In a food processor, crush/grind the cookies into a sand-like consistency and transfer to a separate bowl
Mix butter and Oreos together until completely combined
Add 1 tablespoon of the Oreo mixture to each lined muffin tin and as smoothly as possible, press the crust into the bottom of the liner, and into the sides of the liner using your hands
Bake one muffin tin at a time in the oven for 8 minutes
After pulling out of the oven, use a shot glass or something similar in size to press the crust more firmly into the bottom of the liner, creating a more defined well. DO NOT press too hard or you could ruin your crusts!
Set aside to cool completely **These can be made up to 3 days ahead of time
For the custard:
Prep dry ingredients for custard and combine, set egg yolks and vanillas aside in a separate bowl.
Place dry ingredients in a medium saucepan and add milk, whisking to combine before turning on heat.
Continuously whisk milk and dry ingredients on medium heat until boiling. Remove from heat and temper into egg and vanilla mixture, whisking continuously.
Once egg yolks are combined, return mixture to stove and heat once again to a boil before removing from heat, transfer to a separate container and cool in refrigerator until cool.
For the Cherry Syrup:
Add all ingredients to a small sauce pan and cook on medium until thick and bubbly, stirring often
Set aside to cool
To assemble:
Once all parts are cooled, scoop custard into a pastry bag and pipe an even layer into each crust
Top with cherry syrup and serve immediately
Note:
Liners are not required for this recipe, but help with preventing a “burnt cookie” flavor on the bottom of the crusts
This recipe will make a little extra custard and syrup for you to enjoy later on!
