OREO Spiced Chocolate Truffle Tart
12 servings
4h 45min Cook
Ingredient List
- 30 OREO Cookies, divided
- ¼ cup butter, melted
- 2 tsp. ground ginger, divided
- 1 tsp. ground cinnamon, divided
- 1 cup half-and-half
- ½ cup heavy whipping cream
- 1 pkg. (12 oz.) semi-sweet chocolate chips
- ¼ cup cranberries
- 6 sprigs fresh rosemary (2 inch)
- ¼ cup sugar
Nutritional Information
| Calories | 380 |
| Total fat | 22g |
| Saturated fat | 12g |
| Trans fat | 0g |
| Cholesterol | 30mg |
| Sodium | 180mg |
| Total Carbohydrate | 46g |
| Dietary fiber | 3g |
| Total sugars | 34g |
| Added sugars | 32g |
| Protein | 3g |
| Vitamin D | 0% DV |
| Calcium | 4% DV |
| Iron | 10% DV |
| Potassium | 4% DV |
- 1Crush 26 cookies into fine crumbs; place in medium bowl. Add butter, 1 tsp. ginger and 1/2 tsp. cinnamon; mix well. Press onto bottom and up side of 9-inch tart pan. Refrigerate until ready to use.
- 2Microwave half-and-half in medium microwavable bowl on HIGH 2 min. Add chocolate; let stand 2 min. Stir until chocolate is completely melted and mixture is well blended. Add remaining ginger and cinnamon; mix well. Cool 20 min.
- 3Beat heavy whipping cream in medium bowl with mixer on high speed 1 min. or until soft peaks form. Fold whipped cream into chocolate mixture. Spoon into crust.
- 4Refrigerate 4 hours or until firm.
- 5Meanwhile, lightly moisten cranberries and rosemary with water; roll, in small batches, in sugar until each piece is evenly coated with sugar. Gently shake off excess sugar, then place on sheet of wax paper. Let stand until dry.
- 6Decorate tart with cranberries, rosemary and remaining cookies to resemble a wreath or other holiday design before serving.