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
Servings Prep Time
8-12slices 15-20minutes
Passive Time
3-4hours
Servings Prep Time
8-12slices 15-20minutes
Passive Time
3-4hours
Ingredients
Oreo Crust
Peanut Butter Cream Filling
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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