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
- 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!
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
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.
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.
- • 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
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.
Amount Per Serving Calories 620Total Fat 34gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 8gCholesterol 39mgSodium 204mgCarbohydrates 77gFiber 5gSugar 56gProtein 4g
Nutrition information isn’t always accurate.
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.