Double Chocolate Oreo Mini Tarts with Salted Oreo Cream Filling Whipped Cream (Edit recipe)

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Chocolate + Oreos are the best combo, and these mini tarts celebrate both beautifully. They're a total showstopper of a dessert, and no one will know that they took you almost no time to whip up. The Oreos give the ganache a dark chocolate quality, the Maizly Chocolate Cornmilk adds an unforgettable richness, and sifting the cookies ensures an irresistibly smooth bite. You can also use store-bought whipped cream for your garnish if you'd like (though I highly recommend making the recipe here, it's ridiculous). and celebrate how impressive you are by making this super easy, wildly delicious dessert!

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PREP TIME

20 minutes

COOK TIME

5 minutes

INGREDIENTS

13

Serves: 8

Ingredients

Double Chocolate Oreo Tart

16 Oreo, Original
12 oz Semi-Sweet Chocolate Chips, (I used 1 whole bag Ghirardelli semi-sweet chocolate chips)
1 cup Chocolate Cornmilk - Maizly
1/2 tsp Sea Salt
8 Mini Tart Shells, pre-baked

Salted Oreo Cream Whipped Cream

16 Oreo, Original, cream only, separated from cookies used in tart
1/2 tsp Sea Salt
1/4 cup Powdered Sugar
1 cup Heavy Whipping Cream, + an extra Tbsp

Garnish

8 Oreo, Original

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Double Chocolate Oreo Tarts

Scrape the cream off of 16 Oreo cookies, and add cookies to a food processor. Set cream aside.
Pulse cookies until superfine, then sift through a mesh sieve into a medium-sized bowl. You should have about 1 cup uniform Oreo crumbs at the end. If it's a little less or a little more, it's not a big deal.
Add chocolate chips to a separate heat-safe medium-sized bowl.
To a small pot, add Maizly Chocolate Cornmilk + 1/2 tsp sea salt.
Heat on medium heat until bubbles start to form. Remove from heat RIGHT before it starts to boil.
Pour over chocolate chips, then let sit for about 30 seconds.
Use a spatula to mix until chocolate chips and liquid are fully incorporated and smooth.
Add in fine Oreo crumbs a little bit at a time, stirring with the spatula to incorporate before adding more. Do this until you've used all the Oreo crumbs.
Carefully pour into pre-baked mini tart shells, about 1/4 cup mix per shell.
Stick a whole Oreo into the side of each tart, leaning up against the shell, for garnish.
Place into the refrigerator to chill and set for at least 4 hours or overnight.

Salted Oreo Cream Whipped Cream

Add reserved Oreo cream to a medium-sized bowl, along with 1/2 tsp salt, 1/4 cup powdered sugar, and 1 Tbsp heavy cream.
Use a hand mixer to whisk on low-medium speed until smooth, about 1-2 minutes.
Add 1 cup heavy cream and use hand mixer to whisk on medium speed until light and fluffy, about 3-4 minutes.
To serve, you can either spoon the whipped cream on top of the tarts, or transfer whipped cream into a ziploc bag and snip off a corner to make it look "fancy." Your call, but it's absolutely delicious either way!!
Serve and enjoy!

Notes

Chef perks: If you have a little extra ganache, pour it onto a parchment lined-baking dish, form into a rectangle, add some fun toppings, and freeze for a chocolate bar snack! No one has to know : ) You'll also have leftover whipped cream, but use for coffee, fruit, ice cream, or spoon directly into your mouth. It's addictive!!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	388
Fat:	29 g
Carbohydrates:	30 g
Protein:	5 g
Cholesterol:	40 g
Sodium:	322 mg
Fiber:	3 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.