While not the most pleasant passage from Gabriel Garcia Marquez's A Hundred Years of Solitude, Rebeca's lonesome gorging always felt so sorrowful and real, that I wanted to bake something with her in mind. I made this tart as a grown-up Cup-of-Dirt, just minus the gummy worms (which actually would be a fantastic add). It can be served chilled, or sloppy and straight from the pan. I love to make homemade pudding, and the addition of espresso worked brilliantly with the almond milk and chocolate. And I knew I had to have the Oreos, which look almost too similar to potting soil when smashed. The herbs are not necessary, but they do add a dramatic touch!
Ingredients1 package Oreos
5 tablespoons butter
3 cups almond milk
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 ounces dark chocolate, chopped
3 ounces espresso
1/2 teaspoon vanilla extract
Herbs, for garnish
1. Preheat oven to 350 F. Melt the butter and allow to cool.
2. Place 12-15 Oreos in a large ziplock bag, and roll and smash with a rolling pin till finely ground. Mix in with the melted butter.
3. Pour into a 3x 13-inch tart tin, or a 8x 8 inch pie pan, and press evenly into sides.
4. Bake 10-15 minutes, until dry.
Make the filling:
5. Pour 2 1/2 cups of almond milk and sugar into a small saucepan. Heat on medium-high heat, stirring.
6. Whisk the cornstarch into the remaining 1/2 cup of almond milk, then pour into the hot mixture. Continue stirring occasionally, until mixture thickens and can coat the back of a spoon.
7. Take off the heat, and mix in the chocolate, espresso and vanilla extract.
8. Place in a shallow bowl, cover with cling-wrap (touching the surface) and allow to cool completely.
9. Place another 10-12 Oreos into the bag, and smash up into thicker pieces.
10. Pour the cooled espresso filling into crust, and then cover with remaining Oreos.
11. Garnish with herbs as desired. Allow to set completely in the fridge, about 3-4 hours, or place in the freezer and let thaw before serving.