No-bake recipes are always appealing because they imply easiness. Anyone who has a fridge can make them and they are fool-proof.
This tart is no exception. The tart shell is simply made by crushing Oreo cookies and mixing with melted butter and the filling is a matter of beating a few ingredients, all held together by a packet of raspberry jelly.
You will have to wait for a few hours before slicing into this beauty as the fridge needs to do the job of chilling and setting the filling.
A word on the jelly……..
Jelly is such an underrated ingredient. Besides packing some major flavour, jelly offers the unique ability to firm liquid mixtures. Gelatine and fruity flavour all in one. Jelly crystals also bring vibrant colour to the table.
Any jelly can be used to make this tart. This recipe is called a Raspberry Cream Tart because raspberry jelly was used but it could easily be called a Passionfruit Cream Tart if a passionfruit jelly was used. The cream base of the filling will lend itself to any flavour of jelly. So feel free to experiment.
Oreo Tart Shell
Any biscuit can be used to make this tart shell. Oreo cookies offer great dark chocolatey flavour as well as colour. Coconut biscuits like Tennis work well, as well as Marie biscuits, Ginger-Nuts, Digestives or any firm type of biscuit.
Baked Chocolate Chip Cookies are also great.
To add an extra dimension of texture and flavour, add some chocolate or nuts when crushing the biscuits. About a 1/4 cup measure will do. Measurements do not need to be exact here. The main thing is that you want to create a texture like wet sand when the biscuit mix and butter have been combined.
- 280 g or about 28 whole Oreo cookies
- 60 g melted butter
- Using a food processor, crush biscuits till they resemble fine rubble. Or place biscuits in a strong plastic bag and bash using a rolling pin. Tip into a mixing bowl.
- Melt butter and pour into bowl of crushed biscuits and mix to combine till the mixture resembles wet sand.
- Lightly grease a 9 inch round tart tin with some melted butter or cooking spray.
- Pour biscuit mix into the tin and using the back of a metal spoon or your hands, spread mixture evenly over the base and sides of the tart tin. Apply firm pressure over shell to compact the biscuit base so that it forms a smooth and strong shell.
- Place in the fridge while cream filling is being made.
Raspberry Cream Filling
- 1 packet of raspberry jelly
- 1/2 c boiling water
- 1 c whipping cream
- 1 can of condensed milk
- 2 c Greek or double cream yogurt
- fresh fruit to decorate (optional)
- In a small heatproof bowl, mix jelly and boiling water till crystals completely dissolve.
- Keep in fridge to cool but not to set.
- Measure out whipping cream and condensed milk into a large mixing bowl and beat with an electric beater till thick and creamy.
- Add yogurt and cooled jelly liquid and beat till well combined.
- Pour into tart shell and refrigerate overnight or at least 6 hours.
- When ready release tart from tin. If the sides of the tart tin are not coming away, use a hair dryer or a small blow torch to warm the sides of the tin.
- Decorate with fruit or melted chocolate decorations.
