Ingredients

The following ingredients have 18 Servings
  • 50 g Butter, Cold and cut into small cubes ((1/4 Cup))
  • 1/2 Cup Icing Sugar
  • 1 Large Egg
  • 1 and 1/4 Cups All Purpose Flour
  • 1/2 tsp Vanilla Extract
  • 14 Oreos ((1 Packet))
  • 250 g Cream Cheese
  • 1/2 Tin Sweetened Condensed Milk ((200g))
  • 150 g White Chocolate, (Melted)
  • 1 Tbsp, Cocoa Powder
  • 18 Red Sugar Flowers for Decorating, (Optional)

Instruction

  • First prepare the tart cases.
  • Place the cubed, cold butter, flour and icing sugar in a food processor or blender and blitz for 30 seconds.
  • Add the egg and vanilla extract and blitz until the mixture forms a soft dough around the blades of the food processor.
  • Flatten out the dough, wrap in cling wrap and place in the fridge for at least 30 minutes.
  • You can make the grey stuff filling while you wait.
  • To make the grey stuff, crush the Oreo's into a fine crumb.
  • Add the cream cheese and mix until well combined.
  • Add in the condensed milk and melted white chocolate and mix. (Mix swiftly as the chocolate will begin to set).
  • Add in the cocoa powder and mix.
  • Set aside while you finish making your tart cases.
  • Preheat the oven to 180°C (350°F) and grease a tart tin with butter or non stick spray.
  • Lightly flour a bench and roll out the dough until it is around 2mm thick.
  • Using either a round cookie cutter or rim of a glass, stamp out 18 disks.
  • Place them in the tart tin and prick the base of each pastry case with a fork.
  • Place them in the oven for around 15 minutes or until the sides are a gold brown.
  • I had to do two batches.
  • Allow the cases to cool completely before piping in the grey stuff filling.
  • Using a piping bag and star nozzle, pipe in the grey stuff filling.
  • Top each tart with a red sugar flower if you wish.
  • Store these in a airtight container in the fridge.
  • Will last for up to a week in the fridge but after around 3 days the pastry cases aren't as crisp.