Oreo Chocolate No Bake Tart Recipes
OREO CHOCOLATE NO-BAKE TART
A super easy, quick recipe for a chocolate tart with no-baking required! Brilliant for new bakers!
Provided by tarathetiger
Time 40m
Yield Serves 6
Number Of Ingredients 0
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!
NO BAKE CHOCOLATE OREO TART RECIPE - (4.6/5)
Provided by DeliciouslyDished
Number Of Ingredients 10
Steps:
- To make the crust, using a food processor, blend Oreo cookies until the texture of coarse meal or crumbs. Add the melted butter and blend until well combine. Place the mixture into a 4×14 fluted rectangular tart pan (mine has a removable bottom for easy removal of the finished tart) and press onto the bottom and up the sides evenly. Freeze the crust whilst preparing the chocolate filling In a medium saucepan, bring cream to the boil. Remove from heat, add chopped chocolate and butter, and let rest for 5 minutes. Then stir until dissolved. Pour chocolate filling over oreo crust, and decorate with some chopped oreo cookies and chocolate chips Chill for 2 hours at least, preferably overnight. Unmold, serve, and enjoy!
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- To make the crust: Pulse Oreo cookies, with filling, in a food processor until finely ground. Transfer crumbs to a medium bowl, add melted butter, and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place it in the fridge for 30 minutes to firm up before adding the filling (or before baking the crust). If possible, I recommend to bake the crust in a 350F/180C preheated oven for 5-6 minutes, then let it cool completely on a wire rack before adding the filling. This will make the crust more crisp and less soft.
- To make the filling: In a medium heatproof bowl, place chopped bittersweet and milk chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula, stir mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds and stir, until melted). Pour mixture over chilled Oreo crust and refrigerate until set, at least 4 hours or overnight. You can make the tart a day ahead of time.
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