(Photos from the top: 8 inch tarts for the first two photos, a slice from a 4.5 inch tart for the third photo)
The last two months have been crazy. We spent two and a half glorious weeks in Japan (pictures here). A week after we came home, I fell sick for more than ten days. It was a very, very trying period with some medical scares but I’m finally well and it’s never felt better to be back in the kitchen.
You know those Tastemade videos that have been making its rounds on Facebook? T and I decided to try one of the recipes that caught our eye and we’re happy to report that it’s a success! This No Bake Strawberry Chocolate Tart (which Tastemade shared via Home Cooking Adventure) is very easy and I’m actually pleased that no baking was involved for a change.
There are only 6 simple ingredients and the steps are easy.
- 330g Oreos
- 1 box of Fresh Strawberries, Almonds (or any toppings you like)
- 110g butter, melted (I used unsalted butter)
- 200g Milk Chocolate (I used 150g Ghirardelli Milk Chocolate instead)
- 100g Bittersweet Chocolate (I used 150g Hersheys Cocoa 100% natural unsweetened instead)
- 200ml Heavy Cream (I used thickened cream as a substitute)
Note: I doubled the recipe while making these tarts and in total, the recipe yielded three 8 inch round crusts and two 4.5 inch round crusts BUT the filling left one 8 inch round crust completely unfilled. So if you’re making this and using the same size pans, you might want to cut down on the Oreos or increase your chocolate filling.
Directions (you can watch the video or follow the steps I listed):
- Blitz the Oreos in a food processor (as shown in the video) OR crush it in a ziplock bag using a rolling pin and get it finely crushed by beating it with a K-beater in your mixer thereafter (I did the latter as I didn’t have a food processor). Add the melted butter and combine it with the crushed Oreos.
Note: Be careful with using the K-beater and don’t over-beat your Oreos. Also, if you’re wondering (like I did), you use the WHOLE Oreo including the cream.
- Press the crushed oreos into a tart pan with the back of a spoon. I found it easier to use my fingers to press down the sides of the top. The recipe calls for a 5×14 inch tart pan. I didn’t have this so the same amount filled two 8 inch round tart pans. Freeze the crust while preparing the filling.
- Heat the cream over medium-low heat for a few minutes (don’t boil or simmer). Pour the heated cream over the chopped chocolate and let the mixture rest for 1-2 minutes. Stir the cream and chopped chocolate until it dissolves.
- Pour the melted cream and chocolate over the Oreo crust and top with fresh strawberries and almonds (or any other toppings you like).
Tip: If you are not serving this on the same or next day, put off placing the strawberries on top first as the water tends to seep out of the strawberries onto the tart if left on for too long. Take note that if you put the strawberries later, the chocolate would have hardened and your strawberries cannot be pushed into the chocolate (like you see in the video) but it’s not crucial. I would rather have my strawberries resting on the surface than have a watery tart!
- Refrigerate for 2 hours or overnight before serving.