Salted Peanut Butter Oreo Tart

This Salted Peanut Butter Oreo Tart is the perfect dessert for any time a craving for something sweet hits. With the chocolate cream-filled goodness of Oreo cookies making up the base, this no-bake tart is filled with a quick to pull together cream filling where peanut butter is the absolute star. It almost tastes exactly like you slathered peanut butter onto an Oreo, but the cream filling is light and silky with each bite rather than sticky and stodgy. Sweet and salty, this tart is simply delicious.

Peanut butter and Oreos–it’s a classic combination that brings about all of the nostalgia. As is true for probably most kids that grew up in the ’90s, I was introduced to this combination while watching the 1998 remake of The Parent Trap. Besides the fact that I envied not having a British twin or Lindsay Lohan’s red hair, I thought Annie and Hallie were the coolest and wanted to be just like them. No, I wasn’t going to try and pierce my own ears with a sewing needle, cube of ice, and an apple slice, so I moved on to the next best thing and adopted their favorite snack: Oreos dipped in peanut butter.

The combination of Oreos and peanut butter in the movie stemmed from nowhere special, instead, Nancy Myers thought it was a quirky combination that would build a connection between the twins as it was something only they had in common. Except–please tell me I’m not alone in this–it spawned my own personal obsession with the pairing. Over the last 22 years, I’ve been spreading peanut butter onto my Oreos as if it was the natural way to eat the cookies.

Naturally, I had to throw this combination into a tart. No-bake and simple, this tart has a crust made up on Oreos, butter, and salt that’s filled with a smooth peanut butter cream. Top it all with a drizzle of melted chocolate, some roasted peanuts, and a little extra salt (it is a salted tart, after all), and you have a tart that brings both sweet and savory flavors to the table.

Easy to throw together, you can have this fully chilled and sliced within a couple of hours (probably faster even if you choose to chill it in the freezer instead of the refrigerator!). This tart has become a full on comfort food for me in times when I just need to escape our world as it is today and go back to a time where everything was just a little bit simpler.

Print Recipe

Salted Peanut Butter Oreo Tart

A slightly savory peanut butter cream, a sweet and salty Oreo cookie crumb crust, and the extra flourishes of melted chocolate, chopped peanuts, and yes, more salt, come together in this Salted Peanut Butter Oreo Tart to create something that's simple and delicious with zero time needed in the oven. It's the perfect treat for any time of the year, and even better when you don't have much on hand, but still want a slice of something incredible. Yields: 8-12 slices, depending on how hungry you are

Prep Time

15-20 minutes

Passive Time

3-4 hours

Servings

slices

Ingredients

Oreo Crust

• 32 Oreo cookies or other chocolate cream filled cookies (370 grams)
• 6 Tbsp salted butter melted (85 grams)
• 1/2 tsp coarse or flaked sea salt

Peanut Butter Cream Filling

• 240 mL whole milk (1/2 cup)
• 30 grams granulated sugar
• 1 egg yolk
• 1 egg large
• 30 grams granulated sugar
• 20 grams corn starch
• 128 grams smooth peanut butter (1/2 cup)
• 1/2 tsp vanilla bean paste or vanilla extract
• 1 Tbsp salted butter cold
• melted chocolate for topping
• roasted peanuts chopped, for topping
• flaked sea salt for topping

Prep Time 15-20 minutes Passive Time 3-4 hours Servings slices Ingredients Oreo Crust 32 Oreo cookies or other chocolate cream filled cookies (370 grams) 6 Tbsp salted butter melted (85 grams) 1/2 tsp coarse or flaked sea salt Peanut Butter Cream Filling 240 mL whole milk (1/2 cup) 30 grams granulated sugar 1 egg yolk 1 egg large 30 grams granulated sugar 20 grams corn starch 128 grams smooth peanut butter (1/2 cup) 1/2 tsp vanilla bean paste or vanilla extract 1 Tbsp salted butter cold melted chocolate for topping roasted peanuts chopped, for topping flaked sea salt for topping

Instructions

1. Lightly grease a 9" tart pan with a removable bottom and set aside. In a food processor, grind the Oreo cookies until you have fine crumbs. Transfer the cookie crumbs into a medium bowl and use a rubber spatula to combine with the melted butter. Mix until all of the crumbs are moist. Pour the crumb mixture into the prepared tart pan and press into a tightly packed, thick, even layer on the bottom and the sides. Trim the edges of the crust until even along the top of the tart pan. Chill for 1-2 hours until the crust is firm and set and can be removed from the tart pan.
2. In a medium saucepan, stir together the whole milk and 30 grams of granulated sugar. Heat over medium heat until the milk just begins to boil.
3. While the milk is heating, whisk together the egg yolk and the whole egg in a medium bowl. Sift in the other 30 grams of granulated sugar and the corn starch. Whisk until fully combined. Slowly pour the warm milk into the eggs, a little at a time to keep the eggs from cooking, whisking after each addition. Transfer the mixture back into the saucepan and continue to whisk constantly over medium heat. Add in the peanut butter half at a time, and whisk until it melts into the cream. Add in the vanilla and whisk until the mixture begins to thicken. Remove the cream from the heat and whisk in the cold butter until the cream is thick, smooth, and shiny. Pour directly into the prepared crust and chill, wrapped in plastic wrap so that it touches the surface of the cream, until set.
4. Remove the tart from the refrigerator, drizzle with melted chocolate, and sprinkle with chopped roasted peanuts and flaked sea salt.

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