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No Bake Chocolate Tart

This is the best no bake chocolate tart! It has a rich chocolate ganache filling, Oreo crust and is topped with fresh berries.
5 from 4 votes
Prep Time 20 mins
Course Dessert
Cuisine American
Servings 8 slices


For the Crust

  • 20 Oreos
  • ¼ cup (56 g) unsalted butter, melted

For the Tart Filling

  • 8 oz (226 g) dark chocolate (60%-70% cocoa)
  • ¼ cup (32 g) powdered sugar
  • ¾ cup (180 ml) heavy cream
  • 3 tablespoon (42 g) unsalted butter
  • ¼ teaspoon salt
  • 1 ½ teaspoon vanilla bean paste or extract
  • fresh berries for topping (optional)
  • cocoa powder for dusting (optional)


For the Crust

  • Pulse the Oreos in a food processor until finely ground.
    20 Oreos
  • Mix in the melted butter.
    ¼ cup (56 g) unsalted butter, melted
  • Firmly press the crumbs into the bottom and up the sides of an 8-inch tart pan with a removable bottom.
  • Chill the crust in the freezer for 15 minutes while working on the filling.

For the Tart Filling

  • Chop the dark chocolate into small pieces and place in a bowl.
    8 oz (226 g) dark chocolate (60%-70% cocoa)
  • In a small sauce pan over medium heat, heat the heavy cream, butter, powdered sugar, salt and vanilla just until steaming.
    ¼ cup (32 g) powdered sugar, ¾ cup (180 ml) heavy cream, 3 tablespoon (42 g) unsalted butter, ¼ teaspoon salt, 1 ½ teaspoon vanilla bean paste or extract
  • Pour the hot cream mixture over the chopped chocolate. Let it sit for 1 minute, then stir to combine until smooth.
  • Pour the filling into the prepared crust. Smooth out the ganache with a mini offset spatula.
  • Let the tart chill in fridge for 2-3 hours until set. Remove from the fridge 15 minutes before serving. Dust with cocoa powder and top with berries, then enjoy!
    cocoa powder for dusting (optional), fresh berries for topping (optional)


*Store left overs in an airtight container in the fridge for up to four days.
Keyword chocolate, chocolate tart, no bake cheesecake, no bake chocolate tart, tart
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