No-bake chocolate tart: A rich and tasty snack for tea time

Don’t forget about dessert when you plan a braai or dinner party on the weekend. Sometimes, you don’t want to bake all day but with this no-bake chocolate tart, you don’t have to. It’s all about putting the ingredients together before popping it into the fridge. This recipe is made from a simple Oreo crust and rich chocolate filling. If you love a soft fudge-like brownie or cheesecake, you’ll absolutely adore this chocolate treat.

ALSO READ: Nutella fudge brownie slices: Chocolate decadence at its best

No-bake chocolate tart tips

The Oreo cookies are sweet and great for crumbling for the crust. The rest of the chocolate filling is rich and creamy while setting to a smooth consistency in the fridge. For topping, you can have some coconut, chocolate chips or shavings to make it look even better. Maybe add some whole Orea halves on top too. If you love salted caramel, you might like a sprinkling a bit of flaky salt over the top. Serve with a dollop of freshly whipped cream or ice cream.

ALSO READ: Peanut butter oat cups: Dark chocolate and nut butter delights

If you love making dessert for your friends, this no-bake chocolate tart is the rich and creamy delicacy you’ll be asked to make more often.

No-bake chocolate tart recipe

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Recipe by Marele van Zyl Course: DessertCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• For the crust

• 2½ cups 2½ Oreo cookie crumbs, about 26 Oreo cookies

• 6 tbsp 6 unsalted butter, melted

• For the chocolate filling

• 1 cup 1 heavy whipping cream

• 2 cups 2 bittersweet chocolate-chopped (dark chocolate about 70%)

• ¼ cup ¼ unsalted butter, cut into small pieces

Method

• For the crust
• Finely crush the whole Oreo cookies in a food processor, add melted butter and blend until it’s all moistened.
• Press crumb mixture onto bottom and up the sides of the prepared any tart pan or dish by lightly greasing the edges of the pan or dish with cooking spray.
• Place in the freezer while you make the filling.
• For the chocolate filling
• In a medium heatproof bowl, place chopped bittersweet chocolate, set aside.
• In a small sauce pan over medium heat, bring the heavy cream and butter to a low boil.
• Remove from the heat and pour mixture over the bittersweet chocolate.
• Let stand for 1 minute and slowly stir together with spatula until the chocolate is completely melted and smooth.
• Pour mixture over chilled crust and refrigerate until set, at least 2 hours or overnight.
• Serve chilled.

Notes

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