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Chocolate Chip Cookie Dough Tart in Oreo Crust with Chocolate Ganache

The nostalgic flavors of fluffy chocolate chip cookie dough straight from the mixer bowl in a crisp Oreo crust covered in smooth decadent chocolate ganache.
Print Recipe
Course Dessert
Cuisine American

Ingredients
  

Oreo Crust

  • 32 Oreo cookies Original
  • 8 tbsp unsalted butter, melted (one stick)

Chocolate Chip Cookie Dough Filling

  • 1 cup All-Purpose flour
  • 8 tbsp unsalted butter room temperature
  • 3/4 cup brown sugar light
  • 1/4 cup white sugar
  • 2 tsp Vanilla pure extract
  • 1/2 tsp Kosher salt
  • 2/3 cup good chocolate chips or chunks half bittersweet, half semisweet
  • 3/4 cup heavy cream

Chocolate Ganache

  • 2/3 cup good chocolate chips or chunks half bittersweet, half semisweet
  • 2/3 cup heavy cream
  • 1/2 tsp Maldon or other flaked sea salt or more to taste

Instructions
 

Oreo Crust

  • Preheat oven to 350F. Spray a 10-inch tart pan with nonstick spray.
  • In a food processor pulse the Oreos until there are no large pieces of cookie left. Add the melted butter and pulse until it's incorporated and resembles wet sand.
  • Press the crumbs into the tart pan evenly across the bottom and up the sides.
  • Bake in the preheated oven for 8 minutes. When done, cool on a rack and then place in the refrigerator or freezer while making the filling. Keep the oven on.

Chocolate Chip Cookie Dough Filling

  • On a parchment- or foil-lined baking sheet sprinkle the flour in an even layer and put into the oven for 10 minutes. When done, remove to a cooling rack until room temperature. Continue with next steps.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy, about 5-7 minutes. Add the vanilla and salt and beat an additional minute.
  • Add the toasted flour and the chocolate(s) to the mixer and mix on low speed to combine.
  • Add the heavy cream and beat on medium-high speed for five minutes, until the mixture is light and fluffy.
  • Remove the tart from the refrigerator or freezer and spoon the filling into the crust, spreading it evenly. Smooth out the top. Place into the refrigerator while you make the ganache.

Chocolate Ganache

  • Combine the heavy cream and chocolate in a microwave-safe bowl and heat on high in 15 second increments just until the cream starts to steam a bit (about 1.5 minutes in my microwave). Sit on the counter for a few minutes and then stir until you have a smooth, glossy ganache.
  • Take the tart from the refrigerator where it has been cooling and pour the now just-warm ganache over the tart, spreading with an offset spatula or spoon to cover the entire surface of the filling. There may be a bit peeking out toward the edges.
  • Place the tart in the refrigerator for 10-15 minutes or until the ganache is not quite set. Sprinkle the the Maldon (or other sea salt).
  • Refrigerate at least four hours before serving.
Keyword chocolate, chocolate chip cookie dough, dessert, easy recipe, ganache, Oreos, party dessert, tart