No Bake Oreo Chocolate Tart

So when I looked up on the very top shelf of my pantry recently, which I don’t often see given my short stature, I discovered there were four boxes of Oreo cookies up there, patiently waiting to be turned into something delicious (not that they aren’t delicious eaten straight from the packet).

With some friends coming over to visit, I was in the mood to make something chocolate so it was the perfect opportunity to whip up this very simple, four ingredient, No Bake Oreo Chocolate Tart.

The magic four ingredients you will need for the tart are melted butter and Oreo cookies for the shell plus chocolate and cream for the filling.  Easy!

First step is to crush those cookies.  By far, the easiest way is to blitz them in the food processor, however if you have some frustrations to work out, or do not have a food processor, place them in a zip-lock bag and crush them with a rolling-pin.  No need to remove the filling from the Oreos because honestly, who has time for that?

When you have a fine crumb, pour in your melted butter and continue to mix (or pour the crumbs and butter into a bowl and stir).  You will end up with a mixture that resembles damp/wet sand which you can then tip into your loose-bottom tart tin.  The one I used is 10″/25cm in diameter.

Using the bottom of a glass or the back of a spoon, press the mixture firmly into the tin, ensuring there are no gaps in the corners.

Once you are happy, place the tart shell in the fridge to set.  This should take around 30 minutes, but just check to make sure it is nice and firm so there is no problems when it comes time to pour in the ganache.

When your shell has set, it is time to make the ganache.  The quickest way is to do this in the microwave, but of course you could make it on the stove if that is what you prefer.  For me, I place the chocolate and cream in a microwave-safe jug and put in there for 40 second bursts, stirring thoroughly each time.

Once the chocolate is completely melted and you have a silky smooth ganache, pour it into your tart shell.

Should you end up with air bubbles, it is a good idea to gently tap the tart on the bench top to bring them to the surface to pop.  I ended up with quite a few and could not get them all out so take care when making your ganache so you are not mixing it too vigorously.

Place the tart in the fridge to set for one hour.  It is a long time, and it could be ready before then, but it IS worth the wait.

To get this bad boy out of the tin, you will need something with a bit of height and diameter to sit the tin on.  I use a large glass mug, but you could also use a bowl.  Because I didn’t let this rest long before I tried to remove it, I also used my little blowtorch around the rim and a little on the base to heat the butter.  The cake paddle also came in handy to remove the tart from the base of the tin and transfer it to my cake stand.  You could certainly use a flat spatula, or even just leave it on the base itself, up to you.

If you like, you can stop here and devour the tart just as it is.  But if you want to go that extra little step it is time to decorate!  The topping(s) can be whatever your heart desires:

• More chocolate, such as shavings/curls, truffles, Maltesers
• A simple dusting of cocoa powder
• Oreos, in different sizes and/or flavours would look great
• Honeycomb, with or without chocolate coating
• Passionfruit
• Berries and cream.

I decided to go with the last option, berries and cream.  I had the grand plan of covering the entire surface with strawberries, but given my toddler was underfoot I needed to do something quickly so a simple arrangement of strawberries, blueberries and cream was the result.

This dessert is decadent so you really don’t need a massive slice, but if one just happens to make it to your plate…

Serve each slice with some more berries and cream, which helps cut through the richness.

And now for my favourite picture, the very pretty Ms Pac-Man.  Nom nom nom!

Go out and give this one a go and let me know in the comments what you topped yours with or share a post on social media with #cathscookery.

Print Recipe

No Bake Oreo Chocolate Tart

Servings

slices

Ingredients

For the tart shell

• 42 Oreo cookies
• 120 g unsalted butter melted

For the filling

• 450 g dark chocolate
• 100 ml pure cream

To decorate

• strawberries
• blueberries
• cream whipped

Servings slices Ingredients For the tart shell 42 Oreo cookies 120 g unsalted butter melted For the filling 450 g dark chocolate 100 ml pure cream To decorate strawberries blueberries cream whipped

Instructions

1. Place the Oreo cookies into a food processor and blend until you have fine crumbs. If you do not have a food processor, place in a ziplock bag and crush with a rolling pin
2. Add the melted butter to the Oreo cookies and stir until the consistency is like damp sand.
3. Transfer the mixture to a loose bottom tart tin and press down firmly with a glass or back of a spoon.
4. Place in the fridge to set for 30 minutes (it should be firm so leave for longer if necessary).
5. Pour the cream on top of the chocolate in a microwave safe bowl/jug. Put in the microwave for 40 second bursts, stirring well in between, until you have a smooth ganache.
6. Remove the tart shell from the fridge and pour in the ganache. If you have any air bubbles, gently tap the tin on the bench to bring them to the surface and pop.
7. Place the tart back in the fridge to set for one hour.
8. Remove the tart from the fridge and the tin then transfer to a serving platter. Top with berries and whipped cream.