Chocolate Cream Pie Tarts cover image

Chocolate Cream Pie Tarts

Chocolate Cream Pie Tarts

Yield: 6 tarts


  • Crust
  • 3 cups Oreo baking crumbs
  • 1/2 cup melted butter

    Chocolate filling
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon salt
  • 3 cups whole milk
  • 3 large egg yolks
  • 4 ounces semi sweet chocolate
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

    Whipped cream
  • 1 cup whipping cream
  • 1/4 cup icing sugar
  • Extra Oreo crumbs to sprinkle on top
Chocolate Cream Pie Tarts cover image


  1. Preheat oven to 350° F and get out tart pans.
  2. In a medium-sized bowl stir together Oreo crumbs and melted butter until Oreos are fully saturated with the butter.
  3. Equally divide Oreo mix to the tart pans and press down on the bottom and the sides to create the crust.
  4. Bake for 10 minutes and then remove from oven. Use the back of a spoon to press down the crust if it puffed up. Allow to cool while the filling is made.
  5. In a pot, stir together sugar, cornstarch, cocoa powder and salt.
  6. Add the milk and whisk. Then add eggs. Whisk until smooth and then turn the heat up to medium.
  7. Keep whisking continuously while chocolate filling is cooking. When it thickens and you see bubbles break the surface, remove from heat and stir in the chocolate, butter and vanilla.
  8. When the chocolate and butter have melted and the mix is smooth, divide chocolate filling evenly between the shells, filling almost to the top.
  9. Transfer tarts to the fridge and chill for 2 hours minimum.
  10. Right before you take the tarts out, make the whipped cream. In a large bowl or the bowl of a stand mixer, whip the cream and icing sugar for 6-8 minutes. You will need to scrape the sides of the bowl down after a few minutes.
  11. After 2 hours, tarts can be taken out of the pans and can be topped with whipped cream and sprinkled with Oreo crumbs.

Created by

Jeremy Tenjo

All Rights Reserved.