No-Bake Chocolate Tart Recipe
A luscious no-bake chocolate tart featuring a crisp Oreo cookie crust and a smooth, rich chocolate ganache filling made with bittersweet and milk chocolate. Perfect for chocolate lovers looking for an easy and elegant dessert that requires no baking of the filling.
- Prep Time: 15 minutes
- Cook Time: 6 minutes (optional crust baking)
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 24 Oreo cookies (270g)
- 6 tablespoons (85g) unsalted butter, melted
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
- 1/4 cup (56g) unsalted butter, cut into small pieces
Instructions
- Prepare the crust: Pulse Oreo cookies, including the filling, in a food processor until finely ground. Transfer the crumbs to a medium bowl, then add melted butter and mix until well combined and moistened. Press this mixture firmly onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place in the refrigerator for 30 minutes to firm up. For a crisper crust, bake it in a preheated 350°F (180°C) oven for 5-6 minutes, then let it cool completely on a wire rack before adding the filling.
- Make the filling: Place the chopped bittersweet and milk chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Immediately remove from heat and pour the hot cream mixture over the chocolate. Let stand for 1 minute to soften the chocolate. Stir gently with a rubber spatula until the mixture is smooth and fully melted. If needed, microwave briefly and stir to completely melt the chocolate.
- Assemble the tart: Pour the chocolate filling over the chilled Oreo crust, smoothing the top with a spatula. Refrigerate the tart until the filling is set, at least 4 hours or preferably overnight for best texture and flavor.
- Storage: Keep the tart well covered in the refrigerator. It will stay fresh and delicious for up to 4-5 days.
Notes
- For a firmer, crisper crust, baking the Oreo crust after pressing it into the pan is recommended but optional.
- Make the tart up to a day in advance to allow flavors to meld and filling to fully set.
- This recipe yields one 9-inch tart, perfect for 8 servings.
- Ensure the heavy cream and butter come to a low boil to properly melt the chocolate and achieve a smooth ganache texture.
- If the chocolate doesn’t fully melt when combined with the hot cream, briefly microwave in 10-second increments while stirring between.
Find it online: https://recipeplenty.com/no-bake-chocolate-tart-recipe/
