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)
- Preheat the
oven to 350
- 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.
- 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.
- Bake for
8-10 minutes, until the crust is no longer shiny with butter. It will
continue to crisp as it cools.
- Keep the tart shell in the pan, cool completely.
Ideas to fill the oreo crust- ice cream,
peanut butter mousse, any pudding
No comments:
Post a Comment