Tarte au beurre de cacahuète avec croûte d’oréo facile

Sure! Here’s a detailed recipe for a delicious Tarte au Beurre de Cacahuète avec Croûte d’Oréo (Peanut Butter Pie with an Oreo Crust). This dessert combines a rich, creamy peanut butter filling with a crunchy Oreo crust, making it a crowd-pleaser!

Ingredients:

For the Oreo Crust:

• 24 Oreo cookies (with the filling)

• 1/4 cup (60g) unsalted butter (melted)

For the Peanut Butter Filling:

• 1 cup (250g) creamy peanut butter

• 1 cup (240ml) heavy cream

• 8 oz (225g) cream cheese (softened)

• 1 cup (120g) powdered sugar

• 1 tsp vanilla extract

• 1/4 cup (60g) unsalted butter (softened)

• A pinch of salt (optional)

For the Topping:

• Crushed Oreos or melted chocolate (optional, for garnish)

Instructions:

Step 1: Prepare the Oreo Crust

1. Preheat your oven to 350°F (175°C).

2. Place the Oreo cookies in a food processor or a large ziplock bag and crush them into fine crumbs. You can also crush them with a rolling pin if you don’t have a food processor.

3. In a bowl, combine the crushed Oreos with the melted butter. Mix until the crumbs are well coated with butter.

4. Press the Oreo mixture into the bottom of a 9-inch (23 cm) pie dish or tart pan, ensuring the crust is even and firmly packed at the bottom.

5. Bake the crust in the preheated oven for about 8-10 minutes, or until it’s slightly golden. After baking, remove the crust from the oven and let it cool completely while you prepare the filling.

Step 2: Make the Peanut Butter Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).

2. Add the softened butter to the cream cheese and continue to beat until fully incorporated.

3. Add the peanut butter, powdered sugar, vanilla extract, and a pinch of salt (if desired) to the mixture. Beat everything together until smooth and well-combined.

4. In a separate bowl, whip the heavy cream until stiff peaks form (you can do this with a hand mixer or stand mixer).

5. Gently fold the whipped cream into the peanut butter mixture, careful not to deflate the whipped cream too much. The result should be a light and creamy filling.

Step 3: Assemble the Pie

1. Spoon the peanut butter filling into the cooled Oreo crust, smoothing it out evenly with a spatula.

2. Optional: If you like, you can garnish the pie with crushed Oreos or drizzle melted chocolate on top for extra flair.

3. Refrigerate the pie for at least 4 hours (or overnight, if possible) to allow the filling to set properly.

Step 4: Serve

• Once the pie has set, slice and serve chilled! It’s rich, creamy, and the perfect balance of sweet and salty. Enjoy!

Tips:

• For a stronger peanut butter flavor, use a peanut butter with a more intense taste, or add a little more peanut butter to the filling.

• You can also add chocolate chips to the filling or sprinkle some on top to make it a peanut butter-chocolate combo.

• No baking needed for the crust? If you’re short on time, you can skip baking the crust and just refrigerate it until it firms up. The result will still be delicious!