An indulgent Oreo crust topped with both white and dark chocolate ganache makes this Oreo tart a decadent dessert. It resembles an Oreo cookie in tart form and will please anyone who loves rich chocolate treats.
My mouth is watering!! This was sooo good!
– Lauren
Oreos are delicious on their own, but they also work beautifully in recipes like waffles, donuts, or even homemade cookies. This tart uses Oreo cookies for the crust and layers white chocolate “cream” and dark chocolate ganache to mimic the cookie’s classic contrast.
The crust is simply crushed Oreos combined with melted butter. While it can be left as a no-bake base, a brief bake helps it firm up. Two silky ganache layers—one white chocolate and one dark chocolate—create a luxurious, balanced finish.
Why You Will Love This Tart
- Perfect for any occasion – elegant enough for celebrations yet simple to prepare for casual gatherings.
- Customizable – swap Oreo varieties, try different chocolates, or add fresh berries, nuts, or whipped cream on top.
- Make-ahead friendly – stores well in the fridge or freezer for easy entertaining.
Ingredient Notes
- Oreos – Double Stuf gives a richer, slightly softer crust because of the extra filling. If using regular Oreos, add a bit more butter to bind the crumbs.
- Unsalted butter – Melted to bind the crust; unsalted lets you control the salt level in the tart.
- White chocolate – Use a good-quality bar for a smoother ganache; chips can contain stabilizers that affect melting.
- Dark chocolate – Choose a chocolate around 60% cacao to balance the white chocolate’s sweetness.
- Heavy cream – Adds richness and helps the ganache set to a silky texture.
Ingredient Swaps
Feel free to adapt the recipe:
- Use any flavored Oreo you prefer in the crust.
- Swap dark chocolate for semi-sweet or milk chocolate if you prefer a sweeter ganache.
- If you don’t have heavy cream, half-and-half or whole milk can work in a pinch, though the ganache will be slightly less rich.
How to Make an Oreo Tart
Full ingredient list and instructions are in the recipe card below.
Step 1: Pulse Oreos in a food processor until finely ground.
Step 2: Mix the crumbs with melted butter until combined.
Step 3: Press the crust into a 9-inch tart pan, chill 30 minutes, then bake at 350°F for 8–10 minutes. Cool on a wire rack.
Step 4: Heat cream and butter over medium heat until it just begins to simmer.
Step 5: Pour hot cream over white chocolate and let sit 2 minutes, then stir until smooth.
Step 6: Pour the white chocolate ganache into the shell and chill 30 minutes to set.
Step 7: Repeat with dark chocolate: pour hot cream over the chocolate, wait 2 minutes, then stir until glossy and smooth.
Step 8: Pour the dark ganache over the white layer, chill 30 minutes or until set, then finish with a light sprinkle of sea salt if desired.
Key to Clean Slices When Cutting a Tart
Use a sharp knife and wipe it between cuts. Thoroughly chilling the tart before slicing also ensures neat, professional-looking pieces.
Tart FAQs
A tart has a firm, crumbly bottom crust and is usually removed from its pan before serving. A pie often has a flaky crust and can include a top crust; pies are typically served in their baking dish.
No — the crust can be no-bake, but a short bake (about 8–10 minutes) helps it set and hold together better.
Graininess usually means the cream was overheated. Gently warming and stirring the ganache, or microwaving in short intervals while stirring, can often smooth it out.
Yes — the recipe scales down well for mini tart pans if you want individual servings.
Store in an airtight container up to a week in the fridge or freeze for up to three months.
Pro Tips/Recipe Notes
- Skip baking the crust for a softer, crumbly texture.
- Match cream to chocolate — lighter chocolates need less cream; adjust as needed.
- Use quality chocolate for the best flavor and a smooth ganache.
- If the ganache is too thick, add warm cream a little at a time; if too thin, stir in extra chocolate by tablespoonfuls.
- Wipe the knife between cuts for clean slices.
Other Recommended Dessert Recipes
-
Chocolate Caramel Tart
-
Apple Crumble Tart
-
Strawberry Blueberry Pie
-
Homemade Cherry Pie
If you’ve tried this Oreo tart recipe or any other recipe from Chisel & Fork, please share how it turned out in the comments below.
Oreo Tart
Ryan Beck
Pin Recipe
Special Equipment Needed
-
9 inch tart pan
Ingredients
Oreo Crust
- 24 double stuffed Oreos
- 4 tablespoon unsalted butter, melted
White Chocolate Ganache
- 8 oz white chocolate
- ⅓ cup heavy cream
- 2 tablespoon unsalted butter, at room temperature
Dark Chocolate Ganache
- 6 oz dark chocolate
- ½ cup heavy cream
- 2 tablespoon unsalted butter, at room temperature
Instructions
Oreo Crust
-
Pulse Oreos in a food processor until finely ground. Combine with melted butter.
-
Press into the bottom and sides of a 9-inch tart pan and chill for 30 minutes.
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Preheat oven to 350°F and bake the shell 8–10 minutes. Cool completely on a wire rack.
White Chocolate Ganache
-
Place white chocolate in a bowl. Heat cream and butter until simmering, pour over chocolate, let sit 2 minutes, then stir until smooth.
-
Pour into the shell and chill 30 minutes to set.
Dark Chocolate Ganache
-
Place dark chocolate in a bowl. Heat cream and butter until simmering, pour over chocolate, wait 2 minutes, then stir until glossy.
-
Pour over the white layer to fully cover it. Chill 30 minutes or until set. Sprinkle with salt and serve cold.
Notes
- For a crumbly texture, skip baking the crust.
- Lighter chocolate needs less cream, which is why the white chocolate ganache uses a smaller ratio of cream.
- Use high-quality chocolate for the best flavor.
- Adjust ganache consistency with warm cream if too thick, or more chocolate a tablespoon at a time if too thin.
- Wipe the knife between slices for clean, professional-looking cuts.
- Store in an airtight container up to a week in the fridge or freeze for up to three months.