A simple and delicious no bake 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.
Here’s why you’re going to love this recipe:
It’s super easy to make, you probably already have all the ingredients, it doesn’t require baking (yay!), and it has so much chocolate! (probably should have started there).
This chocolate tart has been by far my most requested recipe ever! It makes me so happy when you guys are excited about what I make AND even more when it involves chocolate.
I love making recipes that anyone can make at home with simple ingredients. For this tart, I used my good old 9-inch tart pan, but if you don’t have one, that’s ok. It can still work with a regular pie pan.
How to decorate a Tart:
I tend to go for simple and fresh ingredients. Love using seasonal fruits, but occasionally I crave berries that are available year round. So, 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.
You can choose any toppings & garnishes you like, from bananas to chopped nuts, chocolate shavings – almost anything would work.
There you have it! Easiest tart you’ll ever make. And if you do, share it with me using #yogaofcooking. I’d love to see it!
Happy Baking! x
Print
No Bake Chocolate Tart
A simple and delicious no bake tart made with an oreo crust and a dark chocolate ganache filling. Topped with fresh raspberries!
- Total Time: 15 minutes
- Yield: 8 1x
Ingredients
For the Oreo Crust
- 32 oreo cookies
- 7 tbsp butter (melted)
For the Filling
- 10 oz dark chocolate
- 2 oz milk chocolate
- 1/3 cup light brown sugar
- 1 1/4 cup heavy cream
- 1/3 cup butter
Topping
- fresh raspberries (optional)
- handful of mint leaves (optional)
- 2 tbsp bee polen (optional)
Instructions
Make the 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 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.
- Decorate with fresh raspberries, bee polen, or nuts.
- Prep Time: 15 minutes
- Category: Dessert
- Cuisine: American
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 👌🏼