No-Bake Strawberry Chocolate Tart

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

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

Cool.. let me know when you do :)

Thank you Gintare, glad you like it.

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

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

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

por que não? Eu acho que iria ok

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.

Sure, it will be even easier for you.

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

I think it can work, same amount.

Sin sal

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

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

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

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

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. 

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.

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

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

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

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

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

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.

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

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

Unsalted butter.

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.

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

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.

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

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

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

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

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

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.

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.

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.

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

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

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

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

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.

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

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..

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

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

200 g is the same with 200 ml.

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

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:)

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

Sure.. it will work as well.

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.

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

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

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.

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

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

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?

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.

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.

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.

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.

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

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

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

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.

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..

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:)

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

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.

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.

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

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

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

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

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 

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

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

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

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

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

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.

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

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

I've used 70% 

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

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

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

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

I'm so happy it turns out great for you:) next time don't hesitate to send me some pictures. Good luck 

yes.. will be just fine

I am glad it turned right for you.. it is very easy, and really delicious

Hi Syeda.

I am glad  that you are enjoying my recipes. 

I usually use Schogetten  or callebaut chocolate.

Hi Andie.

In a small saucepan, place cream over medium-low heat for a few minutes to get hot.Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.

Hi Su.

You can use chill whipping cream, 35% fat