No Bake Rolo Tart Recipes

NO-BAKE CHOCOLATE TART

Steps:

• Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter with the syrup or honey in the microwave, then stir in the biscuits. Press onto the base and up the sides of a 12 x 36cm rectangular tin (or 23-25cm round flan tin) and chill while you make the filling.
• Break up the two chocolate bars and put in a large bowl. Melt in the microwave for 2-3 mins on Medium, stirring halfway through. Stir in the vanilla extract, then sift in the icing sugar. Whip the cream until it just holds its shape, then fold into the melted chocolate. Pour into the prepared tin and smooth the top. Chill for at least 2 hrs or for up to 2 days.
• Just before serving, remove the tart from the tin and slide it onto a flat plate (loosen edges first with the tip of a small pointed knife). You will find it easier to remove the tart if you leave it at room temperature for 30 mins. Put a few tsps of crème fraîche along the centre of the tart (or around the edges if the tart is circular) and top each with a raspberry, then dust lightly with icing sugar. Cut into thin slices and serve with extra raspberries on the side.

NO BAKE ROLO TART

Steps:

• For the Oreo Crust: 1) Using a food processor, blitz all of the biscuits to a fine crumb, and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep). 2) It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. 3) Refrigerate for now. For the Filling: 1) Chop the chocolate up finely and put into a bowl along with the butter in cubes. 2) In a small pan, heat the double cream until just before boiling point. You will see it starting to bubble at the sides. 3) Once hot, pour over the chocolate and butter and beat with a spatula! If the chocolate hasn't fully melted by this point, heat it in the microwave in 10 second bursts, stiring every time! 4) Once the mixture is smooth, spread the tin of caramel onto the bottom of the Oreo base (It might be easier to beat the caramel slightly to loosen it first). 5) Once on, spread the chocolate mixture onto of the caramel. 6) Add the Rolos and halved Rolos to the top like you can see in my pictures and sprinkle on your sprinkles. Doing this now will mean they will set into the dessert so they don't fall of everywhere! 7) Leave to set for 3-4 hours, or overnight. 8) Carefully remove from the tin, and enjoy! Serve with a dollop of cream, or on its own - yum! Recipe Notes I used Dark chocolate in this dessert as the Rolos and Caramel layer are really sweet, so the bitterness of the chocolate is the perfect marriage in my mind! You can easily double up the recipe to make a bigger & deeper pie - add another half of the base recipe (I.e. use 3 tubes of Oreos, and 150g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin! This dessert will last in the fridge for 3 days, covered.

OREO CHOCOLATE NO-BAKE TART

Steps:

• Place 12 oreos in a small sandwich/plastic bag, and remove the air. Crush the oreos into small pieces, with rolling pin.
• Heat up the butter until thoroughly melted.
• Place the oreo crumbs into a tart tin of your choice [I prefer a circular 15cm tin], the bigger the better. Pour the molten butter on top and smooth over. Place in the fridge until step 7.
• Next, chop the chocolate [milk works best for me!] into small pieces.
• Bring the cream just to the boil.
• Add the chocolate to the hot cream and stir until the two become a thick, brown, whole mixture.
• Pour the warm cream-and-chocolate mix onto the oreo base. Place in the fridge for 20-25 minutes. [Time frame depends on the tin one uses. If you use a smaller tin, it may take longer.]
• I like to put fresh strawberries on mine, but raspberries, cream or something else may also taste fab!