Blueberry Oreo Pie
A light and refreshing tart made with a delicious Oreo cookie crust and a creamy blueberry mousse, topped with fresh red fruits. Quick to prepare and perfect for any occasion!
Equipment
- 22cm removable-bottom mold
- 1 Chopper
- 1 Stand mixer or hand mixer
- 1 Saucepan
- 1 Bowl
- 1 Kitchen scale
- 1 Spatula
Ingredients
Pie Crust
- 28 Oreo cookies approx. 2 packs
- 90 g melted butter
Blueberry Mousse
- 200 g blueberry puree
- 45 g caster sugar
- 4.5 g gelatin powder 200 bloom
- 27 g water to rehydrate gelatin
- 240 g whipping cream 30% fat
Instructions
For the Pie Crust
- Mix the Oreo cookies (whole, with filling) in a chopper until fine.
- Transfer to a bowl and pour in the melted butter. Mix well.
- Pour the mixture into a 22 cm removable-bottom mold. Flatten it using the back of a spoon.
- Place in the freezer for 15–30 minutes.
For the Blueberry Mousse
- Rehydrate the gelatin with water and let sit.
- Heat half of the blueberry puree in a saucepan with the sugar until it boils.
- Remove from heat and add the gelatin. Mix well.
- Add the remaining half of the blueberry puree to help cool the mixture.
- Whip the cream until stiff peaks form.
- When the blueberry mixture cools to about 30°C, gently fold in the whipped cream in several additions using a spatula.
- Pour the mousse over the chilled crust and level it.
- Refrigerate for at least 4 hours (or 2 hours if in a hurry).
- Top with fresh red fruits before serving.
Notes
- For best texture, allow the tart to rest overnight.
- You can use frozen blueberries to make the puree.
- Gelatin powder can be substituted with gelatin sheets if preferred (use conversion accordingly).