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No-Bake Chocolate Tart

No-bake Chocolate Tart is flourless and uses semi-sweet and milk chocolate. It's easy and so delicious.
Prep Time20 minutes
Cook Time0 minutes
Resting Time4 hours
Total Time4 hours 20 minutes
Servings: 8 servings
Calories: 619kcal
Author: Lucy Brewer

Ingredients

  • 22 regular Oreo cookies
  • ½ cup unsalted butter, melted

For the filling:

  • 1 cup semi-sweet chocolate, finely chopped
  • 1 cup milk chocolate, finely chopped
  • 2 tablespoons unsalted butter, cubed
  • 1 cup heavy cream

Optional toppings:

  • berries
  • edible violas

Instructions

  • Put 22 regular Oreo cookies in a food processor and pulse until they are a very fine crumb. Alternatively, place them in a ziplock bag and mash them with a rolling pin.
    A food processor with crushed cookies, a bowl of cream, a bowl of butter cubes, chopped chocolate on a plate, and a small bowl of berries on a wooden surface.
  • Add ½ cup unsalted butter, melted to the food processor and process until fully combined. Pour the crust mixture into a 9-inch tart pan.
    A hand pours melted butter into a food processor with chocolate cookie crumbs; nearby are bowls of cream, butter cubes, chopped chocolate, and mixed berries.
  • Use the back of a spoon to press the Oreo crumbs into the tart pan until fully compacted. Set aside for now.
    A hand presses crushed chocolate cookie crumbs into a tart pan with a spoon; nearby are chopped chocolate, cream, butter, and a small bowl of berries.
  • Add 1 cup semi-sweet chocolate, finely chopped, 1 cup milk chocolate, finely chopped, and 2 tablespoons unsalted butter, cubed to a heat-proof bowl.
    A glass bowl with chopped chocolate and butter cubes, a bowl of cream, a chocolate crust in a pan, and a small bowl of berries on a wooden surface.
  • Pour 1 cup heavy cream into a saucepan set over a low heat. Remove the pan from the heat just before it comes to a boil (do not allow it to come to a boil, as this will cause the chocolate to seize). Pour the cream over the chopped chocolate and butter, then put a plate over the top and leave it for 5 minutes.
    A glass bowl with cream, chocolate pieces, and butter cubes on a wooden surface next to an empty chocolate pie crust and a small bowl of berries.
  • After 5 minutes, use a rubber spatula to slowly mix together the chocolate, butter and cream.
    A hand stirs chocolate into a creamy mixture in a glass bowl with a spatula; an empty chocolate crust and a bowl of berries sit nearby on a wooden surface.
  • When all the ingredients are fully combined stop mixing. If the chocolate hasn’t completely melted see the recipe notes below.
    A hand holds a spatula mixing chocolate filling in a glass bowl next to a prepared chocolate pie crust and a small bowl of berries on a wooden surface.
  • Pour the chocolate filling on top of the Oreo crust, use an offset spatula to spread out the filling so that it is very smooth and even. Allow the tart to set for at least 4 hours before serving.
    A hand uses an offset spatula to spread chocolate ganache over a tart crust in a round metal pan on a wooden table.
  • When the chocolate filling has set, decorate the tart with the fresh fruit and edible violas.
    A chocolate cake topped with assorted berries, cherries, and edible purple flowers on a wooden table with green leaves and a bowl of blackberries nearby.

Notes

  • You do not need to remove the filling from the Oreos before pulsing.
  • We find it easier to work the Oreo crumbs around the edges of the tart pan first and then smooth out the center.
  • It’s important to chop the chocolate very finely so that it all melts at the same rate. Take care not to allow the heavy cream to come to the boil. If the cream is too hot, the chocolate will seize.
  • If the chocolate doesn’t completely melt, make a Bain-Marie by adding an inch of boiling water to a small saucepan and place the bowl of chocolate on top of the pan (don’t let the bottom of the bowl touch the water). Stir the chocolate very slowly until it has all melted.
  • Stop stirring the moment the chocolate filling ingredients have melted together. The reason for this is that if you over-stir at this point, the chocolate can lose its beautiful shine.
  • It’s unlikely to happen, but if the chocolate seizes, you can attempt to rescue it by doing the following:
    • Use the Bain-Marie method as described above, and vigorously whisk the chocolate filling until it comes together.
    • If this doesn’t work, you can add room temperature milk a teaspoon at a time until the mixture comes back together.
  • For the best results, allow the Chocolate Tart to set at room temperature, as this will give you the smoothest filling. However, if the weather is very warm, you can put the tart into the fridge to set.
Storage: This No-Bake Chocolate Tart will keep well in the fridge for up to 3 days. The fruit topping will inevitably weep a little after about 24 hours. Allow it to come to room temperature before slicing and serving.
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