Sunday, May 7, 2023

Oreo crust


   

    Natalie Bradley

24 Oreo cookies (I like to get the chocolate filled ones but you can play around with flavor here)

6  Tablespoons  unsalted butter, melted

¼  cup rainbow sprinkles (you can play with the colors)

  1. Preheat the oven to 350
  2. Put the Oreos in a food processor and blitz until the cookies are a sandy texture. Pour the melted butter and pulse until the mixture comes together like wet sand. Add the sprinkles and pulse 10 times to distribute but not obliterate.
  3. Turn the mixture out into a 9 inch tart pan with a removable bottom or a 9 inch pie tin. Use your fingers to pack in the mixture tightly going up the sides, then use your palms to flatten the bottom. Make sure the edges and bottom are even in thickness. Place the tart pan on a baking sheet to catch any butter drips.
  4. Bake for 8-10 minutes, until the crust is no longer shiny with butter. It will continue to crisp as it cools.
  5. Keep the tart shell in the pan, cool completely.

Ideas to fill the oreo crust- ice cream, peanut butter mousse, any pudding

 

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