No Bake Dark Chocolate Tart
Try this No Bake Dark Chocolate Tart recipe, or contribute your own.
Try this No Bake Dark Chocolate Tart recipe, or contribute your own.
- pinch of salt
- 2 teaspoons extra virgin olive oil
- for the crust:
- for the filling:
- 28 oreo cookies
- 2 oz (50 grams) bittersweet chocolate (min. 70% cocoa s
- 3 tablespoons (50 grams) soft unsalted butter
- 4 oz (100 grams) bittersweet chocolate (min. 70% cocoa
- 3 tablespoons (25 grams) cornstarch
- 1/4 cup (60 ml) whole milk
- 2 cups (500 ml) heavy cream
- 7 tablespoons (50 grams) unsweetened cocoa powder(sieved)
- 2 teaspoons strong instant coffee powder
- 1/3 up(75 grams) superfine sugar
- 1 teaspoon vanilla extract (or 2 teaspoons of imitation vanil
- Carbohydrate 24.6773333333333 g
- Cholesterol 0 mg
- Fat 10.1631428565197 g
- Fiber 1.94133326212565 g
- Protein 1.344 g
- Saturated Fat 2.81478361896158 g
- Serving Size 1 1 slice (50g)
- Sodium 143.860238095226 mg
- Sugar 22.7360000712077 g
- Trans Fat 0.526877428554552 g
- Calories 182 calories
Step-by-step
- Start by roughly breaking the Oreos and chocolate into pieces.
- Add these pieces to a food processor and blitz until you have crumbs.
- Add the butter and salt and blitz again until the mixture starts clumping together.
- In a 23 cm/5 cm deep tart tin (with a loose bottom) with your hands press the Oreo & chocolate mixture until the sides and the base are even.
- I found it was easier to do this by pushing the mixture in the centre of the tart towards the sides. This ensured that the mixture was spread evenly.
- Place in the fridge for at least 2-3 hours.
- For the Filling: Finely chop the chocolate. Set aside.
- Pour cornflour into the milk and mix well until combined.
- In a medium sized saucepan, pour the heavy cream. Add the sieved cocoa, instant coffee powder, sugar, vanilla extract, olive oil and salt.
- Heat over medium heat while gently whisking so as to get rid of any lumps.
- As soon as the chocolate has completely melted, take the saucepan off the heat, and add in the cornflour milk mixture and mix until smoothly incorporated.
- Put the saucepan back on medium heat, and keep stirring with a wooden spoon until the mixture thickens. This will take about 10 minutes.
- Nigella suggests to take the pan off heat every few minutes so as to avoid bringing the cream to a boil.
- The chocolate filling is ready when it becomes so thick that it coats the back of the wooden spoon, and if you run your finger through it the line should stay.
- Pour the chocolate filling into a bowl or jug from which it is easy to pour.
- Cover with a wet piece of parchment paper and place in the fridge for about 15 minutes.
- After 15 minutes pour the chocolate filling onto the Oreo crust and make sure it is evenly spread and smooth.
- Place in the fridge overnight.
- Take out of the fridge 10 minutes before serving, but make sure to take it out of the tart tin right away.
- Both the filling and crust can be made 1 day ahead and leftovers can be kept for 4-5 days.
My No-Bake Chocolate Tart Adventure
As a busy working mom, finding time to bake elaborate desserts is a luxury I rarely afford myself. Weekends are precious and often filled with family activities, errands, and trying to catch up on sleep. That's why I'm always on the lookout for recipes that are both delicious and quick to make. This No-Bake Dark Chocolate Tart completely fits the bill. It's elegant enough for a dinner party, yet simple enough to whip up on a weeknight after the kids are in bed. The rich, dark chocolate filling is incredibly decadent, and the Oreo crust adds a delightful crunch that perfectly complements the smooth, creamy texture. The beauty of a no-bake recipe is its simplicity; it requires minimal kitchen equipment and no oven-time, making it a perfect choice even for a baking novice like myself.
The recipe itself is wonderfully forgiving. I’ve found that slight variations in ingredient measurements rarely affect the final product. Don't stress about getting the exact amount of cocoa or sugar. The most important aspect is to ensure that the chocolate filling thickens sufficiently, which is easily achieved with careful whisking and proper heating. I've made this tart countless times, and each time, it turns out beautifully, often disappearing within hours!
The Crust: A Simple Oreo Dream
The Oreo crust is incredibly easy to make. Simply crush the Oreos (I often use a food processor for a finer crumb), add some melted butter and a pinch of salt, and press the mixture into a tart pan. The combination of chocolate and Oreo creates a rich, slightly sweet base that provides a perfect canvas for the decadent chocolate filling. The process of pressing the crust into the pan is quite therapeutic, a little moment of mindfulness amidst the daily chaos.
The Filling: A Symphony of Chocolate and Cream
The heart of this tart lies in its intensely rich chocolate filling. The combination of heavy cream, cocoa powder, instant coffee (which adds a subtle depth of flavor), sugar, and a touch of vanilla extract creates a truly unforgettable experience. Whisking the mixture over medium heat is key to achieving the perfect consistency – thick enough to hold its shape, yet still smooth and luxurious. Don’t be tempted to rush this step; it’s essential to ensure that the filling doesn't become grainy or lumpy.
The Finishing Touches and Serving Suggestions
Once the chocolate filling has cooled and thickened, gently pour it over the Oreo crust, ensuring it's evenly spread. Then, the most difficult part: chilling the tart overnight! Patience is rewarded, as this allows the filling to set properly and become beautifully firm. When serving, let it sit at room temperature for about 10 minutes before removing it from the tart pan. This prevents the crust from sticking and makes slicing much easier. I love to serve this tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Making it Your Own
While this recipe is fantastic as is, it’s also easily adaptable to suit different preferences. Feel free to experiment with different types of chocolate, such as milk chocolate or white chocolate. Adding a pinch of cinnamon or a splash of liqueur to the filling can also create unique flavor profiles. I’ve even tried incorporating chopped nuts or dried fruits into the crust for added texture and flavor. The possibilities are endless!
This No-Bake Dark Chocolate Tart has quickly become a go-to recipe for me, a delicious and easy dessert that always impresses. It's a testament to the fact that sometimes, the simplest recipes are the most rewarding. Whether you're a seasoned baker or a complete novice, I highly recommend giving it a try. You won't be disappointed!
