This easy no-bake tart is made from a simple Oreo crust and rich chocolate ganache filling.
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.
- 24 Oreo cookies
- 6 tablespoons (3/4 stick/85 g) unsalted butter, melted
- 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
- 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.
- 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.
- Tart will keep, covered well, for up to 4-5 days in the fridge.
79 Comments
Valerie Chua
June 4, 2016 at 10:59 pmThanks 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! 😀
Shiran
June 5, 2016 at 5:59 amHi 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 🙂
Catherine
October 18, 2016 at 2:10 amYou 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.
Mykel
December 24, 2018 at 1:10 pmUsing a blowtorch ( You can buy the little ones for torching creme brulee on Amazon), run over the surface staying 3 inches away. This will remove all bubbles and make the surface shiny.
dibsthnlhc
December 30, 2018 at 3:06 amYah completely agree. Pro tip is torch the top if you want it patisserie perfect.
Quick and easy, works for desserts set w/ gelatin, agar, some exotic gelling agents too
Amstrong
September 25, 2018 at 7:49 amU can pass the mixture through a fine strainer, and pour slowly , this will get rid of the bubbles.
Caroline
June 9, 2016 at 7:15 pmHi! Can this recipe be made as mini tarts????
Shiran
June 14, 2016 at 4:12 pmHi 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.
Sean
August 16, 2018 at 6:49 amWhy though?
Khadeeja
June 22, 2016 at 12:21 pmCan we use 25℅ fat content cream..?? Will it set the same way
Shiran
June 24, 2016 at 1:58 pmThe 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).
Alisa
December 6, 2017 at 7:34 pmCan you use coconut cream to make nuttier?
Shiran
December 7, 2017 at 9:41 amHi 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.
CJ
July 21, 2016 at 11:52 pmHi 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
Shiran
July 26, 2016 at 4:20 amIt 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.
Lucy
August 17, 2016 at 11:32 amHi! I do not own a tart pan, is there any substitute I can use? thanks!
Shiran
August 18, 2016 at 6:28 amHi 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!
Mae
September 27, 2016 at 8:54 amCan I make the fillings days ahead of time?
Shiran
September 29, 2016 at 8:15 amYes, 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.
Name*
September 29, 2016 at 9:44 amFantastic ! Thank you for your reply;) love chocolate so much..
necia
November 8, 2016 at 4:03 amHi, Can I use a different biscuit base for this?
Does the oreo make the crust super sweet?
Thanks 🙂
Shiran
November 9, 2016 at 7:23 amHi 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 🙂
Necia
November 18, 2016 at 7:18 pmThanks!! 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 ?
sharon
November 12, 2016 at 9:58 amHow many grams of oreo biscuits u used kindly let me.knwo want to try it
Shiran
November 20, 2016 at 11:10 amOne Oreo cookie weights about 11g so for 24 cookies you should use 264 grams.
Jada
November 28, 2016 at 2:05 amThis 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.
Shiran
November 28, 2016 at 4:15 amThank 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.
Jada
November 28, 2016 at 4:10 pmThank 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 🙂
Anine
December 12, 2016 at 4:03 pmThis 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 🙂
Shiran
December 15, 2016 at 9:44 amThank 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.
Sarah
April 1, 2017 at 2:38 amAbsolutely yummy thanks ???
Pratyasha
June 21, 2017 at 11:06 amI made it for a friend’s birthday.. And it turned out to be great..
Thankyou so much..
Sophie
July 14, 2017 at 3:23 amLooks delicious- does this freeze ok?
Shiran
July 17, 2017 at 9:20 amHi Sophie, I don’t recommend freezing it, because the crust will get soggy.
Sophie
July 29, 2017 at 7:01 pmIt’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
Shiran
July 30, 2017 at 2:30 pmI’m so glad it worked out! Thank you!
yashvi
September 17, 2017 at 12:39 pmcan I make the tart base a day earlier?
Shiran
September 19, 2017 at 4:30 pmYes, you can!
Romessa Ghaffar
September 27, 2017 at 1:43 pmCan 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!!!!!??
Shiran
September 29, 2017 at 5:16 pmHi Romessa, you can use bittersweet chocolate instead of the milk chocolate, but it’s not possible to leave out the cream.
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!
Shiran
November 17, 2017 at 7:45 amHi 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.
Deanna
November 20, 2017 at 5:44 pmHi 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.
Shiran
November 22, 2017 at 2:24 pmThank 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!
Taylor
November 24, 2017 at 11:28 amHi! My tart sat in the fridge for 10hrs and never set 🙁 I used heavy whipping cream, is this possibly why? So sad!
Shiran
November 24, 2017 at 2:51 pmHi 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.
Christina Wright
December 16, 2017 at 2:02 pmCan I use a pie tin and make this as a pie?
Shiran
December 17, 2017 at 10:40 amYes Christina, either a pie or tart pan would work here.
Ryann
December 22, 2017 at 5:24 pmHello, can I make this the night before, or would it be better the morning of? Thanks a lot
Shiran
December 22, 2017 at 6:36 pmA night before is ok!
Anna
February 28, 2018 at 3:43 amdo 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.
Shiran
February 28, 2018 at 4:59 amHi 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.
Judy
March 22, 2018 at 12:37 pmI’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.
Shiran
March 24, 2018 at 7:33 amHi Judy, you’ll need 85 grams butter for the crust, and 55 grams butter for the filling.
Judy
March 25, 2018 at 12:33 pmThank 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!
Nimal
March 31, 2018 at 6:57 amHello,
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 🙂
Shiran
April 1, 2018 at 5:22 amHi 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.
The Foodie Journey
April 18, 2018 at 9:09 amOh my goodness, I’m drooling over my keyboard! This Chocolate Ganache looks absolutely incredibly rich and decadent!
Jeanette
May 7, 2018 at 11:35 pmThis 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
Kiana
July 10, 2018 at 8:27 amHi Shiran this recile îs Amazing thanks a lot!! Your recipes rock!!❤️❤️❤️
Dora
September 4, 2018 at 1:30 pmWill the filling melt if i let it sit at room temperature for 4/5 hours?
Shiran
September 5, 2018 at 11:24 amHi Dora, it will probably be soft, so it’s best to keep it in the fridge.
Claire McKenzie
September 4, 2018 at 4:49 pmHi! I love your work ? I have an 11″ tart pan. How would I adjust recipe for that? Thanks!
Shiran
September 5, 2018 at 11:26 amThank you, Claire! Whenever I want to to adapt recipes for different pan sizes I use this guide.
Claire McKenzie
September 5, 2018 at 4:48 pmThank you so much!
rimsha ahmed
September 16, 2018 at 4:09 pmWonderful recipe! Thankyou so much, it turned out great
Susan Green
September 28, 2018 at 5:58 pmI 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
Shiran
September 30, 2018 at 9:46 amHi 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.
Misha
October 17, 2018 at 12:53 pmcan you use salted butter if you don’t have unsalted? will it make a big difference?
Shiran
October 20, 2018 at 12:29 pmIt depends on the amount of salt in the butter. It could work, but it will add saltiness to the filling.
Jessie
October 26, 2018 at 6:05 pmHi there, I’ve made this into mini round tarts. Would they be alright if I freeze them for a couple of weeks? Thanks
Shiran
October 28, 2018 at 9:57 amHi Jessie, yes, you can freeze them (cover them well) and then thaw them for several hours in the fridge.
Darcie Moldovan
November 2, 2018 at 11:48 amI used your recipe to make our anniversary dessert. It was fantastic!! I used semi sweet chocolate chips and topped the tart with raspberries. Perfect ❤
San
November 7, 2018 at 8:47 amHi, can i use full cream milk instead of heavy cream?
Shiran
November 9, 2018 at 6:10 amMilk cannot be substituted for the cream because the filling will be too thin.
Megan
November 20, 2018 at 9:44 amHi! For the filling, what kind of butter should be used? Salted or unsalted? Thank you!
Shiran
November 20, 2018 at 11:50 amHi Megan, always use unsalted butter unless otherwise specified in the recipe.
Amanda
November 21, 2018 at 10:10 pmI 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!
Jackie
January 8, 2019 at 7:18 amHi Shiran,
I made this chocolate tarts on Christmas dinner and it was the star of the night. I made them into small tartlets. It was divine. Everything was gone literally within half an hour when I served them out.
To remove the bubbles from the chocolate mixture, I blitz it a few times and sieve it into a pouring jug.
Thank you for sharing this simple yet delicious recipe with us. Cheers.