No-Bake Chocolate Tart

By Shiran

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

 

4.5 from 2 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. Note: if you prefer a 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. If you prefer it as a no-bake dessert, place it in the fridge for 60 minutes to firm up before adding the filling.
  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.

 

10 Comments on No-Bake Chocolate Tart

  1. Valerie Chua
    June 4, 2016 at 10:59 pm (4 months ago)

    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 (4 months ago)

      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
  2. Caroline
    June 9, 2016 at 7:15 pm (4 months ago)

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

    Reply
    • Shiran
      June 14, 2016 at 4:12 pm (3 months ago)

      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
  3. Khadeeja
    June 22, 2016 at 12:21 pm (3 months ago)

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

    Reply
    • Shiran
      June 24, 2016 at 1:58 pm (3 months ago)

      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
  4. CJ
    July 21, 2016 at 11:52 pm (2 months ago)

    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 (2 months ago)

      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
  5. Lucy
    August 17, 2016 at 11:32 am (1 month ago)

    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 (1 month ago)

      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

Leave a Reply

Rate this recipe: