Oreo Tart

5 from 6 votes

If you are looking for a quick dessert featuring the world's most beloved stuffed cookie, you need to make this no-bake Oreo tart. I make this with chocolate chips, heavy cream, and Oreo cookies. All it takes is 10 minutes of prep, and I leave the rest up to my refrigerator. The filling is smooth, rich, and sits over a crisp cookie crust. Do not be fooled, this simple recipe delivers bold flavor.

Prep Time10

Cook Time0

Chilling Time4

Total Time4 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 261kcal

Author: Anjali Shah

Equipment

Food Processor
9-inch round tart dish (preferably with a removable bottom)
Mixing Bowls
Measuring Cups & Spoons

Ingredients

Base

36 Oreo cookies
½ cup butter, melted

Filling

10 oz chocolate chips
¾ cup heavy cream
½ tbsp butter

Topping

Instructions

To make the base, place the large Oreo cookies into a high-speed blender and blend until fine crumbs.
Remove and mix through the melted butter.
Turn the base mixture into a 9 inch round flan dish and press to evenly cover the base and sides.
Place the base into the fridge to set while preparing the filling.
To prepare the filling by placing the chocolate chips into a mixing bowl.
In a microwave-safe dish heat the cream until hot.
Pour the cream and ½ tbsp melted butter over the chocolate chips and gently stir until smooth.
Pour the filling into the prepared base and refrigerate for at least 4 hours or overnight until completely set.
Top the tart with fresh berries and baby Oreo cookies.

Video

https://youtu.be/rCryU90JbkU

Notes

My #1 Secret Tip for this Oreo tart recipe is to heat the cream properly before pouring it over the chocolate. I make sure that my cream is hot enough to melt the chocolate completely. Otherwise, the mixture becomes lumpy.
Chill fully: If possible, I like leaving this tart in the refrigerator overnight. This guarantees that my filling is set properly and that the crust is held together. This tart can even be made up to 4 days in advance.
Use good-quality chocolate: Since chocolate is the main ingredient in the filling, I always use good-quality chocolate for the best flavor and texture. Avoid using cooking chocolate for this recipe.
Slice with a warm knife: When I slice this tart, I run a sharp knife under hot water and dry it off before using it. This gives me clean slices without dragging any of the filling.
Cover loosely: I make sure to cover my tarts with a large domed lid or loose plastic wrap that does not touch the surface. This recipe uses cream, which has a habit of absorbing smells in the refrigerator.
Press crust firmly: I make sure that I press my crumbs into the tart pan firmly, and avoid leaving any gaps. This helps my crust stay intact and not crumble when it is sliced.

Nutrition