Chocolate/ Dessert/ easy/ few ingredients/ no mixer/ No-Bake Desserts/ Pies, Tarts & Crumbles/ quick

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


4.7 from 16 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
  • 6 tablespoons (3/4 stick/85 g) unsalted 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 before baking the crust). If possible, I recommend to bake 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. This will make the crust more crisp and less soft.
  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 and stir, until melted). Pour mixture over chilled Oreo crust and refrigerate until set, at least 4 hours or overnight. You can make the tart a day ahead of time.
  3. Tart will keep, covered well, for up to 4-5 days in the fridge.

You Might Also Like

76 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
      Amstrong
      September 25, 2018 at 7:49 am

      U can pass the mixture through a fine strainer, and pour slowly , this will get rid of the bubbles.

  • 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
      Sean
      August 16, 2018 at 6:49 am

      Why though?

  • 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
        Alisa
        December 6, 2017 at 7:34 pm

        Can you use coconut cream to make nuttier?

        • Reply
          Shiran
          December 7, 2017 at 9:41 am

          Hi Alisa, it’s possible to replace some of it with coconut cream, but it needs to be tested, as it can affect the texture. I recommend sticking to heavy cream if you can.

  • 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.

  • Reply
    Sophie
    July 29, 2017 at 7:01 pm

    It’s me again.. I’m afraid I went against your advice and dared to freeze it (I was having guests the minute I returned back from holiday so needed a quick and tasty pud to freeze) and it turned out perfect! Defrosted fine and tasted soo yummy 🙂 No soggy bottom in sight- it if anyone else is going to freeze theirs just make sure you double wrap in foil first, then cling film. Stops the moisture spoiling the smooth top and getting to the crust!
    Thanks for this simple but delicious recipe! X
    P.s it’s even tastier with fresh strawberries and a grating of white chocolate. Five stars from me

    • Reply
      Shiran
      July 30, 2017 at 2:30 pm

      I’m so glad it worked out! Thank you!

  • Reply
    yashvi
    September 17, 2017 at 12:39 pm

    can I make the tart base a day earlier?

    • Reply
      Shiran
      September 19, 2017 at 4:30 pm

      Yes, you can!

  • Reply
    Romessa Ghaffar
    September 27, 2017 at 1:43 pm

    Can I make the tart without the cream and milk chocolate? I can use bittersweet chocolate and not use milk chocolate. Is that ok?

    Please let me know

    Thx!!!!!??

    • Reply
      Shiran
      September 29, 2017 at 5:16 pm

      Hi Romessa, you can use bittersweet chocolate instead of the milk chocolate, but it’s not possible to leave out the cream.

  • Reply
    Bailey
    November 15, 2017 at 10:05 am

    +Hi! I made this today but with just bittersweet chocolate. It’s so delicious! However, the knife just stuck to the ganache when I cut it and very difficult to remove it. How do I get a clean cut of the tart? Please let me know. Thanks!

    • Reply
      Shiran
      November 17, 2017 at 7:45 am

      Hi Bailey, using only bittersweet chocolate makes the ganache more stiff. Just leave the tart at room temperature for a while (15 minutes or more) until it’s soft enough to cut.

  • Reply
    Deanna
    November 20, 2017 at 5:44 pm

    Hi Shiraz, Can’t thank you Enough!! My Tort looks Beautiful! It’s all chilling it the frig. I’m taking side dish of Fresh Whipped Cream to Thanksgiving Dinner. Can’t wait to see if it sets up. I pre crisped Oreo Crust in Oven. So excited! A 77 yr old Jammy.

    • Reply
      Shiran
      November 22, 2017 at 2:24 pm

      Thank you Deanna! I hope you enjoy it! If the crust is too crispy or the filling is too set because it’s been in the fridge for a couple of days, just leave the tart at room temperature for a while before serving. Happy Thanksgiving!

  • Reply
    Taylor
    November 24, 2017 at 11:28 am

    Hi! My tart sat in the fridge for 10hrs and never set 🙁 I used heavy whipping cream, is this possibly why? So sad!

    • Reply
      Shiran
      November 24, 2017 at 2:51 pm

      Hi Taylor, 10 hours sound ok, and it should have set. Heavy whipping cream (30+% fat) is what you need to use. Did you add the butter as well? What kind of chocolate did you use? Maybe the % cocoa was low.

  • Reply
    Christina Wright
    December 16, 2017 at 2:02 pm

    Can I use a pie tin and make this as a pie?

    • Reply
      Shiran
      December 17, 2017 at 10:40 am

      Yes Christina, either a pie or tart pan would work here.

  • Reply
    Ryann
    December 22, 2017 at 5:24 pm

    Hello, can I make this the night before, or would it be better the morning of? Thanks a lot

    • Reply
      Shiran
      December 22, 2017 at 6:36 pm

      A night before is ok!

  • Reply
    Anna
    February 28, 2018 at 3:43 am

    do you use bake paper to line the bottom of the dish? I’m afraid that cutting the tart would damage the dish surface so I’m thinking about lining it beforehand…not sure, however, what it looks like once the tin is removed.

    • Reply
      Shiran
      February 28, 2018 at 4:59 am

      Hi Anna, it depends on the dish you’re using, I don’t line the bottom of the tart pan with parchment paper (I only do this when I make cakes, so it’s easy to remove them from the pan), since I’m using a tart pan with a removable bottom.

  • Reply
    Judy
    March 22, 2018 at 12:37 pm

    I’m a bit confused about the amount of butter. Can you tell me in grams, how much I should use. Planning on making it for my grandchildren on Easter Sunday.

    • Reply
      Shiran
      March 24, 2018 at 7:33 am

      Hi Judy, you’ll need 85 grams butter for the crust, and 55 grams butter for the filling.

  • Reply
    Judy
    March 25, 2018 at 12:33 pm

    Thank you, I think I should have read the recipe properly! Planning to make this on Easter Sunday for my grand-children, I am sure it will be a hit!

  • Reply
    Nimal
    March 31, 2018 at 6:57 am

    Hello,
    This tart looks delicious and I really want to give it a go for a dinner party at home. I am new to cooking and baking so I have a few quick questions; what chocolate do you use for the filling, cooking chocolate or just the regular milk chocolates we get on the shelves? For the bittersweet chocolate can we use lindtt dark chocolate? And if yes what percentage would you suggest? If you could tell me what brand of chocolates I use? Also there’s no sugar in the filling will it be sweet enough?
    Thanks in advance 🙂

    • Reply
      Shiran
      April 1, 2018 at 5:22 am

      Hi Nimal, you need to use chocolate bars, both for the milk chocolate and dark chocolate. Ghirardelli, Scharffen Berger or Lindt are great, but you can just use your favorite brand. Dark/bittersweet/semisweet chocolate would work. 54%-60% cocoa is great.

  • Reply
    The Foodie Journey
    April 18, 2018 at 9:09 am

    Oh my goodness, I’m drooling over my keyboard! This Chocolate Ganache looks absolutely incredibly rich and decadent!

  • Reply
    Jeanette
    May 7, 2018 at 11:35 pm

    This was made for small dinner party of four. It turned out exactly as shown and was FFS abilities. Tasted amazing and was raved about by all who ate

  • Reply
    Kiana
    July 10, 2018 at 8:27 am

    Hi Shiran this recile îs Amazing thanks a lot!! Your recipes rock!!❤️❤️❤️

  • Reply
    Dora
    September 4, 2018 at 1:30 pm

    Will the filling melt if i let it sit at room temperature for 4/5 hours?

    • Reply
      Shiran
      September 5, 2018 at 11:24 am

      Hi Dora, it will probably be soft, so it’s best to keep it in the fridge.

  • Reply
    Claire McKenzie
    September 4, 2018 at 4:49 pm

    Hi! I love your work ? I have an 11″ tart pan. How would I adjust recipe for that? Thanks!

    • Reply
      Shiran
      September 5, 2018 at 11:26 am

      Thank you, Claire! Whenever I want to to adapt recipes for different pan sizes I use this guide.

  • Reply
    Claire McKenzie
    September 5, 2018 at 4:48 pm

    Thank you so much!

  • Reply
    rimsha ahmed
    September 16, 2018 at 4:09 pm

    Wonderful recipe! Thankyou so much, it turned out great

  • Reply
    Susan Green
    September 28, 2018 at 5:58 pm

    I have made this tonight but not sure how to get it out the tin (it does have a removable bottom part, but its just not moving. Will it come out easier after its been out of the fridge for a while. Hoping to serve it tomorrow night. Thanks.

    Susan Green

    • Reply
      Shiran
      September 30, 2018 at 9:46 am

      Hi Susan, because the crust is buttery, it should come out rather easily. Try to run a knife gently around the edges if possible. Usually what works is hot water, so you can rub the outside of the pan with a hot towel.

  • Reply
    Misha
    October 17, 2018 at 12:53 pm

    can you use salted butter if you don’t have unsalted? will it make a big difference?

    • Reply
      Shiran
      October 20, 2018 at 12:29 pm

      It depends on the amount of salt in the butter. It could work, but it will add saltiness to the filling.

  • Reply
    Jessie
    October 26, 2018 at 6:05 pm

    Hi there, I’ve made this into mini round tarts. Would they be alright if I freeze them for a couple of weeks? Thanks

    • Reply
      Shiran
      October 28, 2018 at 9:57 am

      Hi Jessie, yes, you can freeze them (cover them well) and then thaw them for several hours in the fridge.

  • Reply
    Darcie Moldovan
    November 2, 2018 at 11:48 am

    I used your recipe to make our anniversary dessert. It was fantastic!! I used semi sweet chocolate chips and topped the tart with raspberries. Perfect ❤

  • Reply
    San
    November 7, 2018 at 8:47 am

    Hi, can i use full cream milk instead of heavy cream?

    • Reply
      Shiran
      November 9, 2018 at 6:10 am

      Milk cannot be substituted for the cream because the filling will be too thin.

  • Reply
    Megan
    November 20, 2018 at 9:44 am

    Hi! For the filling, what kind of butter should be used? Salted or unsalted? Thank you!

    • Reply
      Shiran
      November 20, 2018 at 11:50 am

      Hi Megan, always use unsalted butter unless otherwise specified in the recipe.

  • Reply
    Amanda
    November 21, 2018 at 10:10 pm

    I found this recipe a few years ago and I make it every Thanksgiving now. Every side of my.family loves it and asks how to make it!

  • Leave a Reply

    Rate this recipe: