Oreo Cookies and Cream Tartlets
Did you know Oreos celebrate their 100th birthday on Tuesday?
No? Me neither. I found out while watching CBS Sunday Morning in my PJs over the weekend.
What I do know is that I love Oreos. I can’t remember ever not knowing and loving Oreos. I am first and foremost a chewy cookie lover, so it’s really saying something when I say Oreos are a favorite. Other childhood favorites have fallen out of favor with me over the years (I’m looking at you, Girl Scout cookies) but not the Oreo.
(For the record, I eat my Oreos the proper way – whole. No twisting apart or scraping out the filling first, and no milk to get in the way. Also, sometimes for breakfast.)
I found myself craving cookies and cream last week, so I immediately hit the store for a package of Oreos. It’s hard not to love a smooth creamy filling and crunchy chocolate cookies, right?
To get the best creamy to crunchy ratio, I decided to make tarts. Tart shells made of crushed Oreos, a creamy yogurt and cream cheese filling with more cookies, plus a few crushed cookies and a drizzle of chocolate on top.
It totally hit the spot.
I’m not going to lie – these Oreo Cookies and Cream Tartlets are as decadent as they are delightful. If you have a food processor they’ll come together very quickly. I love that they’re both slightly fancy and nostalgic. Sweet without being too sweet, these tarts taste something like an Oreo cheesecake. It’s my new favorite way to enjoy an old favorite.
PS. Did you see the big news? The Craving Chronicles now has a Facebook page!
Oreo Cookies and Cream Tartlets
Makes 4 4-inch tarts
I didn’t add any sugar to the filling because I didn’t think it needed any. I liked the contrast of the barely-sweet filling and sweet toppings, but if you think you might want it sweeter, add sugar to taste. I don’t recommend refrigerating the tarts for more than 4 hours as the cookies lose their crunch in the fridge.
15 Oreo cookies, crushed
4 tablespoons unsalted butter, melted
6 crushed Oreo cookies
4 ounces cream cheese, softened and cut into small pieces
3/4 cup plain Greek yogurt
1/2 teaspoon vanilla
12 or more Oreos, roughly chopped (for topping)
1/2 cup bittersweet chocolate chips (for topping)
Preheat oven to 350°F. Using baking spray, lightly coat 4 4-inch tart pans with removable bottoms. Set prepared tart pans on a baking sheet.
Add 15 Oreos to food processor and pulse until reduced to fine crumbs. With the food processor running, pour in melted butter. Pulse until it reaches the consistency of wet sand, scraping down sides if needed. Divide crumb mixture evenly among pans, about 3 tablespoons in each. Using the bottom of a measuring cup or glass, press crumbs firmly into tart pans to form a crust. Bake for 5 minutes at 350°F. Set aside to cool.
Meanwhile, add 6 more Oreos to food processor and pulse until roughly chopped. Add cream cheese, yogurt and vanilla. Continue pulsing until combined, scraping down sides if needed. Divide filling evenly among cooled tart shells.
Just before serving, microwave chocolate chips in a small, heat proof bowl in 15-30 second intervals on High, stirring between each, until melted. Top tarts with remaining chopped Oreos and drizzle each with melted chocolate.
Serve immediately, or if necessary, cover and refrigerate up to 4 hours. (Tarts shells and filling can be refrigerated overnight, though the crust will soften some. Top with chopped Oreos and melted chocolate just before serving.)