I don’t know about you, but I can’t get enough of Oreos. It might actually be in my best interest to buy stock in them, because I have probably contributed to a rise in demand for these irresistible cookies. Every time there’s a fresh package in the pantry, it’s been consumed in some type of concoction, and back to the store we go.
While writing my first cookbook, I included a few recipes that use the refrigerated pie crust to make miniature tarts. Although they’re easy and delicious with the different fillings, my brain keeps wandering back to the sweet tart shell that I’ve made from scratch on numerous occasions.
This time, I decided to fill it with Oreo Truffle filling. However, there is some added Cool Whip in the truffle filling, but I don’t know if it’s possible to ever have a problem with that. The first time these were made, the refrigerated pie crust was used. Although it was quite tasty, it felt like it was missing something…so I tried again. Ladies and Gentlemen, that was the missing link…a sweet tart shell made from scratch. The refrigerated pie crust may be easier, but the taste doesn’t hold a candle to the real deal.
Excuse me while I stuff these in my belly, and there will be no guilt felt over here. None.
For the Sweet Tart Shell
3 cups all purpose flour
3/4 cup confectioners sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
6 tablespoons ice cold water
2 1/4 sticks butter
Cut up butter into small chunks, place in bowl and in refrigerator (the butter needs to be COLD when you mix it in with the flour). In a medium size mixing bowl, combine the flour, sugar, and salt. Whisk together. Remove the butter from the refrigerator and immediately cut it into the flour, using a pastry cutter, your fingers, or a food processor. Do this until it resembles a coarse meal. In a small bowl, combine the vanilla, egg yolks, and water, whisk together with a fork. Pour liquid mixture into bowl with dry ingredients, toss together with a fork to incorporate. Start kneading together with your hands until dough is moist and combined. Separate into two pieces, placing each piece on dough on a piece of plastic wrap. Wrap up completely, forming into a thick disk. Place both disks of dough into the refrigerator to set for at least 1 hour (can be stored in refrigerator for up to 1 week).
Remove dough from refrigerator, let soften slightly (about 15-30 minutes) before rolling out. Roll to 1/4 inch thick, use 3 inch round cutters to cut out circles. Press circles into muffin pan, poke 6-8 holes in center of dough. Place muffin pan in refrigerator to let dough chill for 15 minutes. Preheat oven to 400 degrees. Bake shells for about 12 minutes, until golden. Remove pan from oven, use butter knife to loosen from pan and transfer to cooling rack to cool completely.
For the Oreo Truffle Filling
1 (14 oz.) package Oreo cookies
8 oz. cream cheese, softened
8 oz. Cool Whip, thawed
Place cookies in a food processor, process into fine crumbs (if you don’t have a food processor, a food chopper will work well). In a medium size mixing bowl, combine cookie crumbs and cream cheese. Beat with electric mixer at medium speed until well combined. Add Cool Whip and continue beating for another minute, until well combined. Using a medium ice cream scoop, distribute filling into each pastry shell. Place in fridge to set.
For the Chocolate Ganache
1 cup semisweet chocolate chips
1/2 cup heavy cream
Place chocolate chips in a small mixing bowl. In a microwave safe dish, heat cream for 1-1 1/2 minutes, just until cream starts to bubble. Pour hot cream over chocolate chips, whisk vigorously until chocolate chips have melted and mixture is smooth.
Pour a thin layer of chocolate ganache on top of Oreo Truffle layer, or you can just drizzle across the top. Since the ganache is rich, what you do right here is your own prerogative. Top with whipped topping and an extra mini Oreo cookie, if desired. Store in refrigerator.