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!
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 :).
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.
This easy no-bake tart has a simple Oreo crust and rich and creamy chocolate ganache filling.
- 24 Oreo cookies
- 6 tablespoons (85g) unsalted butter, melted
- 1 cup (170g, 6 oz.) coarsely chopped bittersweet chocolate
- 1 cup (170g, 6 oz.) coarsely chopped milk chocolate
- 1 cup (240 ml) heavy cream
- 1/4 cup (56g) unsalted 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.
Valerie ChuaJune 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! 😀
ShiranJune 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 🙂
CatherineOctober 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.
MykelDecember 24, 2018 at 1:10 pm
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.
dibsthnlhcDecember 30, 2018 at 3:06 am
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 HershDecember 23, 2021 at 4:20 pm
Hello. Can this tart be frozen? Thanks!
Talia @ Pretty. Simple. Sweet.December 27, 2021 at 3:06 am
Hi Sara, yes! This tart freezes wonderfully.
Ann Marie DePueJune 15, 2019 at 6:25 pm
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 MathewApril 18, 2021 at 7:38 am
Hi can I use whipping cream instead of heavy cream ?
Can whipping cream be heated ?
ShiranApril 20, 2021 at 3:02 pm
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.
SuprajaOctober 20, 2022 at 12:08 am
Hi can this be done in 27 inches pie pan if so what are the measurements
Talia @ Pretty. Simple. Sweet.October 20, 2022 at 4:09 am
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!
SuprajaOctober 20, 2022 at 5:18 am
Diameter is 27
Talia @ Pretty. Simple. Sweet.October 20, 2022 at 7:47 am
I recommend checking out the article I referenced-it’s incredibly helpful for converting pan sizes!:)
SuprajaOctober 20, 2022 at 10:45 am
Shwetal PatilMay 15, 2021 at 5:03 am
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.
AmstrongSeptember 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.
DoraMay 3, 2019 at 5:48 pm
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! 🙂
LexiJune 28, 2021 at 9:31 pm
Absolutely delicious, looked amazing and the ganache filling was very shiny!
CarolineJune 9, 2016 at 7:15 pm
Hi! Can this recipe be made as mini tarts????
ShiranJune 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.
SeanAugust 16, 2018 at 6:49 am
Ruchi TandonJune 4, 2020 at 3:43 pm
Hi..loved the recipe..if I use cream alongwith chocolate and little milk will the filling set well?
KhadeejaJune 22, 2016 at 12:21 pm
Can we use 25℅ fat content cream..?? Will it set the same way
ShiranJune 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).
AlisaDecember 6, 2017 at 7:34 pm
Can you use coconut cream to make nuttier?
ShiranDecember 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.
CJJuly 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
ShiranJuly 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.
LucyAugust 17, 2016 at 11:32 am
Hi! I do not own a tart pan, is there any substitute I can use? thanks!
ShiranAugust 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!
MaeSeptember 27, 2016 at 8:54 am
Can I make the fillings days ahead of time?
ShiranSeptember 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.
Name*September 29, 2016 at 9:44 am
Fantastic ! Thank you for your reply;) love chocolate so much..
neciaNovember 8, 2016 at 4:03 am
Hi, Can I use a different biscuit base for this?
Does the oreo make the crust super sweet?
ShiranNovember 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 🙂
NeciaNovember 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 ?
Jeanne CoppolaNovember 1, 2019 at 12:19 pm
I make a Nabisco Chocolate Wafer crust…it’s delicious!
sharonNovember 12, 2016 at 9:58 am
How many grams of oreo biscuits u used kindly let me.knwo want to try it
ShiranNovember 20, 2016 at 11:10 am
One Oreo cookie weights about 11g so for 24 cookies you should use 264 grams.
JadaNovember 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.
ShiranNovember 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.
JadaNovember 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 🙂
AnineDecember 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 🙂
ShiranDecember 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.
SarahApril 1, 2017 at 2:38 am
Absolutely yummy thanks ???
PratyashaJune 21, 2017 at 11:06 am
I made it for a friend’s birthday.. And it turned out to be great..
Thankyou so much..
SophieJuly 14, 2017 at 3:23 am
Looks delicious- does this freeze ok?
ShiranJuly 17, 2017 at 9:20 am
Hi Sophie, I don’t recommend freezing it, because the crust will get soggy.
GaleFebruary 23, 2019 at 8:10 am
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.
SophieJuly 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
ShiranJuly 30, 2017 at 2:30 pm
I’m so glad it worked out! Thank you!
BoonNovember 17, 2019 at 9:44 am
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 🙁
yashviSeptember 17, 2017 at 12:39 pm
can I make the tart base a day earlier?
ShiranSeptember 19, 2017 at 4:30 pm
Yes, you can!
Romessa GhaffarSeptember 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
ShiranSeptember 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.
BaileyNovember 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!
ShiranNovember 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.
DeannaNovember 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.
ShiranNovember 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!
TaylorNovember 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!
ShiranNovember 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.
Christina WrightDecember 16, 2017 at 2:02 pm
Can I use a pie tin and make this as a pie?
ShiranDecember 17, 2017 at 10:40 am
Yes Christina, either a pie or tart pan would work here.
RyannDecember 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
ShiranDecember 22, 2017 at 6:36 pm
A night before is ok!
AnnaFebruary 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.
ShiranFebruary 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.
JudyMarch 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.
ShiranMarch 24, 2018 at 7:33 am
Hi Judy, you’ll need 85 grams butter for the crust, and 55 grams butter for the filling.
JudyMarch 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!
NimalMarch 31, 2018 at 6:57 am
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 🙂
ShiranApril 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.
The Foodie JourneyApril 18, 2018 at 9:09 am
Oh my goodness, I’m drooling over my keyboard! This Chocolate Ganache looks absolutely incredibly rich and decadent!
JeanetteMay 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
KianaJuly 10, 2018 at 8:27 am
Hi Shiran this recile îs Amazing thanks a lot!! Your recipes rock!!❤️❤️❤️
DoraSeptember 4, 2018 at 1:30 pm
Will the filling melt if i let it sit at room temperature for 4/5 hours?
ShiranSeptember 5, 2018 at 11:24 am
Hi Dora, it will probably be soft, so it’s best to keep it in the fridge.
Claire McKenzieSeptember 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!
ShiranSeptember 5, 2018 at 11:26 am
Thank you, Claire! I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂
Claire McKenzieSeptember 5, 2018 at 4:48 pm
Thank you so much!
rimsha ahmedSeptember 16, 2018 at 4:09 pm
Wonderful recipe! Thankyou so much, it turned out great
Susan GreenSeptember 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.
ShiranSeptember 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.
MishaOctober 17, 2018 at 12:53 pm
can you use salted butter if you don’t have unsalted? will it make a big difference?
ShiranOctober 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.
JessieOctober 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
ShiranOctober 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.
Darcie MoldovanNovember 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 ❤
SanNovember 7, 2018 at 8:47 am
Hi, can i use full cream milk instead of heavy cream?
ShiranNovember 9, 2018 at 6:10 am
Milk cannot be substituted for the cream because the filling will be too thin.
MeganNovember 20, 2018 at 9:44 am
Hi! For the filling, what kind of butter should be used? Salted or unsalted? Thank you!
ShiranNovember 20, 2018 at 11:50 am
Hi Megan, always use unsalted butter unless otherwise specified in the recipe.
AmandaNovember 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!
JackieJanuary 8, 2019 at 7:18 am
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.
CarlyFebruary 14, 2019 at 9:29 am
Made this and put raspberries on top and dusted it with powdered sugar so good!
Jenni FoaleFebruary 24, 2019 at 12:23 pm
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 PakkariMarch 12, 2019 at 6:18 am
Is it possible to make the whole tart a day earlier than required and keep it in the fridge until ready to serve?
ShiranMarch 12, 2019 at 7:23 am
CathyMarch 25, 2019 at 7:28 pm
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 😉
JacquiMarch 29, 2019 at 9:18 am
Can I use regular fresh cream? Can’t find heavy cream at the store 🙁
AzintaApril 1, 2019 at 8:29 am
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?
ShiranApril 2, 2019 at 8:03 am
Chill the tarts with the ganache until it’s firm, then unmold.
LaraApril 1, 2019 at 1:21 pm
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?
ShiranApril 2, 2019 at 8:01 am
Probably yes, but it would stick to the pan.
NikkiApril 20, 2019 at 1:23 pm
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?
BoonNovember 17, 2019 at 9:40 am
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 ?
ShiranJanuary 29, 2020 at 2:51 am
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.
KaitFebruary 15, 2022 at 4:06 pm
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.February 20, 2022 at 5:09 am
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.
HannaApril 22, 2019 at 11:28 pm
Do you think substituting dark chocolate for milk chocolate would work?
Soledad KeeganJune 19, 2019 at 12:28 am
Hi! I only have 70% chocolate, (dark chocolate), so I suppose I have to add more cream…do you know how much more?
Soledad KeeganJune 19, 2019 at 12:33 am
If I only use dark chocolate how much more cream should I add?
AmeeraAugust 12, 2019 at 11:10 am
Hi, i want to make this recipe but for the bitter sweet chocolate, how much % cocoa do i use for the dark chocolate?
ShiranAugust 13, 2019 at 4:02 am
Hi Ameera! I usually use 54%-60%.
AmeeraAugust 15, 2019 at 8:35 am
Hi, it’s me again, ty for your reply but i could only find 50% and 74%, what should i do?
ShiranAugust 18, 2019 at 7:16 am
You can use the 50%.
SorubiAugust 14, 2019 at 6:30 am
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 FantasiaOctober 14, 2019 at 6:43 am
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!
ShiranOctober 16, 2019 at 6:44 am
Yes! It has a fudgy truffle-like consistency.
MishNovember 11, 2019 at 2:42 am
Absolutely superb! I took this to a party, and it was all anyone talked about for the rest of the night. Di-vine.
TalNovember 13, 2019 at 10:32 pm
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:)
ShiranNovember 24, 2019 at 3:17 am
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 IhmNovember 30, 2019 at 4:15 pm
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?
ShiranDecember 22, 2019 at 4:40 am
Hi Michelle, yes, cover it with plastic wrap.
BillDecember 16, 2019 at 4:02 pm
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!
JulesNovember 28, 2020 at 6:01 am
So basically you cooked an entirely different recipe 😊
JennyDecember 21, 2019 at 11:28 am
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!
DhruviDecember 29, 2019 at 5:15 am
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?
JoDecember 30, 2019 at 6:09 pm
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
NadineFebruary 1, 2020 at 11:21 pm
I was wanting to make an espresso chocolate tart is it possible to add espresso powder to the mix? Please advise. Thank you
ShiranFebruary 2, 2020 at 3:16 am
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 SMarch 3, 2020 at 2:05 am
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!
ShreyaMarch 19, 2020 at 11:54 pm
Amazing chocolate tart ❤️❤️❤️
GApril 12, 2020 at 1:05 pm
Can I use whipping cream or fresh cream for the ganache instead?Also how does the chocolate content affect it?
ShiranApril 20, 2020 at 3:07 am
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.
MMay 5, 2020 at 2:37 pm
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?
ShiranMay 11, 2020 at 4:37 am
The result won’t be the same. I recommend sticking to chocolate chunks/chocolate bars.
Samiksha KothariMay 14, 2020 at 6:12 am
Hi, could I possibly use fresh cream instead of heavy cream? Not being able to buy heavy cream due to the lockdown
ShiranJune 3, 2020 at 5:19 am
I’m not sure what fresh cream is, but I recommend sticking to the recipe.
ScarlettMay 28, 2020 at 8:27 am
This is a total hit in my home, made it multiple times and making it again today.
Ishnoor SainiMay 31, 2020 at 4:13 pm
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 BoenawanJune 6, 2020 at 1:04 am
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?
ShiranJune 10, 2020 at 2:20 am
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.
HannahSeptember 13, 2020 at 7:38 am
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.
LizJune 10, 2020 at 4:51 pm
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 🙂
JESVEENJune 24, 2020 at 5:43 am
HI, CAN I USE WHIPPING CREAM INTEAD WITH 35%
ShiranJune 29, 2020 at 2:25 am
JessicaJune 29, 2020 at 6:46 am
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?
ShiranJune 30, 2020 at 2:34 am
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.
ElsaAugust 10, 2020 at 11:54 pm
Can you make it whith dairy milk chocolate instead of butter sweet chocolate
ShiranAugust 24, 2020 at 2:24 am
Yes you can, just keep in mind that it would slightly change the texture and would be more sweet.
Hudhna IbrahimAugust 14, 2020 at 6:10 am
Would it be possible to make this in whipping cream instead of heavy cream?
ShiranAugust 20, 2020 at 5:33 am
Whipping cream and heavy cream are the same most of the time. So you can use it.
NOctober 8, 2020 at 9:21 am
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.
ShiranOctober 20, 2020 at 9:29 am
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.
EsterOctober 12, 2020 at 6:39 pm
Hey! Any way to make this pareve?
AlexaOctober 22, 2020 at 6:12 am
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!!
AnksNovember 27, 2020 at 11:41 pm
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 .
MishkaDecember 7, 2020 at 9:05 am
So divine! I made this for a party and went home with an empty pan. Absolutely delicious. Will definitely be making this again!
Thu WalmsleyDecember 9, 2020 at 10:46 pm
This was so easy and delicious, everyone loved it 😍
NatalliaDecember 22, 2020 at 10:46 am
Hey I wanted to ask if you add a bit of gelatin for it to set would the texture be undesirable?
Kelli A BubackJanuary 4, 2021 at 12:04 pm
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 HugoFebruary 1, 2021 at 9:17 am
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!
LezSeptember 3, 2021 at 2:55 pm
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!
JuandriFebruary 4, 2021 at 3:19 am
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 HoggNovember 6, 2022 at 4:53 am
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.November 6, 2022 at 6:41 am
So glad you enjoyed it, Belinda!
M.A.November 13, 2022 at 11:33 am
Hi, could I add some bourbon to the chocolate mix?
La BefanaMarch 2, 2021 at 5:12 am
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.
SBApril 8, 2021 at 12:23 pm
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 CookJune 29, 2021 at 3:46 am
I bunged in chocolate coconut liqueur in place of half the cream.
KendraOctober 26, 2021 at 7:39 pm
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.
WongJanuary 14, 2023 at 5:11 am
easy to make & delicious 👍🏻👍🏻👍🏻 thanks for the great recipe
Talia @ Pretty. Simple. Sweet.January 15, 2023 at 2:07 am
Hi Wong, thank you and so glad you enjoyed the recipe!
caitlin hanichFebruary 7, 2023 at 4:01 pm
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!