This Oreo tart is amazing. It looks so fancy and impressive and it is beyond easy to make. The only catch is you will need a tart pan with a removable bottom or a springform pan. It needs to chill for at least 2 hours, but it only takes 20 minutes to make. I found this recipe at La Receta de la Felicidad. All credit goes to them.
I often serve it with fresh raspberries or fresh strawberries.
No Bake Oreo Tart
- 300 grams Oreo cookies (about 26 cookies, not double stuff)
- ½ cup butter
Chocolate Cream filling
- ⅘ cup heavy cream (more than ¾ cup, less than 1)
- 7 oz dark chocolate (semi-sweet would be ok)
- 1/4 Cup butter
- about 4 or 5 chopped Oreo cookies
- chocolate chips or chocolate shavings
To make the crust, using a food processor, blend Oreo cookies until the texture of coarse meal or crumbs. Add the melted butter and blend until well combined. Place the mixture into a 4×14 fluted rectangular tart pan (mine has a removable bottom for easy removal of the finished tart) and press onto the bottom and up the sides evenly. Freeze the crust whilst preparing the chocolate filling
In a medium saucepan, bring cream to the boil. Remove from heat, add chopped chocolate and butter, and let rest for 5 minutes. Then stir until dissolved. Pour chocolate filling over Oreo crust, and decorate with some chopped Oreo cookies and chocolate chips
Chill for 2 hours at least, preferably overnight. Unmold, serve, and enjoy!
Variations: add raspberries or strawberries as a topping