Chocolate Tart Recipe – NO BAKE – 4 Ingredients!
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This no-bake chocolate tart recipe combines the richness of a crunchy chocolate crust with a silky ganache filling that is offset by fabulously fresh berries. Your friends will think you turned into a fancy pastry chef!
Recipe Overview
Why you’ll love it: This dessert looks so fancy but it is seriously easy to make and it’s so delicious.
How long it takes: 15 minutes but it needs to chill for 3 hours
Equipment you’ll need: food processor, tart pan with removable sides, small sauce pan
Servings: 12
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!
It’s a smooth, silky, rich chocolate tart that’s so easy to make!
This easy chocolate tart has only four ingredients (five counting the berries), and it’s a no bake recipe.
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 ingredient list makes this recipe an automatic win: butter, Oreo cookies, heavy cream, and chocolate chips.
I never claimed this was healthy, right? It’s definitely a treat. It’s so rich and decadent that even a small sliver is unbelievably satisfying. I feel the same way about crème brûlée. High in calories, but so worth it! I’d take those calories over ten low-calorie “desserts” any day.
I’ll quickly run through this recipe to get you started and throw in some helpful tips. Look for the printable recipe card near the end of the post. It has complete instructions, measurements, and nutrition information.
What You’ll Need
- Butter: Use unsalted butter. You’ll need one stick which is 8 tablespoons, or a half cup.
- Oreo Cookies: Look for regular Oreos, not Double Stuf or anything fancy. One 14.3 oz. package has about 36 cookies. This recipe calls for 32 cookies so you’ll just have a few left over.
- Heavy Cream: You really do have to use heavy cream. Don’t substitute anything else, including whipping cream or half-and-half. They just don’t work well.
- Chocolate Chips: Choose semi-sweet or dark chocolate chips for the best flavor. Good quality chocolate chips make a difference.
How To Make This Tart
Seriously, you guys, I love this recipe because it looks and tastes SO impressive but it’s ridiculously easy. Here we go!
- Process Oreos in a food processor until they are fine crumbs. Pour in butter and pulse until butter is evenly distributed.
- Press cookie crumbs into the bottom and sides of a 9 inch 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.
- Right before serving, top with berries (make sure they are dry) and powdered sugar, and enjoy!
Make It Your Own
- For the photos, a 9-inch tart pan was used but you can make individual 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 rectangular tart — and how fun would this heart shaped one be?
- Add a touch of espresso powder to give the chocolate another dimension of flavor. Use ¾ 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, peanut butter Oreos could be fun!
- Top with whipped cream. Very lightly sweetened homemade whipped cream is fantastic on this tart – you can never have enough heavy cream in your life, right?
Helpful Tips
- 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 wet. Water and/or juice from the berries will puddle and discolor the top of the tart and it just doesn’t look as attractive.
- Sprinkle on just a touch of powdered sugar for a really polished and 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!
Storage Tips
This tart can be made a day ahead, perfect for when you’re having guests. It will keep up to four days in the refrigerator. Make sure it’s wrapped well with foil or plastic wrap.
A very special reason for this chocolate tart Recipe
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 every time 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!!
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.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 32 Oreo cookies
- ½ cup (1 stick) unsalted butter, melted
- 2 cups semisweet or dark chocolate chips (12 ounce bag)
- 1 cup heavy cream
- Mixed berries of choice, optional
- powdered sugar for dusting, optional
Instructions
- Place Oreos into a food processor and blend until mixture resembles fine crumbs. Pour melted butter over the crushed cookies. Pulse until the butter is evenly distributed.
- Press cookie mixture evenly into the bottom and sides of a 9 inch tart pan with removable sides. Use the back of a measuring cup and your fingers. Place in fridge or freezer while you prepare the filling.
- Place chocolate chips in a medium sized bowl. In a small saucepan, heat the cream over medium-low heat until tiny bubbles just start to form around the edges of the pan. Do not boil or even simmer. Remove from heat and pour warm cream over chocolate chips. Leave it alone for 2 minutes and then stir until all the cream is blended with the chocolate.
- Pour the ganache filling over the crust and return it to the fridge. Refrigerate for at least 3 hours or overnight.
- Before serving, pop out the sides of the tart pan and place tart on a decorative flat plate. Top with berries and sprinkle with powdered sugar. Cut into 12 small slices and serve!
Notes
- 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 wet. The water/juice from the berries discolors the ganache. It will taste and look better if you wait until just before serving.
- Sprinkle on 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.
- Nutrition information is based on one small slice without fruit or powdered sugar.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Krystal says
What size tart pan is this for?
Rachel Gurk says
The one that we developed the recipe with and used in the photos is a 9 inch!
Melissa says
Excellent and not too sweet. I used semi sweet chips. If the heavy cram does not melt the chipS thoroughly, use a bain-marie – problem solved!
Rachel Gurk says
So glad you liked it!
Sharni says
Hi this looks amazing and just what I need for a desert to take to one of our 2 Christmases. Just wondering how long it will last in the fridge? As I how far in advance could I make it?
Rachel Gurk says
You could make it a day or two in advance, just don’t put any fruit/toppings on top until right before serving.
Debbie says
Really SO easy and SO good! I love the versatility too… different fruit toppings and different Oreo flavors can make it unique! My dad loved it for his birthday and I loved making it because I have a 5 month old thanks!
Rachel Gurk says
So glad you liked it! Congrats on the new addition to your family! Thanks for taking the time to leave a comment, I really appreciate it so much!
ROGER says
THIS SOUNDS DELICIOUS RACHEL. I WILL MAKE IT FOR MY GET TOGETHER WITH MY CILDREN NOW THAT COVID IS LESS OMINOUS. THANK YOU SO MUCH RACHEL.
SINCERELY,
ROGER
Rachel Gurk says
So glad you like it! Thanks for taking the time to leave a review!
Katie says
Can you use milk chocolate instead of dark ? Thank you.
Rachel Gurk says
That should work fine!
SB says
SOOOO GOOD! My husband’s favorite dessert of all time. I also took them to our friends and they were arguing over who got to eat the last tart.
I used 6 mini tart pans…they turned out beautifully! Thank you for this amazing recipe!!!
Rachel Gurk says
Such a good idea to do mini tarts! I’m glad they were a hit. Thank you so much for taking the time to leave a comment!
Nikki says
I hate to say it, but not as “easy” as it seems…..it’s simple, yes, but actually achieving something that is pretty AND tasty is quite difficult. I had to more than double the amount of whipping cream, and my ganache was smooth but STILL too thick and didn’t pour smoothly…had to spread with a spoon and it ended up looking awful. Tasted good, but definitely not impressive. And the crust was crumbly and didn’t hold a pretty edge. A good recipe if you need something tasty but, sorry, not necessarily aesthetic!
Rachel Gurk says
Hi Nikki,
Sorry to hear you had that experience. I’ve made this many times, and so have other people, without experiencing what you did. Are you sure you used the correct amount of chocolate? The crust shouldn’t be crumbly at all either. Did you leave the filling of the oreos in?
Sarah says
Are we suppose to remove the Oreo filling before grinding?
Rachel Gurk says
Nope!
Lucy says
Hi, how can I adjust the recipe for a 6 inch tart pan? :)
Rachel Gurk says
Hmm, I’m not sure, I haven’t tried it. I would try halving the recipe, but you may end up with a slightly smaller (thinner) tart.
Aisswarya says
The easiest recipe to find. And the results are better than what I expected it to be
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment!
Taylor says
This is the best chocolate tart I’ve ever tasted!!! It’s also the simplest recipe I could find – no need for extra ingredients like eggs and almond flour and other weird things I’ve seen listed in other tart recipes. The ingredient list is short and it’s super easy to make, and it’s the best tart I’ve ever had to boot. Wish I could give this more than 5 stars!!
Rachel Gurk says
You really can’t beat how easy it is, can you? I’m so glad you liked it and thank you so much for taking the time to come back and leave such a kind comment, I truly appreciate it!
Emily says
I love this recipe!! I was just wondering if you could make the chocolate ganache in the microwave??
Rachel Gurk says
You definitely can, just take your time and do it really slowly or the chocolate will seize up. I’d do 30 second intervals at 50% power probably.
Zee says
Is it the whole oreo? With the cream?
Rachel Gurk says
Yes – the entire Oreo!
rhea says
Should this come to room temp before serving or keep in the fridge until ready to serve?
Rachel Gurk says
Either way would be fine! I like it cold. It will soften as it warms up.