Food- Chocolate Fruit Tart

 Creamy Chocolate Fruit Tart

    This Creamy Chocolate Fruit Tart is made with a chocolate crust and a white chocolate filling then finished off with a delicious fruit topping. It is sure to satisfy your sweet cravings. The perfect anytime dessert!

    I cannot take all the credit for this Dessert which I first made quite a few years ago but have now updated. I have to give at least half to the Italian.

    And of course some to my youngest daughter, who let me know that if she hadn’t placed the box of Oreo crumbs in the cart at the supermarket,  where would this recipe be now? Yes Oreos are sold in Italy!

    I wanted to make something sweet and sour and delicious and pretty. He just wanted something Creamy Chocolaty and Decadent. And it worked! I know how good a Dark Chocolate base is with white chocolate so why not try it with some Oreo crumbs?

Ingredients

👉Chocolate cookie crumbs – I used Oreo crumbs

👉Butter – salted

👉White Chocolate – good quality

👉Cream – whole/heavy or whipping cream, with at least 30% fat content

For the Berry Sauce

👉Berries – fresh or frozen

👉Sugar – granulated

👉Cornstarch

👉Water

👉Lemon juice – fresh lemon juice if possible

    It is actually best to make this dessert the night before and let it sit overnight in the refrigerator it sets better and firmer.

How to make a Fruit Tart Recipe

     ❤1. Combine Oreo cookie crumbs with melted butter and gently press down and along the sides (if desired) in the prepared pie dish. Bake for approximately 5 minutes. Let cool before adding the filling.

     ❤2. Place chocolate pieces and butter in a large bowl. In a medium pot heat the cream until very hot but not boiling. Pour over the chocolate/butter, let sit for 5 minutes, whisk until smooth.

     ❤3. Pour the mixture over the cookie crust. Refrigerate at least 2-4 hours until set, or even overnight.

     ❤4. Top with the berry sauce or fresh berries before serving.

Berry Sauce

     ❤1. In a medium pot stir together the berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness.

     ❤2. Pour into a bowl, let cool then refrigerate for at least a few hours. The filling will thicken as it cools.

     ❤3. You can either top the cake with the Berry Topping or individual slices. Tastes great over ice cream too!

Recipe Tips

1. 2 cups of Oreo cookie crumbs is equal to about 22 cookies. You can crush them up in a food processor, or if you don’t have one, you can place them in a ziploc bag and crush them with a rolling pin or using a meat tenderizer.
2. Baking the crust just for 5 minutes will make it sturdy enough to hold the cream filling. So please don’t skip this step.
3. If lumps occur when you are stirring the white chocolate pieces with the cream, keep stirring until it becomes smooth and all chocolate pieces have melted. This can take a few minutes.
4. You can use a pie dish, springform pie pan, or a tart pan with a removable bottom for this recipe.
5. Top the chocolate tart with berry sauce or fresh berries. You can keep the top simple, or arrange the fruit strategically in rows for a very beautiful effect.

INSTRUCTIONS

Pre-heat oven to 350F (180C).  Lightly grease and flour a 9 inch  (22-23 cm) oven proof Pie Dish or springform pie pan.

COOKIE BASE

Combine Oreo cookie crumbs with the melted butter and gently press down and along the sides (if desired) in the prepared pie dish. Bake for 5 minutes. Let cool before adding the filling.

WHITE CHOCOLATE FILLING

Place chocolate pieces and butter in a large bowl. In a medium pot heat the cream until very hot but not boiling, pour over the chocolate/butter, let sit for 5 minutes, whisk until smooth. Pour the mixture over the cookie crust. Refrigerate at least 2-4 hours until set, overnight is even better. Top with the berry sauce or fresh berries before serving.  Enjoy!

BERRY SAUCE

In a medium pot mix together the berries, sugar, cornstarch, water and lemon juice, bring to a boil then lower heat and simmer until desired thickness. Pour into a bowl, let cool then refrigerate for at least a few hours. The filling will thicken as it cools.

You can either top the cake with the Berry Topping or individual slices. Tastes great over ice cream too!

NEED TO KNOW :

What is fruit tart filling made of?

This fruit tart is made with white chocolate, cream, and butter.

What kind of fruit can I use ?

Blueberries are a big favorite in our house, but you can use, a combination of berries such as raspberries, blackberries, strawberries, peaches, apricots or even mango or melon.

Can the Chocolate Fruit Tart be made ahead?

This is a great dessert to make ahead! If you need to make it a few days ahead, just make the crust and filling and place it covered in plastic wrap in the refrigerator. Add fresh fruit or fruit sauce when ready to serve.

How to store any leftover Fruit Tart?

Store any leftover chocolate tart in the fridge, covered well in plastic wrap or placed in an air tight container. It will last up to 2-3 days in the fridge. It is not advised to freeze the tart.

I think the combinations of the chocolate crust, the creamy white chocolate filling and the burst of sweet and sour of the wild berries gives makes this Creamy Chocolate Fruit Tart one of the best desserts you can make and eat! Enjoy!