- Oreo Crust:
- 264g Oreo cookie crumbs (about 25 regular Oreos)
- 6 tbsp unsalted butter, melted
- Oreo Cookie Dough:
- 7½ tbsp unsalted butter, room temperature
- ½ cup granulated sugar
- 1½ tsp vanilla extract
- 1¼ cups all-purpose flour
- 1½ tbsp whole milk
- 7 Oreo cookies, chopped
- Oreo Whipped Cream:
- 6½ oz cold heavy cream or heavy whipping cream
- 1½ tbsp powdered sugar
- ½ tsp vanilla extract
- 7 Oreo cookies, chopped
Procedure:
- For the Oreo Crust:
- Preheat the oven to 350°F (175°C).
- Pulse the Oreos in a food processor until you get fine crumbs.
- In a mixing bowl, combine Oreo crumbs and melted butter using a fork.
- Transfer this mix into a 9-inch tart pan with a removable base, pressing down evenly with a measuring cup or your hands.
- Bake for 6 minutes, then let it cool on a wire rack.
- For the Oreo Cookie Dough:
- Heat treat the flour by spreading it on a parchment-lined baking sheet and baking at 350°F for 5 minutes. Sift to remove any clumps. Alternatively, microwave the flour in short bursts till it reaches 160°F. Let it cool.
- In a mixer bowl, blend butter, sugar, vanilla extract, and milk on medium speed.
- Incorporate the heat-treated flour and combine. Mix in the chopped Oreos.
- Spread this cookie dough over the cooled crust evenly. Keep it refrigerated until serving.
- For the Oreo Whipped Cream:
- In a mixer bowl, whisk together the cold heavy cream, powdered sugar, and vanilla extract. Start on low and then ramp up the speed, beating until stiff peaks form.
- Gently fold in the chopped Oreos.
- Spoon this whipped cream atop the tart before serving.
Notes:
- Whipped Cream: This step is optional, but it enhances the dessert’s taste and texture. If short on time, you can use store-bought whipped cream.
- Storage Tips: Store the tart in an airtight container in the fridge for up to 4 days. If you wish to freeze, do so for the crust and cookie dough, minus the whipped cream, for up to a month.
