A dreamy marbled chocolate Oreo tart, with a crunchy cookie crust and smooth white and dark chocolate filling.
This thing of beauty is a well and truly Oreo-loaded double chocolate tart. It’s one of those desserts that looks like you spent hours perfecting it, but in fact it just takes 25 mins of very simple prep! I made the tart gluten free by using a free from alternative to Oreos. The tasty cookies and cream biscuits form the crust, are scattered through the filling, and added on top for even more chocolatey crunchiness. This decadent dessert also gets bonus points for requiring no baking!
Tips for the Oreo tart crust
Step one is to blitz Oreos/cookies and cream biscuits into crumbs. Next, you’ll need to stir through some melted butter and push the mixture into a loose-bottomed tart tin to create the crust.
Once it’s covering the base and nicely squished into the sides of the tin, I like to use the back of a metal spoon to smooth over the compacted biscuit. This helps to get the base that bit more even. If needed, you can also level off the sides by running a knife (flat edge down) over the rim of the tin.
Once prepped, the tin goes in the fridge for at least 30 mins to firm up. Whilst this is happening you can make the filling.
How to make the chocolate tart filling
A classic chocolate tart is made with a dark chocolate ganache, but for my Oreo tart, I decided to continue the light and dark theme by adding a white chocolate ganache into the mix too. This allows you to create that show-stopping marbled effect (which is super easy!) and adds a bit of extra creaminess.
It only takes about 5 minutes to make both types of ganache. Here’s how:
- Place dark chocolate chips into one bowl and white chocolate chips into another.
- Heat butter and cream in a saucepan until just boiling.
- Add 180ml of the cream mixture to the white chocolate chips, and the rest to the dark chocolate chips.
- Whisk the contents of each bowl until the chocolate chips are completely melted.
- Stir a few chunks of chopped Oreo through the dark mixture.
How to create a marble effect
Swirling the white and dark chocolate ganaches together not only helps to get them evenly distributed, but makes the tart look beautiful too! All you need to do is add random, alternating dollops of each ganache all over your chilled Oreo base. Then, using a skewer or cocktail stick, make random swirling motions through the filling. And ta da! You should have a super fancy-looking chocolate marble tart. All that’s left to do is pop it in the fridge to set.
Where to get gluten free Oreos?
If you’re based in the UK, most large supermarkets stock their own version of free from ‘cookies and cream biscuits’, which taste just like classic Oreos. I use these ones from Sainsbury’s, which also happen to be dairy free and vegan. If you’re in a part of the world where you’re able to get your hands on real deal gluten free Oreos, go ahead and use those. And of course, if you have no requirement to make this tart gluten free, just go for the classic Oreo cookies!
Could you make this Oreo tart dairy free/vegan?
Yes! First, make sure your dark chocolate doesn’t contain any milk. Then, you’ll just need to swap the butter, white chocolate and cream for vegan versions. These should all be available in most large supermarkets. Make sure to double check the ingredients on your cookies too, though the free from Oreo alternatives I’ve seen in various supermarkets have all been dairy free/vegan.
Can I freeze Oreo tart?
Your tart will keep well in the fridge for up to 4 days. However, I wouldn’t recommend freezing this dessert as the crust may have a tendency to go a little soggy on defrosting.
I hope you’ll love this simple no bake tart. It’s the perfect dessert for serving to guests, or just treating yourself to something that feels fancy! For a final touch to my Oreo tart, I added some whipped cream, cookie crumbs and halves, and a handful of raspberries to give a little pop of colour (chocolate and raspberry is the best combo!). This is all completely optional, so do leave out/swap for any other decorations as you wish.
Looking for more no bake desserts?
Why not try my:
If you make this recipe, don’t forget to let me know how you got on by leaving a comment and rating below. You can also tag me in snaps of your creations on Instagram @BlueSkyEating. Enjoy! 🙂
Oreo Tart (No Bake!)
For the biscuit base:
- 330 g gluten free Oreos or other gluten free cookies and cream biscuits (I use the Sainsbury's Free From ones) (just use classic Oreos if not making gluten free!)
- 80 g unsalted butter (melted)
For the filling:
- 190 g dark chocolate chips
- 230 g white chocolate chips
- 380 ml double cream
- 30 g unsalted butter
- 3 gluten free Oreos/cookies and cream biscuits (roughly chopped up into approx 1cm chunks)
- 100 g extra double cream (for whipping)
- 5 gluten free Oreos/cookies and cream biscuits
- 16 fresh raspberries or other fruit of choice (optional)
Make the base:
- Blitz the Oreos into fine crumbs in a food processor or by placing them in a plastic food bag and bashing them with a rolling pin.
- Transfer into a mixing bowl, pour in the melted butter and mix with metal spoon until well combined.
- Push the Oreo mixture into the bottom and up the sides of a loose-bottomed fluted tart tin (mine was 23cm in diameter). Make sure it's nice and smooth and well compacted.
- Place the tin in the fridge while you prep the filling (for at least 30 mins).
Make the filling:
- Add the white chocolate chips to one large mixing bowl and the dark chocolate chips to another.
- Add the butter and double cream to a medium saucepan. Heat on a medium setting until the butter is completely melted and the cream is just starting to boil.
- Pour 180ml of the cream mixture into the bowl with the white chocolate chips, and whisk vigorously until all of the choc chips have melted in.
- Pour the remaining 230ml of the cream mixture into the bowl with the dark chocolate chips, and whisk as above.
- Add the roughly chopped Oreo pieces to the dark chocolate ganache mixture and stir through.
- Once the crust has been chilling in the fridge for 30 minutes, use two spoons to add alternating dollops of the white and dark ganache mixtures on top of the base, until the tin is full.
- Use a cocktail stick or skewer to make swirling motions through the filling, creating a marbled effect.
- Put the tin back in the fridge for around 2 hours or until the ganache filling is set.
- Whip the double cream until it holds stiff peaks. Use a piping bag to add a ring of whipped cream around the edge of the tart. Alternatively, you can just spoon this on.
- Cut 4 of the Oreos into halves and crumble the other into fine crumbs.
- Sprinkle the crumbs on top of the cream, then arrange the Oreo halves and fresh raspberries on top.
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.