Easy No-Bake Chocolate Tart Recipe

4.75 from 4 votes

Easy No-Bake Chocolate Tart Recipe

This easy chocolate tart recipe features a crumbly Oreo cookie crust and a creamy, no-bake ganache filling that's as easy as boiling water.

Prep Time20

Cook Time0

Total Time20

Course: Dessert

Cuisine: American

Keyword: Chocolate Tart, Easy Chocolate Tart, Ganache, No-Bake Chocolate Tart, No-Bake Chocolate Tart with Ganache

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

For Tart Shell

1 ¼ cups chocolate cookie crumbs *see note
2 tbsp granulated sugar
4 tbsp melted butter

For Chocolate Filling

14 oz 60-70% dark chocolate chocolate chips or chopped bars
1 cup heavy whipping cream
4 tbsp softened butter salted or unsalted works

Whipped Cream, to serve

1 cup cold heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Tart Shell

Combine cookie crumbs, sugar, and butter in a 9” tart pan.
Stir until crumbs are evenly moistened.
Press the mixture firmly into the bottom and up the sides of the pan using a flat-bottomed cup to push it down.
Freeze for 15 minutes.

Prepare the Chocolate Filling

Place chocolate in a large heat-safe bowl.
Place cream in a microwave-safe bowl and microwave on high power for 1 ½ - 2 minutes until steaming hot and bubbles appear around the edges of the bowl.
Immediately pour the hot cream onto the chocolate.
Cover the bowl with a baking sheet or large plate and let stand for 5 minutes to melt the chocolate.
Remove the cover, add the butter, and whisk until smooth.
Chocolate should finish melting as you whisk. If not completely melted, microwave on 50% power for 30-seconds, and stir again until smooth.
Pour into the cooled shell. Chill for 4 hours before serving.
Note: For tidy slices, place the chocolate tart in the freezer for 15 minutes before cutting. Let slices come to room temperature on their plates before serving for the best flavour and mouthfeel.

For Whipped Cream

Pour the cold cream into the bowl and beat on medium-high speed.
Once it starts to thicken, add the powdered sugar and vanilla.
Continue beating until soft peaks form (the cream holds its shape but the tips curl over).
Serve tart slices with a dollop of whipped cream.

Notes

For chocolate cookie crumbs, I buy the boxed Oreo baking crumbs but if you want to make your own from whole oreos, pulse 16 whole oreos in a food processor (no need to remove the filling).

For the chocolate: Because there is no added sugar in the filling, choose a dark chocolate that you enjoy eating and don't go any darker than 70%. My favorite for baking is Lindt 70% dark chocolate bars or the individually-wrapped mini dark Swiss chocolate bars at Costco.

Be sure to plan ahead to allow the tart to chill for 4 hours before serving so that it can set properly. Pop the chocolate tart in the freezer for 15 minutes to make the tidiest slices, then let slices come to room temperature for a bit on their plates before serving for the best flavour and mouthfeel.

Serve with sweetened whipped cream and a dusting of cocoa powder (I shake it through a sieve for even dusting).

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