This No Bake Dark Chocolate Tart features a buttery chocolate biscuit crust filled with a rich dark chocolate ganache, finished with a sprinkle of cookie crumbs. It’s simple to assemble and delivers an intensely chocolatey, satisfying slice every time.
Table of Contents
- No Bake Dark Chocolate Tart Ingredients
- Helpful Tips Before Starting
- Recommended Baking Tools
- Enjoy These Other No Bake Treats!
- No Bake Dark Chocolate Tart Recipe
No Bake Dark Chocolate Tart Ingredients
The tart is made in two parts: a buttery chocolate biscuit crust and a smooth dark chocolate ganache filling. Both are quick to prepare but need time to chill, so plan ahead for the chilling time.
Buttery Chocolate Biscuit Crust
The crust is a straightforward mix of finely crushed chocolate biscuits, vanilla, and melted unsalted butter. Press the mixture into a rectangular tart pan and chill until firm. Chilling in the refrigerator for a couple of hours or overnight gives the best texture.
Dark Chocolate Ganache Filling
The ganache is made from dark chocolate (70% cacao suggested), heavy whipping cream, honey, and softened unsalted butter. The warm cream melts the chocolate into a glossy, creamy filling. Pour the ganache into the chilled crust, smooth the surface, and chill for several hours until set.
Helpful Tips Before Starting
Quick notes to ensure smooth preparation and a clean presentation:
- Use a 14″ rectangular tart pan (or a pan of similar capacity) to achieve the same depth and slice yield.
- If you prefer, choose darker or milk chocolate biscuits for the crust—use what you enjoy most.
- Pay attention to butter temperature: the crust requires melted butter, the ganache needs softened (room-temperature) butter—not melted.
- Chill the crust 30 minutes in the freezer or 1–2 hours in the refrigerator before filling the tart.
- After pouring the ganache, chill the tart for 3–4 hours or overnight for best results.
- For clean slices, run a knife under very hot water, wipe dry, then slice. Repeat heating and wiping between cuts for neat edges.
Recommended Baking Tools
A food processor for crushing the biscuits, a 14″ rectangular tart pan (or similar), a medium heatproof bowl for the chocolate, and a small saucepan to heat the cream will make the process easier and more consistent.
Enjoy These Other No Bake Treats!
No Bake Strawberry Chocolate Pie
Dark Chocolate Gingersnap Tart
Chocolate Covered Peanut Butter Eggs
No Bake Mint Chocolate Pie
No Bake Dark Chocolate Tart
Jennifer
Ingredients
Buttery chocolate biscuit crust
- 17.6 oz chocolate biscuits (finely crushed)
- 1 tsp vanilla extract
- 6 tbsp unsalted butter, melted
Dark chocolate ganache filling
- 12.25 oz dark chocolate (70% cacao suggested)
- 1 1/4 cup heavy whipping cream
- 1 tbsp honey
- 6 tbsp unsalted butter, softened to room temperature
Instructions
Buttery chocolate biscuit crust
- Pulse the biscuits in a food processor until finely ground. Add vanilla and melted butter, then pulse or stir until the mixture holds together.
- Press the mixture into the bottom and up the sides of a rectangular tart pan. Use the bottom of a measuring cup to level and compress the crust.
- Chill the crust in the freezer for at least 30 minutes or in the refrigerator for 1–2 hours (or overnight) until firm.
Dark chocolate ganache filling
- Place chopped dark chocolate in a heatproof bowl. Add honey and softened butter but do not stir yet.
- Heat the cream in a small saucepan until it just boils. Remove from heat and pour the hot cream over the chocolate, butter, and honey. Cover loosely and let sit 2–3 minutes.
- Uncover and stir until smooth and glossy. If necessary, warm briefly in the microwave for 15–30 seconds and stir until fully melted.
Assembling the tart
- Pour the ganache into the chilled crust and smooth the top with an offset spatula. Sprinkle reserved cookie crumbs on top if desired.
- Refrigerate the tart for 3–4 hours or overnight until set. For clean slices, warm a knife under hot water, dry it, and slice, repeating between cuts for neat edges.
Notes
- If you don’t have the specific biscuit brand, any sturdy chocolate biscuit or cookie will work for the crust.
- Softened butter for the ganache should be room temperature—soft but not melted—to create a smooth, glossy finish.
- Chill times are important: allow the crust and ganache sufficient time to firm for the best texture and clean slices.
Nutrition
Carbohydrates: 20 g |
Protein: 4 g |
Fat: 40 g
Nutritional values are estimates and will vary with ingredient brands and portion sizes.
This recipe post was originally sponsored by Bahlsen Cookies. All thoughts and opinions are the author’s own.