This chocolate tart with forest berries is the perfect dessert when you need something that looks really fancy, but is really simple to make. this no-bake tart just needs a little time in the fridge. Start it early in the day then it can chill in the fridge while you cook the rest of your meal. Add the berries just before serving.
A fancy-looking dessert that is so simple!
I found this recipe by Rachel Cooks and it looked so amazing, I was astounded at how few ingredients it needed and how easy it was.
The tart itself is just 4 ingredients, then you can top it with a variety of berries and a sprinkle of powdered sugar.
The crust is Oreo cookies pulsed in the food processor with melted butter and the filling is chocolate ganache, which, while it sounds fancy is just heated cream mixed with chocolate.
Chocolate tart with forest berries
Here’s what you need
- 32 Oreo cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 12 ounces semisweet or dark chocolate chips
- 8 ounces (1 cup) heavy cream
- Mixed berries of choice
- powdered sugar for dusting, optional
Directions
- Melt your butter
- Pulse the Oreos in your food processor until they are fine crumbs
- Add the butter and pulse to mix
- use your fingers and a measuring cup with a flat bottom to press the mixture into your 9-inch tart pan (mine was an 8-inch pan so I actually had a little extra. (wish I had known…I could have saved those Oreos!)
- Put the tart shell in the fridge while you make the ganache
- Pour the creme into a small saucepan and heat over medium-low heat, just until little bubbles appear at the edges (Don’t boil this!)
- Pour over your chocolate chips in a heatproof bowl (Don’t stir!)
- Let this sit for 2 minutes
- Okay, now you can stir. Mix this until the cream is completely incorporated
- Pour the mixture into your tart shell
- Refrigerate for at least 3 hours.
- Garnish with fresh berries, mint, and a sprinkle of powdered sugar
Variations on a tart
This was a plain chocolate and berry version, but there is lots of room to make this recipe your own.
- Decorate with crushed and broken Oreos instead of berries
- Add a bit of espresso powder to the ganache and top with a mocha whipped creme and chocolate-covered espresso beans
- Add a little orange liqueur to the ganache and decorate with candied orange slices.
- There are so many variations. Let us know if you try one of these or if you create something else!

This chocolate tart was the dessert for our Valentine’s dinner of steak with gorgonzola sauce & cheesy polenta.
We paired our dinner and dessert with this lovely wine from L’Ecole No. 41 their 2017 Columbia Valley Cabernet Sauvignon.
L’Ecole No. 41 2017 Columbia Valley Cabernet Sauvignon
This wine comes from Washington’s largest AVA the Columbia Valley AVA. It covers a full 1/3 of the landmass of Washington. It is sourced from vineyards across this AVA that L’Ecole No. 41 has built a relationship with over the years.
You’ll find a blend of fruit from a few vineyards in here: Candy Mountain, Estate Seven Hills, Alder Ridge, Klipsun, Summit View, Bacchus & Dionysus, Pepper Bridge, Stone Tree, Loess, Yellow Jacket, Estate Ferguson & Stone Valley
100% Cabernet Sauvignon – 5,600 cases produced – $29.00 SRP
L’Ecole No. 41 is located in Walla Walla Washington in an old schoolhouse. You can read more about them here and here.
This Chocolate tart with forest berries is the perfect way to finish off a dinner paired with this wine, the chocolate, and the berries pair nicely!
*We received this wine as a media sample. No other compensation was received. All opinions are our own.

Chocolate tart with forest berries
This looks so fancy, but it's really easy. I found this recipe on Rachel Cooks. No-bake, 4 ingredients (+the berries and powdered sugar). So easy and delicious.
I suggest starting with a full pack of Oreos. For a 9 inch tart, use 32. Mine was actually an 8-inch tart pan, so I sadly destroyed too many Oreos. Somehow I ended up with just 3 left?
Oreos and melted butter for the crust, chocolate, and creme make a ganache for the filling and then berries to decorate just before serving. Pretty simple
Get artsy with your decoration. I used strawberries, blueberries, blackberries, raspberries, and mint, but you could use a variety of fruit. I think I might try adding just a little orange liqueur and candied oranges to decorate next time. There are so many variations you can take with this.
Ingredients
- • 32 Oreo cookies
- • 1/2 cup unsalted butter, melted
- • 12 ounces semisweet or dark chocolate chips
- • 8 ounces heavy cream
- • Mixed berries
- • powdered sugar for dusting
Instructions
1. Toss your Oreos in a food processor to start and pulse until you get fine crumbs. Add the melted butter and pulse to mix. Press cookie mixture into the tart pan using the back of a measuring cup and your fingers. Stick it in the fridge or freezer while you make the filling.
2. Heat the cream over medium-low heat in a small saucepan. You don't want this to boil. Watch it carefully until you see small bubbles at the edge of the pan. Pour this over the chocolate chips in a heat-proof bowl. Leave it alone for 2 minutes (really, no stirring or anything). After 2 minutes stir the mixture until the creme is all mixed in. This takes a minute or two, but it will all come together in a beautiful lush ganache.
3. Pour this into your tart crust, drop gently 3 times to remove air bubbles, and put it in the fridge for 3 hours (or longer).
4. When you are ready to serve, pop it out of the edges of tart pan, garnish it with berries, and a sprinkle of powdered sugar.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 620Total Fat 34gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 8gCholesterol 39mgSodium 204mgCarbohydrates 77gFiber 5gSugar 56gProtein 4g
Nutrition information isn’t always accurate.
Valentines Day Menu Ideas
L’Ecole No. 41 Cabernet Sauvignon Wine Truffles
These delicious wine truffles are completely decadent. We created two, one with chopped dried cranberry inside, dusted with ground pistachio, and one with a touch of espresso powder inside, then dusted with cocoa.
The wine we used was the L'Ecole No. 41 2017 Walla Walla Cabernet Sauvignon, which is also the perfect wine to pair with these truffles.
Thank you to L'Ecole No. 41 for the delicious sample that inspired these truffles.
Burgers with Mushrooms and Blue Cheese
Based on Bobby Flay's recipe for the Perfect Burger which keeps your burgers perfectly juicy! It's important to use at least 80/20 ground beef to keep the burgers juicy and the thumbprint? Well, a thumbprint in the middle is key to keeping the burgers cooking evenly.
We topped our burgers with sautéed shitake mushrooms, blue cheese, arugula, and bacon jam. (there is a recipe for that too!)
Steak with Gorgonzola sauce
These dishes cook simultaneously and you will end up with lots of leftover gorgonzola sauce. That's really okay. It's so good on almost anything. I drizzled it on pizza the other night.
This is an elegant dish, but not too tough to make! Get the polenta going first and set that on a back burner to cook while you make the steak and gorgonzola sauce.
We paired this with a Cabernet Sauvignon and it was heaven!
The recipe came from "The Anthony Kitchen"
Cheesy Polenta
Polenta is simple but takes a little time. I love cooking it in my Dutch Oven. I can get other dishes going while it cooks, and the big heavy dutch oven lid keeps the splatter down.
You can also pour your finished polenta in a dish or pan and refrigerate it, then cut it when it is firm and pan fry it. I like to do this and serve it covered in sautéed vegetables.
Bacon Jam
This bacon jam is based on a recipe from Mom's Dinner. We substituted dried cranberries for the raisins, which brings a bigger fruit note to the dish and paired great with the Cabernet Sauvignon we chose.
Bacon jam is life-changing. How did I ever live without this stuff! You can serve it with crackers or bread. The other night we topped a pizza with some. Quite honestly, had I been home alone, I would have made this and sat on the couch and eaten the whole bowl with a spoon.
Stuffed Vegan Portabella Mushrooms
This recipe has variations to be Vegan Vegetarian or Gluten-Free, depending on the breadcrumbs and cheese (or cheese substitute) that you use.
This is a dish that is great with Cabernet Sauvignon. Yes, red wine with a dish that isn't meat!
Grilled balsamic purple cabbage
This is a perfect side dish and it's vegan! The marinade gives this so much umami. With a stovetop grill pan this is a delicious grilled dish that you don't have to go outside for!
Chocolate tart with forest berries
This looks so fancy, but it's really easy. I found this recipe on Rachel Cooks. No-bake, 4 ingredients (+the berries and powdered sugar). So easy and delicious.
I suggest starting with a full pack of Oreos. For a 9 inch tart, use 32. Mine was actually an 8-inch tart pan, so I sadly destroyed too many Oreos. Somehow I ended up with just 3 left?
Oreos and melted butter for the crust, chocolate, and creme make a ganache for the filling and then berries to decorate just before serving. Pretty simple
Get artsy with your decoration. I used strawberries, blueberries, blackberries, raspberries, and mint, but you could use a variety of fruit. I think I might try adding just a little orange liqueur and candied oranges to decorate next time. There are so many variations you can take with this.

Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.
When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.
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