Courtesy of Home Cooking Adventure, I tried this super quick and easy Strawberry Chocolate Tart–no baking necessary! Topped with fresh ripe strawberries and a little powdered sugar (a liberty I took myself) it was just the savior I needed last night after an embarrassingly bad salad I had whipped up. *Sheepish grin.* Word of advice, always tread lightly when handling raw red onions.
As I’ve mentioned in a previous post on How I Actually Put Pinterest To Good Use, I always try to bake something on Mondays for us to enjoy through the week rather than buying junk food or desserts packed with preservatives. Lately I’ve been in a rut because baking seems like such a chore when I finally have free time while Jonas naps, so this was a golden find! I let it chill for a couple of hours and topped my slice with a generous dollop of whipped cream. And I can’t forget to mention that you will definitely need a tall glass of milk for this one.
Having a small get-together and need a pretty third course? Make this dessert in these Mini Tart Pans so each person can have their own! I can’t think of a simpler, more attractive, or tastier end to a dinner party. Cheers!
- 32 (330g) Oreo cookies
- 1/2 cup (110g) butter, melted
- Chocolate Filling
- 7 oz (200g) milk chocolate
- 3.5 oz (100g) bittersweet chocolate
- 7 oz (200 ml) heavy cream
- 10 oz (300g) fresh strawberries
- Place oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular 5×14 inch (12 x 36 cm) tart pan. Freeze until you prepare the filling, just for few minutes.
- In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
- Pour chocolate filling over oreo crust, and top with fresh strawberries.
- Refrigerate for at least 2 hours or overnight before serving.
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