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+ servings
A cookie dough tart topped with whipped cream cut into slices.
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5 from 4 votes

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.
Prep Time1 hour
Cook Time12 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 502kcal
Author: Natalie


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
  • teaspoons vanilla extract
  • cups all purpose flour
  • 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


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!


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. 


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