Have you ever tried lemon and chocolate together?
Until a few months ago, I did not think lemon and chocolate went well together. When anyone suggested this flavor combination to me, I would always tell them that those flavors don’t go well together. If you are thinking that as well, this recipe will change your perspective!
My boyfriend and I were ordering dessert in Portugal when we saw “lemon oreo thing’” as one of the dessert options. Intrigued, we ordered it along with another dessert since one dessert is obviously not enough to share.
When it came out it was essentially a lemon tart with an oreo cookie crust! I immediately dove in and was hooked. The creamy and tart lemony filling surprisingly went very well with the chocolate cookie crust. Ever since then, I have been determined to recreate this dessert.
To recreate this tart I began with a chocolate cookie crust. For this, you can use any type of chocolate sandwich cookies. To make the cookie crumbs, place the whole cookies (don’t take out the crème filling) in a food processor until they resemble fine sand.
Mix the cookie crumbs with melted butter and press into a tart pan. Bake at the specified temperature, then let cool.
Quick tip: If the crust puffs up do not worry. When cooling it will come down and form a crust with plenty of room for luscious lemon custard filling 🙂
The filling for this Lemon Oreo tart, adapted from Food and Wine Magazine, is an easy lemon custard. It gets its strong lemon flavor from both lemon juice and lemon zest.
Take the saucepan off the heat and slowly add the cubed butter, whisking until smooth. If lumps remain, pass custard through a sieve. Pour custard filling into cooled cookie crust.
Refrigerate for at least 3-4 hours although the tart sets best if it can set overnight. Remove tart ring and top with whipped cream.
Quick tip: To remove the tart ring from the tart there are two ways to do this. One way is to put the tart on your hand and remove the ring. Another method is to place the tart on an upside bowl. Then gently nudge the tart ring off the tart.
I believe the second method is easier but either way will work!
Although this dessert looks stunning and will definitely impress your friends and family, it is relatively easy and definitely something that anyone can master!
Serve and enjoy 🙂
This Lemon Oreo tart features a chocolate cookie crust filled with a luscious, tart lemon custard filling. With both lemon juice and lemon zest, this tart is full of lemon flavor and will have you going back for more!
- 2 and 1/2 cups ground oreo cookies
- 6 tablespoons unsalted butter melted
- 4 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- 1 cup fresh lemon juice ~4-6 lemons
- Zest of 1 lemon
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter cubed
- whipped cream for serving
Preheat the oven to 350°F. Grease a 9-inch tart pan and set aside. In a small bowl mix the cookie crumbs and melted butter. Press evenly into prepared tart pan. Bake for 6-8 minutes, then set aside to cool.
In a medium saucepan whisk the eggs, egg yolks, sugar, lemon juice, lemon zest, and salt over medium heat. Stir constantly until thickened, ~5-8 minutes and coats the back of a spoon. Remove from the heat. Slowly add the butter, stirring until melted.
Pour the lemon custard filling into cooled tart crust. Place in the refrigerator for at least 3-4 hours, preferably overnight. When ready to serve remove the tart ring and top with whipped cream. Serve and enjoy!
- Grind the whole cookies in a food processor until they are fine crumbs. You can use any chocolate sandwich cookie for this recipe.
- When the crust bakes it will puff up. Do not worry as it cools it will settle.
- If any lumps form in the custard filling, strain the filling through a fine mesh strainer until smooth.
- Recipe adapted from Food and Wine Magazine.