No-Bake Chocolate Strawberry Tart

For the first installment of my “no-bake week”, I give you the No-Bake Chocolate Strawberry Tart. The base is a perfect chocolate whipped cream filling that we will call “chocolate mousse” (even though it is technically not a mousse). It is simply melted chocolate mixed with whipped cream and the result is a dense chocolatey layer that is not “too sweet”.

The crust is a crunchy Oreo base with just two simple ingredients – Oreos and butter. What could be better? Make sure to really press this into the pan tightly for the perfect slice.

What pan Should I use?

For this recipe I use a Wilton 6 inch tart pan. This fits *almost* all of the filling from the recipe (the leftovers can be stored in the fridge for up to two weeks!). It also serves about 10 people. If you wish to fill a larger tart pan, I suggest doubling the recipe.

Make sure to tag @LilyPCrumbs on Instagram and TikTok if you make this recipe and upload a pic because I want to see your creations!

No-Bake Chocolate Strawberry Tart

This is an easy summer dessert recipe that is perfect for those days when you just don't feel like turning on the oven!

Servings 10

Pin It Print It

Equipment

• 1 6 inch tart pan

Ingredients

Crust

• 30 Oreos (320 grams)
• 1/2 cup unsalted butter, melted (113 grams)

Chocolate Filling

• 3/4 cup heavy cream (6.4 ounces)
• 10 oz melted chocolate I use semisweet, feel free to use whatever chocolate you prefer. 72% dark chocolate would be delicious!
• 1/4 tsp salt

Topping

• 4 strawberries

Instructions

• Place all of the Oreos in a ziplock bag and smash into crumbs (you can also do this in a food processor)
• In a large bowl, mix the Oreos and melted butter. Press into the non-stick, tart pan and place in the refrigerator while you make the filling
• In a microwave-safe bowl, melt the chocolate in 30-second increments, stirring in between until completely smooth. Set aside while you whip the cream
• In a large bowl, add the cold heavy cream. Using a whisk or a hand mixer whip cream until stiff peaks form. Add in salt and mix
• Using a nonstick spatula scrape melted chocolate into whipped cream and fold gently until the mixture is completely homogenous and smooth. DO not overmix, you want this light and fluffy
• Scrape chocolate filling into prepared crust and smooth out the top. Place in refrigerator until completely set, about 4.5 hours
• Remove from refrigerator and top with sliced strawberries. Serve!