Oreo Tart (No Bake!)
A dreamy marbled chocolate Oreo tart, with a crunchy cookie crust and smooth white and dark chocolate filling.
Servings 12 slices
Calories 606kcal
Ingredients
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)
For decoration:
- 100 g extra double cream (for whipping)
- 5 gluten free Oreos/cookies and cream biscuits
- 16 fresh raspberries or other fruit of choice (optional)
Instructions
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.
Decorate:
- 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.