A luxurious oreo crust tart, filled with peanut butter and dark rich chocolate ganache. A wonderfully decadent no bake recipe to wow with!
As I was growing up my absolute favourite film was The Parent Trap. Not the original Hayley Mills version, but the 1998 remake version with Lyndsey Lohan. Before she went a little off the rails, and got herself in all kinds of trouble, back when my 10 year old self thought she was the most amazing person on the planet. Its funny looking back at the idols of our childhood isn’t it!
I watched that film more times than I could count. Rewinding the VHS so many times I’m surprised it didn’t wear out completely. I could, and I think probably still can, quote every line.
For anyone that doesn’t know, The Parent Trap is about a pair of twins whose parents decided to separate just after the girls were born. 11 years pass, each happy living completely different lives on opposite side of the world, until one day their parents happen to send them to the same summer camp. Here they meet, realise they’re sisters, and hatch a plan to switch lives.
One of my favourite scenes in the film is the one where the twins realise they’re sisters for the first time. They’ve spent several weeks at camp not questioning the fact the only different between them is a hair cut, until one grey, windy day fate throws them together alone in the isolation hut.
Hallie, the cool American vineyard owning twin, pulls a pack of Oreos from her trunk and offers one to her, as yet unknown, well spoken British sister, Annie. Oh sure, says Annie, at home I eat them with peanut butter. Really!? exclaims Hallie, me too, most people find that totally disgusting!
I’m not sure which people Hallie was referring to here, but everyone who I’ve given this tart has loved the combination of Oreo and peanut butter. The bittersweet dark chocolate of the Oreos and the ganache pairs so well with the peanut butter. Its rich and decadent, but the peanut butter keeps everything on the right side of sickly.
This tart is unbelievably easy to make. Its completely no bake and, apart from a little bit of chilling time, can be thrown together in minutes. Friends, family and dinner guests will never know how quick and simple it was to put together.
The crust is made from crushed oreos and melted butter, pushed into a tin. Peanut butter is spread on top, then a very simple ganache is pulled over the top. Once its chilled a few chopped salted peanuts are sprinkled around the edge. The ganache is smooth and creamy, the peanuts give crunch and the Oreo crust melts in the mouth. It cuts into 10 to 12 portions so its big enough to feed a crowd, but it won’t last long; any left overs will be gobbled up quickly!
With a scoop of vanilla ice cream on the side, its the perfect make ahead dinner party dessert, or quick to make family pudding. I’m sure you’re going to absolutely love this tart, give it a try yourself!
– you need your peanut butter to be at a spreadable consistency. If its a little stiff a few seconds in the microwave will soften it enough to spread. I used smooth peanut butter, but you could use chunky if you prefer. Whatever you have on hand will work.
– its important to really make sure your Oreo crust is packed down firmly. You could use the back of a spoon, but I find using knuckles and finger tips is the best technique. You will need to push some of the Oreo crumbs up the sides of the tin to create the edges of the crust.
- 250g original flavour oreos
- 100g unsalted butter, melted
- 145g peanut butter
- 265g dark chocolate
- 300ml double cream
- 40g salted peanuts
- Lightly grease a 28cm loose bottomed tart tin. Line the bottom with greaseproof paper.
- Crush the oreos, both the biscuit and the cream, into crumb sized pieces. You can either do this in a large bowl and bash the biscuits with the end of a rolling pin. Alternatively you can pulse the biscuits in a food processor until you've reached the desired texture.
- Mix in the melted butter.
- Pack the oreo crumbs into the tart tin. Press them down with the back of a spoon or your knuckles, compacting them as tightly as you can. Press the crumbs up around the sides of the tin.
- Pop into the freezer to chill for about 10 minutes, or the fridge for about half an hour.
- Heat the peanut butter in the microwave for about 30 seconds until it reaches a spreadable consistency.
- Spread evenly across the oreo base and return to the fridge or freezer while you make the chocolate ganache.
- Break the dark chocolate into small pieces and put into a heatproof bowl.
- In a small saucepan, heat the cream until just below boiling point.
- Remove from the heat and pour over the chocolate. Stir until all the chocolate has melted.
- Leave to stand for about 10 minutes to cool but not set. Pour the still warm ganache over the peanut butter.
- Leave to set in the fridge for at least two hours.
- Roughly chop your peanuts into small pieces, using a heavy knife, or pulse in the food processor. Sprinkle around the edge of the tart.