Recipe: Enchanted "Grey Stuff" No Bake Tart
I'll be the first to admit that I'm not much of a baker so when it comes to making desserts I'm always looking for recipes that are quick and easy. If I don't have to turn the oven on in the summertime that's even better. That's why I've fallen in love with making icebox cakes and pies. These recipes can be made so quickly and require no baking. Of course, being me I had to give it a dark, delicious Disney spin.
Who hasn't wanted to try the "Grey Stuff" from Beauty and the Beast? I've heard it's delicious, but I'm guessing most of us don't have enchanted dishes that are willing to attest to this point so you'll have to try it yourself! This is the perfect dessert to bring to your end of summer picnics and barbecues that looks impressive but won't cause you to break a sweat.
Aside from chilling, you can complete this whole recipe in 30 min or less. I'd imagine that if your housewares were possessed by human souls (isn't that kind of the premise of BATB?) you could get it done much more quickly, though.
I've included measurements both for a mini tart as well as a full size pie so you can indulge regardless of the size of your party.
Ingredients (Full Pie)
- 20 Chocolate Sandwich Cookies (double if you're using wafer cookies)
- 3 Tablespoons of Butter or Oil
- One store bought chocolate pie crust
- 8 oz. Package of Cream Cheese, Neufchatel Cheese or Non Dairy Alternative
- 8 oz. Heavy Cream
- 10 Chocolate Sandwich Cookies
- 1 tsp. Vanilla Extract (optional)
- 4 tbsp. Berry Jam (optional)
Ingredients (Mini Tart)
- 8 Chocolate Sandwich Cookies
- 1 1/2 tbsp. Butter or Oil
- 3 oz. Cream Cheese, Neufchatel Cheese or Non Dairy Alternative
- 3 oz. Heavy Cream
- 4 Chocolate Sandwich Cookies
- 1/4 tsp. Vanilla Extract (optional)
- 1 tbsp. Berry Jam (optional)
Prepare crust - Skip if you are using a store bought cookie crust (this would be my choice!)
Remove cream from sandwich cookies and set aside. Place cookies in a plastic zipper bag or food processor and crush finely.
Transfer crushed cookies to a bowl and mix with butter or oil until combined. Press into pie or tart pan until bottom and sides are covered with about 1/4 inch thickness of cookie mixture.
For the no bake option place prepared crust in the freezer for about 30 minutes. This will yield a more fudgy, brownie like texture. For a crispier crust instead, bake for 10 minutes in a 350 degree oven and allow to chill completely before filling.
Allow cream cheese to come to room temperature for about 15 minutes. Add to clean bowl and mix until soft. Crush the remaining sandwich cookies in the same method as crust. Add crushed cookies to the soft cream cheese and mix until combined. Test for sweetness level. If the mixture is not sweet enough you can add some of the reserved cream from the cookies into the mixture or add a bit of powdered sugar to taste. Add vanilla if desired.
Whip the heavy cream in a separate clean bowl until it forms stiff peaks. Gently fold half of the whipped cream into the cream cheese mixture with a rubber spatula. Once combined add the rest of the whipped cream and continue folding it in until color is uniform. Using this method will keep the delicate cream fluffy whereas mixing vigorously with deflate it. You want your filling to be light and decadent rather than thick and watery!
Take your prepared, chilled crust and fill it up! Make sure your crust is room temperature or cooler, otherwise your filling will melt. If you'd like to add a pop of fruity sweetness spread berry jam in the inside of the crust before adding the cream filling. Scoop your "grey stuff" mixture into the crust and smooth gently with a spatula.
For Topping (Optional)
Top with more crushed cookies, fresh berries or sugar flowers.
Best if served within 24 hours of preparing. Yum!
Have you tried this recipe? Let me know what you think in the comments!