No-Bake Glazed Strawberry Chocolate Tarts

Chocolate is a Valentine’s Day staple, but instead of gifting boxed chocolates try making no-bake tarts. They’re simple, customizable and will satisfy any sweet tooth. This recipe serves 12. Find out how to make them below and let me know what your Valentine’s Day plans are in the comments section!

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  • CrustProcessed with VSCO with f2 preset

    • 32 Oreo cookies
    • 1/2 cup butter, melted
  • Chocolate Filling
    • 10 oz semi-sweet chocolate chips
    • 1/2 pint of heavy cream
  • Topping
    • 12 fresh strawberries
    • 1/4 cup shredded coconut (optional)
    • 2 tablespoons powdered sugar (optional)
    • 1/4 cup almonds, chopped (optional
  • Glaze
    • 1 cup pineapple juice
    • 1/2 cup granulated sugar
    • 2 tablespoons cornstarch
  1. Blend Oreos in a food processor until crumbs form. If you don’t have a food processor use a blender on the crush/grind function. Blend 10 cookies at a time to prevent the blender from getting stuck.
  2. Pour crumbs into a separate bowl and add Processed with VSCO with f2 presetmelted butter. Mix thoroughly.
  3. Spoon the cookie mixture into a cupcake tin and form crusts using the back of a spoon. Freeze for few minutes while preparing the filling.
  4. In a small saucepan, heat cream on medium-low. Avoid boiling or simmering. After it heats up remove from stove top and add chocolate chips. Whisk until chocolate chips dissolve and let cool for a few minutes.
  5. Pour chocolate filling into Oreo crusts and sprinkle with coconut flakes, powdered sugar or almonds. Set aside.
  6. For the glaze heat pineapple juice, granulated sugar and cornstarch in a small saucepan. Stir constantly so it does not stick to the pan. Once the glaze thickens, remove pan from heat and let sit for 10 minutes.
  7. Wash, dry and remove stems from strawberries. In a bowl, toss fruit with two spoonfuls of glaze until covered. Place a strawberry on top of each tart, cut side down. Store leftover glaze for up to 1 week.
  8. Refrigerate tarts for at least 2 hours or overnight before serving.

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