I debated over the title of this post, trying to decide between “When Photos Don’t Do A Recipe Justice”, or “Worth a Second Helping” or “Public Service Announcement: Don’t Miss This Tart!” The title should a combination of all three, but then it would be as long as No-Bake Strawberry Chocolate Ganache Tart with Chocolate Cookie Crust ~a mouthful for a recipe with only 5 ingredients. ;)
When I shared the recipe for this Chocolate Strawberry Tart, HERE, the photos didn’t do it justice. I photographed it again later that day, without the distraction of rose petals, floral napkins, plates and teacups.
In case you haven’t notice, I tend to be a more-is-more girl, but less is definitely more in this case, letting the strawberries and chocolate speak for themselves.
This no-bake tart is so rich and luscious, and worth a second helping if you missed it. It’s easy too, made with just 5 ingredients including the strawberries. Substitute raspberries if you prefer, or add a sprinkle of flaky sea salt to garnish the top. I added an additional drizzle of melted chocolate chips that I dipped some strawberries in. This is a splurge-worthy dessert for Valentine’s Day or anytime you need to satisfy your inner chocoholic!
No-Bake Strawberry Chocolate Ganache Tart with Chocolate Cookie Crust
Makes an 11″ tart
Because the ganache is just two ingredients, you want to use good quality chocolate and full fat, heavy cream, no substituting with light cream or half and half. The higher the fat content of the cream, the richer and more stable the finished ganache will be.
Chocolate Cookie Crust:
I package Oreos (or similar chocolate sandwich cookies, about 36)
1 /2 cup (1 stick) unsalted butter, melted
To make crust: Add Oreos to bowl of a food processor and pulse until fine crumbs. Transfer crumbs to a medium bowl, add melted butter and mix until well combined. Press the mixture onto the bottom and up the sides of an 11-inch tart pan. Tip: Use the sides and bottom of a measuring cup to help press crumbs evenly into sides and bottom of tart pan. Place crust in the refrigerator to chill and firm for 1 hour before adding filling.
(3) 4 oz bars Premium Chocolate Baking Bars, Semi-Sweet or Bittersweet, (I used Ghirardelli and a combination of both semi-sweet and bittersweet)
1 1/2 Cups Heavy Cream
To make ganache filling: Coarsely chop chocolate bars and place in a heat proof bowl. In a small saucepan, bring cream just to a boil over medium-high heat. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened. Slowly whisk the mixture until smooth and chocolate is melted. Pour filling into prepared cookie crust. Place in fridge until set, about 4 – 6 hours or overnight.
When ganache is set, you can top your chocolate tart with strawberries, raspberries, chocolate shavings, or flaky sea salt. I added some sliced strawberries and drizzled with some additional melted chocolate.
You can find a printable recipe, HERE.
I used my favorite 11-inch tart pan that’s a breeze to use. It’s a Wilton® Advance Select™ Premium Nonstick 11-Inch Tart/Quiche Pan in Gunmetal. I found it for $14.99 at Bed, Bath & Beyond. You can order it online or use the store locator to find one near you and use your 20% coupon.
The removable outer ring of a tart pan allows you the see the pretty edge of the crust and makes it easier to serve, especially that first slice.
Other recipes I’ve made using this 11″ tart pan are a Star-Spangled Fruit Tart for Memorial or Independence Day
Super quick and easy using refrigerated cookie dough.
Everybunny loves confetti egg sprinkles and PEEPS for Easter ;)
A tomato tart cooks in half the time of a traditional tomato pie, another plus!
When I shared these Towle Heart Demitasse Spoons a couple of years ago, they were out of stock.
I found them available again at Amazon for $12.99 for a set a 4. They would make sweet gifts for your tea drinking friends packaged individually with tea or teacups for Valentine’s Day or for an Alice in Wonderland-inspired Tea Party.
I hope you’re inspired to give this tart a try!
(End of Public Service Announcement ;)