No Bake Strawberry Chocolate Tart

This amazing desert is decadent even for a sweet-toothed chocolate lover like me. Recipe originally seen on Home Cooking Adventure. For extra-decadence (and plus I cook for someone with a gluten allergy), I use Ghirardelli brand chocolate.

• Ready In: 2 hrs 15 mins
• Serves: 10-12
• Yields: 1 5 x 14" tart

Ingredients

• Crust

• 330  g  Oreo cookies (roughly 32 cookies, or for a gluten-free option, use Trader Joe's Gluten-Free Joe-Joe's)
• 1⁄2 cup butter, melted

• Filling

• 7  ounces  milk chocolate chips
• 3 1⁄2 ounces bittersweet chocolate
• 7  ounces heavy whipping cream

• Topping

• 10  ounces fresh strawberries

Directions

1. Crust:
2. Place cookies (with cream fillings) in a food processor and blend until crumbs form.
3. Pour melted butter over the crushed cookies. Continue to blend until evenly moistened.
4. Using a spatula (or the back of a spoon), press cookie mixture into the bottom and edges of a rectangular 5 x 14" tart pan.
5. Freeze until you prepare the filling.
6. Filling:
7. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering necessary.
8. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir well until chocolate and cream is completely dissolved.
9. Remove Oreo crust from the freezer and pour in chocolate filling. Smooth as necessary.
10. Top with strawberries and nuts.
11. Refrigerate for at least 2 hours (or overnight) before serving.