Turn your stale Oreos into a decadent dessert that goes perfectly with a scoop of ice cream.
Every now and then, we all get a hankering for chocolate. This tasty treat is one of the best ways to satisfy that craving. Whether you make it for a special occasion, or you just want a little somethin’ somethin’ any day of the week, this chocolate tart featuring an Oreo cookie crust is an epic (yet easy) way to turn your Oreos into a culinary masterpiece. Seriously, when you’re done making it, you’ll feel like a professional baker! It looks as good as it tastes.
Known as tarte au chocolat in French, the chocolate tart can be dated back to at least the 1700s. It originally started with a dark chocolate custard in a shortcrust pastry, but this recipe has been adapted to include an ultra-simple Oreo crust. By crushing up Oreos that are going a little stale, you can transform them into a deliciously buttery cookie crust. While it does take some time for the whole tart to set and be ready, many chocolate lovers will tell you: It’s worth the wait!
Is Chocolate Tart Healthy?
Since it’s a very sugary dessert, chocolate tart is not considered healthy. It’s high in both sugar and fat, so this should definitely be considered more of a once-in-a-while treat for special occasions. If you’d like, you can make the recipe vegan by using dairy-free butter (or coconut oil), vegan heavy cream, and dairy-free chocolate. You can also use gluten-free Oreos to make it gluten-free.
The Origin of Oreos
It’s crazy to think that Oreos were first made in 1912 … that means they’re over 100 years old! They were originally developed by the Nabisco company in New York City. Today, they’re sold in grocery stores in over 100 different countries.
Oreos were one of my favorite snacks growing up, and I love how versatile they are. Dunking them in milk is a classic way to enjoy them, but there are so many other ways to incorporate Oreos into desserts, including cookie bark, cheesecake, brownies, and, of course, this chocolate tart.
How to make ahead and store
This chocolate tart is designed to be made and stored in the fridge. Cover it with tin foil, and it will last 3 to 5 days. You can also freeze it for up to 3 months. If you do freeze it, it’s a good idea to let it thaw in the fridge overnight before serving. Since it’s meant to be enjoyed cold, there’s no need to reheat!
Serving Suggestions
Enjoy this chocolate tart with a light dusting of flaky sea salt or powdered sugar. If you want to serve it with a side of ice cream, add a scoop of Healthy Pomegranate and Chocolate Ice Cream or Cottage Cheese Ice Cream for a little protein boost.
Alternatively, top your tart with Chocolate-Covered Raspberries or Roasted Strawberries and serve it with a tall, creamy Peanut Butter Milkshake.
Ingredients
- 24 Oreo cookies ground into crumbs
- 1/3 cup unsalted butter melted
- 1 teaspoon granulated sugar
- 2 pinches kosher salt
- 1 cup heavy cream
- 4 tablespoons unsalted butter cubed
- 2 cups semisweet chocolate chopped
- 1 teaspoon vanilla extract
- Flaky sea salt for sprinkling
Instructions
- Combine the Oreo crumbs, melted butter, sugar, and salt in a mixing bowl. Mix until it is crumbly and the texture of wet sand, adding more melted butter if needed to achieve the right consistency.
- Press the mixture into a 9-inch tart pan and chill in the refrigerator for 15 minutes.
- Bake crust at 350°F for 5 to 7 minutes or until firm. Allow to cool.
- In a saucepan, heat the cream and cubed butter until it begins to simmer.
- Place the chopped chocolate in a bowl. Pour hot cream over chocolate, let sit for a minute, then add vanilla and stir until smooth.
- Pour the chocolate mixture into the cooled crust. Let set at room temperature for 15 minutes, then transfer to the refrigerator and chill for 4 hours to firm up.
- Sprinkle flaky sea salt on top before slicing and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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