Oreo Tart Recipe From 'Glazed & Confused'
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Graham Blackall of Glazed & Confused shares a deceptively simple, no-bake Oreo tart.
Photo: Graham Blackall
Cookies and Cream Tart
Serves 6 to 8
This is the most delicious white chocolate mascarpone tart with an Oreo crust. Aaand it’s no-bake, so you have fewer chances to mess it up! To top it off, I made an Oreo whipped cream and covered the whole tart in cookie pieces. Absolutely amazing and pretty damn painless to make.
For the Oreo crust:
10 oz. Oreo cookies
1/2 cup (1 stick) unsalted butter, melted
1/8 tsp. salt
For the white chocolate mascarpone mousse:
8 oz. high-quality white chocolate, chopped
3/4 cup plus two tablespoons heavy cream
8 oz. mascarpone, room temperature
1/4 cup icing sugar
For the Oreo whipped cream:
10 Oreo cookies
1 1/2 cups heavy cream
sugar, to taste
1/4 tsp. vanilla extract
Broken Oreo cookies, to garnish
Make the crust: In a food processor or blender, process the whole Oreo cookies (including the creme) until they turn into fine crumbs. Add the crumbs to the melted butter and the salt. Mix until they form a workable crust. Press the crust into your tart pan. Freeze the crust while making the filling.
Make the mousse: In a large bowl over simmering water, melt the white chocolate until smooth. Remove from heat and set aside to cool.
In a large bowl, whip your cream until soft peaks form and set aside. In another bowl, mix together the mascarpone and confectioners’ sugar until combined. Add in the cooled white chocolate and combine. Fold in the whipped cream made in the last step.
Make the Oreo whipped cream: In a small bowl, cover the Oreo cookies with heavy cream. Let sit for 1-2 hours in the refrigerator to infuse the cream. Strain the infused cream into a bowl and whip with the sugar and vanilla extract until you reach your desired consistency. Use immediately or store in the fridge.
Make the tart: Pour the mousse filling into the prepared crust. Refrigerate overnight to set. Garnish with Oreo whipped cream and cookie pieces.
More show-stopping desserts:
Fancy rosewater and pistachio marshmallows
A tantalizing Earl Grey crème caramel
What’s the most impressive dessert in your baking repertoire?
