Tarts are always a very easy to make, yet, impressive to look at kind of desserts. This no bake Oreo and Strawberry tart is definitely one. I stumbled upon the recipe just because I was too lazy to bake something and I really needed a quick sweet fix. The only tough part about making this tart is that you will have to wait for it to set in the fridge. But I promise it’s worth it.
Can I use fresh cream for this recipe?
You need cream that has at least 35% fat content, or else the tart will not set properly.
I don’t have a tart pan exactly like yours, can I make it in a round tart pan?
Yes you can. This recipe should be enough for a 9 inch round tart pan.
Ingredients breakdown:
Oreos: I used Oreos in this recipe but you can use any chocolate cream cookie/biscuit that you prefer. I use it with the cream filling because then it binds well to form the crust.
Cocoa powder: Both cocoa or cacao powder will work in this recipe. You can use it according to your preference. If you use hot chocolate powder it might taste a bit different.
Butter: I almost always use salted butter unless it is specified in the recipe. Amul Butter is my favourite and easily available where I live.
Heavy cream: This is an ingredient that is quite difficult to get in most places, metro cities might still have it on Big Basket or Blinkit. I try to buy it when I find it and I freeze it for later use. However, if you still need to make this recipe and you cannot find it, the next best thing would be buying the frozen whipped cream that you thaw and use for frosting cakes. I have used Richs Niagara Whip – I have also worked with this brand and I have fallen in love with their products, you can use whichever brand is available to you and that works for you.
Condensed milk: I always use Amul Mithai Mate which is basically condensed milk. You may also use Nestle or any other brand you get where you live.
Strawberries: I make this tart when berries are in season because I love the combination of berries with chocolate.
No bake Oreo and Strawberry tart
RECIPE
Ingredients:
For the crust-
1 large pack + 1 small pack (150 g + 50 g) Oreo biscuits (crushed)
1 tbsp. Cocoa/Cacao powder
45 g (about a little less than 1/4 cup) melted butter
For the filling:
200 ml (1 cup) heavy cream (minimum 35% fat)
150 ml (about 1/2 cup) Sweetened Condensed milk (add more/less according to preferred sweetness
50 g (1 small pack) Oreo biscuits (crushed)
For garnishing:
200 g Fresh Strawberries
Directions
1. Mix all the ingredients of the crust and set them on a greased 13×4″ tart mould and leave it in the refrigerator to set.
2. In a bowl, whip the chilled cream till it almost reaches stiff peaks, around 2 minutes.
3. Add the condensed milk and whip for about 45 seconds, then fold in the crushed Oreo biscuits.
4. Pour this mixture into the prepared tart mould and let it set in the freezer for at least 3-4 hours
5. Decorate with fresh strawberries, dust some icing sugar on top. Slice and serve cold.
Notes:
- Do not be impatient, let the tart set and only then cut into it, otherwise it will fall apart.
- Chill your cream before whipping it.
- The tart should can be stored for 3-4 days in the fridge or frozen for longer. I would recommend garnishing the tart with fresh fruit only when serving for best look and taste.
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Love,
Bakesalotlady ❤
Bakesalotlady™ 