Wednesday, March 14, 2012


These tiny one-bite tarts were made to dazzle Klyne at his first party.
 However he didn't have one since he slept through the entire celebration.
Actually that was fine ... babies aren't into elegant mocha tarts
even if the crust is made with Oreo cookies.

This is a Canadian package of Oreo's .... one hundred years
old this year.  No, not this package ... !
My recipe for these tarts originates in the US but I discovered
that Canadian and American Oreo's are not the same.
The Canadian version is a crisp cookie with lots of filling.
The American kind is more crisp and more dry.
I discovered this the hard way.

Here is the Canadian writing on the wrapping in both
English and French.
They are really good cookies!

Canadian oreo's can be broken easily with your fingers
but I used a food processor to turn them into crumbs.

This is a 1½ -inch (4cm) tartlet pan with fun liners that fit perfectly.

Forming the shells was time consuming and a bit tedious.  The recipe called
for ½ cup butter combined with 2 cups Oreo crumbs.
Using Canadian Oreo's and much less butter, I ended up with a wet
mixture that needed modification.  Adding more Oreo crumbs
solved the problem for this batch.

I experimented with baking the shells or using the shells
without baking and found that there was little difference.
I opted to bake the shells to make them firm and less breakable.

A smooth billowy mocha pudding is the perfect filling for this tartlet.

I inserted a little 'K' onto each tart .... or so I thought. 
I forgot one ... but after that many, it is understandable, right?

Here is the recipe that was given to me from someone in the US.
From my experience, in Canada; use only 2 tbsp. butter and omit
the sugar in the Oreo crumbs for the shell.


2 cups Oreo crumbs
½ cup butter or margarine, melted
2 tbsp. sugar

Combine crumbs, butter and sugar. Spoon about a tablespoon
 mixture into tiny tartlet forms lines with papers.
Press crumbs into the pans to form a shell.
Bake in preheated 350° oven for 6 minutes.
Remove from oven; cool before removing from pan.
This recipe will make about 35 shells and can be made in batches.

¼ cup heavy whipped cream
2 tbsp. instant coffee granules
4 oz. white chocolate baking bar

Heat cream, coffee and chocolate in microwave on low
until chocolate is melted.  Refrigerate until cool.

1 pkg. (4 serving size) instant white chocolate pudding
(if this is not available in Canada, use vanilla)
1 cup milk
1 cup heavy whipping cream

Combine pudding mix and milk; beat until thick.
Beat whipping cream until stiff..
Fold whipped cream and cooled chocolate mixture into
pudding. Fill a pastry bag fitted with a small star tip with pudding.
Pipe filling into the Oreo shells.
(Reserve any remaining pudding for another use)
Garnish with a chocolate covered espresso bean if desired.
The tartlets may be assembled up to 4 hours before serving.
Yield: approx. 35 tartlets

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