Tarte au Beurre de Cacahuète avec Croûte d’Oréo Facile
This delicious dessert combines the richness of peanut butter with a crunchy Oreo crust, creating a perfect balance of flavors. Here’s how to make it step by step:
Ingredients:
For the Oreo crust:
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200g (about 20 cookies) Oreos (or any chocolate sandwich cookie)
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80g (about 1/3 cup) unsalted butter, melted
For the peanut butter filling:
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250g (about 1 cup) creamy peanut butter (smooth, not chunky)
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150g (about 3/4 cup) powdered sugar
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200g (about 7 oz) cream cheese, softened
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200ml (about 3/4 cup) heavy cream (double cream)
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1 tsp vanilla extract
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Pinch of salt (optional)
For the topping:
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100g (about 1/2 cup) whipped cream (or more, to taste)
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Chopped peanuts (optional, for garnish)
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Chocolate drizzle or melted chocolate (optional, for garnish)
Directions:
1. Prepare the Oreo crust:
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Preheat your oven to 180°C (350°F).
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Start by crushing the Oreos. You can do this by placing them in a large ziplock bag and crushing them with a rolling pin or by pulsing them in a food processor until finely ground.
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In a bowl, combine the crushed Oreos with the melted butter and stir until the mixture is moist and holds together.
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Press the Oreo mixture into the bottom of a tart pan (about 9 inches) or a pie dish. Use the back of a spoon to firmly press the crumbs into the pan, covering the bottom and up the sides if you can.
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Bake the crust in the preheated oven for 10 minutes. Once done, remove from the oven and let it cool completely.
2. Make the peanut butter filling:
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In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.
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Add the peanut butter, powdered sugar, vanilla extract, and salt (if using). Mix until completely combined.
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In another bowl, whip the heavy cream until stiff peaks form. This will take a few minutes, so be patient!
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Gently fold the whipped cream into the peanut butter mixture until everything is smooth and well-combined. Be careful not to deflate the whipped cream too much.
3. Assemble the tart:
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Once the Oreo crust is fully cooled, spoon the peanut butter filling into the crust.
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Smooth the top with a spatula, making sure it’s evenly spread.
4. Chill:
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Refrigerate the tart for at least 4 hours or overnight if possible. This helps the filling firm up and makes it easier to slice.
5. Garnish and serve:
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Once the tart is chilled and set, top it with whipped cream, chopped peanuts, and a drizzle of melted chocolate if desired.
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Slice, serve, and enjoy the perfect balance of creamy peanut butter and crunchy Oreo goodness!
Tips:
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If you want an extra chocolatey twist, you can mix some melted chocolate into the peanut butter filling or add a layer of chocolate ganache between the crust and the peanut butter filling.
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For a richer flavor, you can use crunchy peanut butter instead of creamy to add texture to the filling.
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If you don’t have a tart pan, you can use a regular pie dish or even individual tartlet pans.