Go Back
Print Recipe

No-Bake Blueberry Chocolate Tart Recipe

Ingredients

For the Tart Base:

  • 118 grams of Oreo's (roughly 32 cookies)
  • 75 grams of Kettle's Sea Salt Potato Chips
  • 70 grams of Butter
  • 35 grams of Dark Chocolate (60% callebaut dark couveture chocolate)

For the Filling:

  • 230 grams Dark Chocolate (chopped or chips)
  • 250 ml Thickened Cream
  • 2 shots (60 ml) of Frangelico or Amaretto

Instructions

For the Tart Base:

  • Pulse the cookies and chips in a food processor until fine.
  • In a separate bowl, combine both butter and chocolate and microwave for 1 to 3, 20 second intervals. Keep note to constantly stir the mixture until fully combined. The chocolate won't look like it has melted and will retain its shape until mixed.
  • Add the mixture into the crumbed (cookies-chips) mix and combine until evenly moist.
  • Using a clean tart pan (with removable bottom), press the tart base mixture evenly all around the tart pan. Take care to ensure that it is an even flat base.
  • Refrigerate for at least an hour.

For the Chocolate Ganache Filling:

  • Heat cream until it comes to a boil.
  • Very carefully, pour over the chocolate chips and stir until smooth and shiny.
  • Add in the liquor (Frangelico/Amaretto) and mix until evenly combined. Set aside and let cool.

To Finish the Tart:

  • Once the tart base is set, gently pour the cooled dark chocolate ganache into the tart pan.
  • Store in fridge for 20 minutes.
  • After 20 minutes, remove and add in the blueberries. The texture of the ganache should be slightly set, allowing the blueberries to stick (but not sink) into the ganache. Once all the blueberries are placed as you wish, cover lightly with cling wrap and return the tart to the fridge for at least 2 hours (or until set).
  • Before serving, garnish tart with dried edible flowers and/or cacao nibs for the added spring time look. Remove from tart pan and serve chilled on its own or a dollop of freshly whipped cream.