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Lucy Ackroyd
Mar 18, 20233 min read

Cookie Dough Tart

When I was 5 years old licking the spoon was the highlight of baking.

However, my mother was always pretty strict on this, and rightly so. We were only allowed to lick the spoon or scrape out the bowl once the cakes were in the oven. My brother and I would watch as mum would use a spatula to get as much of the cake or cookie batter onto the trays as possible, exclaiming ‘you’re not leaving any in the bowl!’ To which she responded, ‘why would I?’ However, I’m sure she did make sure she didn’t scrape it completely clean, even though we were convinced she did. One of us would be allowed to lick the spoon/whisks and the other had the spatula to scrape out the remains from the bowl.


To this day I think I still probably prefer cookie dough to cookies themselves. The highlight of baking cookies for me is getting some cookie dough for free. And so, this is a tribute to that.

The Oreo base is crisp and buttery. The cookie dough isn’t stodgy, but light and airy, which comes from whipping it into a frenzy with extra cream. A light drizzle of chocolate gives it a hint of sophistication.

So, join me in going back to your childhood of messy baking and secretly dipping your finger in cake batter when your mums back is turned. And if you decide to create this beautiful dessert, I give you full permission to lick the spoon.

Whipped cookie dough tart

Serves 8

Base

  • 300g Oreo biscuits

  • 150g butter (melted)

Cookie dough

  • 120 g plain flour

  • 120g butter

  • 120g brown sugar

  • 2 tsp vanilla extract

  • 120 ml double cream

  • 80g chocolate chips

Drizzle

  • 60g chocolate

  • 10 g butter

(notes, substitutions and variations below the method)

Method:

  1. Line a 23 cm round flan tin (ideally loose bottomed) with cling film.

  2. Place the Oreos in a food processor and blitz until reduced to fine crumbs. Add the melted butter and blitz again. If doing by hand, place the Oreos in a freezer bag and bash with a rolling pin, then add to a bowl with the melted butter.

  3. Pour into the lined tin and push up the sides using a metal spoon, creating a smooth base. Place in the fridge while you make the filling.

  4. For the cookie dough, preheat your oven to 160oC. Spread the flour on a baking sheet and place in the oven for 5 minutes (this kills any bacteria in the flour). Leave to cool.

  5. Place the butter and sugar in a bowl and cream for 3-4 minutes until light and pale.

  6. Beat in the vanilla extract and cooled flour. Then add the cream and beat for another minutes until light and fluffy.

  7. Stir in the chocolate chips and then spoon into the tin.

  8. Place the chocolate and butter in a heat proof bowl and microwave for 30s to a minute until the chocolate is melted. Drizzle over the tart, then leave to set in the fridge for 1 hour.

Notes, substitutions and variations:

  • Biscuit base: Oreos really do work the best, but bourbons are a great alternative if you want a cheaper option. Or you can use anything you have in your fridge.

  • Cream: you need to use double or whipping cream. Single cream won’t work. You can replace this with oat cream or dairy free alternative.

  • Butter: I suggest using salted butter, the salt brings out the other flavours more. You can replace with dairy-free spread or coconut oil

  • Sugar: you need to use brown sugar to get that cookie-like taste. However, you can also use dark brown sugar or a combination of brown and white sugar.

  • Flour: Replace with gluten-free flour easily.




 

//Cookie Dough Tart//

If a recipe says 'this makes 12 cookies,' I will always assume I will only make 10, 11 at a push. Why? Well if you're anything like me then you will know it is impossible to make cookies and not eat the cookie batter while you're at it. Well, now friends, that problem is solved. Because this tart is purely cookie dough. Perfect for a dinner party or just a friday night.


Recipe link in my bio


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