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:
FOUR INGREDIENTS!!!
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:
- Butter!
- Oreos
- 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.
Chocolate Tart Recipe - NO BAKE - 4 Ingredients!
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!
Ingredients
- 32 Oreo cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 12 ounces semisweet or dark chocolate chips
- 8 ounces (1 cup) heavy cream
- Mixed berries of choice
- 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 into the tart pan using the back of a measuring cup and your fingers. Place in fridge or freezer while you prepare the filling.
- 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 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 the fridge. Refrigerate for at least 3 hours or overnight.
- Before serving, pop out of edges of tart pan, place on a plate and top with berries and sprinkle with powdered sugar. Cut into 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 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!
Nutrition Information:
Yield: 12 Serving Size: 1 of 12 (does not include berries or powdered sugar)Amount Per Serving: Calories: 477Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 134mgCarbohydrates: 51gFiber: 3gSugar: 37gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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.
50 Comments on “Chocolate Tart Recipe – NO BAKE – 4 Ingredients! (with video)”
Can you use milk chocolate instead of dark ? Thank you.
That should work fine!
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!!!
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!
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!
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?
Hi, how can I adjust the recipe for a 6 inch tart pan? :)
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.
The easiest recipe to find. And the results are better than what I expected it to be
So glad you liked it! Thanks for taking the time to leave a comment!
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!!
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!
I love this recipe!! I was just wondering if you could make the chocolate ganache in the microwave??
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.
Is it the whole oreo? With the cream?
Yes – the entire Oreo!
Should this come to room temp before serving or keep in the fridge until ready to serve?
Either way would be fine! I like it cold. It will soften as it warms up.
This looks delicious!
Will definitely make it soon!!!
I’m not familiar with Whole30?
Could you please explain it?
Thanks!
Hi Luisa! I hope you love the tart! I wrote a post about Whole30 which will explains it thoroughly! :)
Wow! This looks great and will make it soon
Thanks! I hope you love it!
Hi Rachel.
I plan on making this recipe this weekend.
Just have one question – would you add espresso powder to the biscuit base or ganache?
Also, if i don’t have espresso powder handy, can i use a good quality instant coffee powder instead?
Thanks
Neha
You could add it to either, but I’d add it to the ganache. Good quality instant coffee powder should work fine. :) I’d definitely do that in the ganache and not the crust so you can make sure it dissolves.
Wow this is so easy to make , I will try it out with my daughter, it looks delicious, thanks a lot
It’s so so easy! I hope you and your daughter love it!
VERY EASY! Also delicious. Brought it to a party and everyone raved about it.I did not give away the secret of how it was so easy to make. Shhhhhhh!!!!
Yessss! Your secret is safe with me. ;)
Absolutely delicious and soooooo easy to make, fruit is a perfect combo. if you like white chocolate you could also do this with white chocolate and golden Oreo’s!
I bet that would be so tasty! Glad you liked this recipe – thanks for taking the time to come back and leave a comment!
I tried this out today and I’ll accept, I was a bit skeptical at first, but it turned out wonderfully well! I went with the ‘a bit of coffee goes a long way’ and it tasted heavenly. Thanks for such an easy and time efficient recipe!
So glad you liked this! It’s so simple, but SO good, right?
I am thinking about making this with mint Oreos for Christmas. Opinions on whether or not I should also add peppermint extract to the ganache or not?
Ooooh that would be so yummy with mint oreos! 1/4 to 1/2 teaspoon of peppermint extract would be good in the ganache, but I think it would be good without it too. Depends on how much peppermint flavor you like.
How long will the tart keep in the refrigerator?
It will keep for 3-4 days as long as it doesn’t have the fruit on top of it. Enjoy!
That looks Yummy, I am going to make this for my Mothers 70th. She loves chocolate.
Thank you fo the lovely idea!
She’s a lucky lady! I hope you both love it. Thank you for the comment!
DO YOU KEEP THE OREO CREAM IN ?
Yes, you do!
No Bake Tarts have been on my to-do list! Such an easy dessert!
Thank you!
I love how you put the berries on top, it is so pretty!
Thank you! They add so much great flavor to cut through the richness, too!
I’m drooling just reading this right now – so gorgeous and it sound so delicious!
Thank you!
Can’t wait to try!! Can you freeze this?
I haven’t tried freezing it, so let me know how it works if you try it! I’m thinking it would be alright – my only concern would be any condensation causing discoloration of the top of the ganache/filling.
yummy and easy
Thanks Denise!