“Oreo, Oreo, O-re-o”
March 8, 2012 § 24 Comments
I don’t know about you but this was an important food milestone in my world. Oreos have been a constant in my life. Many, many…too many to even count…things have come & gone & changed. On tearful evenings of regret, cold heartless winters, summers so hot I cursed the sun, when changes occurred in my life that tore my heart apart, whenever I needed just a little lonely comfort the sweet little Oreo has been there for me. When my girls were small we would joyfully eat little piles of Oreos in the only way there is to eat them….twisting them apart, eating the white filling, then the cookie. There are nights I remove a couple of Oreos from the package quietly & stand looking out the kitchen window into the dark savoring every comforting bite. When this sweet little comfort cookie turned 100 this week, for me, it was something to celebrate.
“A Simple Chocolate Tart with an Oreo-Almond Crust”
Ingredients for Crust : (this recipe is for 2 crusts, freeze one for later)
12 Oreo Cookies
1 lb Almond Meal (very finely ground almonds)
1/2 cup confectioner’s sugar
8 ozs. good butter, cold, cut into pieces
Ingredients for Filling:
8 ozs. good quality semi-sweet chocolate, chopped
1/2 cup whole milk mixed with 3/4 cup heavy cream
1 egg, lightly beaten
How to make the crust:
1. Process 12 Oreos in a food processor until finely crushed. Add in almond meal & sugar. Process until well blended. Add pieces of butter to processor. Pulse until well mixed. Drizzle in a bit of cold water if needed until a dough forms.
2. Remove dough from processor bowl. Form mixture into two equal size dough balls. Flatten each slightly, wrap in plastic wrap. Put one in the freezer for later use & the other in the refrigerator to chill for about 15 minutes. Meanwhile preheat oven to 325 degrees.
3. When dough is chilled using fingers press into bottom & up side of a springform pan about 1 inch high all around. Dough will be thick, but this is how it is supposed to be. Butter one side of a sheet of foil & fit butter side down into uncooked crust. Fill with dried beans or pie weights. Bake crust for 15 minutes. Remove foil with weights. Bake another 10 minutes. Remove baked crust from oven.
How to Make Chocolate Filling (which can be made while crust is baking):
1. Chop 8 ounces of semisweet chocolate into small pieces. Place in a mixing bowl.
2. Heat milk-cream mixture over medium high heat just until it starts to bubble around edges. Pour over chopped chocolate in the bowl. Let sit for a few minutes & then whisk together well until all pieces of chocolate are totally melted. Let chocolate mixture cool for about 10-12 minutes. Whisking vigorously add beaten egg to chocolate mixture until well blended. Pour into baked Oreo-Almond pie crust.
3. Bake tart for 25 minutes at 325 degrees. Edges will be set, but center will still be jiggly. Remove from oven to cool for at least 45 minutes to 1 hour on a wire rack. This tart is delicious eaten still warm with the center somewhat pudding-like. The soft filling is a perfect foil for the somewhat crisp Oreo-Almond crust.
A dusting of powdered sugar.
Our very special, long-time friends, John and Liz Shenk, invited us for a quiet Saturday evening dinner at their house. In so many ways when we get together it is a celebration. A celebration of good food, wine, conversation, stories, and long-time friendship. This “Happy 100th Birthday Sweet Little Oreo” Tart was just part of a special evening.
A Little Gallery of Liz’s Pretty Dinner Table:
Oreo, Oreo, O-re-o.
How do you eat Oreos? Do you have another method?
Have you ever used Oreos as an ingredient? How would you use them?