📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for a perfectly baked crust.
2. Grab your trusty 9-inch tart pan and line the bottom with parchment paper. This is my secret weapon for easy removal. Trust me; you’ll thank me later.
3. In a food processor (or if you're old-school like me, a zip-top bag and a rolling pin!), crush 20 Oreos until they become fine crumbs. I like to leave a few slightly bigger pieces for texture—a happy accident, really!
4. In a medium bowl, gently combine the Oreo crumbs with 1/4 cup (56g) of melted unsalted butter. Mix this until it is evenly moistened and starts to resemble wet sand. It's kind of like making a really delicious sandcastle...
5. Firmly press the Oreo mixture into the bottom of your prepared tart pan, creating an even layer. Make sure you pack it tightly to prevent any cracks, or little Oreo crumb island in your tart later!
6. Pop the tart shell into the preheated oven and bake for 10 minutes. Check for that beautiful golden-brown hue.
7. While your crust is getting cozy in the oven, make the delightful cream cheese frosting. In a large bowl, beat 8 ounces (225g) of softened cream cheese with 1/2 cup (115g) of unsalted butter until it's nice and light and fluffy. This is where a mixer really shines; otherwise, prepare for a bit of an arm workout! :)
8. Gradually add in 3 cups (360g) of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Beat until everything is incorporated into a smooth, dreamy texture. Seriously, you're going to want to eat it with a spoon.
9. Once the Oreo crust has cooled, remove it from the oven and let it cool completely. This step is super important; otherwise, the tart will weep a little (it's not pretty!).
10. Finally, pour the dreamy cream cheese frosting over the cooled Oreo crust, spreading it evenly. For extra elegance, sprinkle some chocolate shavings on top. But honestly? It's stunning even without them!