This No-Bake Chocolate Tart with Strawberry is decadent, delicious, effortless and oh so pretty. This easy dessert recipe is a child’s play, literally.
If you don’t like chocolate, I have big doubts on you! I am almost chocoholic and enjoy it in every form. I like the very process of melting chocolate – it’s a pot of sin and I love it. This No Bake Chocolate Tart is gorgeous and completely chocolaty. I call it a child’s play because you don’t need an oven or any special equipment. It was obviously enjoyed by the one and a half men at home.
What do you Need for the Chocolate Tart with Strawberry Recipe?
I love this tart recipe because it is super easy and has all my favorite ingredients – cream, chocolate, strawberries and a super yum thing for the base!
When you have everything chocolaty why not use Oreos for the base! Add even more chocolate goodness to this show stopper dessert. I have no idea why Oreo advertises itself as a kid’s cookie – I am in love with this cookie and use it up in various ways in my desserts.
The base is of this chocolate tart is made with Oreos and some melted butter. Put a pack of Oreo Choco Cream cookies in a zip lock bag and bash away with a rolling pin. Keep the cream layer inside it adds to the wonderful taste. Once they are crumbled add some melted butter. I use normal table butter not the unsalted one because I like that hint of salt in the tart base. Mix it with a spoon or with your fingers till it looks like wet sand.
Pour the mix in two mini tart tins with removable base and place it in the freezer for 30 minutes. You can make a big full-size chocolate tart too in an eight-inch tart tin but I seriously didn’t want to share it so made two individual ones! Yeah that’s how mad I am for desserts.
How to Prepare Chocolate Ganache for Chocolate Tart with Strawberry?
The quality of your chocolate tart depends on the chocolate ganache that you make. You can go absolutely crazy with the ganache. I like using dark compound chocolate and milk chocolate for the bright brown color and rich taste. You can create an all dark chocolate tart too – I like that too. For the ganache, chop up the chocolate and place it on a bowl. In a separate saucepan heat 200 ml of fresh cream and pour the hot cream over the chocolate and let it sit for a few minutes.
Pro Tip – Do not boil milk. When you boil milk there is a chance of it splitting. Heat it on medium flame.
One the cream softens up the chocolate stir it well with a spoon so that everything is smooth. Look for a consistency like the photo below.
Arrange the Chocolate Tart
Take the tart bases and pour this chocolate ganache inside. Tap the tins on the kitchen counter so that the chocolate settles evenly. Place fresh strawberries on top. You can get as creative as you want with the decoration of the strawberries. Have them sliced and arranged on the tart or you can even place whole strawberries if they are small in size.
Pro Tip – If your strawberries are very sour sprinkle some sugar on top and keep them in a bowl for some time. It will release its juice and the strawberries will be sweeter.
Chill the tarts in the refrigerator (not freezer) for 5 hours or even overnight. I kept it for 5 hours and it was all set and gooey heaven within that time.
How to Demold The Tart
I like using these removable base tart tins because they make the demolding process very easy and hassle free. All you need is to push the tart up so the rim goes dowm. But are you finding it difficult to push it up from the center? I’ll give you a smart hack. Place the tart tin on a long upturned glass. Push the side rims down. And voila you have your tart without too much of a mess!
- Oreo Choco Creme Cookies - 1 Pack
- Melted Butter - 3 tablespoons
- Fresh Full Cream - 200 ml
- Dark chocolate - ½ cup
- Milk chocolate - ⅓rd cup
- Fresh Strawberries - hulled and sliced
- 1 tablespoon sugar (in case strawberries are very sour)
- Put cookies in a zip-lock bag and bash them with a rolling pin till they break down into crumbs
- Add melted butter and mix with a spoon till they resemble wet sand
- Place them in greased tart tins and press them well on the base and along the edges
- Place it in the freezer for 30 minutes
- Heat cream in a saucepan
- Chop and place the chocolates in a bowl
- Pour the hot cream over the chocolates and let it sit for a few minutes
- Stir it with a spoon till smooth
- Pour the chocolate ganache in the tins with crust
- Place sliced strawberries on them
- Place it in refrigerator (nor freezer) for 5-6 hours
- Serve chilled
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