No-Bake Chocolate Tart
A simple and delicious No-Bake Chocolate Tart made with an oreo crust and a dark chocolate ganache filling. Topped with fresh raspberries.
There’s nothing like a no-bake dessert. Whether you’re a baking pro or a weekend baker, this chocolate tart will blow your mind. You won’t believe how easy it is and how pretty it can turn out by adding some delicious toppings. For this tart, I used a 9-inch tart pan, but if you don’t have one use a 9-inch cake pan.
Why You’ll Love this No-Bake Chocolate Tart
This chocolate tart is super easy to make, you probably already have all the ingredients, it doesn’t require baking, and it has SO MUCH chocolate (probably should have started there!).
- Taste: Rich, decadent chocolate with a hint of sweetness.
- Texture: Creamy chocolate filling on top of a crumbly Oreo crust.
- Effort: Low – requires no baking!
- Time: 4 hours chilling time (overnight recommended)
Ingredients
- Oreo cookies: The crust is made with Oreo crumbs, adding a delicious chocolatey and textural base to the tart.
- Dark chocolate & Milk chocolate: We use a combination of dark and milk chocolate for a complex and rich chocolate flavor.
- Heavy cream: Creates a smooth and creamy chocolate filling.
- Unsalted butter: Adds richness to the crust and filling.
- Brown sugar: Balances the sweetness of the chocolate.
Substitutions
- You can use gluten-free Oreos for a gluten-free crust.
How to Make a No-Bake Chocolate Tart
- Pulse Oreos in a food processor, then mix with melted butter. Press into a tart pan and freeze.
- Heat cream, pour over chocolate, and let sit. Stir until smooth, then add butter and brown sugar.
- Pour filling over chilled crust and refrigerate for at least 4 hours.
How to Serve This No-Bake Chocolate Tart
I tend to go for simple and fresh ingredients. Love using seasonal fruits, but occasionally I crave berries that are available year round. Choose any toppings and garnishes you like, from bananas to chopped nuts, chocolate shavings – almost anything works.
- I used fresh raspberries and chose to decorate just one side of the tart in a crescent moon like shape. Added some fresh mint leaves and sprinkled bee polen. I loved how the colors and textures worked together.
Top Tip
- For an extra smooth filling, make sure your cream is hot but not boiling when you pour it over the chocolate. Let it sit for a minute before stirring to allow the chocolate to melt completely.
Storage
- The tart will stay fresh in the refrigerator for up to 3 days.
Recipe FAQs
- Can I freeze this tart? Yes! The tart can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.
- Can I use a different type of chocolate? Absolutely! You can experiment with different types of chocolate, such as semi-sweet chocolate or white chocolate, to create your own flavor variations.
Did You Like This Recipe?
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Happy Baking! x
No-Bake Chocolate Tart
Ingredients
For the Oreo Crust
- 32 Oreo cookies
- 7 tbsp unsalted butter melted
For the Chocolate Ganache Filling
- 10 oz dark chocolate
- 2 oz milk chocolate
- 1/3 cup light brown sugar
- 1 1/4 cup heavy cream
- 1/3 cup unsalted butter
Topping
- fresh raspberries optional
- handful of mint leaves optional
Instructions
Make the Oreo Crust
- In a food processor, pulse the Oreo cookies until finely ground. Transfer to a bowl and add the melted butter. Mix until well combined.
- Place the mixture into a 9-inch tart pan and press against the bottom and sides. Freeze while making the filling.
Make the Chocolate Ganache Filling
- Place dark and milk chocolate in a medium bowl. Set aside.
- In a medium saucepan, heat heavy cream without allowing it to boil. Remove from heat and pour over the dark and milk chocolate. Let it sit for a minute before stirring.
- Add the butter and brown sugar to the mixture and stir until fully combined, and smooth.
- Pour over the chilled oreo crust. Smooth the top using with an angled spatula or the back of a spoon. Refrigerate for at least 4 hours, preferably overnight.
- Serve with fresh raspberries or chopped nuts.
Notes
- Storage: store in an airtight container in the refrigerator for up to 3 days.
Those raspberries have been placed to PERFECTION! and I love those ganache swirls, so dreamy!
Thank you so much!
This looks amazing!! Question though…there is brown sugar in the ingredient list, but the instructions do not mention where to add it???
OMG! Fixing it now!
You are FAST!! Thank you! Thinking about making your delicious looking tart this weekend, topped with red wine ice cream I’m also making 🙂
What are the substitutes for heavy cream? Can I use regular 2% milk or plant based milk?
Do you use the Oreo sandwich cookie or is the Oreo wafer cookies? Thank you
Do you use the whole Oreo (including the cream filling), or just the dark cookie? Thanks! Stunning photography 👌🏼