No-Bake Chocolate Tart

Ingredients

• 32 cookies, about 350 g (12.3 oz)chocolate sandwich cookies, filling included
• 85 g (6 tablespoons; 3 oz)unsalted butter, melted
• 360 ml (1 1/2 cups)double cream or heavy whipping cream
• 340 g (12 oz)good-quality semi-sweet chocolate, finely chopped
• 1 teaspoonpure vanilla extract
• 1/4 teaspoonfine sea salt

Instructions

1. 1

   Crush the cookies

   Pulse the 32 cookies in a food processor until they become fine, even crumbs with no large pieces. Alternatively, put them in a sturdy sealed bag and crush them with a rolling pin or heavy pan.

2. 2

   Mix with butter

   Tip the crumbs into a medium bowl and pour over the 85 g melted butter. Mix with a fork or spatula until evenly moistened and the mixture clumps when pressed.

3. 3

   Press the crust

   Put the crumb mixture into a 23 cm (9-inch) tart tin with a removable base. Press it firmly and evenly over the base and up the sides, using your fingers and the flat bottom of a glass or measuring cup. Press well into the corner where the base meets the sides.

4. 4

   Chill the crust

   Place the crust in the freezer for at least 15–20 minutes while you prepare the filling.

5. 5

   Chop the chocolate

   Finely and evenly chop the 340 g chocolate, then put it in a medium heatproof bowl. Add the 1/4 teaspoon fine sea salt.

6. 6

   Heat the cream

   Pour the 360 ml cream into a small saucepan and warm over a medium heat, stirring occasionally. Take it to a gentle simmer, with small bubbles around the edges, but do not let it reach a rolling boil.

7. 7

   Soak the chocolate

   As soon as the cream simmers, pour it over the chopped chocolate, making sure the chocolate is submerged. Leave it undisturbed for 5 minutes without stirring.

8. 8

   Stir the ganache

   Add the 1 teaspoon vanilla extract. Stir slowly from the centre with a small whisk or spatula, widening the circles gradually until the mixture is smooth, evenly coloured and glossy. Avoid whisking vigorously.

9. 9

   Fill the crust

   Take the chilled crust from the freezer and pour in the warm ganache. Gently spread it into an even layer that reaches the edges.

10. 10

    Chill until set

    Carefully transfer the tart to the refrigerator and chill for at least 4–6 hours. For a firmer texture and neater slices, chill it overnight.

11. 11

    Release and serve

    Once set, add a garnish if desired. To remove the tart from the tin, set it on a can or jar and gently push down the outer ring. Slice and serve chilled.

What is a no-bake chocolate tart?

A no-bake tart has a chilled crumb base rather than pastry that is rolled and baked, with a set filling in place of a baked custard. This version uses chocolate sandwich cookies for the crust and chocolate ganache for the centre.

The approach is a straightforward, modern take on the chocolate tart: the butter firms the crumbs, while cream and chocolate make a smooth filling. Chilling gives both layers time to hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 4g protein, 38g carbs, 35g fat.

The cookie crumbs provide most of the carbohydrate, while the butter, cream and chocolate contribute much of the fat; the chocolate and cream also supply some protein. Pair a slice with fresh fruit, or serve a smaller slice after a meal with fruit on the side.

Why use sandwich cookies?

Cookie crumbs: Use the whole cookie, including its filling, as directed. Process or crush until the crumbs are fine and consistent so the crust presses together evenly.

Butter: Mix it through thoroughly, then press the crumbs firmly into the tin. Pay particular attention to the sides and the corner where they meet the base, which help the crust stay intact when sliced.

Making smooth ganache

Chocolate: Finely chopped pieces melt more evenly when covered with hot cream. A chocolate bar is recommended here; if using one, take the time to chop it into small, similar-sized pieces.

Cream: Heat it only until small bubbles form around the edges. Pour it over the chocolate and leave it for the full 5 minutes before stirring, giving the heat time to melt the pieces.

Stirring: Begin in the centre with small, slow circles, then gradually work outwards. This gentle method brings the mixture together without beating in excess air.

Getting the set right

Chill the crust: The 15–20 minutes in the freezer helps it firm up before the warm filling is added. This makes the crumb base less likely to shift as you pour.

Chill the tart: Refrigerate it for at least 4–6 hours, or overnight for the firmest set. The filling should hold its shape when sliced; if it still seems soft, give it more time in the fridge.

Choosing a tin and slicing

Removable base: A 23 cm (9-inch) tart tin makes it easier to release the finished dessert cleanly. Press the crust to an even thickness so the base and sides hold together.

Clean slices: Keep the tart chilled until serving and use a sharp knife. Wiping the blade between cuts can help keep the slices tidy.

Serving the tart

Serve each slice cold, when the ganache is firm but still soft enough to eat comfortably. A modest portion of fruit alongside can add a fresh contrast to the rich chocolate.

If adding a garnish, do so just before serving. Keep it simple so it complements the chocolate rather than covering the smooth surface.

Recipe notes & tips

• Crush the cookies finely so the crust presses into a compact, even layer.
• Use the flat bottom of a glass to firm up the base and sides.
• Chop the chocolate into small, evenly sized pieces before heating the cream.
• Stop heating the cream when small bubbles appear around the edges.
• Stir the ganache slowly from the centre rather than whisking it vigorously.
• Chill overnight if you want the firmest set and neatest slices.

Variations

• Add a fruit topping: Arrange fresh berries on the tart just before serving.
• Add a cocoa finish: Dust the set tart lightly with cocoa powder before slicing.
• Use dark chocolate: Choose a dark bar for a less sweet, more intense filling.
• Add toasted nuts: Scatter chopped toasted hazelnuts over the top before serving.
• Add citrus: Serve with finely grated orange zest for a bright aromatic note.

Common mistakes to avoid

• Coarse cookie crumbs: Process or crush them further so the crust holds together evenly.
• Loose crust: Press the crumbs firmly into the base and sides, especially at the corner.
• Boiling cream: Remove it from the heat at a gentle simmer to help keep the ganache smooth.
• Stirring too soon: Leave the chocolate and cream untouched for 5 minutes before mixing.
• Vigorous whisking: Stir slowly to avoid incorporating excess air into the ganache.
• Short chilling: Give the tart at least 4–6 hours in the fridge, or chill it overnight.

How to store

Cover and refrigerate the tart, where it will keep for up to 4 days. Serve it chilled; freezing is possible, though the texture may change slightly after thawing.

Frequently asked questions