We all know that peanut butter and chocolate are a winning combination, one of the best around but what happens when you chuck a pack Oreos in there too? You get an Oreo and Chocolate Peanut Butter Tart, which tastes as delicious as it sounds. But I must warn you though this recipe is decadent, it’ll test your sugar limits but also have you on one of the best sugar highs of the year.
Now the last recipe I posted about, my Easter Bunny Oreo Cupcakes required quite a bit of time and effort and even though they were delicious, they were not the type of thing that you could just whip up in a jiffy, unlike this recipe. Yip it requires just four ingredients and very very little effort.
The original recipe calls for an 11 inch pie tin, but I decided to make individual ones because I had the tins and I thought they would make sweet little single desserts which they did. You will notice though that when I started out I was going to use my mini pie/cupcake tins and then I swapped to my heart shaped ones, I figured that if I was going to clog some arteries I might as well shape the culprit like a heart.
I also just want to remind you guys that Oreos are still giving away THREE family trips to New York City worth R200 000 and all you have to do to enter is buy a pack of Oreos (176gm or 429gm) and then SMS the last five digits of your barcode to 40185 or go to www.letwonderout.co.za
They’re also running an activation at Menlyn Park from the 6th-10th of April, at Maponya Mall from the 13t-17th of April and V&A Waterfront 27th-1st May, so pop in to see Oreo’s #WonderSelfie pop-up machine for a wonderfilled experience packed with fun.
Filling for the tart:
- 340g good quality milk chocolate, roughly chopped
- 1 ½ cups cream
- 130g (1/2 cup) creamy peanut butter
- 200g (2 cups) finaly crushed Oreo cookies plus additional for topping the tarts
- Place chocolate in a large heat proof bowl and set aside.
- In a small saucepan, bring cream to a rolling boil over medium high heat (do not stir) and then immediately pour over chocolate; let it sit for five minutes and then whisk until completely smooth.
- Let cool at room temperature for one hour, while you make the crust.
- In a medium bowl melt the peanut butter in the microwave by heating it for 15 seconds, stirring and repeating until easy to stir, then mix in the Oreo crumbs.
- Press mixture into either an 11-inch tart pan so that it is evenly spread out and up the edges or individual casings like I did. Place them in the refrigerator until you’re ready to use them.
- Once ready, pour chocolate mixture (which you have let cool for an hour) into the chilled crust casings, then chill the tart/s in the refrigerator for 4 hours or overnight.
- Use the additional Oreos to decorate tart before serving it.