Oreo Tart
🛠 Equipment
- 24 cm tart pan
- Mixing bowl
- Spatula
- Whisk
- Cling film
🛒 Ingredients
| 24 | Oreo cookies | |
| 80 g | Melted butter | |
| 250 g | Cream cheese | |
| 20 cl | Heavy cream, well chilled | |
| 60 g | Icing sugar | |
| 1 tsp | Vanilla extract | |
| 6 | Oreos for decoration |
Preparation
Step 1: Make the cookie crust
Finely crush the Oreos into a homogeneous powder, then mix them with the melted butter. Press the mixture firmly into the bottom of the pan using the back of a spoon.
Chill the crust for 30 minutes so it firms up.
Step 2: Make the creamy filling
Beat the cream cheese with the icing sugar and vanilla extract until smooth. Whip the well-chilled heavy cream into stiff peaks.
Fold the whipped cream into the cream cheese, lifting the mixture gently with a spatula.
Step 3: Fill the tart
Pour the filling over the cookie crust and level the surface with a spatula. Crush a few Oreos and scatter them generously on top.
Tap the pan lightly to spread the cream evenly.
Step 4: Chill
Refrigerate the tart for at least 2 hours, ideally 4, so the filling sets firmly.
The tart must be well chilled before slicing.
Step 5: Decorate and serve
Decorate with halved Oreos and a few cookie crumbs. Unmold gently and serve well chilled.
This tart keeps for 48 hours in the refrigerator, covered with cling film.
💡 Tips & variations
- Crush the cookies into a very fine powder for a compact crust that holds together when sliced.
- Take the cream cheese out of the fridge 30 minutes before starting: it will be easier to smooth.
- Whip the well-chilled cream and fold it in gently to keep the filling airy.
- Make the tart the day before: it will be even firmer and more flavorful.
❓ Frequently asked questions
How long does this recipe take?
3h (25 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
