• Nour In The Kitchen

Small Size Delicious No Bake Oreo, Chocolate & Raspberry Tart


For The Oreo Base:

.12 Oreo cookies (removing the cream filling from the middle)

.35 g melted butter

For The Raspberry Coulis:

.120 g fresh raspberries

.13 g sugar

.Squeeze of lemon juice

.5 g cornstarch

.14 ml water

For The Chocolate Whipped Cream:

.120 ml whipping cream

.45 grams semi-sweet chocolate chips

For The Chocolate Ganache:

.62 ml whipping cream

.62 g semi-sweet chocolate chips


For the Oreo Base:

. Open the Oreo biscuits and remove the cream in the middle. Place the biscuits in a food processor and crush them until pulverized.

.Add in your melted butter and mix well until all the biscuits has been coated and resembles wet sand.

.In a 6 inch pie/tart plate, add in the biscuits mixture and firmly press inside your plate. Place in the fridge while you make the rest of the layers to firm up.

For The Raspberry Coulis Layer:

.In a small saucepan, add in your raspberries, sugar and lemon and cook over low/medium heat until the raspberries break up and soften and mixture begins to bubble.

.In a small bowl, mix the cornstarch with the water until dissolved and add this cornstarch in the raspberry. Continue to cook on low heat until the mixture starts to thicken. Remove from the heat and let cool down to room temperature.

For The Chocolate Whipped Cream:

.Melt the chocolate in the microwave in 15 second intervals until fully melted, or over a bain-marie. Allow it to cool down for a few minutes.

.Meanwhile, whip the cream to a stiff peak. Gently fold in your melted chocolate until fully mixed in.

For The Chocolate Ganache:

.Heat the cream on a medium heat in a small saucepan until it starts to simmer. Do not let it come to a full boil.

.Pour the hot cream over the chocolate and let it sit for one minute then whisk to combine. The mixture will seem runny at first and not coming together but keep whisking and eventually it will turn into smooth ganache.


.Pour all the layers one on top of the other, starting with the layer of raspberry coulis, then the chocolate whipped cream and finally the chocolate ganache layer.

.Place in the fridge for a minimum of 4 hours to firm up and enjoy :)

P.s: Recipe can easily be doubled to fit 8/9 inch tart or pie dish.

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