No-Bake Chocolate Tart: A Chocolate Lover’s Dream
This incredibly easy, no-bake chocolate tart is made with a simple Oreo crust and rich chocolate ganache filling made with both milk and dark chocolates. You won’t be able to eat just one piece! If you’ve followed me for a while, then you know that chocolate is my guilty pleasure. I really can’t get enough of the stuff, no matter what the dessert is – whether in brownie bites, French silk pie, or flourless hazelnut chocolate cake, I truly love it all.
A Simple yet Impressive Dessert
This no-bake chocolate tart tastes like a dream and is so easy to make. The crust is made with a simple mixture of Oreo crumbs and butter, which you can never go wrong with, and for the filling, I use my favorite truffle recipe as a base. It’s dense and creamy and made with both milk and dark chocolates to create a more complex flavor. This is an already impressive-looking tart, but you can upgrade it by adding garnishes on top like fresh strawberries or raspberries, chocolate shavings, or cocoa powder, or by adding fresh banana slices or chopped toasted nuts in the bottom.
How to Make This No-Bake Chocolate Tart
Making this no-bake chocolate tart is a straightforward process that involves just a few steps.
Making the Crust
To make the crust, pulse the Oreos with their filling in a food processor until they are very finely ground. In a bowl, combine the melted butter with the Oreo crumbs and press firmly and evenly into a tart pan. Then, put the crust in the freezer for at least 30 minutes to chill.
Alternative Method
You can also bake the crust for 5-6 minutes in a 350F oven to make it crunchier. I prefer doing this when I have the time, but if you skip this step, the crust will still solidify well in the refrigerator.
Making the Filling
To make the filling, put the chocolate in a heatproof bowl. Boil the cream and butter in a saucepan and pour over the chocolate. Allow the chocolate to melt for about a minute before you use a whisk or spatula to mix together to completely melt. Pour the filling into the chilled crust.
Refrigerate and Garnish
Refrigerate the chocolate tart until set, about 4 hours should do the trick. You can garnish with fruit or chocolate if desired.
Tips for Making No-Bake Chocolate Tart
Here are some tips to keep in mind when making this no-bake chocolate tart:
- Bake the crust if you can. While I realize it makes this tart not completely no-bake, it only needs to bake for about 5 minutes or so and enhances the structure of the crust. But if you skip this step, don’t worry – the crust will still set up and taste amazing.
- Chop the chocolate. If using chocolate bars for the filling, chop or break up the bars into small pieces before pouring the cream over it. This will make it easier to melt the chocolate.
- Microwave the filling if necessary. If the chocolate doesn’t all completely melt once you pour the cream on it, put the bowl in the microwave for 20-second increments to melt, stirring each time.
- Use full-fat cream. When preparing any chocolate ganache, you want to use full-fat cream so it sets up properly and has an ultra-creamy texture.
More Amazing No-Bake Dessert Recipes
If you love no-bake desserts, here are some other recipes you might enjoy:
- Individual No-Bake Lotus Biscoff Cheesecakes: Layers of no-bake cheesecake filling, Biscoff cookie butter spread, cookies, and whipped cream make an absolutely scrumptious treat.
- No-Bake Chocolate Peanut Butter Bars: Nothing beats the amazing combo of chocolate and peanut butter!
- No-Bake Nutella Cheesecake: Rich and creamy, this mousse-like Nutella cheesecake tastes unbelievable.
- No-Bake Cheesecake: You can’t go wrong with this classic, decadent cheesecake.
No-Bake Chocolate Tart Recipe
This easy no-bake tart has a simple Oreo crust and rich and creamy chocolate ganache filling.
Prep Time: 30 minutes
Chill Time: 30 minutes
Yield: 1 9-inch (23cm) tart
Ingredients
Oreo Crust
- 24 (270g) Oreo cookies
- 6 tablespoons (85g) unsalted butter, melted
Ganache Filling
- 1 cup (170g, 6 oz.) coarsely chopped bittersweet chocolate
- 1 cup (170g, 6 oz.) coarsely chopped milk chocolate
- 1 cup (240 ml) heavy cream
- 1/4 cup (56g) unsalted butter, cut into small pieces
Instructions
To Make the Crust
- Pulse Oreo cookies, with filling, in a food processor until finely ground.
- Transfer crumbs to a medium bowl, add melted butter, and mix until combined and moistened.
- Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan.
- Place it in the fridge for 30 minutes to firm up before adding the filling or before baking the crust.
- If possible, I recommend baking the crust in a 350F (180C) preheated oven for 5-6 minutes, then let it cool completely on a wire rack before adding the filling.
To Make the Filling
- In a medium heatproof bowl, place chopped bittersweet and milk chocolate.
- In a small saucepan over medium heat, bring the heavy cream and butter to a low boil.
- Remove from the heat and pour mixture over the chocolate.
- Let stand for 1 minute.
- Using a rubber spatula, stir mixture until melted and smooth – if not completely melted, heat in the microwave for several seconds and stir, until melted.
- Pour mixture over chilled Oreo crust and refrigerate until set, at least 4 hours or overnight.
Recipe Notes
You can make the tart a day ahead of time. Tart will keep, covered well, for up to 4-5 days in the fridge.
Frequently Asked Questions
What type of chocolate is best for the filling?
Both milk and dark chocolates work well together.
Can I bake the crust?
Yes, baking the crust for 5-6 minutes can make it crunchier.
How long does the tart need to chill?
At least 4 hours or overnight.
Can I make the tart ahead of time?
Yes, you can make it a day ahead of time.
How long does the tart keep?
Up to 4-5 days in the fridge.
Can I use low-fat cream?
No, it’s recommended to use full-fat cream for the best results.
What can I use to garnish the tart?
Fresh strawberries, raspberries, chocolate shavings, or cocoa powder.
