1 packet of chocolate stuffed Oreos
50g butter, melted
300g double thick cream
1 heaped tsp instant coffee
2 tsp kȯ-fē tonic syrup
4 egg yolks
500g raw sugar + extra
In a food processor, blitz the Oreos until they become a fine crumb. Add in the melted butter and pulse until just combined.
Place the mixture into 4 mini fluted tart moulds and press into the bottom and sides. Place in the fridge to set.
In a double boiler, heat cream and instant coffee until dissolved. Add the kȯ-fē tonic syrup, mix until incorporated and set aside to cool slightly.
In a separate bowl, whisk together the egg yolks and sugar until sugar is completely dissolved. Slowly pour in the warm cream, continuously whisking, until fully combined. Place the bowl back over the sauce pan, making sure the water doesn't touch the bottom of the bowl.
Whisk the egg and cream mixture continuously until it is thick enough to coat the back of a spoon. This should take around 10 minutes.
Pour the mixture into the prepared tart cases and return to the fridge to set for 3 hours, or overnight.
Once set and just before serving, sprinkle with raw sugar and brûlée with a blow torch.