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.

Chocolate hazelnut tart on a marble cake plate with chopped hazelnuts.

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

This is the creamiest dreamiest chocolate truffle tart that you will ever eat. Dark smooth chocolate, in a crispy flaky crust, topped with hazelnuts.
  • 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

This is the creamiest dreamiest chocolate truffle tart that you will ever eat. Dark smooth chocolate, in a crispy flaky crust, topped with hazelnuts.
  1. 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.
  2. 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.
  3. Chill the crust: Place the tart shell in the refrigerator to set while you prepare the filling.
  4. Heat the cream: Pour the heavy cream into a medium saucepan and heat over medium until it just begins to boil.
  5. 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.
  6. Incorporate the butter: Gradually add the butter, stirring until each piece is fully melted and the mixture is glossy.
  7. Fill the tart shell: Pour the chocolate filling into the prepared tart shell.
  8. Chill the tart: Refrigerate the tart for at least 6 hours, preferably overnight, until fully set.
  9. Garnish before serving: Sprinkle with chopped hazelnuts and, if desired, dried rose petals and edible gold flakes.
This is the creamiest dreamiest chocolate truffle tart that you will ever eat. Dark smooth chocolate, in a crispy flaky crust, topped with hazelnuts.

📖 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

Can I add other flavors to the chocolate filling?

Yes, you can add extracts like mint, almond, or orange to the chocolate filling to create different flavor profiles.

What can I use if I don't have a tart pan?

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.

How long can I leave the tart out at room temperature?

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.

What can I do if my chocolate filling is too thick?

If the filling is too thick, gently reheat it and add a bit more heavy cream until the desired consistency is reached.

Did you make this Easy No Bake Chocolate Tart? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!

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You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.

Chocolate hazelnut tart on a marble cake plate with chopped hazelnuts.

Easy No Bake Chocolate Tart

This rich, velvety, no-bake chocolate tart is perfect for any special occasion. It is elegant and easy to make, with a creamy chocolate filling and a homemade tart shell. For a quicker option, a store-bought tart shell works just as well.
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Chill Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 10 Slices

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

Calories: 241kcal | Carbohydrates: 9g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 45mg | Sodium: 49mg | Potassium: 161mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 2.4mg
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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.

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2 Comments

  1. 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!!

    1. 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!