This oreo tart is made with an oreo tart crust, topped with an incredibly creamy chocolate filling, topped with whipped cream, and oreo chunks.
We love making recipes with Oreos, check out our oreo recipes like our oreo chocolate chip cookies, no bake oreo cheesecake, fudgy oreo brownies, oreo skillet brownies, easy oreo balls (oreo truffles).
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Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Oreo cookies- we used oreo cookies for this cake because we like the chocolaty taste of oreo cookies, but you can use any kind of chocolate sandwich cookies. use the regular oreo for this recipe and not the double-stuffed ones.
Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
Nutella- you will need 1 ½ cups of Nutella for this recipe. We like using Nutella for this recipe, but if you don’t like Nutella or are allergic to one of the ingredients, you can use any kind of chocolate hazelnut spread.
Heavy whipping cream- you will need two cups of heavy cream for the filling.
Vanilla extract– Vanilla extract Is an essential ingredient for baking, it adds extra flavor.
Salt– We used kosher salt for this recipe. Salt doesn’t give the filling a salty taste, it helps to enhance the chocolate flavor.
Cornstarch- you will need 2 tablespoons of cornstarch for the filling. The cornstarch thickens the filling.
Instructions
Step 1: Pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
Step 2: Into a small mixing bowl, add the oreo crumbs, and the melted butter. Mix with a spoon until a homogenized mixture forms.
Step 3: Transfer the crust mixture to a tart pan, and press it into the pan until a nice even layer of crust forms. You will need a 9-inch tart pan, we highly recommend this tart pan, it's a high-quality pan that is also affordable! Freeze while making the filling.
Step 4: Into a medium saucepan, add the heavy cream, vanilla extract, Nutella, and kosher salt. Cook over medium heat, whisking constantly until the mixture is well combined.
Step 5: Add the cornstarch and cream mixture, MIXING CONSTANTLY, to avoid lumps in the filling. Let the mixture thicken up for 2-3 minutes.
Step 6: Remove from heat and keep stirring for 2 more minutes. Strain the mixture through a fine-mesh strainer. Add oreo chunks to the mixture and mix it with a spoon.
Step 7: Remove the crust from the freezer and pour the filling into the crust. Smooth it out with a spatula until you are satisfied with the look of the tart. Chill the tart in the fridge for at least 3 hours to let it firm nicely.
Step 8: Remove the tart from the fridge and carefully remove it from the tart pan.
For decoration, we like topping the tart with a big dollop of whipped cream, spreading it all around the top of the tart, and then topping the whipped cream layer with plenty of oreo chunks.
Expert Tips
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Use an easy-release tart pan. We use an easy-release tart pan for all of our tart recipes. This makes sure that your tart will be easy to release from the pan.
- To get even and clean tart slices, make sure that you are using a serrated knife. Our favorite way to cut tarts and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the tart. Dip and wipe the knife between every slice.
- Let your tart set in the fridge for at least 4 hours. We know it’s very hard to resist eating this delicious Nutella tart right away, but you have to let the filling stabilize in the pan.
- We like using classic Nutella spread for this recipe, but if you don’t have Nutella spread in your area, or are allergic to one of the ingredients, you can use any kind of chocolate hazelnut spread except for a natural one. (Natural chocolate hazelnut spread can be loose and won't hold the shape of the tart)
Faq's
Cutting tart, the right way is very important. To get even and clean tart slices, make sure that you are using a serrated knife.
Our favorite way to cut tarts and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the tart. Dip and wipe the knife between every slice.
This tart will last for up to 4 days stored in the fridge in an airtight container, or in the freezer for up to a month stored in an airtight freezer-friendly container.
Serve this tart by itself! As a dessert on a hot summer day, this tart is for oreo and chocolate lovers!
Freezing
To freeze this tart, make it according to the instructions, then chill it according to the instructions in the fridge.
When the tart is completely set, you can freeze it covered in a few layers of plastic wrap or foil. This tart will freeze for up to 2 months. To thaw, place the tart in the fridge overnight.
Substitutions
There are a few substitutions that may be helpful for your diet:
- Gluten-free - if you want to make this recipe gluten-free, simply replace the oreo with gluten-free Oreos.
- Dairy-free- you can make this tart dairy-free by replacing the heavy cream with coconut milk or vegan heavy cream, the Nutella with vegan hazelnut spread, and the butter with vegan butter.
- Hazelnut spread- We like using classic Nutella spread for this Nutella tart recipe, but if you don’t have Nutella spread in your area, or are allergic to one of the ingredients, you can use any kind of chocolate hazelnut spread.
Variations
You can make this tart your own by adding different flavors to it.
- Chocolate- If you like a rich chocolate flavor in your tart, add 50 grams of melted dark chocolate into the tart batter and follow the rest of the instructions.
- Add-ins- you can add your favorite add-ins to the tart filling like m&m's, caramel bits, white chocolate chips, pretzels, chopped nuts, etc.
Decorating
We like decorating this tart by topping it with a big dollop of whipped cream, spreading it all around the top of the tart, and then topping the whipped cream layer with plenty of oreo chunks.
Make this ahead
Yes! this is a great recipe to make ahead of time. This tart is no-bake and needs to be stored in the fridge, so it's perfect when you want an easy recipe that can sit in the fridge for a few days, and serve when needed!
One of our favorite things about this recipe is that you don't need an oven to make it, so if you're making it in the holiday season and need to use the oven, this dessert frees your oven for other cooking or baking recipes!
More oreo recipes you may like:
Oreo chocolate chip cookies- These oreo chocolate chip cookies are made with oreo chunks and chocolate chips inside the cookies and topped with even more oreo chunks.
No bake oreo cheesecake- This no bake Oreo cheesecake is the perfect summer dessert, made with only a few ingredients, and filled with oreo chunks.
Fudgy oreo brownies- These fudgy oreo brownies are loaded with oreo pieces and chocolate chunks, have a crinkly top, taste a million times better than boxed brownies, and take under an hour to make.
Oreo balls (oreo truffles)- These oreo balls are made with only 3 ingredients! These oreo balls are covered with chocolate and are perfect for Christmas or any other day!
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📖 Recipe
Oreo Tart Recipe
Equipment
- Tart pan Nonstick
Ingredients
Oreo Crust
- 300 g Oreos crumbs
- 80 g Butter melted
Filling:
- 2 cups Heavy cream
- 2 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- ¾ cup Nutella
- ¼ teaspoon Salt
- 100 g Oreos chunks
Whipped cream
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 teaspoon Powder sugar
Assembly:
- Oreo chunks
Instructions
Crust:
- Pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small mixing bowl, add the oreo crumbs, and the melted butter. Mix with a spoon until a homogenized mixture forms.
- Transfer the crust mixture to a tart pan, and press it into the pan until a nice even layer of crust forms. You will need a 9-inch tart pan, we highly recommend this tart pan, it's a high-quality pan that is also affordable! Freeze while making the filling.
Tart filling:
- Into a medium saucepan, add the heavy cream, vanilla extract, Nutella, and kosher salt. Cook over medium heat, whisking constantly until the mixture is well combined.
- Add the cornstarch and cream mixture, MIXING CONSTANTLY, to avoid lumps in the filling. Let the mixture thicken up for 2-3 minutes.
- Remove from heat and keep stirring for 2 more minutes. Strain the mixture through a fine-mesh strainer. Add oreo chunks to the mixture and mix it with a spoon.
- Remove the crust from the freezer and pour the filling into the crust. Smooth it out with a spatula until you are satisfied with the look of the tart. Chill the tart in the fridge for at least 3 hours to let it firm nicely.
- Step 8: Remove the tart from the fridge and carefully remove it from the tart pan.
- Top the tart with a big dollop of whipped cream, spreading it all around the top of the tart.
- Top the whipped cream with oreo chunks.
Gloria
It turned out so delicious and creamy!