Chocolate Cream Tart with OREO Cookie Brownie Crumble
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  •   Chocolate Dough
  • 3-3/4 oz. unsalted butter
  • 2 oz. granulated sugar
  • 1/2 oz. whole egg
  • 5-1/4 oz. all-purpose flour
  • 1/2 oz. unsweetened cocoa powder
  • 1/8 tsp. salt
  •   Chocolate Filling
  • 14 oz. milk, divided
  • 2 oz. granulated sugar, divided
  • 1-1/4 oz. whole egg
  • 1-1/4 oz. cornstarch
  • 3-1/2 oz. semi-sweet baking chocolate, finely chopped
  • 2 oz. OREO Medium Cookie Pieces
  •   OREO Brownie Streusel
  • 5-1/4 oz. brownie mix
  • 2 oz. OREO Small Cookie Pieces
  • 3/4 oz. unsalted butter
  • 1 tsp. water


  • Cream  butter and sugar with electric mixer fitted with paddle attachment on low speed until well blended, scraping side of bowl occasionally. Stir in egg until combined.
  • Sift  flour, cocoa and salt; add to butter mixture. Blend well. Scrape side of bowl; mix an additional 10 seconds. Transfer to a piece of parchment paper and flatten to about 1-inch thickness. Wrap in paper and refrigerate at least 1-1/2 hours.
  • Roll  dough on lightly floured surface to fit 10-inch fluted tart pan with removable bottom. Press into bottom and up side of pan; dock bottom of dough. Refrigerate 20 min. or until firm.
  • Bake  in 350°F standard oven (or 325°F convection oven) 18 to 20 min. or until crust is firm. Cool completely in pan on wire rack.
  • Bring  half of the milk and half of the sugar to boil in heavy saucepan on medium heat, stirring occasionally. Whisk remaining milk and sugar, egg and cornstarch in bowl. Whisk a small amount of the hot milk mixture into egg mixture to temper. Add egg mixture to saucepan. Bring to boil 1 min., whisking constantly. Stir in chopped chocolate until melted.
  • Pour  chocolate mixture into bowl of electric mixer fitted with paddle attachment. Mix on low speed 5 to 8 min. or until chocolate mixture has cooled and steam subsides.
  • Combine  ingredients with electric mixer fitted with paddle attachment on low speed until crumbly. Transfer to parchment paper-lined sheet pan. Bake in 325°F convection oven 10 to 12 min. or until crisp. Cool completely in pan on wire rack.
  • Pour  cooled filling into prepared crust. Sprinkle with OREO Medium Cookie Pieces, gently pushing into filling. Refrigerate at least 2 hours or until set.
  • Sprinkle  OREO Brownie Streusel onto cooled tart. Cut into 12 pieces.

Recipe Tips

Serving Suggestion:Dust each serving with powdered sugar. Serve with a dollop of whipped cream.


Nutritional Information PerServing
Calories 340
Total fat 16g
Saturated fat 9g
Trans fat 0.5g
Cholesterol 40mg
Sodium 140mg
Carbohydrate 45g
Dietary fiber 2g
Sugars 25g
Protein 5g
Vitamin A 6%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 10%DV

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