Go Back

Chocolate tarts with Fresh Berries

5 from 5 votes


For tart base

  • 1 1/2 cup ground oreo baking crumbs
  • 1/3 cup melted butter

Chocolate tart filling

  • 1 cup 70% dark chocolate chunks
  • 1 1/2 cup whipping cream
  • 1 tsp vanilla
  • 2 eggs slightly beaten


  • 1 cup whipping cream
  • 1 tbsp sugar
  • 1 cup sliced strawberries and blueberries


Tart base

  • Preheat oven to 350 degrees.
  • Add melted butter to oreo crumbs and mix with a fork to combine evenly.
  • Spoon equal amounts of the Oreo crumb mixture into muffin tins and press to fill the bottom of the tin. Using a glass you can press in until smooth with a small lip around each side. This should fill 6 large size muffin tins.
  • Place in oven for 6 to 8 minutes to set. Take out and set aside.


  • Pour whipping cream into a small saucepan and set on medium heat. Let the cream warm up to just very lightly boiling.
  • Pour chocolate chunks into a glass bowl. Pour heated cream over top and let it melt for about 2 minutes.
  • Once melted add vanilla and whisk the chocolate, cream and vanilla until well mixed.
  • Add eggs to a small bowl or glass and beat slightly. Pour into the chocolate mixture and whisk evenly until smooth.
  • Pour mixture evenly into each muffin tin. Bake in the oven for about 12 to 15 minutes OR until it is set and no longer jiggly. Take out of oven and set aside to cool. Remove from muffin tins onto a cooling rack to prep just before serving.


  • Wash and clean strawberries and blueberries, and then drain to dry. Slice strawberries into the desired size and combine with blueberries.
  • Add the whipping cream into a cool metal bowl and add sugar. Using a whisk attachment with a beater, beat until it has stiffen peaks.
  • Transfer cooled tart to a serving plate. Put a dollop of whipped cream on top of the tart and spread evenly. Top with berries and serve.