Ingredients
- 300 grams Oreo cookies (without filling)
- 115 grams melted butter
- 4 eggs
- 100 grams honey
- 100 grams sugar
- 4 teaspoons vanilla extract
- 1 pinch salt
- 300 grams smooth peanut butter
- 3/4 teaspoon baking powder
- 100 grams very coarsely crushed garlic peanuts
Directions
Preheat oven to 200°C (fan).
Combine crust ingredients and press firmly and evenly into a loose-bottom 25 cm (10 inch) tart tin.
Freeze crust for 20 minutes, then bake in the hot oven for 10-12 minutes or until crisp.
Remove the crust from the oven and let it cool completely to room temperature.
Reduce the oven temperature to 100°C (fan).
Combine all filling ingredients except crushed peanuts and stir until smooth.
Just before filling, stir the crushed peanuts into the smooth filling mixture.
Pour the filling into the cooled crust.
Gently tilt and swirl the tin to level the filling.
Bake for 60-70 minutes in the 100°C oven, or until set.
Remove from the oven and cool completely to room temperature.
Remove the tart from the tin, slice, and serve as is, or with cold, whipped cream or vanilla ice cream.
Frequently Asked Questions
Can I use crunchy peanut butter instead of smooth for this Oreo Salty Peanut Butter Tart?
You can certainly substitute crunchy peanut butter for the smooth variety in this recipe. Keep in mind that using crunchy peanut butter will change the texture of the filling, adding noticeable nut pieces. Ensure the rest of the ingredients, like the eggs and honey, are well-incorporated before baking.
How should I store the Oreo Salty Peanut Butter Tart after baking?
Once completely cooled, this rich tart is best stored, covered, in the refrigerator. The filling contains eggs and peanut butter, so refrigeration is necessary for food safety. It should keep well for up to 4 days, allowing the flavors to meld nicely.
Why does the recipe call for pre-baking the Oreo crust?
Pre-baking (or blind baking) the crust for 10-12 minutes at 200°C is crucial for this tart because it ensures the 300 grams of Oreo cookie and butter mixture sets properly before the wet filling is added. This step prevents a soggy bottom and results in a crisp, stable base for your salty peanut butter filling.
