You won't believe how easy this Oreo tart is to make. It uses only a few ingredients and the outcome is this delicious decadent chocolate oreo tart. With an Oreo pie crust filled with a thin layer of Oreo cream and rich silky chocolate filling.
What I love is there is no need to bake any part of this oreo pie which can be made in advance. Making it the perfect no bake chocolate fridge tart. I was inspired to make this after all the family enjoyed my chocolate ganache tartlets.
As always I made mine gluten free using gluten free oreos. This was so easy as all you have to do is make a gluten free oreo pie crust that is great when you want gluten free no bake desserts.
If you are looking for more no-bake desserts, some of my favorites are this speculoos tiramisu, millionaire cheesecake, and lemon curd cheesecake.
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Why you will love this Oreo tart
I guarantee that if you are a lover of chocolate and those delicious oreo cookies then you will love this chocolate oreo tart recipe. Below are a few reasons why I love this recipe.
- Only requires 4 ingredients - The recipe itself only uses 4 ingredients but you can add extras to decorate the tart if desired.
- Easily made gluten free - If like me you can only eat gluten free foods then like I did use gluten free Oreo's and no one can tell the difference!
- No bake Oreo tart - This recipe is perfect for summer or when you don't want to switch on the oven.
- No ingredients wasted - When making this recipe we use every part of the oreo even that delicious cream filling. In my opinion, it wouldn't be an oreo tart without using the full cookies and cream from the Oreos.
Ingredients
- Oreos - I used Gluten free Oreos. You could use gluten-free Oreo-style chocolate cookies if you can't find any GF Oreos available.
- Butter - I find melting the butter in the microwave the easiest option.
- Heavy cream -AKA Double cream
- Chocolate -Use good quality Dark, milk, or a combination of both. I used both milk and dark chocolate as I feel that the milk chocolate balances out the bitterness of the dark chocolate. You can use your preferred chocolate. Be sure to use chocolate that does not contain gluten, you can check out my gluten free chocolate for more information.
- Extra Oreo crumbs - Optional for decorating.
- Strawberries and Raspberries - Optional for decorating the Oreo tart.
See the recipe card for quantities.
Substitutions & Variations
I know that it can be sometimes difficult to find ingredients or you want to make a slightly different version of this recipe. So I have included some alternatives below that you might like.
- Oreo tartlets - To make mini oreo tarts you can divide the mixture into 6 tartlet cases similar to my mini chocolate ganache tartlets.
- Gluten free cookies - If you are finding it difficult to find gluten free oreos then you can substitute with gluten free chocolate cookies or some stores have a gluten free cookies and cream style similar to gluten free oreos that you could use in this recipe.
- Oreo stuffed pie - If you want a crunchy texture to your tart filling just add a few crushed oreos into the tart straight after your pour the ganache into the Oreo tart base before placing into the fridge to set.
Instructions
Remove the cream filling from the Oreos. Save the cream filling for later as we will use this in the pie filling as we are not going to waste any part of those yummy oreo cookies in this recipe.
Place the Oreo cookies in a food processor until they resemble crumbs then add to a mixing bowl.
Melt the butter and add to the crumb mixture, Mix well until fully combined.
Transfer the mixture into your baking tin. Spread evenly and press down firmly on the crumb mixture until it feels firm and compact on the bottom and sides of the tin. Place in the fridge to set.
Using a spoon soften the Oreo cream filling in a small bowl. Once it has softened spread the cream on top of the tart base.
Add cream into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.
Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.
Stir the melted chocolate and cream together until fully combined and smooth. Leave the chocolate ganache to cool for approx. 15 minutes.
Once the chocolate ganache has had time to cool pour it into the Oreo pie crust.
Place in the refrigerator to set for a minimum of 4 hours or overnight.
Decorating the tart
Decorating the oreo tart is really a matter of preference and what you would like your finished tart to look like. I have added how I decorated my chocolate oreo tart but you can leave it plain or add more toppings or even whole oreo cookies to the top of the tart to decorate.
- Once the tart has set you can decorate or wait until serving.
- Crush up the extra Oreo's leaving some larger crumbs and place them over the top of the tart.
- Add fresh strawberries and raspberries in your preferred topping style around the edges of the tart or in the middle of each slice.
I would love to hear if you tried any of these variations or how you decorated your tart.
Slicing the tart
Make slicing the tart easier by using a sharp knife and carefully placing the knife under hot water to heat, dry the knife and then slice carefully while the knife is still hot. This makes it easier to slice and makes for a nice clean-cut presentation.
Storage
Store in the refrigerator for up to 5 days. If making in advance I would advise waiting until the day of serving before decorating or adding any fruit to the top of the tart. The tart can be eaten cold or removed from the fridge 30 minutes before serving.
Recipe FAQs
No, regular Oreos are not gluten free and contain wheat flour. Although there are now certified gluten free Oreos available just be sure that the Oreos are labeled gluten free. Also lots of supermarkets produce there own version of gluten free cookies and cream biscuits that taste just as good.
Yes, I often make it at least the day before serving. Store in the refrigerator for up to 5 days. I would advise waiting until the day of serving before decorating or adding any fruit to the top of the tart. The tart can be eaten cold or removed from the fridge 30 minutes before serving.
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📖 Recipe
Oreo Tart
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 9-inch loose bottom tart tin.
Ingredients
Oreo tart base
- 320 grams Oreo's (Approx 18 oreo cookies) I used Gluten free Oreo's or you could use gluten free Oreo style chocolate cookies.
- 150 grams Butter Melted
Oreo tart filling
- 350 milliliters Heavy cream AKA Double cream
- 350 grams Chocolate - Dark, milk, or a combination of both.
Oreo Tart toppings (Optional)
- Extra Oreo crumbs
- Strawberries and Raspberries
Instructions
How to make the oreo tart crust
- Remove the cream filling from the Oreos. (Save the cream filling for later as we will use this in the pie filling)
- Place the Oreo cookies in a food processor until they resemble crumbs then add to a mixing bowl. (or a food bag and using a rolling pin or wooden spoon crush them if you don't have a food processor).
- Melt the butter and add to the crumb mixture, Mix well until fully combined.
- Transfer the mixture into your baking tin. Spread evenly and press down firmly on the crumb mixture until it feels firm and compact on the bottom and sides of the tin. Place in the fridge to set. I recommend leaving it to set in the fridge for at least 1 hour.
How to make the Oreo tart filling
- Using a spoon soften the Oreo cream filling in a small bowl. Once it has softened spread the cream on top of the tart base. Return to the fridge while you make the chocolate filling.
- Chop the chocolate up as finely as you can and place it in a large bowl.
- Add cream into a non-stick saucepan and heat on medium-high heat until the cream is hot stirring continuously. DO NOT bring the cream to a boil.
- Carefully pour the hot cream into the bowl with the chopped chocolate and leave it to sit for 3-4 minutes. This will allow the hot cream to begin to melt the chocolate.
- Stir the melted chocolate and cream together until fully combined and smooth. Leave the chocolate ganache to cool for approx. 15 minutes.
- Once the chocolate ganache has had time to cool pour it into the Oreo tart base.
- Place in the refrigerator to set for a minimum of 4 hours or overnight.
Decorating the Oreo tart (Optional)
- Once the tart has set you can decorate or wait until serving.
- Crush up the extra Oreo's leaving some larger crumbs and place over the top of the tart.
- Add fresh strawberries and raspberries in your preferred topping style around the edges of the tart or in the middle of each slice.
- Enjoy!
Notes
- Oreo tartlets - To make mini Oreo tarts you can divide the mixture between 6 tartlet cases similar to my mini chocolate ganache tartlets.
- Gluten free cookies - If you are finding it difficult to find gluten free Oreos then you can substitute with gluten free chocolate cookies or some stores have a gluten free cookies and cream style similar to gluten free Oreos that you could use in this recipe.
- Oreo stuffed pie - If you want a crunchy texture to your tart filling just add a few crushed Oreos into the tart straight after your pour the ganache into the Oreo tart base before placing into the fridge to set.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Oreo tart recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
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