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With an oreo biscuit base, cookies n cream spread, silky chocolate ganache topping, and even more oreo.. this really is the perfect Oreo Tart!
I recently received the cutest email asking me for this recipe, and as I had an unbelievable amount of Oreos in the cupboard… it seemed silly not to. How can anyone not love a no-bake oreo tart?! I am utterly in love with this recipe already.
After the success of my no-bake Oreo cheesecake, I realised how much you would all utterly adore this recipe, as all of my taste testers certainly did – they are similar in theme but so different in taste so I am excited for you all to try it.
After the successes of my other no-bake tarts like my baileys chocolate tart, white chocolate and raspberry tart, lemon posset tart, and my no-bake chocolate orange tart, I thought I would mash them both up, with loads more Oreos and make this delicious beauty.. and it didn’t disappoint!
For the base I started off with an oreo crust; it’s the only choice I could have made surely?! The idea is the same as all of my other no-bake tarts, with blitzing the biscuits to a fine crumb (with the white centre still inside!) and then adding some melted butter.
However, Oreos do act slightly differently due to the delicious white creme centre. Any biscuit that has a filling, is ‘light’, or is chocolate flavored always needs less butter compared to the biscuit ratio, so please be aware! The biscuit mixture can sometimes look a bit wet, but that is normal.
Once you have made the delicious oreo mixture, you need to press this into the base and sides of a 9″/23cm loose bottomed tart tin. The loose bottom of the tin makes it much easier to remove later, and I do recommend pressing into the sides first to you know the structure of biscuits is there – and now you have your crunchy Oreo crust!
This next step is completely optional – I used a cookies n cream spread in the middle! Yes, I KNOW, a cookies n cream spread that is basically oreo in spread form and I AM HERE FOR IT. It’s not something that you can buy everywhere sadly, but if you can grab any form of cookies and cream spread, 100% put it into this tart.
For the silky-smooth ganache topping, I decided to use the same sort of filling as my salted caramel easter tart, and my billionaires tart – because it is just epic. A combination of double cream, dark chocolate, milk chocolate and a little butter creates the most wonderful chocolate ganache filling for any dessert.
Topping this delicious tart with as many oreos that I could fit for decoration, as well as some crumbled in the middle – and it’s like heaven in every bite. If you wanted to use a flavoured oreo you should 100% go for it as that would be delicious too – and the ganache filling suits all flavours!
I know these sort of recipes are simple, but the rise of the ‘No-Bake’ dessert being so massively on the increase, that I can’t resist doing even more! I find it’s just the ease of it… I used to have massive troubles with my family’s oven, so these were my absolute go-to thing to make. ENJOY!
No Bake Oreo Tart!
- 300 g Oreos
- 100 g unsalted butter (melted)
- 200 g cookies n cream spread (optional!!)
- 300 ml double cream
- 125 g milk chocolate
- 125 g dark chocolate
- 50 g unsalted butter
- 16 Oreos
- 4 Crushed Oreos
- Using a food processor, blitz all of the Oreos to a fine crumb, and mix in the melted unsalted butter.
- Press this into the sides and base of a 23cm pie/flan tin. It might be easier to use your hands and fingers for this! (Make sure that the side parts are thick enough to hold once removed.) Refrigerate for now.
- Spread the cookies and cream spread onto the biscuit base.
- In a heatproof pan, add the double cream and heat until just boiling.
- In a separate bowl, add your chocolate (chopped up) and butter, and pour on the hot cream. Whisk together until smooth!
- If the chocolate mixture is still slightly not melted, heat for 10 second bursts in the microwave until combined well.
- Pour the chocolate mixture onto the spread and refrigerate for an hour.
- Once the tart has set for about an hour and the ganache is still slightly soft, press in the decoration oreos. Leave to set for another 2 hours. Enjoy!
- Recipe updated March 2022
- Original recipe - the same base, filling - 250g milk chocolate, 250g dark chocolate, 450ml double cream, 75g icing sugar, 4-5 oreos.
- Method - Melt the two chocolates and add the cream and icing sugar and whip them together. Fold through chopped Oreos and spread on the base.
- I used this loose bottomed tart tin
- I used this Mini Kitchenaid food processor
- I used this Dark Chocolate
- I used this Milk Chocolate
- I used this cookies n cream spread
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