Oreo Tart

5 from 33 votes

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 a Oreo pie crust filled with a thin layer of Oreo cream and rich silky chocolate filling.

Prep Time15

Cook Time5

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 445kcal

Author: Amanda

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.

Can I make this recipe in advance?

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.

Nutrition