This incredibly easy, no-bake chocolate tart is made with a simple Oreo crust and rich chocolate ganache filling made with both milk and dark chocolates. You won’t be able to eat just one piece!
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If you’ve followed me for awhile, then you know that chocolate is my guilty pleasure. I really can’t get enough of the stuff no matter what the dessert is – whether in brownie bites, French silk pie, or flourless hazelnut chocolate cake, I truly love it all.
This no bake chocolate tart tastes like a dream and is so easy to make. This crust is made with a simple mixture of Oreo crumbs and butter, which you can never go wrong with, and for the filling I use my favorite truffle recipe as a base. It’s dense and creamy and made with both milk and dark chocolates to create a more complex flavor.
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.
How to make this no bake chocolate tart
- Make the crust. Pulse the Oreos with their filling in a food processor until they are very finely ground. In a bowl, combine the melted butter with the Oreo crumbs and press firmly and evenly into a tart pan. Then, put the crust in the freezer for at least 30 minutes to chill.
- Alternative method: You can also bake the crust for 5-6 minutes in a 350°F oven to make it crunchier. I prefer doing this when I have the time, but if you skip this step the crust will still solidify well in the refrigerator.
- Make the filling. Put the chocolate in a heat-proof bowl. Boil the cream and butter in a saucepan and pour over the chocolate. Allow the chocolate to melt for about a minute before you use a whisk or spatula to mix together to completely melt. Pour the filling into the chilled crust.
- Refrigerate. Refrigerate the chocolate tart until set, about 4 hours should do the trick. Garnish were fruit or chocolate if desired.
See? I told you it was easy :).
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Tips for making no bake chocolate tart
- Bake the crust if you can. While I realize it makes this tart not completely “no-bake,” it only needs to bake for about 5 minutes or so and enhances the structure of the crust. But if you skip this step, don’t worry – the crust will still set up and taste amazing.
- Chop the chocolate. If using chocolate bars for the filling, chop or break up the bars into small pieces before pouring the cream over it. This will make it easier to melt the chocolate.
- Microwave the filling if necessary. If the chocolate doesn’t all completely melt once you pour the cream on it, put the bowl in the microwave for 20 second increments to melt, stirring each time.
- Use full-fat cream. When preparing any chocolate ganache, you want to use full-fat cream so it sets up properly and has an ultra-creamy texture.
More amazing no-bake dessert recipes
- Individual No-Bake Lotus Biscoff Cheesecakes: Layers of no-bake cheesecake filling, Biscoff cookie butter spread, cookies, and whipped cream make an absolutely scrumptious treat.
- No-Bake Chocolate Peanut Butter Bars: Nothing beats the amazing combo of chocolate and peanut butter!
- No-Bake Nutella Cheesecake: Rich and creamy, this mousse-like Nutella cheesecake tastes unbelievable.
- No-Bake Cheesecake: You can’t go wrong with this classic, decadent cheesecake.
No-Bake Chocolate Tart
This easy no-bake tart has a simple Oreo crust and rich and creamy chocolate ganache filling.
Ingredients
Oreo Crust:
- 24 (270g) Oreo cookies
- 6 tablespoons (85g) unsalted butter, melted
Ganache filling:
- 1 cup (170g, 6 oz.) coarsely chopped bittersweet chocolate
- 1 cup (170g, 6 oz.) coarsely chopped milk chocolate
- 1 cup (240 ml) heavy cream
- ¼ cup (56g) unsalted butter, cut into small pieces
Instructions
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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.
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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.
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Tart will keep, covered well, for up to 4-5 days in the fridge.
Recipe Notes
Love this tart?
Please leave a review on our recipe page.
www.PrettySimpleSweet.com
Valerie Chua says
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! 😀
Shiran says
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 🙂
Catherine says
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.
Mykel says
Using 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 says
Yah 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
Sara Hersh says
Hello. Can this tart be frozen? Thanks!
Talia @ Pretty. Simple. Sweet. says
Hi Sara, yes! This tart freezes wonderfully.
Ann Marie DePue says
Mine didn’t have any bubbles. I put the heavy cream and butter in a glass measuring cup and put it in the microwave for 30 seconds at a time for a total of 90 seconds. It came out absolutely perfect! Shiny and beautiful glaze like texture! I’ve been doing this with a lot of recipes that calls for stirring something on the stove in a pot. Saves time, stress to your arm and comes out so much better. No burning, bubbles, etc.
Mohana Mathew says
Hi can I use whipping cream instead of heavy cream ?
Can whipping cream be heated ?
Shiran says
Hi Mohana, yes you can, in some cases they’re actually the same thing so it shouldn’t be a problem to use whipping cream.
Supraja says
Hi can this be done in 27 inches pie pan if so what are the measurements
Talia @ Pretty. Simple. Sweet. says
Hi Supraja, is the pan 27 inches in diameter or circumference? You can definitely adjust this recipe to any pan size, and this article is a great guide on how to do it!
Supraja says
Diameter is 27
Talia @ Pretty. Simple. Sweet. says
I recommend checking out the article I referenced-it’s incredibly helpful for converting pan sizes!:)
Supraja says
Thank you
Shwetal Patil says
Hello Shiran,
I tried his recipe and it turned out awesome. Everyone loved it. Thanks a ton!! Looking forward to try some more of your recipes. They all look so tempting.
Amstrong says
U can pass the mixture through a fine strainer, and pour slowly , this will get rid of the bubbles.
Dora says
Thank you so much for this recipe, I made it for a glamouros hen party as mini tarts! It was perfect! I will read your other recipes too! 🙂
Jacqui says
Can this be made ahead and frozen? If so how long should it “thaw” before serving? Would you thaw in the fridge or at room temp
Stephanie @ Pretty.Simple.Sweet. says
Hi Jacqui, Yes it can! For best results, I like to thaw frozen baked goods overnight in the fridge. I’m sure it would thaw at room temp just fine too.
Lexi says
Absolutely delicious, looked amazing and the ganache filling was very shiny!
Caroline says
Hi! Can this recipe be made as mini tarts????
Shiran says
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.
Sean says
Why though?
Ruchi Tandon says
Hi..loved the recipe..if I use cream alongwith chocolate and little milk will the filling set well?
Khadeeja says
Can we use 25℅ fat content cream..?? Will it set the same way
Shiran says
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).
Alisa says
Can you use coconut cream to make nuttier?
Shiran says
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.
CJ says
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
Shiran says
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.
Lucy says
Hi! I do not own a tart pan, is there any substitute I can use? thanks!
Shiran says
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!
Mae says
Can I make the fillings days ahead of time?
Shiran says
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.
Name* says
Fantastic ! Thank you for your reply;) love chocolate so much..
necia says
Hi, Can I use a different biscuit base for this?
Does the oreo make the crust super sweet?
Thanks 🙂
Shiran says
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 🙂
Necia says
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 ?
Jeanne Coppola says
I make a Nabisco Chocolate Wafer crust…it’s delicious!
sharon says
How many grams of oreo biscuits u used kindly let me.knwo want to try it
Shiran says
One Oreo cookie weights about 11g so for 24 cookies you should use 264 grams.
Jada says
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.
Shiran says
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.
Jada says
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 🙂
Anine says
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 🙂
Shiran says
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.
Sarah says
Absolutely yummy thanks ???
Pratyasha says
I made it for a friend’s birthday.. And it turned out to be great..
Thankyou so much..
Sophie says
Looks delicious- does this freeze ok?
Shiran says
Hi Sophie, I don’t recommend freezing it, because the crust will get soggy.
Gale says
I use an oreo cookie base for a cheesecake and I freeze them and they come out perfectly. It stands up to sitting at room temperature and it will get slightly soft. The cookie base is about the same ratio.
Sophie says
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
Shiran says
I’m so glad it worked out! Thank you!
Boon says
Hi Sophie,
May I know is it the whole tart with filling put to freeze ?
Does the crust edge easily damage? When I trying to cut, the top edge chips off into pieces 🙁
Thanks!
yashvi says
can I make the tart base a day earlier?
Shiran says
Yes, you can!
Romessa Ghaffar says
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!!!!!??
Shiran says
Hi Romessa, you can use bittersweet chocolate instead of the milk chocolate, but it’s not possible to leave out the cream.
Bailey says
+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 says
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.
Deanna says
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.
Shiran says
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!
Taylor says
Hi! My tart sat in the fridge for 10hrs and never set 🙁 I used heavy whipping cream, is this possibly why? So sad!
Shiran says
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.
Christina Wright says
Can I use a pie tin and make this as a pie?
Shiran says
Yes Christina, either a pie or tart pan would work here.
Ryann says
Hello, can I make this the night before, or would it be better the morning of? Thanks a lot
Shiran says
A night before is ok!
Anna says
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.
Shiran says
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.
Judy says
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.
Shiran says
Hi Judy, you’ll need 85 grams butter for the crust, and 55 grams butter for the filling.
Judy says
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!
Nimal says
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 🙂
Shiran says
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.
The Foodie Journey says
Oh my goodness, I’m drooling over my keyboard! This Chocolate Ganache looks absolutely incredibly rich and decadent!
Jeanette says
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
Kiana says
Hi Shiran this recile îs Amazing thanks a lot!! Your recipes rock!!❤️❤️❤️
Dora says
Will the filling melt if i let it sit at room temperature for 4/5 hours?
Shiran says
Hi Dora, it will probably be soft, so it’s best to keep it in the fridge.
Claire McKenzie says
Hi! I love your work ? I have an 11″ tart pan. How would I adjust recipe for that? Thanks!
Shiran says
Thank you, Claire! I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂
Claire McKenzie says
Thank you so much!
rimsha ahmed says
Wonderful recipe! Thankyou so much, it turned out great
Susan Green says
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
Shiran says
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.
Misha says
can you use salted butter if you don’t have unsalted? will it make a big difference?
Shiran says
It depends on the amount of salt in the butter. It could work, but it will add saltiness to the filling.
Jessie says
Hi there, I’ve made this into mini round tarts. Would they be alright if I freeze them for a couple of weeks? Thanks
Shiran says
Hi Jessie, yes, you can freeze them (cover them well) and then thaw them for several hours in the fridge.
Darcie Moldovan says
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 ❤
San says
Hi, can i use full cream milk instead of heavy cream?
Shiran says
Milk cannot be substituted for the cream because the filling will be too thin.
Megan says
Hi! For the filling, what kind of butter should be used? Salted or unsalted? Thank you!
Shiran says
Hi Megan, always use unsalted butter unless otherwise specified in the recipe.
Amanda says
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!
Jackie says
Hi 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.
Carly says
Made this and put raspberries on top and dusted it with powdered sugar so good!
Jenni Foale says
Thanks so much for this recipe! I adapted it into a chocolate orange tart by swapping some of the milk chocolate for half of a Terry’s Chocolate Orange, and it was amazing! It set perfectly in about 3 hours. My kids and husband loved it!
Tulliyah Pakkari says
Is it possible to make the whole tart a day earlier than required and keep it in the fridge until ready to serve?
Shiran says
Yes!
Cathy says
The best dessert I’ve ever made – thank you so much! I’m usually terrible with desserts/baking but this was absolutely foolproof! I used butter biscuits as I didn’t have oreos and it turned out incredible. My new go-to dessert staple, thanks again 😉
Jacqui says
Can I use regular fresh cream? Can’t find heavy cream at the store 🙁
Azinta says
Hi!!
I was trying to make them in smaller tart tins. But when I tried to unmould the cookie crumb it broke apart on one side.. anyway I can prevent this? Does it help to pour the ganache and then unmould?
Shiran says
Chill the tarts with the ganache until it’s firm, then unmold.
Lara says
Tnx for the recipe! As I am prone to experimenting, I just wonder would the ganache stay in place if a cookie crust is just on the bottom and not on the sides?
Shiran says
Probably yes, but it would stick to the pan.
Nikki says
I’m going to make this for Easter and have a quick clarification question. Do I put the crust in the tart pan, chill for 30 minutes, bake for 5 minutes, then put it back in the fridge to chill before adding filling?
Boon says
Hi Shiran,
The edge of my crust damage easily,… should I put the crust to bake first? Then put to fridge ? Or after freeze the crust then bake the next day before pour in the filling ?
Shiran says
You can try baking the crust for a few minutes. Then let it cool and add the filling. It should help a bit with that. If it’s still crumbly, add a bit more butter next time.
Kait says
Hi, I’m planning to try the tart! And i would like to bake it. Do i refrigerate it first, then bake,cool and refrigerate again? Thanks ☺️
Talia @ Pretty. Simple. Sweet. says
Hi Kait, if you choose to bake the crust, assemble the crust only and bake. Once it’s cooled, fill it with the filling and place in the refrigerator to chill.
Hanna says
Do you think substituting dark chocolate for milk chocolate would work?
Soledad Keegan says
Hi! I only have 70% chocolate, (dark chocolate), so I suppose I have to add more cream…do you know how much more?
Soledad Keegan says
If I only use dark chocolate how much more cream should I add?
Ameera says
Hi, i want to make this recipe but for the bitter sweet chocolate, how much % cocoa do i use for the dark chocolate?
Shiran says
Hi Ameera! I usually use 54%-60%.
Ameera says
Hi, it’s me again, ty for your reply but i could only find 50% and 74%, what should i do?
Shiran says
You can use the 50%.
Sorubi says
My friends and family love this recipe and I love it because it’s so easy to make.
This time around I added 100g of diced and roasted hazelnuts to the mixture and it actually tastes like a Ferrero Rocher, amazing!!
Terese Fantasia says
Hi, thank you for this recipe! I am looking for a chocolate tart recipe that doesn’t get too stiff in the refrigerator. Does this one remain a little bit soft when cold? Thank you!
Shiran says
Yes! It has a fudgy truffle-like consistency.
Mish says
Absolutely superb! I took this to a party, and it was all anyone talked about for the rest of the night. Di-vine.
Tal says
Hi shiran!
It’s my first time at your blog and it’s amazing! Really simple recipes, hope to make this tart soon.
I would like to ask if that ok to melt first the chocolate and then to add the other ingredients? (to make in one pot)
Also, is that possible to use just bittersweet chocolate?
Thanks and Drishat shalom:)
Shiran says
Hi Tal 🙂 You can melt qll the ingredients together if you prefer (just very gently), and let it cool slightly before putting in the crust.
Michelle Ihm says
I just stumbled across this recipe. It looks divine and so simple I won’t be able to mess it up. I do have one question, when I put it in the fridge to firm up, do I need to cover it with saran wrap?
Shiran says
Hi Michelle, yes, cover it with plastic wrap.
Bill says
That seems like a lot of butter for the Ganache! I use a recipe from a Café Pasqual cookbook that only uses 1 Tbs butter. It calls for 1 tsp vanilla. Sometimes I add 1 tsp Kahlua. I use 12 oz 60% chocolate. Even semi-sweet chocolate is too sweet for my taste. (but I eat 85% chocolate!). I often triple the Ganache recipe and make two tarts.
I’m lazy, so I just dump the ganache ingredients in a bowl and microwave 2 min, then stir. For triple recipe, after stirring, add another minute, then stir, repeat if needed. I also buy a premade Oreo cookie crust. I usually let it chill in the fridge overnight, then let it sit out 4-6 hours before serving. I like it better at room temp. This is now the ultimate easy recipe!
I’ve also served the ganache, warm, over warm chocolate cake, with a little vanilla ice-cream! That is ooohh sooo goood! Beats the heck out of frosting!
Jules says
So basically you cooked an entirely different recipe 😊
Jenny says
I made this dairy-free and gluten-free. I substituted GF Glutino “oreos” for a GF crust. I used Enjoy Life chocolate, Earth Balance Butter & coconut milk for the milk chocolate, real butter & cream. It was amazing!
Dhruvi says
Heyy..my crust got soft when I kept it out of the freezer for 2 hours.
I even tried using hide and seek biscuit..it also gets soft.
Any advice on how to keep it hard without freezer?
Jo says
My favourite dessert to make for guests and family. I get my kids involve to make it as its s easy to make and you can’t go wrong. It always gets people asking for seconds and asking for the recipe. Thank you
Nadine says
I was wanting to make an espresso chocolate tart is it possible to add espresso powder to the mix? Please advise. Thank you
Shiran says
Yes you can mix with the chocolate so they would melt together, but since I haven’t tried it I can’t say how much exactly you’ll need.
Tracy S says
If I could give this 6 stars, I would.
This chocolate tart is so decadent. The chocolate is sooo smooth & rich, and oh my goodness the crust! I had to increase the recipe by 25% because I had a 10” pan, but I also added in 1/4 tsp of salt and 1 teaspoon of vanilla to the chocolate..and it was Heaven. Thank you for the amazing recipe!
Shreya says
Amazing chocolate tart ❤️❤️❤️
G says
Can I use whipping cream or fresh cream for the ganache instead?Also how does the chocolate content affect it?
Shiran says
Yes, you can use whipping cream (it’s usually the same thing). I like to use about 55-60% cocoa chocolate for this recipe. The higher it is, the thicker and less sweet the ganache will be.
M says
HI i was planing on making this recipe but was wondering if i could use chocolate chips instead of a bar of chocolate will i have the same result or should i use chocolate bars?
Shiran says
The result won’t be the same. I recommend sticking to chocolate chunks/chocolate bars.
Samiksha Kothari says
Hi, could I possibly use fresh cream instead of heavy cream? Not being able to buy heavy cream due to the lockdown
Shiran says
I’m not sure what fresh cream is, but I recommend sticking to the recipe.
Scarlett says
This is a total hit in my home, made it multiple times and making it again today.
Ishnoor Saini says
i absolutely loved this quick and easy chocolate tart. Made it with a twist of Graham Crackers instead of oreo biscuits, made no other adjustments, turned out yum and so well balanced even with the variation!
Ika Boenawan says
Hi Shiran! Thank you for the recipe & it’s quite easy to make for a beginner like me 😊 one problem I faced is with the chocolate. I used couverture dark chocolate 72%. I put the heavy cream incorporated with butter into the chocolate (I let it sit for a minute before stirring) And after stirring for a while somehow the chocolate became oily. Because i couldnt separate the oil from the chocolate, I put the filling in the crust & put it in the fridge to see how it turned out. The chocolate set but there were big white “islands” in the surface. What did I do wrong?
Shiran says
Hi Ika 🙂 While I’m not sure exactly what happened it sounds like the mixture was separated. This mixture/chocolate is sensitive to heat it’s important to melt it slowly and carefully in low temperature.
Hannah says
I had this happen to my filling aswell. I found blending the ganache with an electric whisk and adding a dash of warm milk helped bring it back together. I was worried this may cause a lot if air bubbles but it hasn’t, its set perfectly and tastes amazing.
Liz says
Making this for the first time today, ahead of my 4th wedding anniversary tomorrow. Looks and smells delicious. Really easy to make and stunning. Definitely going to be the showstopper at the end of our anniversary meal. Thank you 🙂
JESVEEN says
HI, CAN I USE WHIPPING CREAM INTEAD WITH 35%
Shiran says
Yes!
Jessica says
Hello! I’ve tried this twice, but both times when attempting to remove the oreo rust from the pan, even when absolutely cooled after baking, it just crumbles apart. Do you have any suggestions to make it work?
Shiran says
Hi Jessica. Do you bake the crust? This will help with that. Also make sure to pack the crumbs into the pan. If it still doesn’t work, try adding some sugar to act as a glue (and then bake the crust) or a bit more butter to make it more moist.
Elsa says
Can you make it whith dairy milk chocolate instead of butter sweet chocolate
Shiran says
Yes you can, just keep in mind that it would slightly change the texture and would be more sweet.
Hudhna Ibrahim says
Hi
Would it be possible to make this in whipping cream instead of heavy cream?
Shiran says
Whipping cream and heavy cream are the same most of the time. So you can use it.
N says
Hey, I’m planning to make this tart. Was just wondering ….how do I demould the tart?
I generally use a glass tart pan for all my tarts! Don’t wany my tart breaking down.
Thanks 😊
Shiran says
There’s a link to the pan I use in the instructions, it’s easy to remove the tart with it. But you can use your favorite tart pan, and just leave the tart in the pan.
Ester says
Hey! Any way to make this pareve?
Alexa says
Hi Shiran, I have made this 2 days ahead and I found out that my oreo crust does not cold the ganache properly. The ganache separated from the crust when I cut it. How does this happen? Is there any recommendation?
But it still taste good anyway!!
Anks says
Heyyy!! This was my first time baking the tart for my cousins on thanksgiving. They absolutely loved it. Though the oreo crust was soft even after I baked it but the filling was just amazingg. The entire tart was finished by 3 of us in 1.5 days..
Thanks alot for this wonderful recipe. Lots of love .
Mishka says
So divine! I made this for a party and went home with an empty pan. Absolutely delicious. Will definitely be making this again!
Thu Walmsley says
This was so easy and delicious, everyone loved it 😍
Natallia says
Hey I wanted to ask if you add a bit of gelatin for it to set would the texture be undesirable?
Kelli A Buback says
Omg this turned out great!! love love and I put a mascarpone & heavy whipping with nesquik powder I ran out of vanilla extract every said yummy on top .
Juandri Hugo says
Probably one of the easiest recipes that I have tried. It’s foolproof and so delicious. As a side note, this tart is quite rich and CHOColately. My husband is a chocolate lover between the two of us, but he couldn’t have more than one slice and it’s quite a powerful taste for me too. I will freeze the leftover and have it whenever we feel like having strong chocolate. I might try a lighter ‘dark’ chocolate next time. But overall this recipe beats all the others! Thank you for sharing Shiran!
Lez says
Hi Juandri, I feel the same way, a little too rich. So what I do, is make the base with crushed ginger biscuits! It totally balances the sweetness & is a delicious combo!
You could also add some instant coffee granules to the warm Ganache, that’s awesome!
Juandri says
A good side note: Before serving the tart to guests, take it out of the fridge for about an hour/two hours. I served my tart straight out of the fridge and it was not as pleasant, tough to eat, and sticky. But when I kept it out on the table it got better and better.
Belinda Hogg says
Hi Sharan,
Thank you for this recipe. Super easy. I did three quarter milk and quarter dark semi sweet chocolate and it was delicious. Highly recommend this recipe if you want to impress your friends and family. I served from fridge and only left it for about half an hour. Delicious melted in your mouth.
Talia @ Pretty. Simple. Sweet. says
So glad you enjoyed it, Belinda!
M.A. says
Hi, could I add some bourbon to the chocolate mix?
La Befana says
Phenomenal! I wanted a smaller cake so used 60% of all the quantities and used both Lindt 90% chocolate and Tesco brand 55% chocolat e, the ganache didn’t end up smooth which could be because the chocolate was darker (Shiran mentions this in the comments) or because I left th ganache unattended for hours and it set before I had a chance to put it in the cake. Otherwise pour the ganache immediately and maybe use a spatula (I used a spoon). The taste was divine, I think made better with 90% cacao. To cover the not so mooth ganache I used a dusting of cocoa powder which made it look much better. This cake was a HIT with my family – can’t wait to remake.
SB says
Divine, I made sure to use really high quality chocolate (Lindt, 90% mixed with 60% supermarket own brand, just to get some sugar in there) and I think that made a difference. Only problem was that I left the filling unattended for an or two and it set in the bowl, so by the time I added it to the cake the top didn’t have that glassy/ smooth finish on top, so make sure to put the filling directly in. The other issue could be (as the baker mentions) higher grade chocolate means the ganache will be thicker.
Lexi Cook says
I bunged in chocolate coconut liqueur in place of half the cream.
Yum!
Kendra says
Sharan, thank you for this incredibly easy and delicious recipe. I made this for someone’s birthday at work today, and boy, was it a hit!!! I will be making this again.
Wong says
easy to make & delicious 👍🏻👍🏻👍🏻 thanks for the great recipe
Talia @ Pretty. Simple. Sweet. says
Hi Wong, thank you and so glad you enjoyed the recipe!
caitlin hanich says
I just fill mine with dark chocolate ganache but I needed a good crust. I didn’t want something as structured as a pie crust, but needed something that would hold up better than the traditional Oreo/butter crust. I started with this recipe and it gave me some good ideas. I doubled the dark chocolate and melted it with the butter, then pulsed it in the food processor with the finely crushed Oreos. The melted chocolate & butter resolidifies as the crust cools and holds the crumbs together perfectly. It comes out of the tart pan beautiful. It’s just a slightly sturdier crust. Thanks for the inspiration!
Peggy says
Do we use only baking chocolate for this recipe, or can we use store-bought chocolate for eating?
Stephanie @ Pretty.Simple.Sweet. says
Hi Peggy, I’ve used baking chocolate chips or chocolate bars in the baking aisle for this recipe.
Mary says
Fabulous recipe! It has quickly become a family favourite, thank you!
Stephanie @ Pretty.Simple.Sweet. says
Hi Mary, thank you so much! Glad you enjoy this recipe!
Melissa says
***** Excellent recipe! I used whatever chocolate I had on hand including, semi-sweet Costco chocolate chips, ‘Hershey’s Chipits’ dark chunks and milk/dark chocolate bar pieces lol. Weighing the chocolate and butter, perfect! Thank you! As for the crust, I made Anna Olson’s chocolate pie/tart pie crust. Not a fan of Oreo’s (sorry). Will bookmark and use this recipe again and again!
Stephanie @ Pretty.Simple.Sweet. says
Yum! Sounds fantastic, Melissa! I do make my own chocolate tart dough often, too! So glad you enjoyed this recipe.
Brenda says
If I have the time to bake the crust, is that after chilling it in the fridge or freezer for 30 minutes? And then I wait until the crust has completely cooled before adding the filling?
Stephanie @ Pretty.Simple.Sweet. says
Hi Brenda, if you have time to bake the crust, you can do this in lieu of the chilling method. If baked, no chilling necessary. Yes, wait until the crust is cooled before adding the filling.
Emma says
Lovely recipe, and would be grateful for the weight of your Oreos in grams (my base didn’t turn out so right as Oreos in Australia come in different sizes!). Looking forward to trying again.
Stephanie @ Pretty.Simple.Sweet. says
Hi Emma, thank you for your feedback. I did not know they came in a variety of sizes. I have updated the recipe to reflect 24 Oreos by weight.
Francie says
What brand or kind of bittersweet and milk chocolate is recommended to use?
Thanks.
Stephanie @ Pretty.Simple.Sweet. says
Hi Francie, if you’re in the US, I like using Ghirardelli baking chocolate bars. If you’re not in the US, I suggest any high quality bar of baking chocolate. Avoid chocolate chips or any chocolate containing lecithin as that will not make the best ganache filling.
Maryam says
My my, i am not ngl, but this recipe was literally the best. Easy ingredients, oven free method and the result was Oh my!!
For more rich taste, i added coffee with butter in that biscuit layer.
I made this for my sisters 25th birthday, and she loved it and so did others.
Thankyou so much for sharing this recipe. This is hands down the win win recipe for anyone to try. Lots of love of Pakistan! 🇵🇰
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Maryam! I’m so glad you loved this recipe.
Constance says
This tart is delicious and the steps are so easy! I made 1.5 of this recipe for a gathering, ,used semi sweet and bitter sweet chocolate bars, made mini tarts in silicone cylindrical molds with the crust only at the bottom., dusted with cocoa powder and shaved chocolate decoration. Many guests asked for your recipe! Thank you so much!
Stephanie @ Pretty.Simple.Sweet. says
Thank you so much, Constance! I’m glad it was enjoyed by all.
Chloe says
Hi thanks for the recipe! Can this be made ahead and frozen at all?
Stephanie @ Pretty.Simple.Sweet. says
Hi Chloe, absolutely! Just be sure to wrap it well and keep it as airtight as possible for the best results! It’ll probably take a few hours to thaw fully at room temperature.
Mary says
Hi! I love this recipe but last time I made it, the butter also rose to the top of the chocolate after mixing it, it had a very oily surface, what did I do wrong? Thank you!
Stephanie @ Pretty.Simple.Sweet. says
Hi Mary, it sounds like your ganache separated. Either you used chocolate chips with lecithin which can impact the ganache or the cream was heated too much and caused a separation.
Laura Buchanan says
Can you freeze these tarts if want to make further ahead?
Stephanie @ Pretty.Simple.Sweet. says
Hi Laura, this tart should freeze just fine. Slowly thaw overnight in the fridge for best results.
Sharon says
Is it possible to add orange zest to this chocolate? I’m making this for Thanksgiving and my family loves chocolate and orange.
Thanks!
Stephanie @ Pretty.Simple.Sweet. says
Hi Sharon, absolutely! I also have a chocolate orange tart recipe similar to this with a layer of orange curd.
Charlotte says
We thoroughly enjoyed this for Christmas but the young ones would of liked the chocolate sweeter!!!thankyou for your help!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Charlotte! So glad you loved this tart. You can always serve it with a sweetened whipped cream if you’d like, too!
Paula says
Hi
Planning to make this for christmas. Have a 25cm tin so might make it 1 & 1/4 x the recipe. Ive seen comments on the biscuit base. How wet should the biscuit crumbs be. More wet or crumbly like a cheesecake base?
Lastly once base is in tin, should you set in the fridge for 30m 1st before baking in oven @ 180c for 5-6 minutes?
Thanks
Stephanie @ Pretty.Simple.Sweet. says
Hi Paula! The crumb crust will be a bit more wet than a crumbly cheesecake base. The crumbs should stick together well.
To answer your question baking the crust is optional. Place the crust in the fridge for 30 minutes to firm up before adding the filling OR before baking the crust. Then let it cool completely on a wire rack before adding the filling.