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No-Bake Chocolate Tart

No-Bake Chocolate Tart is an elegant and delicious dessert that requires no baking. It has a rich and creamy chocolate filling and a crumbly Oreo crust, topped with fresh berries and dusted with powdered sugar. It may sound all fancy…but you won’t believe how easy it is to make it!

Cutting out a slice of chocolate tart topped with blueberries and raspberries

Easy no-bake dark chocolate tart

If you are in the mood for rich, velvety chocolate ganache kinda dessert (but really, who isn’t?!), you are in for a treat!

Get ready to be blown away by this super easy No-Bake Chocolate Tart! Elegant, easy, and crazy addictive!

In terms of the chocolate filling, this is almost a Dark Chocolate Tart. The chocolate filling is rich, creamy, with a little sweetness to offset the cocoa.

My husband is addicted to this. He is a big dark chocolate fan and says it’s one of the best dessert I’ve ever made. And yes, he has gladly inhaled multiple tarts throughout this recipe testing and photographing process.

Here’s what you need to know about this recipe:

  • No bake and 8 ingredients only!
  • Rich, velvety chocolate on Oreo crust is a heavenly combo
  • So pretty without a lot of work! Impress your people with this no-bake chocolate tart! Bring it to potluck/dinner parties!
  • Can be served cold or lukewarm, aka great party dish (can leave out for a few hours)
  • Perfect for Valentine’s Day, which is around the corner! Something about the chocolate and berry combo, I think. Whether you are celebrating with a special someone, a bunch of girlfriends or family, no bake chocolate tart is great for the occasion. Also perfect for dinner parties or holidays.

Ingredient Notes

This easy no-bake dark chocolate tart is made with simple, pantry-friendly ingredients.

You will need a 9-inch round tart pan. It is very affordable and I highly recommend getting one with a removable bottom.

A round No-Bake Chocolate Tart topped with berries

Here’s what goes into the dark chocolate filling of the no-bake chocolate tart:

  • Chocolate chips – use semi sweet or dark chocolate chips. If you like your chocolate filling more milky, use milk chocolate chips
  • Heavy cream
  • Unsalted butter
  • Granulated sugar

And here’s what you need for the crust for the no-bake chocolate tart:

  • Oreo cookies
  • Unsalted butter

As for toppings, I love berries with my chocolate, because I like the fruity taste and texture to contrast the rich and creamy chocolate.

You can also top it with pieces of shaved chocolate, whipped cream, ice cream, or skip the topping completely!

How to make chocolate tart

This no-bake chocolate tart requires no baking, and is super easy to make.

The only thing you need to do to prepare ahead is to make it a few hours in advance before you need it. Since it is a no-bake chocolate tart, we will need to refrigerate it so that it sits and solidifies.

Oreo Crust

To start, make the Oreo crust for your no-bake chocolate tart.

We will be combining Oreo cookies with melted unsalted butter, and here are two ways to go about it:

When it is done, mixture should be slightly sticky, pretty fine, not big and lumpy.

Oreo crumbles in food processor
Pro tip: easiest way to make the Oreo tart – use a food processor to pulse up Oreos and butter

Bring Oreo crumbles to a 9-inch tart pan and press crumble down to the bottom and sides of the pan.

You can do that using your fingers, a spatula, or the back or a flat measuring cup. Make sure to put pressure and shape the sides too!

A tart pan with an oreo crust

Once the Oreo crust is formed, I like to bring it into the refrigerator so that the crust will harden while I work on the dark chocolate filling.

Dark Chocolate Filling

Since we will not be baking the chocolate tart, we will be cooking the dark chocolate filling in a pot on the stove top.

This process is straight forward and quick. Basically we will be heating and combining all the ingredients for the dark chocolate filling in a pot. Once chocolate chips and sugar are completely dissolve, remove from heat promptly.

Pour chocolate filling onto tart pan with Oreo crust.

Tart pan with Oreo crust and chocolate filling

Then refrigerate your dark chocolate tart and be patient for at least 4 hours as it cools and hardens in the refrigerator.

Gently remove no-bake chocolate tart from tart pan (the sides should disconnect from the bottom) and top with berries and powdered sugar.

Top down view of dark chocolate tart topped with berries

And that’s all there is to it.

Rich and creamy, decadent and irresistible, super easy No-Bake Chocolate Tart.

When you slice into it, chocolate filling should still be firm but creamy, and I adore the beautiful combination of that rich dark chocolate, crumbly Oreo crust and bites of berries.

Serve no-bake chocolate tart with more berries on the side, some whipped cream, or even a scoop of vanilla ice cream on top!

Tips and Tricks

A few quick notes from my trial and error:

  • Use a tart pan with a removable bottom – it will make removal a lot easier. This is the one I have!
  • When pressing Oreo crumbles onto tart pan, spread them out evenly and apply pressure on the bottom and sides of the pan. The sides take a little more work than the bottom. Once it is refrigerated, the crust will harden significantly because the butter will harden in the fridge.
  • When cooking chocolate filling, cook under low heat and stir continuously to avoid burning the chocolate. Once everything is dissolved, remove from heat promptly. It does not have to come to a boil.
  • Chocolate tart needs to be refrigerated for at least 4 hours or up to overnight to settle and harden. Do not cut short its time in the fridge!
  • Chocolate filling is more dark chocolate than milk chocolate. If you want it less dark, add more sugar to taste. Taste the filling in the pot and adjust accordingly. Note that different chocolate chips will yield different sweetness as well.

Frequently Asked Questions

How do you store leftover no-bake chocolate tart?

Store it in the refrigerator, preferably in an airtight container, for up to 5 days.

Can you substitute heavy cream with milk?

I highly encourage using heavy cream because the consistency of milk (or even half and half) is thinner and will make a difference to the recipe.

What to do if I want to make a less dark chocolate tart?

Add more sugar to the filling and/or use milk chocolate chips (instead of semi-sweet chocolate chips)

A slice of chocolate tart topped with berries on a plate being cut into with a fork

This No-Bake Chocolate Tart is a pure delight in every way! I hope you enjoy it! 🙂

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

More Chocolate Desserts!

If you love chocolate desserts (I do too!), check these recipes out as well!

Cutting out a slice of chocolate tart topped with blueberries and raspberries

No-Bake Chocolate Tart

Oreo crust topped with rich, velvety dark chocolate ganache filling, served with berries. A delightful and easy no-bake dessert!
5 from 8 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Refrigerate Time: 4 hours
Total Time: 20 minutes
Servings: 8 servings
Calories: 558kcal
Author: MinShien

Ingredients

Oreo Crust

  • 25 Oreo cookies
  • 5 tbsp unsalted butter melted

Chocolate Ganache Filling

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp granulated sugar more if needed

Topping

  • 1 cup berries blueberries, raspberries, or strawberries
  • 1 tsp powdered sugar

Instructions

Oreo Crust

  • Combine butter and cookies by using a food processor (pulsing) or pastry cutter until mixture is very fine.
  • Press Oreo crumbles onto a 9-inch tart pan. Make sure to spread crumbles out evenly and apply pressure on the sides and bottom (use fingers, spatula or back of a flat measuring cup).
  • Refrigerate crust and set side.

Chocolate Filling

  • Bring together all 'Chocolate Filling' ingredients into a pot. Heat on medium low heat and stir continuously until mixture is dissolved. It does not have to come to a boil.
  • Taste chocolate filling, add more sugar if desired.
  • Remove promptly once it is dissolved.

Combine

  • Pour chocolate filling onto Oreo crust. Let it cool for 10 minutes, then refrigerate for ~4 hours or up to overnight.
  • Top with berries and sprinkle berries with powdered sugar.
  • Serve and enjoy!

Nutrition

Calories: 558kcal | Carbohydrates: 56g | Protein: 5g | Fat: 36g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 208mg | Potassium: 116mg | Fiber: 2g | Sugar: 41g | Vitamin A: 829IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 4mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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Recipe Rating




10 Comments

  1. 5 stars
    We usually make lava cakes for Valentine’s Day, but decided to try the chocolate tart this year. Very easy and delicious!

    1. Joyous Apron says:

      Fun! Glad you all get to enjoy it for Valentine’s Day! 🙂

  2. Kathleen Pope says:

    5 stars
    Oh my goodness, this tart was amazing — my family doesn’t mix chocolate and berries (I would have!) so I topped it with chocolate whipped cream swirls and shaved chocolate — over the top!

    1. Joyous Apron says:

      That sounds just as yummy!! Thanks for giving this a try! 🙂

  3. 5 stars
    Such a delicious dessert that everyone loved. Easy to make too.

    1. Joyous Apron says:

      Thank you Debi! Happy to hear that you all enjoyed it!

  4. Michaela Kenkel says:

    5 stars
    This made the perfect dessert for our family Christmas! Thank you!

    1. Joyous Apron says:

      Love hearing that! Thank you for sharing! Happy Christmas!

  5. Hi, is the filling supposed to be hard when serving? I love this recipe and just made it but not sure if it should be fluffy or hard?

    1. Joyous Apron says:

      Hi Laura! The filling will be slightly hard after refrigerating for a few hours. It should soften after sitting out. It won’t be super fluffy – and you don’t want it to be fluffy – this way it will hold its shape when you cut into it!