Oreo Tart
This Oreo Tart recipe is delicious and easy to make. It features an Oreo crust, an Oreo cookie dough filling and is topped with Oreo whipped cream.
Servings: 10 slices
Calories: 502kcal
Ingredients
Oreo Crust
- 264 grams Oreo cookie crumbs about 25 regular Oreos
- 6 tablespoons unsalted butter melted
Oreo Cookie Dough
- 7 ½ tablespoons unsalted butter room temperature
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 1¼ cups all purpose flour
- 1½ tablespoons whole milk
- 7 Oreo cookies chopped
Oreo Whipped Cream
- 6 ½ ounces heavy cream or heavy whipping cream cold
- 1 ½ tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 7 Oreo cookies chopped
Instructions
Oreo Crust
- Preheat oven to 350 F.
- Using a food processor, blend the Oreos into fine crumbs. Pour the Oreo crumbs into a medium bowl. Add the melted butter and combine with a fork.
- Pour the crumb mixture into a 9 inch removable bottom tart pan. Spread the crumbs out as evenly as possible. Next, use the bottom of a measuring cup or your hands to compact crust on the bottom and along the sides of the pan.
- Bake 6 minutes. Place on a wire rack. Allow to cool completely.
Oreo Cookie Dough
- Begin by heat treating the flour. To heat treat it in the oven, spread the flour on a large parchment paper lined baking sheet. Bake at 350 F oven for 5 minutes. Use a whisk to break up any clumps. Alternatively, you can heat treat the flour in a microwave safe bowl in the microwave. Microwave for 30-45 seconds. Continue cooking in 15 second intervals until flour reaches for 160 degrees Fahrenheit. Allow flour to cool completely before using.
- In a large bowl or the bowl of an electric mixer, beat the butter, sugar, vanilla extract and milk on medium speed.
- Add the heat treated flour and salt. Beat on medium until mixture comes together. Stir in the chopped Oreo cookies.
- Use an offset spatula to spread the cookie dough out into the cooled crust. Cover and keep refrigerated until ready to serve.
Oreo Whipped Cream*
- In the bowl of an electric mixer fitted with the whisk attachment or in a large bowl using a hand held mixer, add the cold heavy cream, powdered sugar, and vanilla extract. Beat on low for 20 seconds. Increase speed to medium high and beat for just about a minute or just until you reach stiff peaks.
- Use a spatula to gently fold in the chopped Oreos.*
- Spoon the whipped cream over the tart. Enjoy!
Notes
Whipped Cream: The whipped cream is optional. The tart is delicious with or without it. It's best to make the whipped cream just before serving the tart. Store-bought whipped cream can be used as a substitute.
Storage: Store this Oreo chocolate tart in an airtight container in the refrigerator for up to 4 days. Freeze the crust and cookie dough without the whipped cream in a freezer safe container for up to 1 month.
Nutrition
Calories: 502kcal | Carbohydrates: 54g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 176mg | Potassium: 145mg | Fiber: 2g | Sugar: 30g | Vitamin A: 748IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 6mg
