No Bake Dark Chocolate Tart
This No Bake Dark Chocolate Tart features a crunchy Oreo crust and a silky dark chocolate filling that's easy to make and perfect for busy weeknights.
Ingredients
Essentials
- 1 package Oreo cookies (about 9–10 ounces), crushed into fine crumbs for the crust
- 1/2 cup unsalted butter, melted binds the crust, adds richness
- 1 1/2 cups dark chocolate, chopped (or high-quality chips) the star of the filling
- 1 cup heavy cream creates the ganache-like filling
- 1 teaspoon vanilla extract simple flavor lift
- to taste fresh berries (strawberries, raspberries, or blueberries) for topping bright, family-friendly garnish
- to taste powdered sugar for light dusting before serving
Optional Add-ons
- a pinch sea salt on the filling for grown-up balance
- to taste crushed nuts (hazelnuts or toasted almonds) sprinkled on top for crunch
- 1 spoonful peanut butter mixed into the crust for a chocolate-peanut combo kids love
- to taste smear of jam (raspberry or strawberry) between crust and filling for a tart contrast
Substitutions and Shortcuts
- 1 store-bought chocolate cookie crust if you’re in a real hurry
- 3 tablespoons light olive oil (mild flavor) or any neutral oil to substitute butter, texture may vary
- 1 1/2 cups semi-sweet chips or a mix of dark and milk chocolate to please picky kids
- 1 cup half-and-half to substitute cream for a lighter filling
Instructions
Preparation
- Prep and crush the cookies by putting Oreo cookies in a zip-top bag and crushing with a rolling pin, or pulse in a food processor until fine crumbs form.
- Mix the crust by stirring the crumbs with melted butter in a bowl until combined and press the mixture into the bottom and up the sides of a 9-inch tart pan.
- Chill the crust briefly in the fridge for 10–15 minutes while you heat the cream.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (tiny bubbles at the edge).
- Make the chocolate filling by removing the cream from heat and immediately adding the chopped dark chocolate and vanilla extract. Let sit 1 minute, then stir until smooth and glossy.
- Pour the chocolate filling into the chilled crust and spread with a spatula until even.
- Set in the fridge for at least 2 hours, or until the filling is firm to the touch.
- Finish by topping with fresh berries and dust lightly with powdered sugar. Cut with a hot knife for cleaner slices.
Notes
This tart can be prepared ahead of time and stored in the fridge for up to 4 days or frozen for up to 1 month. For cleaner slices, use a warm knife and clean it between cuts.