This Dark Chocolate Tart Recipe is made with a buttery Oreo crust and a silky smooth ganache filling using two types of chocolate that’s oh-my-goodness incredible! Topped with fresh raspberries, sliced almonds, and a sprinkle of flaky sea salt, it’s one of those desserts you crave over and over again. It’s perfect for Valentine’s Day, dinner parties, or any time a chocolate craving strikes, but has minimal prep time and no baking required! This is the kind of dessert that always looks impressive but is secretly so easy to make.
Table of Contents
Why You’ll Love This Dark Chocolate Tart Recipe
- No-Bake – Just blend and shape the crust, melt the chocolate, and combine the filling, layer, and chill. With a prep time of 25 minutes and no need to turn on the oven, this dark chocolate tart is SO easy!
- Perfect Ratio – The crust is a little thicker than most tart recipes, preventing the filling from being overpowering while still delivering incredible chocolate flavor in every bite.
- Great for a Crowd – This tart makes enough for up to 12 servings, meaning it’s perfect for sharing!
- Make-Ahead Friendly – The tart needs plenty of time to set. So, we love to prep it a day in advance, which allows for stress-free hosting.
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Ingredients
Who said fancy desserts had to be complicated? This dark chocolate tart comes together with just a handful of easy-to-find ingredients, most of which you probably have on hand! Here’s what to gather:
Crust
- Oreos – Use gluten-free Oreos to make this recipe gluten-free.
- Unsalted Butter
Ganache Filling
- Heavy Whipping Cream
- Chocolate – We use a combination of semi-sweet chocolate and bittersweet chocolate for a well-balanced flavor, but you can use one or the other if preferred.
- Light Corn Syrup – This creates a smooth, pourable consistency and makes the ganache filling silky and shiny.
- Vanilla
Decoration/Toppings
- Flaky Sea Salt – This enhances the chocolate and creates the perfect balance of sweet and salty flavors.
- Raspberries – Fresh strawberries and blueberries also taste great.
- Sliced Almonds – Feel free to omit to keep your tart nut-free.
How to Make a Dark Chocolate Tart
This recipe might look impressive, but we promise it’s simple to prepare! All you need is a food processor, a 10-inch tart pan, a large bowl, and a small pot. Here’s how to make a no-bake Dark Chocolate Tart Recipe:
- Prepare the crust – Blend the Oreos in a food processor until fine crumbs form. Then, add the melted butter, and pulse until the cookie crumbs clump together. Press the crust into the bottom and up the sides of a tart pan. Chill in the fridge.
- Melt the chocolate – Next, combine both kinds of chopped chocolate in a bowl, and bring the heavy cream to a boil in a pot. Turn off the heat, and pour the hot cream over the chocolate. Let the mixture sit for a few minutes.
- Combine the filling ingredients – Add the corn syrup and vanilla to the bowl of chocolate, and whisk until the ingredients are smooth and silky.
- Layer the tart – Pour the chocolate ganache into the chilled crust, and chill again to allow the filling to set.
- Serve – Top your chocolate tart with fresh raspberries, sliced almonds, and a sprinkle of flaky sea salt. Enjoy!
Tips
- Use high-quality chocolate. The filling is the star of this recipe. So, choose chocolate bars you love eating on their own for the best taste and texture.
- Chop the chocolate finely. Smaller pieces melt more evenly when the hot cream is poured over, resulting in a smoother ganache.
- Don’t overheat the cream. Bring it just to a boil, then immediately remove it from the heat to prevent scorching or separating.
- Press the crust firmly. Use the bottom of a measuring cup or glass to pack the Oreo crust tightly into the pan so it holds together cleanly when sliced.
- Create clean cuts. For even slices, use a sharp knife, run it under hot water, and wipe it clean after each cut. This prevents crumbs from getting into the ganache!
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Variations
- Skip Making the Crust. Pick up a pre-made Oreo crust from the baking aisle of your local grocery store to make this recipe even easier.
- Use Different Cookies. Replace the Oreos with chocolate graham crackers or chocolate wafer cookies for a slightly different taste.
- Add Espresso. Include 1/2 teaspoon of espresso powder in the ganache filling to deepen the chocolate and add a hint of mocha flavor.
- Include Citrus. Stir 1 teaspoon of orange zest into the ganache, or garnish the tart with candied orange zest for a bright, refreshing contrast to the chocolate.
How to Store
Once set, cover the tart with plastic wrap or transfer the slices to an airtight container. Leftovers will stay fresh in the fridge for up to 4 days. You can also freeze this dark chocolate tart for up to 1 month. To prevent freezer burn, wrap it tightly with plastic wrap followed by aluminum foil before storing.
Thaw the frozen tart in the fridge overnight. Then, bring it to room temperature before serving.
More Chocolate Desserts
- The Best Chocolate Cake Recipe
- Chocolate Oreo Trifle
- Chocolate Chess Pie
- Chocolate Strawberry Upside Down Cupcakes
- Chocolate-Covered Graham Crackers
- Matcha Brownies Recipe
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Dark Chocolate Tart
Equipment
- 1 Tart Pan
- 1 Large Bowl
- 1 Small Pot
Ingredients
Crust
- 27 regular Oreos or generic chocolate sandwich cookies
- 8 Tablespoons unsalted butter melted
Ganache Filling
- 1 1/2 cups heavy whipping cream
- 4 ounces semi sweet chocolate bar finely chopped
- 4 ounces bittersweet chocolate bar finely chopped
- 2 teaspoons light corn syrup
- 2 teaspoons pure vanilla extract
Decoration
- flaky sea salt as garnish
- 6 ounces fresh raspberries
- 1/4 cup sliced almonds
Instructions
- In a food processor, blend the Oreos until fine crumbs form. Add the melted butter and pulse until the mixture clumps together.
- Press the crust mixture into the bottom and sides of a nonstick 10-inch tart pan with a removable bottom.
- Set in the fridge to chill for 30 minutes.
- Add both kinds of chopped chocolate to a large bowl.
- Pour the heavy cream into a small pot and bring to a boil, then immediately turn off the heat. Pour the heavy cream over the chocolate and make sure all chocolate is submerged. Let sit for 3 minutes.
- Add corn syrup and vanilla to the chocolate-cream bowl and whisk everything together until smooth and silky.
- Pour the ganache over the chilled pie crust and return to the fridge for at least 4 hours, or overnight.
- When ready to serve, garnish with raspberries, sliced almonds and sprinkle with flaky sea salt.
Notes
- We like to use a combo of semi-sweet & bittersweet chocolate bars, but if you only have access to one kind, that is ok, too! Use 8 ounces of any chocolate bar you like.
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