Chocolate Tart Recipe – NO BAKE – 4 Ingredients!

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!

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

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.

Rich and decadent. I never claimed this was healthy, right? It’s definitely a treat. It’s so rich and chocolatey that even a small sliver is unbelievably satisfying. I feel the same way about chocolate peanut butter pie. High in calories, but so worth it! I’d take those calories over ten low-calorie “desserts” any day.

Ingredient Notes

• 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 Chocolate Tart

Seriously, you guys, I love this recipe because it looks and tastes SO impressive but it’s ridiculously easy. Here we go!

1. Process Oreos in a food processor until they are fine crumbs. Pour in butter and pulse until butter is evenly distributed.
2. Press cookie crumbs into the bottom and sides of a 9 inch tart pan (no need to grease it).
3. Prepare ganache by warming cream and pouring over chocolate. After a couple of minutes, start stirring until it forms a smooth silky ganache.
4. Pour ganache into prepared crust and refrigerate for at least three hours.
5. Right before serving, top with berries (make sure they are dry) and powdered sugar, and enjoy!

Make It Your Own

• Use a different pan. 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?
• Make it mocha. 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.
• Wait 2 minutes before stirring 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.
• Garnish with powdered sugar. 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.