Oreo Fruit Tart Recipes
OREO FRUIT TART
Make and share this Oreo Fruit Tart recipe from Food.com.
Provided by Ashley U
Categories Tarts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix 22 crushed Oreo cookies and butter in medium bowl for crust.
- Press firmly on bottom and sides of 9-9nch pie plate.
- Beat cream cheese and sugar in bowl with electric mixer at medium speed for 1 minute or until smooth.
- Fold in whipped topping; spread into pie crust.
- Top with chopped cookies and fruit.
- Brush preserves over fruit with pastry brush.
- Refrigerate for 2 hours or until serving time.
OREO FRUIT TART
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Beat Neufchatel and sugar in large bowl with electric mixer on medium speed 1 minute or until well blended. Stir in whipped topping.
- Spread into pie crust; sprinkle with chopped cookies. Top with fruit; brush evenly with preserves.
- Refrigerate 2 hours or until ready to serve. Store leftover tart in refrigerator.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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- Place the cookies in the food processor and grind up until they resemble coarse crumbs. Add the melted butter and pulse until mixed together.
- Press the crust mixture into the bottom and sides of a 10-inch tart pan. Use your hands to press it down firmly.
- In a medium bowl, mix the 1/2 cup of cream cheese, 1/2 cup of sifted confectioner's sugar, and 1/2 cup of whipped topping. Mix on medium speed until smooth.
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- To make the crust: Pulse Oreo cookies, with filling, in a food processor until finely ground. Transfer crumbs to a medium bowl, add melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place it in the fridge for 30 minutes to firm up before adding the filling (or before baking the crust). If possible, I recommend to bake the crust in a 350F/180C preheated oven for 5-6 minutes, then let it cool completely on a wire rack before adding the filling. This will make the crust more crisp and less soft.
- To make the filling: In a medium heatproof bowl, place chopped bittersweet and milk chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula, stir mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds and stir, until melted). Pour mixture over chilled Oreo crust and refrigerate until set, at least 4 hours or overnight. You can make the tart a day ahead of time.
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