Decadent luscious no bake strawberry chocolate tart with crunchy oreo crust, sweet juicy strawberries and rich chocolate ganache is a perfect eggless, easy and quick dessert for special occasions like anniversary or valentine’s day.
If you are short of time or not in the mood for baking a cake then this quick no bake chocolate tart recipe is perfect option for you. It requires just 5 main ingredients, 20 minutes of your time and tastes absolutely divine.
The Strawberry Chocolate Oreo Tart recipe shared here is :
- No Bake
- Easy to make
- Can be made ahead of time
Strawberry Chocolate Tart Ingredients:
Oreo: The chocolate tart crust is made with original classic oreo and butter. You can even use strawberry oreo, golden oreo or chocolate oreo for it. The oreo tart shell made in this recipe can also be used in no bake cheesecakes or mousse filled tarts.
Butter: Butter is added to oreo crumbs for binding purpose. As little bit of salt enhances the chocolate flavour, you can use salted butter or a mix of salted-unsalted butter.
Chocolate: Use premium good quality chocolate as it is the main ingredient of the recipe. If you like less sweet desserts then opt for dark chocolate. I have used a mix of milk chocolate and dark chocolate here.
Heavy Cream: I have used Amul brand low fat cream (25%) to make chocolate ganache in this recipe. For a richer taste you can use medium or heavy cream.
Strawberries: The freshness and sweetness of fresh juicy strawberries compliments the subtle bitter chocolate flavour. You can also use other fruits or berries like cranberry, raspberry, blueberry, cherry or oranges in this tart.
White Chocolate: This is an optional ingredient. I have used white chocolate ganache and edible silver balls to decorate the tart. If you don’t want to use white chocolate, you can even use other ingredient to drizzle on top like salted Caramel Sauce, nutella, roasted hazelnuts, roasted pecans, macademia or chocolate chips
I recently went on a trip to Mahabaleshwar (Maharashtra in India), famous for it berries and bought lots of strawberries from there. For the first time in my life, I saw strawberry farms so closely and tasted freshly plucked strawberries.
They are grown in so much of abundance there, that they were being sold in heaps in farmers market. One of the vendors told me that there are 12 varieties of strawberries grown here and each one has its own characteristics and taste.
Mini Chocolate Tart– Instead of making one full tart you can multiple mini chocolate tarts. The recipe will remain the same, you will have to just divide the ingredients in individual portions. This makes them easier to serve in parties or potluck.
Chocolate Mousse Tart– Instead of filling the oreo tart with ganache, you can fill it with mousse like strawberry mousse, mango mousse or peanut butter mousse.
Raspberry Chocolate Tart- Replace strawberries with raspberries in this recipe and you will have lovely raspberry chocolate tart ready. Similarly you can make cherry chocolate tart also.
Kitchen equipments used: 6″ inches aluminium tart pan with removable base has been used to set this strawberry chocolate tart.
Hope you will like this chocolate and strawberry tart recipe. I have also shared a youtube video for it which you can refer to in case of any doubt.
More strawberry recipes:
- Strawberry Chutney
- Strawberry Yogurt Toast
- Strawberry Banana Smoothie
- Strawberry Coconut Refresher
- Baked Oatmeal with Strawberries
- Oreo Biscuits- 15
- Melted Butter- 1/4 cup (60 grams)
- Heavy Cream- 2/3 cup (150 ml)
- Dark Chocolate- 50 grams
- Milk Chocolate- 100 grams
- Strawberries- 6 to 7
- For topping (optional)
- Cream-2 tbsp (25 grams)
- White Chocolate-70 grams
- Silver Balls Sprinkles-8 to 10
- Measuring Cup used: 1 cup=250 ml. The above recipe yields 6-8 servings.
- For ganache filling, I have used mix of dark chocolate & milk chocolate. You can use only dark chocolate too.
For preparing the crust, add oreo biscuits to a grinding jar. Grind them to form fine crumbs.
Add the melted butter to the crumbled oreo biscuits and grind once again.
Brush some melted butter or olive oil inside a 6″ inches round tart pan (with removable base). Spread the crumbled oreo inside the pan & then press them on base and sides using fingers or back of spoon. Keep it in fridge for at least half an hour to set completely.
Transfer cream in a microwave safe boil. Microwave it for 45 seconds to 1 minutes. We need to just heat the cream and not boil it. You can heat cream in a non stick pan on stove also. Add this cream to the bowl of chopped chocolate. After 10 seconds, stir with a spatula or spoon till the chocolate is melted completely.
Pour this chocolate ganache on the oreo tart. For a smoother finish, don’t let the ganache cool down completely & pour it while it is still luke warm.
After 1 to 2 minutes, Slice the strawberries and place them on top of the tart. Press the slices gently with fingers so that they are slightly embedded in ganache.
Refrigerate the dish for at least 4 hours before serving to set the tart completely. To de-mould the tart, invert a glass or cup on kitchen counter. Place the tart mould over it and slightly press the ring in downward action. Don’t exert too much pressure if it not separating. Let the tart rest for 2-3 minutes on counter and then try again (can see in video also).
Step 9: (optional)
You can decorate the top with some icing sugar, white chocolate ganache or caramel sauce. To make white chocolate ganache, heat cream in microwave bowl and pour it on chopped white chocolate. Mix well. Pour it over the tart using a spoon or piping bag.
Slice and enjoy this delectable luscious strawberry chocolate tart. Bon Appetit!!
What can be used instead of tart pan for setting oreo tart?
You can use spring form tin for setting this tart or can simple line the insides of cake tin with cling film (use excess on sides so that you can lift it later on) and then set tart over it. Once it is set, lift the cling film from sides and remove it.
Can I make this strawberry tart ahead of time?
Yes, you can make it and easily store it fridge for 2-3 days. Store in an airtight container or cover the top with cling film to avoid the ganache from drying and cracking on top.
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