No-Bake Milk Chocolate Tart by Leah N|@trufflesandtrends


This no-bake chocolate tart may just be the ultimate summer/Shavuot indulgence. This 7-ingredient tart contains a simple Oreo cookie crust and a rich, creamy milk chocolate ganache filling. If you really want to go all out and impress your crowd, finish the tart off with fresh fruits and a sprinkling of confectioners sugar and/or chocolate shavings.

24 Oreo cookies
Pinch of salt
6 tablespoons (3 oz.) butter, melted
Milk Chocolate Ganache:
12 oz. milk chocolate
6. oz. heavy cream
1 teaspoon vanilla extract
Dash of salt
-Fresh fruit, chocolate shavings, and confectioners sugar for garnishing (optional)

 Make the crust: In a food processor, blend the Oreo cookies and salt until ground. Stir the melted butter into the crumbs until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the pan into the freezer while preparing the ganache.
 Make the ganache: Chop the chocolate finely and place into a medium bowl. Heat the heavy cream in a small pot or in the microwave until it just begins to boil. Pour the hot cream over the chocolate and let the mixture stand for 5 minutes before gently stirring the chocolate and cream together until smooth. Mix in the vanilla extract and salt.
 Pour the chocolate into the cooled crust. Refrigerate tart for a few hours until set, preferably overnight. If garnishing the tart with fruit, do so right before serving, after the chocolate has set in the fridge. Store tart covered in the fridge for up to four days.

 Here are some things Leah is passionate about: bad jokes, sunny rooms, fashion, and mostly, food, both preparing it and eating it. She loves creating food that tastes and looks good, all without being too finicky. Leah’s blog, Truffles and Trends, was created to inspire baking lovers and fashion enthusiasts and shares the recipes of her favorite foodstuffs, mostly rich, unpretentious baked goods, in a lighthearted manner. 

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  • Any suggestions for cutting this when serving so that the crust doesn’t crumble
    and make a mess?

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