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5
from 1 vote
Grey Stuff Tarts
These tarts are rich, creamy, sweet and grey... They are French twist on the 'Grey Stuff' from Beauty And The Beast.
Prep Time
1
hour
hr
Cook Time
15
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Dessert, Snack
Cuisine:
American
Servings:
18
Tarts
Calories:
234
kcal
Author:
Emma Burton
Ingredients
Pastry Cases;
50
g
Butter, Cold and cut into small cubes
(¼ Cup)
½
Cup
Icing Sugar
1
Large
Egg
1 and ¼
Cups
All Purpose Flour
½
teaspoon
Vanilla Extract
Grey Stuff;
14
Oreos
(1 Packet)
250
g
Cream Cheese
½
Tin
Sweetened Condensed Milk
(200g)
150
g
White Chocolate,
Melted
1
Tbsp,
Cocoa Powder
18
Red Sugar Flowers for Decorating,
Optional
Instructions
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.
Nutrition
Calories:
234
kcal