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No-Bake Strawberry Chocolate Tart

No-Bake Strawberry Chocolate Tart

Watch the video for this recipe:

This No bake strawberry chocolate tart is absolutely AMAZING. It is the easiest recipe you can get for such a decadent chocolaty dessert. It takes no more than 15 minutes to put together. Is that easy.

 

The taste is beyond any description. The crust is made with oreos, whole oreos this time :). It is very crispy and complements so well the soft chocolate ganache on top. Strawberries have always made a good pair with chocolate and when you cut the tart into slices they are so nicely sliced as well. 

 

You can always top the tart with whatever fruits you like best, or simply with some chocolate chips.  In any case it is wonderful. Give it a try,  you will be delighted as we were.

 

Related Posts:
Nutella Cheesecake
Easy Chocolate Fudge
Chocolate Biscuit Cake
Creamy Chocolate Pudding

 

Recipe slightly adapted after Mowielicious

 

Prep time clock
Cook time clock
Total time clock
Ingredients
  • Makes about 10-12 servings
  • Crust
  • 32 (330g) Oreo cookies
  • 1/2 cup (110g) butter, melted
  • Chocolate Filling
  • 7 oz (200g) milk chocolate
  • 3.5 oz (100g) bittersweet chocolate
  • 7 oz (200 ml) heavy cream
  • Topping
  • 10 oz (300g) fresh strawberries
  • chopped nuts (almonds, pistachios, etc), optional
Directions
  1. Place oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon and your fingers where necessary,  into the bottom and edges of a rectangular 5x14 inch (12 x 36 cm) tart pan. Freeze until you prepare the filling, just for few minutes.
  2. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
  3. Pour chocolate filling over oreo crust, and top with fresh strawberries.
  4. Refrigerate for at least 2 hours or overnight before serving.
No-Bake Strawberry Chocolate Tart-1
No-Bake Strawberry Chocolate Tart-2
No-Bake Strawberry Chocolate Tart-3
Nutrition facts 1 Serving - Calories:382, Fat:25.5g, Saturated Fat:14.3g, Unsaturated Fat:1.4g, Carbohydrates:36.1g, Sugar:24.8g, Fiber:2.0g, Protein:3.9g, Cholesterol:45mg, Calories from Fat 229, Sodium 209mg, Potassium 193mg, Vitamin A 9%, Vitamin C 21%, Calcium 7%, Iron 10%, Nutrition Grade C, daily percent values are based on a 2000 calorie diet
On April 16, 2015 at 11:28 am, Kayle (The Cooking Actress) said...
INCREDIBLE!!! Michael is obsessed with chocolate covered strawberries (and I'm a big fan myself) so this looks perfect!
Re:

Thank you Kayle, hope you will try it out some day, it is so quick and tastes really good.

On April 17, 2015 at 08:28 am, Kristi @ Inspiration Kitchen said...
Ella, this is such a pretty looking tart! I'm loving the looks of the dark chocolate crust with the bright red of the strawberries! It's so elegant looking. I can totally imagine having this at a really nice party!
Re:

Yes.. it's perfect for parties. I've made this for a kids party and they devoured it completely :)

On April 17, 2015 at 11:16 am, Lily Lau said...
No bake for this? Oh my, then I need to try it as soon as possible! :D
Re:

Cool.. let me know when you do :)

On April 19, 2015 at 12:00 pm, Anu-My Ginger Garlic Kitchen said...
Wow! What an awesome idea of making strawberry chocolate tart! Awesome! :D
On April 20, 2015 at 03:51 am, Emily said...
wow, that looks amazing! I will definitely try it :)
On April 23, 2015 at 03:22 am, Gintare said...
Such a gorgeous tart!
Re:

Thank you Gintare, glad you like it.

On April 23, 2015 at 04:58 pm, Jess @ Sweetest Menu said...
Oh what a decadent tart! Talk about gorgeous! Chocolate and strawberries = heaven!
On April 24, 2015 at 11:37 am, Penni said...
Thank you for sharing the recipe. So beautiful! <3 will be my next project ;)
Re:

Cool. Let me know how it turns out for you :)

On April 24, 2015 at 11:59 am, Liat said...
This tart looks amazing! In case I'd preffer the circular kind of tart, can you tell me what size of pan shall I use? A 24 cm pan would fit that recipe? Thanks, Liat.
Re:

Yes, a 24 cm tart pan will be ok. I think even a 26 cm might work too.

On April 24, 2015 at 01:57 pm, natalie said...
Could I use a round tart pan instead?
Re:

Sure.. a 9 or 10 inch tart pan should work well.

On April 24, 2015 at 02:41 pm, geiziane said...
olá, adorei a receita...da pra fazer com aquelas bolachas maizena?
Re:

por que não? Eu acho que iria ok

On April 25, 2015 at 06:41 pm, Marti Patterson said...
Would it work with all dark chocolate???
Re:

Yeees./. definitely.. it will be awesome. just use less dark chocolate..  about 7 oz (200 g) will be enough for 7 oz (200 ml ) cream.

On April 25, 2015 at 08:20 pm, Shelby said...
Could I use bittersweet chocolate chips instead of bittersweet chocolate bars like you did in the video?
Re:

Sure, it will be even easier for you.

On April 26, 2015 at 04:29 am, Sindhiya said...
The tart looks amazing!! Chocolate tart with fresh strawberries must have tasted awesome!! Love the rectangular shape :)
On April 26, 2015 at 10:13 am, Lori said...
what can i use if i don't have a tart pan? Should i grease just a glass pie plate?
Re:

Yes.. it should work well. Also a springform pan would work too.

On April 26, 2015 at 04:51 pm, Briana said...
Could I use coconut cream of something of that sort in place of the heavy cream? Would it be the same amount?
Re:

I think it can work, same amount.

On April 26, 2015 at 09:15 pm, Elena said...
Una consulta, la mantequilla que usa es sin sal? o con sal? es que de verdad quiero hacer esto para una amiga jajaj porfavor ayudeme :))
Re:

Sin sal

On April 27, 2015 at 11:42 am, Jane said...
do you take the white filling out of the oreos?
Re:

No.. not this time. Use whole oreos for this recipe, works good.

On April 27, 2015 at 02:25 pm, Laura said...
Would this freeze Ok do you think?
Re:

Yes, it should be fine. Freeze it without the strawberries. Add the strawberries only before serving in this case.

On April 27, 2015 at 06:57 pm, Sarah Kato said...
Can I trade for white chocalate? Well is my fav.
Re:

Yes you can use white chocolate instead, use about 300-350 g of white chocolate with 200 g whipping cream. 

On April 27, 2015 at 07:00 pm, Sarah Kato said...
Ah você fala português, que vergonha. Enfim, posso usar chocolate branco ao invés do preto?
Re:

não falam Português, usei Traduz Google para responder Alguns comentários.

On April 28, 2015 at 04:43 am, Josie said...
What if i dont have a blender or a food processor? :/
Re:

Put the cookies into a ziplog bag, and crush them using a rolling pin until crumbs forms. Then place them into a bowl and add melted butter over them. Stir to combine and voila, same result. 

On April 28, 2015 at 04:39 pm, Emily said...
The chocolate is still a little mushy when I put the strawberries in it (4 hours cooling in fridge). I just stuck it in the freezer, hopefully it'll get a little thicker. Can I eat it already? I didn't use bittersweet chocolate, does that change the consistency? I just want to eat it... hahaha.
Re:

It was important to use the bittersweet chocolate, to set it up. That was the reason I used bittersweet along milk chocolate. It is still delicious, I am sure but probably hard to cut into slices.

On April 29, 2015 at 08:34 am, K said...
Hi Can I use whipping cream to replace heavy cream? As i cannot find heavy cream in the supermarket! thanks.
Re:

Sure, heavy cream is actually whipping cream with more fat. So whipping cream will be fine.

On April 29, 2015 at 12:27 pm, Dens said...
Hi, what mean heavy cream ? 30% fet ? Will try this tomorrow, ty =)
Re:

The one I've used had 35% fat. But 30%  to 35 % will work as good. 

On April 30, 2015 at 02:13 am, Chiara said...
do i have to put cookies in the bowl with o without oreo's cream?
Re:

with cream.. no need to remove the cream for this recipe..

On May 01, 2015 at 11:17 am, Anissa said...
If I wanted to make a cupcake version of this as "finger food" for a party would I need to put anything between the oreo and the baking cups so that it won't stick?
Re:

Just grease a little bit with either some butter or spray. It will work well.

On May 01, 2015 at 02:36 pm, Tiffany said...
Can I use Nutella instead of milk chocolate? If so how much?
Re:

You can definitely use Nutella instead, I would say 200g Nutella and 150g- 160 g heavy (whipping) cream.

On May 01, 2015 at 03:58 pm, Clara said...
i just made it today and it tastes so good! Thank you for the recipe. There is only one question, how can i cut it nice and clean, as beautiful just like you did?
Re:

So glad you tried it out:) The rule for all desserts, to cut nice and clean is to use a hot knife. I prepare some boiled water, put it in a tall cup, put the knife for few seconds, pat it dry with a kitchen towel and then cut the cakes.And repeat for all slices.

On May 01, 2015 at 08:36 pm, Eileen said...
Hihi, May i know is the butter you using is satled or unsalted type?
Re:

I always use unsalted butter and f I want salt in a recipe I just add according to my tastes.

On May 02, 2015 at 05:22 pm, Aya said...
Tried this the day after I found the recipe. Family, friends and I loved it!!!! They all insisted I give them the recipe. It's perfect for beginners too! :D
Re:

So glad to hear that Aya. Yes indeed, a very easy recipe but with such a great result. Stay in touch.. more to come:)

On May 03, 2015 at 04:52 am, Eileen said...
Hi, to use normal butter or unsalted butter would be the best?
Re:

Unsalted butter.

On May 03, 2015 at 08:52 am, Ana said...
Ola. O creme de leite são natas?
Re:

sim..creme para natas

 

orta oreo
Faz cerca de 10-12 porções
Ingredientes para a base:
- 330g biscoitos Oreo, inteira
- 1/2 xícara (110g) de manteiga derretida

Recheio de chocolate:
- 200g de chocolate ao leite
- 100g de chocolate amargo
- 200 ml de creme de leite

Para cobertura:
- 300g morangos frescos
- nozes picadas, amêndoas, pistache, etc...  opcional

Instruções
1- Bater a bolacha no liquidificados ou em um processador  até formar migalhas. Adicione a manteiga derretida e despeje sobre os biscoitos triturados. Processe até uniformemente umedecidos. Pressione a mistura de cookie com as costas da colher e seus dedos se necessário, para o fundo e as bordas de um rectangular 5x14 polegadas (12 x 36 cm) pan tart. Congelar até que você prepare o recheio, apenas por alguns minutos.
2- Em uma panela pequena, coloque sobre o creme fogo médio-baixo por alguns minutos para esquentar. Sem ebulição ou chiando necessário. Retire do fogo, despeje sobre o chocolate picado e deixe descansar por 1-2 minutos. Mexa até dissolver.
3- Despeje sobre o chocolate preenchendo oreo crosta, e cubra com morangos frescos.
4- Leve à geladeira por pelo menos 2 horas ou durante a noite antes de servir.

On May 04, 2015 at 04:34 am, Therese said...
Made this tart yesterday, and my husbond was thrilled! As easy and beautiful as the recipe :-) Can I freeze the rest for some other occasion?
Re:

Sure.. you can freeze.. but without the strawberries.. So glad you tried this out and  loved it:)

On May 06, 2015 at 03:18 am, Samantha said...
What can I use to replaces strawberry? Can't find any strawberry here during this season. Fresh cream on top will it be ok?
Re:

Strawberries were just a suggestion, you can replace with any other fruits you have on hand, mango, raspberries or any other fruits you enjoy, and  eventually add fruits only before serving to make sure they keep ok. You can also simply decorate with some oreo cookies , nuts, colorful m&ms and so on. Fresh cream will go too.. but you already have cream inside.. so I am not sure it needs more.. but it's up to you.

On May 06, 2015 at 12:31 pm, Frances S. said...
Osyo!! Found this yummy recipe on Cinco de Mayo!! Making it this afternoon. Looking forward to sinking my teeth into this. Your my new yum-yum for anytime, delicious eatinh I am known yo eat my desert first, then the main course. Lol.
Re:

Welcome to the club:) I  can eat sweets before main course as well:) Stay in touch.

On May 08, 2015 at 02:56 am, Channy said...
I tried this recipe after the youtube version popped up on my Facebook newsfeed. It is one of the best, easiest and most delicious recipes I've ever tried. I did make a few changes. I added a layer of salter caramel on the base before adding the chocolate filling. I Froze it for a few mins to set it, then poured the chocolate filling. I also left out the strawberries. I bought it into work and everyone loved it. They rated it a 12/10!
Re:

Mmm.. love salted caramel and chocolate combination. I am sure it was a big hit

On May 08, 2015 at 08:25 am, Sandra said...
Hi! I love this recipe, thanks a lot for sharing. I was wondering if you could let me know where to buy a tart pan like yours. Thank you!
Re:

You can find on Amazone or Ebay. I bought it from a local baking store.

http://www.amazon.com/Fox-Run-Preferred-Non-Stick-Rectangular/dp/B000QJ253K

On May 08, 2015 at 09:10 am, Eileen said...
Hihi.. Can i use milk chocolate and semi sweet chocolate chips instead of bitter sweet? As i can't find any bitter sweet chocolate in the supermarket.. Or any other can replaced bitter sweet?
On May 08, 2015 at 09:10 am, Eileen said...
Hihi.. Can i use milk chocolate and semi sweet chocolate chips instead of bitter sweet? As i can't find any bitter sweet chocolate in the supermarket.. Or any other can replaced bitter sweet?
Re:

Sure.. semi sweet chips will be just fine. Hope you will try it out, it's awesome.

On May 08, 2015 at 10:14 am, Jessica Harding said...
This really looks fantastic. I'm gonna make this for my mom on Mother's day. Thank you sooooo much for this recipe :)
Re:

Glad to hear that:) Hope your mother will love it.

On May 09, 2015 at 09:21 am, Karen said...
Where did you find this tart pan?
Re:

I found it on a local bakery store but you can find it on Amazon and Ebay, or local stores. http://www.amazon.com/SCI-Scandicrafts-Inc-14x4-5--Tart/dp/B00B4LHUAC/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1431432080&sr=1-1&keywords=5+x+14+tart+pan 

 

You can also try this recipe in a round pan (9 or 10 inch pan).. many did and worked really good.

On May 09, 2015 at 03:25 pm, Cecilie said...
Ooohhhhh~! This looks so very tasty :-D I was just wondering... Is it possible to use something other than oreos? Pretty much no one in my family eats oreo :-/ But it is definately worth a try
Re:

Sure.. any chocolate cookies would work.. also even graham crackers or digestive biscuits will be fine.. if you prefer a no chocolate crust. Whatever you like best.

On May 10, 2015 at 09:16 am, Maria said...
Wow, that looks so amazing! I've got a question though! Since I live in Sweden we don't really have anything called "heavy cream", what exactly is that haha? Do you know if you can replace that with anything else? Would LOVE to try this out!! Have a good day! :)
Re:

Heavy cream is actually whipping cream with more fat content somewhere between 35% to 40% fat. I've used 35% fat. You can just replace with any other whipping cream 30%-35% fat. Hope you will try it out, really worth it.

On May 10, 2015 at 07:26 pm, Marimar S said...
This recipe was AMAZING! There was not even a crumb left over! I didn't have a rectangular tart pan so I made it on a round one and your recipe was still perfect portions for it!
Re:

So glad to hear that Marimar. So good to hear when people try my recipes and are successful.

On May 11, 2015 at 09:15 am, Seda said...
What can I substitute for heavy cream? I can't find it in the country I live in.
Re:

Whipping cream is as good.  I am sure you can find whipping cream in your country. Hope you will try it out:)

On May 11, 2015 at 03:31 pm, Misty said...
I made this in a circular spring form pan (9.5 inch), and it turned out great. It's comes together easily to make a beautiful dessert. Thank you for the recipe!
Re:

So glad to hear that Misty:) It is indeed an easy recipe and really delicious.

On May 12, 2015 at 10:57 am, Daniela said...
This looks amazing! How long is it good for? I need a make-ahead recipe for a picnic and this would be perfect, if I could make it a few days earlier.
Re:

You can definitely make the tart few days earlier and refrigerate. But add the strawberries only before serving or few hours before.

On May 15, 2015 at 01:47 am, Diana said...
The cake looks really delicious :-) I dont have a springform, can I use this: http://www.festshop.dk/produkter/48-fade-amp-skaale-hvid-porcelaen/225-ildfast-fad-m-stativ-porcelaen/ Or this: http://www.festshop.dk/produkter/35-skaal-klar-glas/236-ildfast-fad-firkantet-glas/ ?? Its Danish websites since I dont know what they are called in english :-)
Re:

I think you can use either of them.. not sure if you can remove from there.. but you can cut it directly from the pan. I will work well.

On May 15, 2015 at 09:55 pm, lamar said...
My chocolate filling was a bit runny any suggestions? i used exact amounts of chocolate and cream.
Re:

Hmm.. not sure why.. did you use bittersweet chocolate as well? It is important to use it otherwise it wont set well.

On May 16, 2015 at 11:27 am, Ana said...
Obrigada pela ajuda e pela tradução da receita. Obrigada. Adorei.
On May 16, 2015 at 04:27 pm, lamar said...
I used two 3.5oz Ghirardelli milk chocolate bars and one 4oz Ghirardelli bittersweet chocolate bar and 1 pint of heavy cream. Would the extra 1oz of cream make it runny and not settle?
Re:

if you used 1 pint of heavy cream .. it's just too much.. 1 pint seems to be around 473 g.. and the recipe required only 200g... so yes.. that is the reason why it was runny..

On May 17, 2015 at 09:44 am, Vinc said...
May i know what brand of bittersweet chocolate and milk chocolate you use? Thank You :)
Re:

The one used in the recipe was Milka for the milk chocolate and Schogetten for the bittersweet chocolate.. but any other brands work great.

On May 17, 2015 at 02:11 pm, eileen teo said...
I made this for my friends and family. They all loved it! Thanks! I will blog my cake photo and link to you (sending them to your lovely recipe and video!)
Re:

Oh thank you:) So glad you loved this Eileen.

On May 19, 2015 at 01:48 am, Jessie said...
Hi ! You said : "Yes you can use white chocolate instead, use about 300-350 g of white chocolate with 200 g whipping cream" Is it 200 gr or 200ML ? thanks
Re:

200 g is the same with 200 ml.

On May 19, 2015 at 01:57 am, Natalie said...
If I can't find heavy cream, n I use full cream milk its that ok??, n about bittersweet chocolate its that like an dark chocolate, its that ok, for that 2 item I gonna use??
Re:

Sorry for the late answer: instead of heavy cream use whipping cream.. and yes.. bittersweet chocolate is dark chocolate (55-70% cocoa)

On May 21, 2015 at 12:39 pm, Rebecca said...
Hi, this recipe looks so beautiful and delicious, I can't wait to try it! How far in advance can I make this desert? Whould you suggest refrigerating it or freezing it?
Re:

You can make the tart with chocolate filling even 2 days in advance.. without adding fruits on top.. You can add fruits only before serving or with a couple of hours before serving, to make sure they remain fresh and tasty. Just refrigerate it.. no need to freeze:)

On May 21, 2015 at 06:44 pm, Martine said...
Hi, Can i use milk chocolate and dark chocolate instead of bitter sweet? As i can't find any bittersweet chocolate in the supermarket.. Or any other can replaced bitter sweet?
Re:

Dark chocolate is great.. give it a try Martine, it will be awesome. 

On May 22, 2015 at 07:00 pm, Kathy said...
This looks amazing! I don't have a tart pan, could I use a pie pan?
Re:

Sure.. it will work as well.

On May 29, 2015 at 08:10 am, RACHEL said...
I tried this. & I did everything exactly, except I could only find a round tart pan. I left it in the fridge for the required time, and even longer. But, when I tried to cut it the crust just completely fell apart, the bottom layer of the crust was stuck to the pan, and the chocolate was running off. This recipe, did not work for me. It was just a mess. & I'm not sure why it stuck to the bottom and didn't turn out right.
Re:

I am not sure why it stuck, maybe next time try to grease your pan first, as the pan might not have been a non-stick one.  As for the filling are you sure you used the exact amounts of chocolate? Bittersweet chocolate is really important here as it helps the filling set better. Also.. don't use more cream as necessary as you will end up with a runny filling. It needs exact measurements.

On May 29, 2015 at 05:59 pm, Vi said...
Where did you buy the tart pan?
Re:

You can find on Amazone or Ebay. I bought it from a local baking store.

http://www.amazon.com/Unknown-14-Tart-Quiche-Pan/dp/B0008D6T0E/ref=pd_sim_sbs_79_3?ie=UTF8&refRID=1C0TNFXEVR123YDK1EJB

On June 05, 2015 at 03:05 am, Alexandra said...
Bunaaa! Care ar fi in lb.romana echivalentul lui "heavy cream" sau "whipping cream"? Mul?umesc mult pupici
Re:

Smantana pentru frisca... eu folosesc LaDorna. :)

On June 08, 2015 at 08:45 pm, Bet said...
Made this tonight and it is, truly!, embarrassingly easy. Mine turned out ALMOST as pretty as yours (well, not quite but certainly pretty enough to serve guests). The hardest thing for me was finding the pan. Now, DH and I are dieting but taking it to my daughter's riding stable tomorrow for the staff (they're already excited). Posted a photo on Facebook and getting RAVE comments. Thank you so much for this amazing recipe!
Re:

Oh... so glad it turned great for you Bet.. I am sure they will be delighted :). A tip for a perfect cutting.. just use a warm knife as it will make beautiful slices.

On June 20, 2015 at 05:36 pm, A R said...
Very good and easy to make. On one occasion I added a little raspberry liqueur in the crust and placed fresh raspberries on top.
Re:

Mmm.. sounds awesome with raspberries and a bit of liqueur. Next time keep a slice for me too :)

On June 25, 2015 at 06:53 am, Catherine said...
The chocolate tart is super tasty!!! Just wonder how I can make it a bit less sweet.
Re:

Maybe you can make it with just dark chocolate.. in this case 7 oz (200 g) of dark chocolate would be just enough for the same amount of cream

On July 03, 2015 at 05:10 pm, Bonnie said...
I went and bought oreo crumbs instead of the whole cookies. Hoping that will work. Also, I couldn't find a pan like yours and wanted to make it this weekend so I got a round tart pan. Will this work?
Re:

Crumbs will work as good.. though in this recipe they could have been used with the filling too. A round pan works well.. did you try it out?

On July 09, 2015 at 11:53 am, Nana said...
Hi there! You mentioned that you used unsalted butter for the crust. But if I use salted butter, will it turn out not so good? Thank you! :)
Re:

Will be good too.. but more salted.. if the salt doesn't bother you.. go ahead. I actually love salted chocolate but not everybody feel the same way.

On July 11, 2015 at 01:37 pm, Fabiana said...
Parece ser muito saborosa!Gostaria de tirar umas dúvidas.O creme de leite poder ser do normal?Pois onde moro não encontro o creme de leite fresco.Se eu usar a manteiga com sal vai alterar o sabor?E qual seria a medida para usar uma fôrma redonda?
Re:

Você pode usar creme de leite normal em vez. Eu não utilizar manteiga com sal, pode ser muito salgado. Uma panela redonda 9 ou 10 polegadas (23 -26 cm) é bom.

On July 14, 2015 at 03:45 pm, Deborah said...
How far ahead can I make this?
Re:

You can make this even with 2 days in advance if you don't add the fruits on top. If you want to make this in advance it's better to add the fruits few time before serving, so they still remain fresh and beautiful.

On July 15, 2015 at 09:58 pm, Blendean said...
This looks so so good. I don't have a food processor, will I be able to use a mixer? And if I double this what size pan can I use?
Re:

If you don't have a food processor simply crash the cookies into a Ziploc bag and use a rolling pin to crush. If you double this you can try it in a 9*13 inch pan.

On July 19, 2015 at 03:50 am, Amelia said...
Awesome, this looks so simple but amazing! Can't wait to have an occasion to try it out! Also for the base, I used to make cake pops with just Oreos and a bit of cream cheese blended together, and it's like malleable fudge...maybe this would make a good base too, as an alternative!
Re:

sure.. why not.. it might work as good.. but it really needs to set well so it can hold the heavy chocolate inside.

On July 23, 2015 at 12:13 am, Kelly said...
Thank You! It's delicious!! I had a bigger pan so used a few more cookies for the base and it was funny trying to get it out of the pan but it worked well! Everyone loved it!!!
Re:

So glad to hear that Kelly.. one of the best treats ever

On July 26, 2015 at 03:24 pm, Andrea said...
Thank you so much. I really appreciate that you share all this amazing récipes with everyone. My boyfriend's birthday is very near and thanks to your récipe I hope to make him smile a lot. He loves chocolate too much, he really goes crazy with desserts like this one. It'll be perfect for the occasion. I even tried to make the récipe to be reassured that everything goes ok and oh yes it did go pretty well. thank you again! I'm now a subscriber of your cannel, excellent work.
Re:

So glad to hear that Andrea :) Hope you will try as many of my recipes and let me know how they turn for you:)

On July 27, 2015 at 01:38 am, ayu said...
what size are the tart pan that you use? i can't wait to try your recipe
Re:

It iss mentioned on the directions as well, I've used a rectangular 5x14 inch (12 x 36 cm) tart pan. Hope you will try it out, I am sure you will love it.

On July 30, 2015 at 02:49 am, Therese said...
Great tart, my husband and I looove it so! However, sometimes the oreo base crumbles (a lot) when I make the cake. What can I do to avoid that? I've used all the ingredients in the measures you state. Last time I am thinking maybe it was because I only let it in the refrigerator to set and not the freezer, could that be it? For how long should it set before adding the chocolate filling? Maybe that's where I go wrong...
Re:

Maybe you don't press it so hard as I did, I really pressed it until the surface became smooth and a bit shiny, a very compressed crust. And even so you can see it still crumbled for me a bit too. I think this could be..

On August 08, 2015 at 06:32 am, Zooze Marie said...
Hi! This looks so awesome. I have pinned it and have been planning to make it for ages! I am (finally!) making it now for a party tmr, I don't have that beautiful tin you have (searched the shops) but I saw you said somewhere earlier that a pie dish will do?? Or is a large flan tin better? I am worried it will crumble if I use a larger pan! Thanks! xx
Re:

Sorry for the late answer, some others have tried with a round tart pan and worked great. Don't use larger than 10" in diameter. If you have it with a removable base, even better. Let me know if you tried this out:)

On August 16, 2015 at 11:59 pm, Chathu said...
Yesterday I tried this recipe. My husband and mom was pleased with it. Thank you Ella.
Re:

So happy to hear that:) Hope you enjoyed it too Chathu

On September 05, 2015 at 10:10 am, katherine said...
Hey! I cannot wait to try this--just one question, how long will it be able to survive without the refrigerator before serving? Planning to bring it to a picnic but wasnt sure whether thats a good idea :) Thanks, Kat
Re:

Sorry for the late answer, Katherine, I think it will survive well.. for a couple of hours, I  took this to a baby shower made outside, and was quite a warm day, we waited for the new mom to come for quite some time.. and the cake really kept well. I let it on the tart pan until the moment of serving.

On September 15, 2015 at 08:53 am, graziella said...
I've made this several times already and it is SUPER simple and amazingly delicious...a HUGE hit! I've been making it in a round tart pan and this works well, too. Makes a ton of thinner slices which is just perfect given the richness of the cake...even though many go back for seconds :) Definitely a 'keeper'! thanks
Re:

hehe.. so good to hear that:) thank you for writing me after trying it, it is really rewarding and motivates me to go further with this.

On September 19, 2015 at 08:50 pm, Elaine said...
Hi. I would like to try to make this. Is it possible to use smaller rectangular tart pan? Wanna make smaller portion. Kindly advise. Thanks. ^^
Re:

Sure.. you can make smaller portions.. what size is your smaller pan? Maybe if you half the recipe it might work good

On October 08, 2015 at 08:52 am, Paula said...
I'm making this a day in advance and was wondering when I should add the strawberries? Will they sink if I add them right before serving, after a couple hours out of the fridge?
Re:

So sorry for the late answer.. you should add them right before serving.. to make sure the strawberries are ok..

On October 08, 2015 at 08:28 pm, anastasia said...
hi! i already try it yesterday. it was so easy n very tasty! the combination between the chocolate and Oreo base was perfect. sweet, bitter, a bit salty.. it taste just right. :) the saltiness from the butter? yes, works for me.. :D i already watch this recipe from YouTube and read some comments in order to avoid any mistake (especially about the heavy cream). the chocolate set just nicely and did not runny. However, I didnt put any strawberry or peanut because it quiet expensive for me (also because it was a last minute plan. hehe) ..still, it works for me. :) thank you for sharing this wonderful recipe. my husband, my son and my friends like it very much. :) looking forward to try another recipe. :) thank you once again. :)
Re:

I am so glad it turned good for you:) I love chocolate with a bit of salt too :) Strawberries and nuts are optional, these were just a suggestion, actually I even made this one day with M&M on top for my daughter for kindergarden. The kids really enjoyed it

On October 11, 2015 at 05:13 pm, r said...
I am so excited to make this! However I could not find an actual tart pan until today!!! So happy but I wanted to know can I use a regular tart pan, meaning a its not a nonstick pan, and it's an 11"? Please reply soon x I want to make it ASAP for myself annd friends
Re:

So sorry for the late answer, was very busy with moving to a new house.. You can definitely use a different pan. you can grease it with butter to make it non stick.. 11 inch might be a bit big for this recipe.. and the tart will turn a bit thin..for a 11 inch pan I would increase a bit all the ingredients.. with 30% each... so will be

for crust: 429 g oreos 140 g butter..

for filling: 260g milk chocolate  130 g  bittersweet chocolate 260g cream

Topping: 390g strawberries

 

On October 16, 2015 at 11:23 pm, safa said...
HI! Do you think it would turn out good it I use 150g milk choclate and 150 grams dark chocolate? I dont want it to be too sweet but I also want it to be not at runny
Re:

Sure.. will be awesome as you said too..also it will turn good if you use only dark chocolate as well, but for dark chocolate only you need like 200 g dark chocolate for 200 g cream 

On October 16, 2015 at 11:23 pm, safa said...
HI! Do you think it would turn out good it I use 150g milk choclate and 150 grams dark chocolate? I dont want it to be too sweet but I also want it to be not at runny
On October 27, 2015 at 04:05 pm, Raida said...
Can you recommend a not too expensive food processor I can use for vegan cakes? Thank you! Can't wait to try this!
Re:

I am actually  using a Philips.. something similar to this http://www.target.com.au/p/philips-food-processor-blender-hr7761/51236755 and works great even for vegan cakes

On October 29, 2015 at 04:57 pm, Ks said...
If I use nutella, do I warm the cream and add nutella? Do I still need chocolate chips?
Re:

Yes warm cream and add Nutella.. no need for chocolate chips unless you want to

On November 01, 2015 at 07:24 am, S said...
Can cocoa powder be used instead?
Re:

Won't work in this case.. hope you can try it with chocolate

On November 19, 2015 at 10:14 am, javeria said...
Thanks for the recipe. But my thickened cream is not as thick as yours. should I blend it?
Re:

No.. it's not necessary.. just heat it and pour it over chocolate..will be fine

On November 22, 2015 at 02:48 pm, Casey said...
I have a 1x10 in tart pan how much more ingredients would I need?
On November 23, 2015 at 03:03 am, Ripa said...
Last night I made this Oreo tart and it was loved by the whole family. Can't believe how easy it was to make such an amazing dessert!
On November 24, 2015 at 01:11 am, bella said...
such a great recipe . but can i replace the bittersweet chocolate with cooking chocolate ?
Re:

yes.. I must say I never use cooking chocolate.. but I think it will work as good

On November 24, 2015 at 07:02 am, bella said...
mmmmm . its really working . so good . thanks for the recipe ;))))
On December 03, 2015 at 06:54 am, Jay said...
I would like to use soft cream cheese for this recipe and use less chocolate as I find it too rich - any ideas?
Re:

yes.. maybe just beat cream cheese with some powdered sugar.. and then incorporate whipped heavy/whipping cream+ vanilla, rum, almond orange zest or any other flavor you desire. Refrigerate to set and will be be simply great.

On December 04, 2015 at 09:24 am, Michelle said...
My choc ganache is soooo soft despite storing in the fridge overnight.. How can i make it firmer? My tart ia a bit soft too
Re:

Did you use good quality dark chocolate? Next time try to add more dark chocolate if it is necessary ..Is is possible your fridge to not chill right? the tart shell shouldn't have had problems

On December 05, 2015 at 12:56 pm, dee said...
How long can this tart last outside the fridge and will it melt in hot temperatures?
Re:

it lasts for a couple of hours .. it does not melt but get softer.. of course..

On December 16, 2015 at 01:12 pm, Phyllis said...
Bittersweet dark chocolate....would this be 85%?
Re:

I've used 70% 

On December 16, 2015 at 01:47 pm, Sanju said...
I could not find a long tart pan so I will be using a circle on- would the ingredient proportions change significantly? also I will not be using any bittersweet chocolate- will the tart be too rich? Thanks!
Re:

sorry for the late answer.. a 9 inch round pan shoud work well.. it is important to use dark chocolate too with at least 55 % cocoa to be able to set well.. if only milk chocolate is used you will need to reduce the cream other wise will be too runny and probably too sweet

On December 21, 2015 at 11:00 pm, Tahreem said...
Hi, i dont have tart pan, can i use glass pyrex rectangular dish instead of that?? how would i overturn it or get it out from the dish after setting? i am scared that it may stick on it, or may be break when i try to remove from dish. Waiting for reply, thanks in advance
Re:

You can use the glass dish.. you can line it with plastic wrap or parchment paper longer than the dish so after is set to easily lift it up .. like i did here: http://www.homecookingadventure.com/recipes/no-bake-chocolate-peanut-butter-bars

On December 23, 2015 at 07:48 am, Aniket said...
I have little idea how to cook, but I got very intrigued by the concept of this dish and took responsibility for dessert in a house party we were hosting. It was an instant success and now everybody is demanding more innovative dishes from me!! All the credit goes to you and I will be trying out my hand at cooking from now on thanks to your website!!
Re:

I am so glad to hear that Aniket.. hope you will try some other easy recipes from my blog.. I am sure you will love them

On January 02, 2016 at 04:25 am, Aman said...
Thanks for this great recipe. I made it last night and it was delicious but the base and ganache didn't stick. It was like two separate slices when I cut it up. Any idea why?
Re:

I am glad you enjoyed the recipe.. not sure why they were separate.. 

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