everyone.

INGREDIENTS

• 300g Oreo Biscuits
• 50g Butter, Softened
• 50g Dark Chocolate, chopped
• 250g Mascarpone Cheese
• 200g Condensed Milk
• 250g Blueberries

 

METHOD

1. In a food processor, blend the biscuits, butter and chocolate to form a sandy texture for the base of the tart.
     
2. Press the mixture in a tin and refrigerate until ready to add the filling.
   
3. To make the filling, mix the mascarpone cheese and condensed milk together (ensure both were in the fridge 24hr prior) to make a thick cream.
 









4. Remove the tart from the fridge and gently cover the base with the cream.









   
5. Add the blueberries on top to decorate and sprinkle some icing sugar on top.
 

           

I hope you enjoy it!

Bon appétit!