Ingredients
Method
First, Make the Crust
- Preheat the oven to 350°F. Get out a 9 inch tart pan and set it aside.
- In a food processor, pulse the oreos together. No need to chop them or separate the cream and the cookie, just put the whole cookie in the processor. Pulse until there are no clumps of cookie and they become a fine crumb. You can't really over-pulse this, just make sure there are no clumps. Transfer the cookie clumps to a medium bowl and toss in the salt. Then, pour in the melted butter and use a spatula or a wooden spoon to combine. The mixture will be clumpy and resemble wet sand.
- Pour the mixture into your tart pan. Use your fingers to mold it along the sides of the pan, and then on the bottom. I start forming the sides first to make sure they are strong enough to hold the filling. Then I move into the center, trying to get it as even in thickness as possible. You want it to be compact, so I recommend using the bottom of a measuring cup to press the crust tightly into the pan.
- Bake the crust for 8-10 minutes. It will still be soft, but will harden as it cools. Once baked, set aside to cool. The crust should be completely cool when you add the filling to it.
Make the Custard
- In a large saucepan, whisk the eggs and honey together. Add the salt and heavy cream and whisk to combine. Allow this to come to a boil on medium heat, whisking constantly. Make sure you keep the mixture constantly moving, or the eggs will curdle. The mixture should thicken slightly as it cooks, and can easily coat the back of a wooden spoon. This will take around 5-8 minutes. Remove from the heat and stir in the vanilla.
- Carefully (its hot!) scoop out roughly ¾ cup of the custard and set aside in a small bowl. Add the coffee and chocolate to the remaining custard and whisk until chocolate is melted and the custard is smooth. Add ¼ teaspoon of peppermint extract to the chocolate custard and whisk to combine. Then, add ¼ teaspoon of peppermint extract to the vanilla custard and whisk to combine. Pour the chocolate custard into the cooled crust.
- Freeze the tart with the chocolate custard in it, (cover and set aside the vanilla custard, we will use it later) for 2 hours. The custard will set during this time.
- Once chilled, pour the vanilla custard on top of the tart, and spread into an even layer. It will be very thin. For optional decoration, I melt chopped chocolate in the microwave in 30 second intervals and then put it in a piping bag fitted with a small round tip. I piped stripes across the tart, and then sprinkled crushed candy cane on top. You can add festive sprinkles, holiday candies, cocoa powder, whatever you want!
- Chill the finished tart in the refrigerator for at least 40 minutes before serving. Tart stays fresh in the freezer for up to one week. I recommend letting the tart thaw at room temperature for 20-30 minutes before slicing and serving, so that it is not so hard.
Notes
Oreos: Make sure you are using regular oreos. You don't want thins, double stuff, or flavored ones, just the classic!