Like it or not, desserts and dishes go hand in hand. If I could show you the pile of large and small dishes in my kitchen every day, it’ll not make a pretty sight at all. Mixing bowls, baking pans, trays, measuring jug, sieves, spatulas, cake stands, plates and so on..Phew! Multiply that into 2 recipes every day for Christmas during the last quarter and you’ll have to reserve an hour in the day to just do dishes and clean. That’s why I love simple recipes, with fewer ingredients and lesser equipment. Plus the added bonus of being make-ahead. Win win!
This tart is phenomenal! It gives your guests the impression that you’ve spent a great deal of time in making it while it actually is pretty easy. And it does taste like Heaven. A tart made of an Oreo crust and filled with chocolate ganache and topped with raspberries and hazelnuts can only be blow-your-mind kind of good, right? A good quality chocolate can elevate it even further. Feel free to experiment with flavoured chocolates though I really like it as it is. Classic chocolate and raspberries…Oh so amazing!
4 Ingredient No Bake Chocolate Tart
Makes an 8 inch round tart
2 X 137 g packs Oreo Cookies (or any other chocolate cookie)
150 g unsalted butter, divided
350 g dark chocolate (not bittersweet), roughly chopped
250 ml heavy cream
Fresh raspberries, to serve
Roasted Hazelnuts (or any other nut), to serve
Melt 100 g of butter in short bursts in the microwave (or stove). Process cookies in a food processor until fine crumbs form. Add the melted butter and mix till well blended.
Press the cookie mixture into the bottom and edges of an 8 inch fluted tart pan with a removable base. Use the back of a spoon (and your fingers where necessary) to evenly spread out into a neat tart crust. Place the tart pan onto a plate (this makes it easier to move the tart in and out of the fridge). Refrigerate for 30 minutes.
To make the filling, in a medium saucepan, place the cream and remaining butter (50 g) together and bring to a gentle boil (do not boil). Remove from heat. Add the chopped chocolate and leave aside. After 2-3 minutes, stir mixture gradually till chocolate is fully melted and well blended. If there are still some lumps of chocolate left, place saucepan on low heat again for a few seconds to warm up and stir again.
Cool mixture for about 5 minutes. Pour onto the prepared crust. Refrigerate for 6 hours, preferably overnight. Best served chilled with fresh berries.
I think this just may be the cake I’ll make for my husband’s 62nd birthday next week! No bake means easy peasy for me since I’m back at school these days! Oh Sonali, thank you for coming to our baking rescue!!!!! Anita
I’ve often marvelled at the sheer amount of beautiful recipes you make and photograph, and I know from experience how painful the washing up can be. I seem to use too many bowls and spatulas for every cake I bake. And for some unknown reason a lot of the ingredients end up on my countertops and floor. Oh the joys of baking !!!! Once again another stunning recipe Sonali. Every image is pure joy to the eyes. Have a wonderful week.
I can completely relate to this Sonali. Dishes are the worst thing, I don’t have a dish washer and I spend a lot of my time doing them.
For such a simple method, this cake is absolutely beautiful!
I hear ya my friend. Coming to this recipe though, this is a keeper. Thanks Sonali.
Hi Sonali,
Sorry, haven’t checked your blog lately.. This tart looks divine and the pictures too. Hey I totally agree when you say that the kitchen looks crazy… mine too and at the end of the day, a part of studio too with props and mess…
But thats what we enjoy … right !!! Wish you all the best and keep rocking….
I am always craving something like this – a decadent, rich chocolate dessert. I love how easy this is and what a showstopper it is at the same time. Delish!
Easy and gorgeous – love it!
Oh God! It looks so tempting! Perfect chocolate dessert. Thanks a lot for the recipe! Delicious deserts are my favorite and I can’t wait trying this one! Raspberries are great addition to this!