Easy No Bake Chocolate Tart
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This no-bake chocolate tart is rich and silky yet incredibly easy to make. It's perfect for any occasion with a luscious chocolate filling and a simple homemade graham cracker crust.
For more rich and indulgent chocolate recipes, check out my chocolate ganache tart or my rich chocolate brownies, and these chocolate pavlovas are a must-make recipe!
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⭐️ Why this recipe works
- No-Bake Convenience: No need for an oven, making it a perfect summer dessert.
- Rich and Creamy Filling: The combination of dark chocolate and heavy cream ensures a luscious, smooth filling.
- Make-Ahead Friendly: Can be prepared ahead of time, ideal for parties and gatherings.
🧾 Ingredients notes
- Graham cracker crumbs: Form the base of the tart shell, providing a crunchy texture.
- Granulated sugar: Adds sweetness to the crust.
- Unsalted butter: Binds the crust ingredients together and adds richness.
- Heavy cream: Creates a silky smooth chocolate filling.
- Dark chocolate: The main flavor component, providing a rich, intense chocolate taste.
- Corn syrup or glucose: Adds shine and helps prevent crystallization in the chocolate filling.
- Chopped hazelnuts: Provides a crunchy contrast and nutty flavor for garnish.
- Optional dried rose petals and edible gold flakes: For decorative and aesthetic purposes.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy No Bake Chocolate Tart recipe step-by-step
- Prepare the crust: Mix graham cracker crumbs and sugar in a medium bowl until the mixture resembles wet sand. Stir in melted butter until the mixture is smooth.
- Form the shell: Press the mixture evenly into the bottom and up the sides of an 8-inch tart pan. Use the back of a spoon to compact the crust firmly.
- Chill the crust: Place the tart shell in the refrigerator to set while you prepare the filling.
- Heat the cream: Pour the heavy cream into a medium saucepan and heat over medium until it just begins to boil.
- Melt the chocolate: Remove the cream from the heat and add the chopped chocolate and corn syrup. Stir until the chocolate is fully melted and smooth.
- Incorporate the butter: Gradually add the butter, stirring until each piece is fully melted and the mixture is glossy.
- Fill the tart shell: Pour the chocolate filling into the prepared tart shell.
- Chill the tart: Refrigerate the tart for at least 6 hours, preferably overnight, until fully set.
- Garnish before serving: Sprinkle with chopped hazelnuts and, if desired, dried rose petals and edible gold flakes.
📖 Substitutions and variations
- Crust Alternatives: Use Oreo cookies or digestive biscuits instead of graham crackers.
- Gluten-Free Crust: Use gluten-free graham crackers.
- Flavor Variations: For a different flavor, add a teaspoon of orange zest or a splash of coffee to the chocolate filling.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Chocolate Selection: Use high-quality chocolate with at least 70% cocoa for a richer flavor and smoother texture.
- Flavor Infusion: Infuse the heavy cream with a vanilla bean or a pinch of espresso powder before heating it for a more complex flavor.
- Cutting Tips: For clean slices, use a knife dipped in hot water and wiped dry before each cut.
- Layering Technique: Create a marbled effect by swirling in a small amount of white chocolate ganache into the dark chocolate filling.
🍯 Storing and reheating leftovers
- Fridge: Store the tart in an airtight container in the refrigerator for up to 5 days.
- Freezer: For longer storage, wrap the tart tightly in plastic wrap and place it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
- Reheat: To refresh the tart's texture, serve it at room temperature or slightly chilled.
❓Recipe FAQ's
Yes, you can add extracts like mint, almond, or orange to the chocolate filling to create different flavor profiles.
You can use a springform pan or a regular pie dish if you don't have a tart pan. Line it with parchment paper for easier removal.
The tart can be left out for up to 2 hours at room temperature. Beyond that, it should be refrigerated to maintain its texture and prevent spoilage.
If the filling is too thick, gently reheat it and add a bit more heavy cream until the desired consistency is reached.
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Easy No Bake Chocolate Tart
Ingredients
Tart Shell
- 1 ½ cups graham cracker crumbs, about 12 full crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Chocolate Filling
- 1 cup heavy cream
- 7 oz dark chocolate, chopped
- 2 tablespoons corn syrup or glucose
- ¼ cup unsalted butter, cut into pieces
- Chopped hazelnuts, for garnish
- Optional: dried rose petals and edible gold flakes for decoration
Instructions
Tart Shell
- Prepare the crust: In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand.
- Form the shell: Press the mixture evenly into the bottom and up the sides of an 8-inch tart pan. Use the back of a spoon to compact the crust firmly.
- Chill: Place the tart shell in the refrigerator to set while you prepare the filling.
Chocolate Filling
- Heat the cream: Pour the heavy cream into a medium saucepan and heat over medium until it just begins to boil.
- Melt the chocolate: Remove the cream from heat and add the chopped chocolate and corn syrup. Stir until the chocolate is fully melted and smooth.
- Incorporate the butter: Gradually add the butter, stirring until each piece is fully melted and the mixture is glossy.
- Fill the tart shell: Pour the chocolate filling into the prepared tart shell.
- Chill: Refrigerate the tart for at least 6 hours, preferably overnight, until fully set.
- Garnish: Before serving, sprinkle with chopped hazelnuts and, if desired, dried rose petals and edible gold flakes.
Notes
- Tart Shell Options: You can use a store-bought 8-inch tart shell for convenience.
- Chilling Time: To achieve the best texture, ensure the tart is chilled for at least 6 hours. Overnight chilling is ideal.
- Decoration: Feel free to get creative with your garnishes. Fresh berries or a light dusting of powdered sugar can also be lovely.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Hello, are there any alternatives to corn syrup or glucose that can be used a replacement in this recipe as they’re pretty hard to find in the UK supermarket!
Thanks!!
Hey Jet. You can use golden syrup, but it will have a stronger flavour than glucose. You can find glucose in most ASDA and Sainsbury's stores in the baking isle. If you can get your hands on it, I highly recommend going that route. Let me know how it goes!