Looking for an easy no bake-dessert to make this strawberry season? This Strawberry & Chocolate Tart is one of the easiest desserts to make and you need just a handful ingredients that are put together and the tart goes in the refrigerator to be chilled and served later.
There is something about the super combination of Strawberries and Chocolate that makes you want to try so many things with them. Who doesn’t love simple strawberries dipped in chocolate or just strawberries covered COMPLETELY with chocolate? This combination is just deadly! Anyway, I am so glad I tried this dessert and was also able to use the same for a bigger tart => 10-inch tart and serve it to our guests.
All you need for these tarts are some fresh strawberries, milk chocolate, oreos, melted butter and some cream, which was measured carefully in the measuring mug from Fackelmann India
By Sheenam and Muskaan December-28-2017
Easy chocolate tarts topped with fresh strawberries
Prep time: 5 mins Cook time: 15 mins, plus 2 hours chilling
Total time: 2 hours 20 mins
Yield: Two 4-inch tarts
- 122 grams oreo cookies
- 40 grams unsalted butter (melted)
- 100 mls of cream
- 110 grams strawberries
- 100 grams chopped milk chocolate (we used Morde)
- Blend the oreo cookies until a crumby texture is formed.
- Transfer the oreos to a bowl and add the melted butter to it. Mix together until the oreos crumbs are moist and a little sticky texture is formed.
- Press the cookie mixture on the tart shells with the help of a spoon and smoothen up with the tips of your fingers. Freeze this for roughly 15 minutes.
- Pour the cream in a bowl and heat this in the microwave (do not boil, just slight simmering should work) and pour this over the chopped up milk chocolate. Let it sit for about 30 seconds and then mix together until all the chocolate is melted.
- Pour the chocolate on the cold oreo tarts and this goes back again in the refrigerator for ten to fifteen minutes.
- Slice the strawberries and cover the tarts with them. Keep the tarts in the refrigerator for at least 1 hour 45 minutes more before serving.
Guess we must not keep repeating our sentence over and over again in almost every blog post – WE LOVE WORKING WITH PUFF PASTRY! We discovered puff pastry at a local grocery store about a year and a half ago and have been experimenting with it ever since. Muskaan got so over-joyed in the first few months, that she made nutella croissants every second week! Imagine! But the store bought puff pastry is actually so so good, you would always feel like trying new recipes with it.
Anyway we have lately tried so many recipes with puff pastry involving cream cheese, different vegetables and also the sweeter version (again with cream cheese) and some berries. All of them coming soon, but we start with the Super-Season-Special => Christmas Special puff pastry recipe for you guys. This super adorable looking Christmas Tree is just something you can make with THREE ingredients – YES! Thats it! You only need puff pastry, chocolate (preferably nutella spread) and some milk for brushing. Also some icing sugar (optional!) The trick to this gorgeous looking Christmas Tree is making the twists properly- but don’t you guys worry, we have all the steps properly written for you in the recipe below.
You start by thawing the two sheets of puff pastry (should be thawed but still should be cold) and then roll out to shape both the sheets into rectangles of same size. Then the first pastry is covered with chocolate in the shape of a triangle (the Christmas tree) and then cover this sheet with other sheet of puff pastry. You have to cut out all the excess pastry (the part that is not covered with chocolate spread) – trust us, you will be able to feel with your fingers which part is covered and which part is not covered. Cut out the excess part of the pastry to form a proper tree.
With the help of a knife or a pizza-cutter, start making the branches – you need to make sure that they DO NOT meet from both the sides.
Twist each branch very carefully. If your chocolate spread has already started to get hard, then twist the pastry with extra care – it will take some effort, but eventually you should be able to twist them (at least two turns) and the top three branches – just one turn is enough.
Now brush the entire puff pastry tree with some milk and BAKE!
Here is the recipe for you guys:
Chocolate braided Christmas Tree
by Sheenam & Muskaan December – 23 – 2017
Prep time: 5 mins Cook time: 20 mins
Total time: 25 mins
- 2 packs of 300 grams puff pastry
- 80 grams chocolate chips or nutella spread
- 2 tablespoons milk
- icing sugar for sifting post baking
- Thaw and roll out the puff pastry to form rectangles (as explained in the post above)
- Spread the chocolate spread of nutella on the pastry followed by covering it completely with another sheet of puff pastry.
- Prepare the christmas tree as explained in the post above.
- Brush the tree with some milk and bake it for 18-22 minutes in pre-heated oven at 180 degrees or until they are brown and cooked.
- Sift some icing sugar before serving. (optional)
Making chocolate buttercream frosting has always been on our list but we never actually made it because neither did we have the right piping bag and nor did we have enough motivation. All of our troubles were solved one weekend – when Fackelmann India sent us a beautiful hamper that had their best baking products and that really motivated us to make these gorgeous cupcakes (recipe for cupcakes coming soon as well :D) which were frosted with the homemade butter cream frosting inspired by Sally’s bake blog.
Its so easy to make buttercream frosting at home and it will turn your simple muffin to a pretty looking cupcake in just a few steps. This Fackelmann Piping bag comes with six nozzle tips and of course its re-usable. It definitely made the frosting process so much easier and it was so much fun to decorate simple looking muffins with creamy frosting and sprinkles.
To frost the cupcake, start from the middle of the cupcake and move the piping bag in circular motion towards the outside. We double frosted them by bringing the piping bag again towards the centre of the cupcake as shown below. Click here for the video.
One very important thing that needs to be taken care of while making this frosting is to use very soft butter. Take the butter out of the fridge already an hour or so in advance and let it come to room temperature before you beat it with the electric mixer. You simply cream the butter and then add cocoa, sugar, vanilla, cream and milk and then give it a good mix followed by beating the mixture again until the frosting is really fluffed up and ready. Here is the step by step recipe and click here to watch the video on our Youtube Channel
Chocolate buttercream frosting
By Sheenam and Muskaan November-29-2017
Creamy chocolate buttercream frosting to top your cupcakes and cakes.
Prep time: 5 mins Cook time: 10 mins
Total time: 15 mins
Yield: Total 10-11 medium sized muffins can be frosted with this
- 100 grams soft unsalted butter
- 130 grams powdered sugar
- 24 grams cocoa powder
- 20 ml milk
- 10 ml heavy cream
- one teaspoon vanilla essence
- In a bowl, beat the soft butter with a hand mixer on medium speed for about one minute until its very creamy.
- Add the cocoa powder, powdered sugar, milk and cream and mix well with a spatula. Now beat this mixture on medium speed for one minute and then on high speed for another one minute. Add some more milk (if needed) in case your frosting is too thick and then beat again.
- Transfer the frosting to the piping bag and frost your cupcakes or cake and serve.