Oreofruittart Recipes

Steps:

• Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.

Steps:

• Mix 22 crushed Oreo cookies and butter in medium bowl for crust.
• Press firmly on bottom and sides of 9-9nch pie plate.
• Beat cream cheese and sugar in bowl with electric mixer at medium speed for 1 minute or until smooth.
• Fold in whipped topping; spread into pie crust.
• Top with chopped cookies and fruit.
• Brush preserves over fruit with pastry brush.
• Refrigerate for 2 hours or until serving time.

Steps:

• Beat Neufchatel and sugar in large bowl with electric mixer on medium speed 1 minute or until well blended. Stir in whipped topping.
• Spread into pie crust; sprinkle with chopped cookies. Top with fruit; brush evenly with preserves.
• Refrigerate 2 hours or until ready to serve. Store leftover tart in refrigerator.

Steps:

• Make the Pate Sucree. Make the Pastry Cream and set it aside.
• Remove the pate sucree from the refrigerator, unwrap it, and knead it slightly to make it malleable if it feels stiff. Using a rolling pin, press the dough to flatten it into a disk about 1/2 inch thick. Generously flick flour over the work surface and the dough. Make sure the surface you are rolling on is well floured so that the dough does not stick to it; likewise, make sure the disk itself is floured well enough to keep the rolling pin from sticking to it. Carefully roll out the disk into a circle about 10 inches in diameter. Roll from the center of the disk outward and gently rotate the disk 90 degrees (a quarter-turn) after each roll to ensure that the disk gets stretched out evenly into a nice circle. Use a bench scraper to help move the dough by scraping underneath the dough and moving it around. Don't worry if the dough breaks a bit, especially toward the edges. You can easily patch these tears up once you've lined the tart pan.
• Once the dough circle is about 10 inches in diameter, dock it by poking it all over with a fork or a pastry docker (see Cook's Note). Roll it gently around the rolling pin, then unfurl it over an 8-inch tart pan. Press the dough into the tart pan, taking care to press into the corners. Trim the edge of the shell even with the top of the tart pan. Use any scraps or odd pieces to patch up any tears or missing bits. Make sure the entire tart pan is completely covered with dough, and press one last time all the way around to ensure that any holes have been patched up.
• Refrigerate the tart shell for at least 30 minutes to let the dough rest; the gluten needs a little time to relax so it doesn't shrink in the oven. (At this point you can wrap the tart shell well in plastic wrap and refrigerate for up to 3 days or freeze it for up to 2 weeks.)
• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Place the tart shell on a baking sheet and bake for 25 to 30 minutes, rotating the baking sheet midway through the baking time, until it is golden brown all around. Remove from the oven and let cool completely on a wire rack. (At this point the tart shell can be stored, well wrapped, at room temperature for up to 1 week.)
• In a medium bowl, whip the heavy cream until it holds a peak and is thick and soft. Fold the pastry cream into the whipped cream until thoroughly combined.
• Gently pop the tart shell out of the pan. Place the tart shell on a serving plate. (Hint: The tart shell has a tendency to slide around a bit, so anchor it to the plate by putting a small spoonful of the pastry cream mixture directly on the plate before placing the tart shell on it.) Fill the tart shell with the pastry cream mixture and spread it evenly with a spatula.
• Stem and quarter the strawberries and place them on top of the cream with one cut side down, spaced randomly but evenly. Peel the kiwi and slice it in half lengthwise. Slice each half into 1/2 -inch-thick half-moons. (If using green grapes instead of kiwis, slice the grapes in half.) Place the kiwi slices in the cream against the cut side of the strawberries. Peel the mango and cut it into thin slices about 1 x 1 inch. Place the mango in the cream next to the kiwi. Slice the blackberries in half if they are large and place them in the cream in random places. Fill the empty spots on the tart with raspberries, blueberries, and any extra mango. The goal is to cover the whole tart with fruit and not have any cream visible. The tart must be eaten the same day it is assembled or it will get soggy. If not serving the tart immediately, store it in the refrigerator; serve within 6 hours.
• 1 large egg yolk (about 20 grams), at room temperature
• In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt together for 2 to 3 minutes, until pale and light. Scrape down the sides and bottom of the bowl and the paddle with a rubber spatula. Add the flour and paddle on low speed for about 30 seconds, until the flour is entirely incorporated. The mixture will look like wet sand. Add the egg yolk and mix until the dough comes together, about 30 seconds. Remove the dough from the bowl, press it into a disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 1 hour before using. The dough can be tightly wrapped in plastic and stored in the freezer for up to 2 weeks, or in the refrigerator for up to 5 days. If frozen, thaw it in the refrigerator overnight before using.
• In a medium saucepan, heat the milk on medium-high heat until just before it comes to a boil, when bubbles start to form around the edge of the pan. In a small bowl, thoroughly mix together the sugar, cornstarch, and salt. (Mixing the cornstarch into the sugar will prevent it from clumping when you add it to the egg yolks.) Whisk the egg yolks in a medium heatproof bowl until blended. Slowly whisk in the sugar-cornstarch mixture until completely incorporated. Remove the milk from the heat and slowly add it to the egg yolk mixture, whisking constantly, to temper the eggs.
• When the milk is all whisked into the egg yolk mixture, return everything to the saucepan and heat it over medium heat. Whisk continuously and vigorously for about 1 minute. At first the mixture will be very frothy and liquid; as it cooks more, it will slowly start to thicken until the frothy bubbles disappear, the mixture starts to steam, and the whole thing become more viscous. After 1 minute, stop whisking every few seconds to see if the mixture has come to a boil. If not, keep whisking vigorously. As soon as you do see it boiling, whisk vigorously for about 10 seconds, then immediately pour the pastry cream through a sieve into an airtight container. Stir in the vanilla. Cover with plastic wrap pressed directly against the surface of the pastry cream (to prevent a skin from forming) and let cool to room temperature. Refrigerate for at least 4 hours, until cold, before using. The pastry cream can be stored in an airtight container in the refrigerator for up to 3 days.

Steps:

• On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough flush with pan. Chill tart shell until firm, about 30 minutes.
• Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
• Meanwhile, place heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside.
• Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth. Set glaze aside to cool slightly.
• Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.

Steps:

• Beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir.
• Refrigerate pudding mixture until semi-set, about 10 minutes.
• Spread pudding mixture into the baked pie crust; top with whipped topping.

Steps:

• Mix 22 crushed oreo cookies and butter in medium bowl for crust.
• Press firmly on bottom and sides of 9-inch pie plate.
• To toast peanuts, spread them in a single layer in a baking sheet. Bake at 350° for 5-10 minutes or until light golden, stirring once or twice.
• Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy.
• Add peanut butter and milk; beat 2 minutes more or until smooth.
• Fold in whipped topping and 1 3/4 cups chopped cookies.
• Spread into pie crust.
• Sprinkle with remaining chopped cookies and peanuts.
• Refrigerate for 4-6 hours or overnight.