No-Bake Chocolate Fridge Tart

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

An elegant chocolate tart. The bright red of the strawberries and the green of the pistachios goes beautifully with the dark chocolate. This incredibly easy, no-bake chocolate tart is made with a simple Oreo crust and rich chocolate ganache filling made with both milk and dark chocolates.

Ingredients:
2½ packets chocolate cookies (Oreo or similar)
100g butter, melted
350g milk chocolate
150g dark chocolate
300ml fresh cream / double cream
Strawberries for garnishing
Crushed pistachios, optional

Method:
Finely crush the biscuits and mix it with the melted butter.
Line a 20cm non-stick fluted loose bottom tart tin with the biscuit mixture. Use a spoon and your fingers to get an even layer into the bottom and edges of the tin. Freeze whilst preparing the filing.

Using a small pot heat the cream over low to medium. Break the chocolate into small pieces. Add the pieces of chocolate to the warm cream and stir till the chocolate has melted. Pour the chocolate mixture onto the biscuit base. Top with strawberries and crushed pistachios. Refrigerate at least 2 hours or overnight before serving.

Cook’s Notes:

It’s best to use a dark chocolate which contains 50-90% cocoa solids, cocoa butter, and sugar. For best results make the tart a day in advance. This chocolate tart will keep, covered well, for up to 4-5 days in the fridge, but I guarantee it wont last that long!

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