Chocolate Tart Recipe – NO BAKE – 4 Ingredients! (with video)
A chocolate tart recipe that is no bake and only uses four ingredients? It may sound too good to be true, but it is indeed true and my husband even deemed this the best dessert he’s ever had! The richness of a crunchy chocolate crust topped with smooth, silky ganache filling is offset by fabulously fresh berries. Your friends will think you turned into a fancy pastry chef!
It’s confession time. I developed this recipe while I was doing my Whole30. I was going to have a bite to ensure quality (it’s a tough job, but I do it for you guys!), but I ended up having two small slices (on day 28!).
IT’S SO GOOD.
I talked a lot about the reasons I did Whole30 the last time I did it. While I was doing it, I couldn’t honestly tell that much of a difference in how I felt, until I went back to my regular diet for a while. Then the light bulb went on….OH! I did feel better when I was doing Whole30! Now, being my second time, I’m giving myself a little grace. I didn’t break the rules at all the first time I did it. This time around, I’ve had a bite of non-compliant food here or there for recipe testing and one night I had a couple of glasses of wine. Perhaps I’m just starting the “food freedom” portion of a Whole30 lifestyle early, perhaps I want to live my life with balance, perhaps I just don’t care. It’s more of the first and second thing, less of the third.
This chocolate tart…it’s so worth “cheating” on Whole30 a little. I’m seeing great results this round (energy! skin! focus!), but I also want to live my life with joy and eating a smooth, silky, rich chocolate tart that I worked hard to make…that brings me joy.
Okay, I didn’t work that hard to make it – it only has four ingredients (five counting the berries), and I didn’t have to bake it. We have part of a pack of Oreos sitting on our counter leftover from this recipe and those? Those aren’t worth breaking Whole30 for. Silky ganache topped with fresh berries? YOU BET THAT IS WORTH IT.
So, I enjoyed every. single. bite.
And then I went back to Whole30. It is what it is and I’m sure I’ll get hate mail from die-hard Whole30ers but I’m just gonna do me. The important thing is that I didn’t have one bite and then feel guilty and subsequently devour the whole tart and a bowl of popcorn because I broke the “rules.” I ate enough to be totally satisfied and then I kept my eye on the prize.
About this chocolate tart:
First and foremost, there are only four ingredients! (Five if you feel the need to count the berries, but they’re technically optional so I’m not counting them.) The short recipe list makes this recipe an automatic win. They are:
- Heavy Cream
- Chocolate Chips
I never claimed this was healthy, right? It’s definitely a treat but the great part of it is that it’s so rich and decadent that even a small sliver is so unbelievably satisfying. The way I feel about this tart is the same way I feel about crème brûlée. High in calories, but so worth it! I’d take those calories over 10 low-calorie “desserts” any day.
So Easy to make!
Seriously you guys – I love this recipe because it looks and tastes SO impressive but it’s ridiculously easy. Here we go (as always, detailed directions in recipe card below):
- Process Oreos in a food processor until they are fine crumbs. Pour in butter and pulse until butter is evenly distributed.
- Press into a tart pan (no need to grease it).
- Prepare ganache by warming cream and pouring over chocolate. After a couple of minutes, start stirring until it forms a smooth silky ganache.
- Pour ganache into prepared crust and refrigerate for at least three hours.
- Top with berries and powdered sugar and enjoy!
How to help Make this Chocolate Tart Your Own:
- I used an 9-inch tart pan but you could make it into mini chocolate tarts using 4 or 5-inch tart pans like these. I haven’t tested this personally but I’m pretty sure it would yield 4 small tarts. You could also make it into a pretty rectangular tart — and how fun with this heart shaped one be?
- Add a touch of espresso powder to give this more depth of flavor. I’d use 3/4 teaspoon for a just little intrigue and 1 tablespoon for a solid mocha flavor.
- Use a flavored Oreo! I like the classic chocolate, but there are so many different Oreos to choose from. If you’re a peanut butter lover, using peanut butter Oreos could be fun!
- Top with whipped cream. I think some very lightly sweetened homemade whipped cream would be fantastic on this tart – you can never have enough heavy cream in your life, right?
Tips to make this recipe successful:
- Use a measuring cup with straight sides to press the Oreos into the tart pan. You can use your hands, but a measuring cup will yield a really pretty result and it makes it way easier.
- Don’t boil the cream! When it starts to form tiny bubbles around the edges of the pan, it’s hot enough.
- Don’t stir the ganache for two minutes after pouring the cream over the chocolate. I know, it’s SO tempting to stir it early and watch the magic happen as it transforms into ganache, but waiting will give you a better result with less frustration.
- Add berries immediately before serving and make sure they aren’t too wet. The water and juice from the berries will make the ganache a slightly different color and it will taste and look better if you wait to do this.
- Sprinkle on just a touch of powdered sugar for a really polished, pretty final look. I use a mini fine-mesh strainer but you could also use a fancy little sifter made just for this task. I don’t make enough desserts to have a separate tool just for dusting things with powdered sugar, but it is a fun gadget!
A very special reason for this chocolate tart:
I’ve teamed up with Julie of The Little Kitchen and Cookies for Kids’ Cancer for the second year of a special Valentine’s event to make a difference in the fight against pediatric cancer! (PS: You can also thank Julie for this chocolate tart because without the push to post a Valentine’s day recipe, I’d probably be posting yet another roasted vegetable recipe.)
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. Isn’t that a heartbreaking stat? I get chills everytime I read that sentence. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! I already donated and the goal is to raise at least $3000. These three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!!!
Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!
Donate here. Don’t do it for me, do it for the kids! I’m just here to spread the word about this fantastic cause.
If you get a chance, make sure to check out all these other great recipes that are not only supporting the cause but also making your Valentine’s Day delicious!
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline’s Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes
Serving Size: 1 of 12 (does not include berries or powdered sugar)
Amount Per Serving: Calories: 477 Total Fat: 30g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 45mg Sodium: 134mg Carbohydrates: 51g Fiber: 3g Sugar: 37g Protein: 3g
Husband’s take: Ben said this was the best dessert he ever had! My kids devoured this, too.
Changes I would make: Absolutely none are necessary, but feel free to make it your own with some of my suggestions above!
Difficulty: So stinking easy.