Chocolate/ Dessert/ No-Bake Desserts/ Pies, Tarts & Crumbles

No-Bake Chocolate Tart

February 15, 2016

This easy no-bake tart is made from a simple Oreo crust and rich chocolate ganache filling.

No-Bake Chocolate TartYou know how when you have a cold, nothing seems to have any flavor? The funny thing is, every time it happens to me, there’s one single thing I am actually still able to taste. Not too surprisingly, that thing is chocolate. It sounds like I’m making this up because it doesn’t make any sense, but I’m being totally serious. That’s probably also the reason why I’m the only person on Earth to gain weigh instead of losing it whenever I’m sick. I can easily wipe out a chocolate tart like this for dinner. Just like I’m planning on doing this evening.

No-Bake Chocolate Tart

For the crust, I’m using a simple mixture of Oreo crumbs and butter, which you can never go wrong with.

For the filling, I use my favorite truffle recipe as a base. It’s dense and creamy and tastes like a dream. I like using both milk and dark chocolate to create a more complex, less bitter flavor, but using just dark is fine as well.

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.

No-Bake Chocolate Tart

4.6 from 5 reviews
No-Bake Chocolate Tart
Yields: 9-inch (23cm) tart
 
This easy no-bake tart is made from a simple Oreo crust and rich chocolate ganache filling.
Ingredients
Oreo Crust:
  • 24 Oreo cookies
  • 4 tablespoons (1/2 stick/56 g) butter, melted
Ganache filling:
  • 170 g/6 oz (1 cup) coarsely chopped bittersweet chocolate
  • 170 g/6 oz (1 cup) coarsely chopped milk chocolate
  • 1 cup (240 ml) heavy cream
  • ¼ cup (1/2 stick/56 g) butter, cut into small pieces
Instructions
  1. 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, if you prefer a very crunchy crust, you can bake it in a 350F/180C preheated oven for about 8 minutes until fragrant and firm, then let it cool completely on a wire rack).
  2. To make the filling: In a medium heatproof bowl, place chopped bittersweet and milk chocolate. Set aside. 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). Pour mixture over chilled Oreo crust and refrigerate until set, at least 4 hours but preferably 6.
  3. Tart will keep, covered well, for up to 4 days in the fridge.

 

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28 Comments

  • Reply
    Valerie Chua
    June 4, 2016 at 10:59 pm

    Thanks for the recipe! I tried but not as presentable as yours. Can you advice on how to make the filling with no bubble on top, as smooth as yours? Looking forward to your reply! By the way, i shared my tart on my social media, many friends asked for recipe and i shared you blog link with them! 🙂 love your website! 😀

    • Reply
      Shiran
      June 5, 2016 at 5:59 am

      Hi Valerie! Thank you so much! 🙂 Next time, try to stir the filling steadily and gently rather than briskly and vigorously, which will minimize the amount of bubbling (although you can’t avoid bubbles completely). You can also use garnishes such as grated chocolate to hide the imperfections 🙂

      • Reply
        Catherine
        October 18, 2016 at 2:10 am

        You can also try tapping the bottom of the tart tin, or try lightly tapping it on the benchtop, to encourage the bubbles to rise to the top, and then smooth them out once they’ve risen.

  • Reply
    Caroline
    June 9, 2016 at 7:15 pm

    Hi! Can this recipe be made as mini tarts????

    • Reply
      Shiran
      June 14, 2016 at 4:12 pm

      Hi Caroline, basically you can but when I make mini tarts I like to use my tart dough recipe (and here’s the chocolate version) instead of a cookie crust which is more crumbly.

  • Reply
    Khadeeja
    June 22, 2016 at 12:21 pm

    Can we use 25℅ fat content cream..?? Will it set the same way

    • Reply
      Shiran
      June 24, 2016 at 1:58 pm

      The filling would be thinner. I suggest to use at least 30% (or use a bit more chocolate – but you’ll need to experiment with that).

  • Reply
    CJ
    July 21, 2016 at 11:52 pm

    Hi there can this tart be served at room temp and possibly glazed? I tried glazing the tart out of the fridge but it hardened and didn’t look too shiny. Any recommendations? Otherwise delicious

    • Reply
      Shiran
      July 26, 2016 at 4:20 am

      It should be ok to add the chocolate filling to a cold crust, is that what you’ve meant? At room temperature the filling would be too soft, so I don’t recommend it. For more shine and a chewier texture, you can add a bit of corn syrup.

  • Reply
    Lucy
    August 17, 2016 at 11:32 am

    Hi! I do not own a tart pan, is there any substitute I can use? thanks!

    • Reply
      Shiran
      August 18, 2016 at 6:28 am

      Hi Lucy, if you google it, you’ll find many options. Since I haven’t tried it myself, I can’t say for sure what works best, but I’m sure you can find a substitute that will work!

  • Reply
    Mae
    September 27, 2016 at 8:54 am

    Can I make the fillings days ahead of time?

    • Reply
      Shiran
      September 29, 2016 at 8:15 am

      Yes, you can make it a few days in advance. Keep it covered in the fridge, and before using it, microwave it until warm and then pour it into the crust. Then, refrigerate the tart for a few hours.

  • Reply
    Name*
    September 29, 2016 at 9:44 am

    Fantastic ! Thank you for your reply;) love chocolate so much..

  • Reply
    necia
    November 8, 2016 at 4:03 am

    Hi, Can I use a different biscuit base for this?
    Does the oreo make the crust super sweet?

    Thanks 🙂

    • Reply
      Shiran
      November 9, 2016 at 7:23 am

      Hi Necia, you can use your favorite biscuit base recipe, either chocolate or vanilla would taste great. I don’t think it’s too sweet, but that’s just me 🙂

      • Reply
        Necia
        November 18, 2016 at 7:18 pm

        Thanks!! Just made this tart, patiently waiting for it to set.
        I use a different type of biscuit (chocolate ripple) and use half milk and half dark chocolate for the filling ?

  • Reply
    sharon
    November 12, 2016 at 9:58 am

    How many grams of oreo biscuits u used kindly let me.knwo want to try it

    • Reply
      Shiran
      November 20, 2016 at 11:10 am

      One Oreo cookie weights about 11g so for 24 cookies you should use 264 grams.

  • Reply
    Jada
    November 28, 2016 at 2:05 am

    This recipe is super! Do you think it would be okay if it were out of the fridge for about 4-5 hours? I need to take it to school to give to a friend, but I’m not sure it will survive.

    • Reply
      Shiran
      November 28, 2016 at 4:15 am

      Thank you Jada! I think it would be ok, just tell your friend to chill it before serving. The filling is soft at room temperature but the crust should be fine.

      • Reply
        Jada
        November 28, 2016 at 4:10 pm

        Thank you! I’ve decorated it with cocoa dusting in the shape of a reindeer head and a little red m&m for a nose. It looks and tastes great 🙂

  • Reply
    Anine
    December 12, 2016 at 4:03 pm

    This looks incredible! How many people would you say the tart would serve as a dessert? I’m planning to serve it as an end to a 3-course meal 🙂

    • Reply
      Shiran
      December 15, 2016 at 9:44 am

      Thank you Anine 🙂 It really depends on how large the slices are. You can cut them small, so you’ll have at least 8 pieces. Take a look at your 9-inch baking dish and see if it’s enough.

  • Reply
    Sarah
    April 1, 2017 at 2:38 am

    Absolutely yummy thanks ???

  • Reply
    Pratyasha
    June 21, 2017 at 11:06 am

    I made it for a friend’s birthday.. And it turned out to be great..
    Thankyou so much..

  • Reply
    Sophie
    July 14, 2017 at 3:23 am

    Looks delicious- does this freeze ok?

    • Reply
      Shiran
      July 17, 2017 at 9:20 am

      Hi Sophie, I don’t recommend freezing it, because the crust will get soggy.

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