Easy No-Bake Chocolate Tart Recipe
No-bake chocolate tart with Oreo crust, rich dark chocolate ganache filling and touch of fresh strawberries. Easy, delicious no-bake dessert.
Printable version:
More No-Bake Recipes:
Strawberry Panna Cotta:
Tahini Fudge:
Nutella Mousse:
White Chocolate Truffles:
Chocolate Salami:
Chocolate and Vanilla Panna Cotta:
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Ingredients:
For the crust:
24 Oreo cookies
1/3 cup (85g) Butter, melted
For the filling:
12oz (340g) dark chocolate
1 cup (240ml) heavy cream
2 tablespoons (30g) Butter or coconut oil
1 teaspoon Vanilla extract
Directions:
1. In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of an 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.
2. Chop dark chocolate and place in a large heatproof bowl. Add heavy cream, butter and place over a pot with simmering water (double boiler), and melt completely, stirring occasionally. Or melt in the microwave in a 30 second pulses.
3. Pour chocolate mixture over the crust. Refrigerate for 2-3 hours or until set. Decorate with strawberries (optional).
Printable version:
More No-Bake Recipes:
Strawberry Panna Cotta:
Tahini Fudge:
Nutella Mousse:
White Chocolate Truffles:
Chocolate Salami:
Chocolate and Vanilla Panna Cotta:
FOLLOW ME:
Instagram: /
Facebook:
Website: /
My favorite kitchen equipment:
Ingredients:
For the crust:
24 Oreo cookies
1/3 cup (85g) Butter, melted
For the filling:
12oz (340g) dark chocolate
1 cup (240ml) heavy cream
2 tablespoons (30g) Butter or coconut oil
1 teaspoon Vanilla extract
Directions:
1. In a food processor or a Ziploc bag crush the cookies into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the bottom and up the sides of an 9-inch (23cm) tart pan with a loose base. Refrigerate while preparing the filling.
2. Chop dark chocolate and place in a large heatproof bowl. Add heavy cream, butter and place over a pot with simmering water (double boiler), and melt completely, stirring occasionally. Or melt in the microwave in a 30 second pulses.
3. Pour chocolate mixture over the crust. Refrigerate for 2-3 hours or until set. Decorate with strawberries (optional).
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