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No Bake Chocolate Tart

No Bake Chocolate Tart: Perfect Party Treat

This gorgeous no-bake chocolate tart has a buttery cookie crust filled with silky dark chocolate ganache—impressive but totally effortless!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 Slices
Calories 385 kcal

Equipment

  • 9-inch tart pan with removable bottom
  • Food processor
  • Medium saucepan
  • Mixing bowls
  • Silicone spatula

Ingredients
  

For the Crust:

  • 24 Oreo cookies
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar

For the Filling:

  • 1½ cups heavy cream
  • 12 ounces dark chocolate chopped
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 cup whipped cream
  • 1 cup fresh berries raspberries or strawberries

Instructions
 

Prepare the Crust:

  • Pulse Oreo cookies in a food processor until they turn into fine crumbs with no big pieces left.
  • Mix cookie crumbs with melted butter and sugar until they look like wet sand and stick together.
  • Press cookie mixture firmly into tart pan bottom and sides, packing it down with a measuring cup.
  • Pop the crust in the fridge for 15 minutes while you whip up the chocolate filling.

Make the Filling:

  • Heat heavy cream in a saucepan over medium heat until small bubbles appear around the edges, then remove.
  • Add chopped dark chocolate and vanilla extract to the hot cream and let it sit for two minutes.
  • Stir the ganache gently with a spatula until the chocolate melts completely and becomes smooth, glossy, and totally combined.
  • Pour warm ganache into chilled crust, spread evenly, and tap pan to get rid of air bubbles.
  • Refrigerate the tart for at least 4 hours or overnight until it's firm enough to slice perfectly.

Add the Topping:

  • Take the tart out 10 minutes before serving, then top with your favorite toppings, such as whipped cream and berries. ENJOY!!!

Notes

  • Don't rush the chilling time—your tart needs those full hours to set up properly for clean slicing.
  • Hot water on your knife between slices gives you those beautiful, professional cuts without cracks or mess.
  • Keep the covered tart in the fridge up to five days, but add the whipped cream right before serving.
  • You can freeze this without toppings for 2 months—just thaw overnight in the fridge before decorating.