Chocolate Tart with Ice Cream and Oreo
- Prep
- 20 min
- Cook
- 25 min
- Level
- medium
- Cuisine
- Brazilian
Individual chocolate tartlets with a cocoa-enriched pastry crust, blind-baked until crisp. Filled with ice cream mixed into crushed Oreo cookies and topped with chocolate sauce. A make-ahead dessert requiring chilling and freezing time, ideal for entertaining.
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Ingredients
- 1 ¾ xícara all-purpose flouralmond flour0.75nut-basedgluten-free
coarser texture, adds nuttiness
- ¼ colher de chá salt
- ⅝ xícara powdered sugar
- 150 gramas unsalted butter, cold, cubed
- 6 colheres de sopa cocoa powder
- 3 egg yolks
- 2 colheres de sopa ice water
- 8 Oreo cookies, crushed
- ice cream, your preferred flavorcoconut whipped creamequivalent volumedairy-free
lighter texture
- chocolate sauce, for topping
Method
8 steps- 1
Combine flour, salt, powdered sugar, cocoa powder, and cold butter cubes in a food processor. Pulse until mixture resembles damp sand.
- 2
Add egg yolks and process for 30 seconds. If dough does not form, add ice water and process again.
- 3
Roll dough between two sheets of parchment paper to approximately 5 millimeters thick. Refrigerate for at least 2 hours or up to 24 hours.
- 4
Using a 13 centimeter cookie cutter, cut dough circles. Line mini tart pans with dough and trim excess. Freeze for 20 minutes.
- 5
Line frozen shells with parchment paper and fill with ceramic baking beans or dried beans. Bake at 400°F for 15 minutes.
- 6
Remove beans and parchment. Bake for an additional 10 minutes. Cool completely.
- 7
Crush 8 Oreo cookies and fold into your choice of ice cream. Divide among cooled tart shells.
- 8
Freeze until serving. Top with chocolate sauce before serving.
Tips
Chill dough thoroughly so it does not crack when transferred to tart pans.
Ceramic baking beans or dried beans prevent shells from puffing during blind baking.
Crush Oreos just before folding into ice cream to prevent them from becoming soggy.
Good to Know
Frozen tartlets keep up to 1 week in an airtight container. Assemble just before serving.
Prepare and freeze empty baked shells up to 3 days ahead. Fill with ice cream mixture no more than 4 hours before serving.
Top each tartlet with chocolate sauce immediately before serving to prevent the shell from softening.
Common Mistakes
Do not skip the 24-hour chill to avoid a tough, crumbly dough.
Do not omit blind baking to avoid soggy shells.
Do not add ice water if dough is already coming together to avoid a dense texture.
Do not assemble too far ahead to avoid ice cream melting into the crust.
Substitutions
Dairy-Free Swaps
lighter texture