After I decided to pursue culinary arts as my career everyone around looked at me with a question mark because getting your hands in any artistic field one must have a lot of passion and determination to work for it. But in my case, none were apparently visible to my family.

They were partly right. I had never shown any interest in the kitchen. Since my childhood, I was lost in my cartoon world with my room door shut. Food and television were my amenities at that time but back in 2020, I realised my passion to know the food world. So on one fine day, I decided to make vanilla muffins to show my interest in the kitchen to my family so they could judge my food and give reviews about it.

It was my first recipe to make in the kitchen single-handedly but today I am not going to talk about it, on that place I’d like to introduce you all to my first ever most failed dessert experiment which is known as
Oreo White Chocolate Tart.

This was the time when I successfully made my first chocolate coffee tart, although it was on the bitter side a bit due to the dark chocolate and the coffee mix used in it. I and my cousins liked it since it was sugar-free on a healthy side except for butter and cream, haha but still it was a full blast
One day while munching Oreos a thought jumped out to my mind that if a tart could be made in such a way that it looked exactly like an oreo it would be a big achievement for me. The thought credit goes to the design of oreo how it is made with such a subtle flavor of vanilla cream sandwiched between two chocolate biscuits.
The very moment I went on youtube to look for a recipe to make such a tart. I was in a dilemma at that time because at that time I had already thought of how to make the tart, what will be the white part representing the cream and the black base representing the biscuits, so I was confident enough that no recipe video with such a video would be available on youtube.
But at the same time, I wanted a recipe to be there for making my dessert look and taste awesome.

I went through many videos with kind of similar recipes on youtube but there was non that could stop me immediately and make me follow its recipe with blind faith. Honestly, my thought was to replace the dark chocolate with white chocolate and digestive biscuits for oreo biscuits from the chocolate coffee tart recipe.
But I was not sure about the measurements of the ingredients since this was a completely different recipe to work with because the chocolate and biscuits used in this recipe work completely different from the original chocolate tart recipe.

Finally, I found a recipe that included all the ingredients that I thought of except one step which was to thicken the white chocolate ganache by pouring it into a bowl and placing it over a bowl filled with ice. With the help of ice below ganache would get thickened by continuously whisking it while putting it over the ice bowl.
During the process of thickening the ganache, the mistake I made was to stop whisking the ganache at an early stage due to which ganache was not able to attain its appropriate thickness and as a result, its volume didn’t reduce and it went overflow over the oreo base. So the final dessert ready was just white chocolate ganache with an oreo base
and to balance the sweetness of the chocolate the oreo base was made with salted butter and oreo crumbs. It did taste good but the shape of the dessert was not as desired for me.

After some time I tried the recipe again and failed again. This time I applied the original method of mixing corn starch slurry in the ganache to thicken it while it was hot. But the mistake I made here was not letting the chocolate mix cool down naturally. Just after 30 minutes of setting the oreo base, I poured the hot chocolate mix over the biscuit base which was still at room temperature after coming out of the refrigerator.
Because the chocolate mix was still warm the biscuit base broke from below and in the place of being hard and crunchy the biscuit base became soft from the center.
Another tip I would like to give is to keep mixing the ganache after pouring the corn starch slurry because it will create thickness in the mix and lumps may come during this process.
One needs to finish off the lumps while the mixture is still warm so that while the tart sets in the fridge with the chocolate mix in it, the tart must come out with the white chocolate set in its lumps free with a smooth finish.

4 months back, my cousins insisted on making some dessert for them so I made the oreo white chocolate tart again but with another failure.
This time there was a lack of cream in the ganache due to which the chocolate didn’t set as hard in the place it turned out to be in the consistency of a slurpy ice cream sandwiched with an oreo biscuit base.
The main reason for my failures is my carelessness and my utmost try to lessen the fat-containing ingredients in the dessert. What one must try to understand by this is that when you are having a dessert please don’t let the calorie count bother you while making and eating it.
One can make it in many ways by many methods by using healthy alternatives too but things are not meant to be changed in a recipe because they lay the foundation for the hard work you are working on.

At times the look, texture, and taste get compromised while experimenting with your food but this is what excites me and lets me keep on experimenting with food, recipes, new food combinations, and making mistakes while experimenting so that I may learn new things each time.
This is the reason to date I am unsuccessful in making my perfect oreo white chocolate tart. So I won’t say this is the beginning or the end;
It is the beginning of the end…