No-Bake Chocolate Tart Recipe

This easy 4 ingredient chocolate tart recipe is perfect for those chocolate lovers. Rich, decadent, and easy to put together, you’ll see just how quickly this chocolate tart comes together.

The tart is made with an Oreo crust and a rich chocolate ganache filling made using the finest quality dark chocolate (or any chocolate you prefer) and cream.

Chocolate is my guilty pleasure and this chocolate tart recipe ticks all the boxes for me and is one of my favorites. It’s so quick and easy to put together for when you are entertaining or simply want something to indulge in. It’s also great as an alternative to a cake for a birthday. I made this for my husband’s birthday this year and he absolutely loved it.

This tart is impressive on its own, but I love to top it with some fresh fruits to make it even more visually appealing to the eyes. It’s by no means a healthy tart but even a thin sliver is unbelievably satisfying.

What You’ll Need

This tart requires only 4 ingredients in total (5 if you count the fruit but it’s not a must). The short ingredient list makes this recipe a real winner for me.

• Butter: It’s best to use unsalted butter. You’ll need about 145 gm of butter in total.
• Oreo Cookies: Use regular Oreos, you’ll need about 32 cookies for this recipe.
• Heavy Cream: Stick to heavy cream if you can. It really enhances the texture of the ganache.
• Chocolate: I prefer to use 70% dark chocolate. But honestly, you can use whatever you prefer, just as long as it’s good-quality chocolate. It makes all the difference.

How to make this no-bake chocolate tart recipe?

I love this recipe because of how quickly it comes together while still tasting absolutely delicious. It’s smooth, silky, and rich making it one of the best chocolate tarts you’ll eat.

1. The crust: Process Oreos in a food processor until they are finely ground. Add the melted butter to the Oreo crumbs and pulse until it’s mixed well. Press the cookie mixture into the bottom and sides of the tart pan. Then, put the crust in the freezer for at least 30 minutes to chill.
2. The filling: Chop the chocolate and place it in a bowl. Heat the cream in a saucepan and pour over the chocolate along with 55 gms of softened butter. Allow the chocolate to melt for about a minute before you use a spatula to mix together to completely melt. Add 55 gms of softened butter at this point and mix well until shiny and glossy. Pour the filling into the chilled crust and refrigerate for at least 3 hours
3. Toppings: Top with fresh berries right before serving.

That’s literally how quickly this chocolate tart comes together.

Make It Your Own

1. Add 1 tablespoon of alcohol such as rum or a hazelnut or coffee liqueur to take this tart to the next level.
2. In this recipe, I’ve used a round 9-inch tart pan. But you could make mini chocolate tarts or a long rectangular tart.
3. Add a touch of espresso powder to give the chocolate another dimension of flavor. Use 1 teaspoon for just a little flavor.
4. I also make a whole different version of this tart, Toblerone, and Baileys. I use dark Toblerone chocolate and about 40 ml of Bailey. It’s incredibly delicious.

Tips to make the best no-bake chocolate tart

• Chocolate: Use good quality chocolate. Doesn’t matter whether it’s milk or dark, but good quality chocolate makes a huge difference to the taste and texture of this tart. If using chocolate bars for the filling, chop or break up the bars into small pieces before pouring the hot cream over it. This will make it easier to melt the chocolate.

• Use full-fat cream: Use full-fat cream to give you that rich and creamy texture. Don’t boil the cream. When it starts to form tiny bubbles around the edges of the pan, it’s hot enough.

• Measure/ Weigh: Always measure or weigh your ingredients to get the optimum result.

• Don’t stir the ganache for the first minute: If you are anything like me and get impatient, try to resist and stay clear of stirring the ganache for the first minute after pouring the cream over the chocolate.

• Dry your fruit: If you are adding fresh fruit to the tart, make sure you dry the fruit before you top them on the tart. Do this right before serving.

Storage

This tart can be made ahead of time and will keep well in the fridge for 4 – 5 days. Just make sure it’s wrapped well.

No-Bake Chocolate Tart Recipe

This decadent no – bake chocolate tart recipe is made with Oreo cookie crumbs and filled with a silky smooth ganache. It will soon become one of the best chocolate tarts you’ve tasted.

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Prep Time 15 minutes mins

Additional Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dessert

Servings 12 people

Ingredients

  

Oreo Crust

• 32 Oreo Cookies
• 90 gm butter, melted

Ganache Filling

• 200 ml double cream
• 300 gm quality dark chocolate (70% or any other type you prefer)
• 55 gm unsalted butter, at room temperature
• Mixed berries to decorate

Instructions

 

• Place the Oreos into a food processor and blend until the mixture resembles fine crumbs. Pour melted butter over the crushed cookies. Pulse until the butter is evenly distributed.
• Press the cookie mixture evenly into the bottom and sides of a tart pan with removable sides. Place in the freezer for 30 minutes while you prepare the filling.
• In a small saucepan, heat the double cream. DO NOT boil. Once you start to see small bubbles on the side, the cream is hot enough and ready to be poured over the chocolate.
• Break up the chocolate and place it in a bowl. Pour warm cream and 55 gm of softened butter over the chocolate, and leave to sit for about a minute before you stir. Then stir the mixture until it's mixed well and it looks nice and silky.
• Allow the mixture to cool slightly and pour into the chilled tart. Refrigerate for atleast 3 hours or even overnight if you have the time.
• Once the chocolate mixture has set, decorate with fresh fruits. Cut into12 slices and enjoy!

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