Oreo Truffle Tarts
A from-scratch sweet tart shell filled with creamy Oreo truffle filling and topped with chocolate ganache — worth the extra step over refrigerated pie crust.
- Prep Time
- 1 hr
- Cook Time
- 12 min
- Total Time
- 1 hr 12 min
- Servings
- 24 tarts
I can't keep Oreos in the pantry for long — a fresh package basically guarantees a trip back to the store within a day or two. So when I was working on my first cookbook and came up with a few mini-tart recipes using refrigerated pie crust, my brain kept wandering back to the sweet, from-scratch tart shell I'd made before.
I tried these both ways. The refrigerated crust version was tasty, but something was missing. The homemade sweet tart shell was the missing link — it just doesn't compare.
These get filled with an Oreo truffle filling loaded with Cool Whip, topped with chocolate ganache, and there is no guilt allowed while eating them. None.
Ingredients
For the Sweet Tart Shell
- 3 cups all-purpose flour
- 3/4 cup confectioners sugar
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 3 egg yolks
- 6 tbsp. ice cold water
- 2 1/4 sticks butter, cold and cut into small chunks
For the Oreo Truffle Filling
- 1 (14 oz.) package Oreo cookies
- 8 oz. cream cheese, softened
- 1 cup Cool Whip, thawed
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- 1Keep the butter chunks chilled until ready to use. In a bowl, whisk together the flour, sugar, and salt. Cut in the cold butter with a pastry cutter, your fingers, or a food processor until it resembles a coarse meal.
- 2In a small bowl, whisk together the vanilla, egg yolks, and ice water. Pour into the dry ingredients and toss with a fork, then knead by hand until the dough comes together.
- 3Divide the dough in two, wrap each half in plastic wrap, and shape into a disk. Refrigerate for at least 1 hour (or up to a week).
- 4Let the dough soften for 15-30 minutes before rolling to 1/4 inch thick. Cut circles with a 3 inch round cutter and press into a muffin pan. Poke 6-8 holes in the center of each and chill for 15 minutes.
- 5Preheat the oven to 400°F. Bake the shells for about 12 minutes, until golden. Loosen with a butter knife and transfer to a cooling rack to cool completely.
- 6Process the Oreo cookies into fine crumbs in a food processor. Beat the crumbs and cream cheese together at medium speed until well combined, then beat in the Cool Whip for another minute.
- 7Scoop the filling evenly into the cooled tart shells and refrigerate for about 20 minutes to set.
- 8Heat the heavy cream in the microwave for 60-90 seconds, just until it starts to bubble. Pour over the chocolate chips and let sit for a minute, then whisk vigorously until smooth.
- 9Spoon or drizzle the ganache over the tarts, then top with whipped topping and a mini Oreo, if desired. Store in the refrigerator.
