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    Home » pies & tarts

    Published: May 24, 2019 • Modified: Apr 14, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    No Bake Dark Chocolate Tart

    Jump to Recipe Print Recipe

    This No Bake Dark Chocolate Tart has a buttery chocolate biscuit crust that's filled with a decadent dark chocolate ganache and topped with some leftover crust crumbles! It tastes soooo, so good!

    No-bake Dark Chocolate Tart | Close-up photo of a slice of no-bake dark chocolate tart being lifted up with a serving utensil | Image and Copyright Policy: © Beyond the Butter, LLC
    No-bake Dark Chocolate Tart |Overhead image of No-Bake Dark Chocolate Tart with a box of the cookies above it and a cutting knife below | Image and Copyright Policy: © Beyond the Butter, LLC

    Table of Contents

    • No Bake Dark Chocolate Tart Ingredients
      • Buttery Chocolate Biscuit Crust
      • Dark Chocolate Ganache Filling
    • Helpful Tips Before Starting
    • Recommended Baking Tools
    • Enjoy These Other No Bake Treats!

    No Bake Dark Chocolate Tart Ingredients

    There are two parts to this no bake dark chocolate tart. Both parts are easy to make and require a small list of ingredients, however, both will also require time for chilling, so make sure to plan ahead!

    Buttery Chocolate Biscuit Crust

    The first part of this recipe is the buttery chocolate biscuit crust, which comes together very easily in a food processor using Bahlsen's (Milk Chocolate) Choco Leibniz Crispy Biscuits, vanilla extract, and melted unsalted butter.

    The crust will form this very soft mixture that you'll be able to mold into the 14" rectangular tart pan using a spatula or—if you prefer—your clean, dry hands.

    You'll then place the tart pan with the crust into the refrigerator for roughly 2 hours or—my personal preference—overnight to let it get nice and firm.

    Dark Chocolate Ganache Filling

    The second part of this recipe is the dark chocolate ganache filling. This is made up of 70% cocoa dark chocolate, heavy whipping cream, a little honey, and some softened room temperature unsalted butter, which gives you this thick and creamy, decadent filling when it's all mixed together!

    It's so incredibly good, you will want to just eat it with a spoon! Once made, you'll pour the filling into the tart pan and smooth out the top using a spatula. Then it goes back into the refrigerator to chill for 3-4 hours.

    No-bake Dark Chocolate Tart | Slices of no-bake dark chocolate tart on dessert plates with forks and a glass of milk | Image and Copyright Policy: © Beyond the Butter, LLC

    Helpful Tips Before Starting

    Before starting this No Bake Dark Chocolate Tart recipe, here are a few tips and recommended tools to consider.

    • For this recipe I used this 14" Rectangular Tart Pan.
    • In case milk chocolate isn't your thing, Bahlsen also makes these biscuits in dark chocolate and a caramel version.
    • Take note that each part of this recipe calls for different consistencies of butter. The buttery chocolate biscuit crust calls for melted unsalted butter, while the chocolate ganache filling calls for softened, room temperature butter. The latter consistency does not mean melted butter. Softened, room temperature butter, when handled, should be soft and shouldn't have any cold or hard spots.
    • After making the buttery chocolate biscuit crust and placing it in the tart pan, you'll want to chill it in the freezer for about 30 minutes or in the refrigerator for roughly 1-2 hours to allow it to firm.
    • For the dark chocolate ganache filling, I used a 70% cacao dark chocolate, but you can use whatever you like best!
    • After pouring the dark chocolate ganache filling into the tart pan, chill it for 3-4 hours before serving.
    • When ready to serve, run a cutting knife under super hot water. Then wipe off with a clean towel and slice into the dark chocolate tart. This will give you a nice clean cut! Repeat as you cut each slice.

    Recommended Baking Tools

    Essential Tart Making Tools

    WÜSTHOF 4582-7/20 Classic 8 Inch Chef’s Knife
    Ninja Food Chopper Express
    OXO Goood Grips 3-Piece Wooden Spoon Set
    Cuisinart MultiClad Pro Stainless Steel 4-Quart Saucepan with Cover
    9.5 inch round non-stick carbon tart pan with removeable loose bottom
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Wilton Decorating Open Star Icing Tip #8B
    Wilton Decorating Open Star Icing Tip #6B
    Wilton Decorating Open Star Icing Tip #4B
    GIR Ultimate Whisk 2-Piece Set
    BernzOmatic Self Igniting Basic Torch Head
    BernzOmatic Standard Propane Fuel Cylinder
    Wilton Extra Long Non-Stick Tart and Quiche Pan, 14" x 4.5"
    Wilton Icing Spatula Set for Baking, 3-Piece - 13 and 9-Inch Angled and 11-Inch Straight Spatulas
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Fox Run 4254 Kitchen Timer with Magnet 55-Minute
    Baker's Joy Cake Pan Spray

    Enjoy These Other No Bake Treats!

    • No Bake Strawberry Chocolate Pie
    • Dark Chocolate Gingersnap Tart
    • Chocolate Covered Peanut Butter Eggs
    • No Bake Mint Chocolate Pie
    No-bake Dark Chocolate Tart | All images © Beyond the Butter, LLC

    No Bake Dark Chocolate Tart

    Author: Jennifer
    This No Bake Dark Chocolate Tart has a buttery chocolate biscuit crust that's filled with a decadent dark chocolate ganache and topped with some cookie crumbles! It's easy to make and tastes SO, so good!
    4 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 24 minutes
    Chill Time 4 hours
    Total Time 4 hours 24 minutes
    Course Pies and Tarts
    Cuisine Dessert
    Servings 10 servings

    Ingredients
     

    buttery chocolate biscuit crust

    • 17.6 oz Bahlsen's Chocolate Leibniz Biscuits (2, 8.8 oz packages) (finely crushed)
    • 1 teaspoon Vanilla Extract
    • 6 tablespoon Unsalted Butter (melted)

    dark chocolate ganache filling

    • 12.25 oz 70% Cacao Dark Chocolate (or whatever type of dark chocolate you prefer)
    • 1 ¼ cup Heavy Whipping Cream
    • 1 tablespoon Honey
    • 6 tablespoon Unsalted Butter (softened to room temperature)

    Instructions

    buttery chocolate biscuit crust

    • Using a food processor, pulverize the Bahlsen Choco Leibniz Biscuit Cookies into fine crumbs. Add in the vanilla extract and melted unsalted butter, and blend together until mixture forms. 
      17.6 oz Bahlsen's Chocolate Leibniz Biscuits (2, 8.8 oz packages), 1 teaspoon Vanilla Extract, 6 tablespoon Unsalted Butter
    • Spoon the crust mixture into the 14" rectangular tart pan and press into the bottom and sides of the tart pan using either a spatula or your fingers. To level the bottom of the crust, you can use the bottom of a measuring cup or drinking glass.
    • Place the tart pan into the freezer to chill set for a minimum of 30 minutes. You can also place this into the refrigerator to set for about 1-2 hours or overnight. If making days in advance, you can double wrap the tart pan carefully in plastic wrap, keeping it stored in the freezer until ready to use.

    dark chocolate ganache filling

    • To make the dark chocolate ganache filling, break apart the dark chocolate into small pieces and place in a medium-size mixing bowl. Add in the honey and butter, but don't stir together just yet!
      12.25 oz 70% Cacao Dark Chocolate, 6 tablespoon Unsalted Butter
    • In a small sauce pan, bring the heavy whipping cream to a boil. Then remove from heat and immediately pour over top of the chocolate, butter, and honey. Cover loosely with a sheet of aluminum foil and let sit for 2-3 minutes at room temperature.
      1 ¼ cup Heavy Whipping Cream, 1 tablespoon Honey
    • Remove the foil and stir the dark chocolate ganache mixture together until it's nice and smooth. If you need to heat up the mixture to allow all the butter and chocolate to melt, you can do so in the microwave for 15-30 seconds.

    assembling the dark chocolate tart

    • Pour the dark chocolate ganache into the tart pan and smooth out the top with a spatula. If you have any leftover cookies from the crust, you can break them up into small crumbs and sprinkle over top.
    • Place the dark chocolate tart into the refrigerator to chill for 3-4 hours (or overnight) before serving.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!

    This recipe post was originally sponsored by Bahlsen Cookies. All thoughts and opinions are 100% my own. Thank you for continuing to support the brands that help to make Beyond the Butter possible!

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    Reader Interactions

    Comments

    1. Jo Thrasher • Jo Eats says

      June 04, 2019 at 9:41 am

      5 stars
      I am loving how simple this recipe is, especially for how impressive it looks!

      Reply
      • Jennifer says

        June 05, 2019 at 8:46 am

        Thank you so much, Jo!!❤️

        Reply
    2. Elaine Maliszewski says

      July 22, 2019 at 8:14 am

      Do you cut the tart while in the pan? I don't suppose there's any other method, but will this then ruin the pan?

      Reply
      • Jennifer says

        July 22, 2019 at 8:35 am

        I suppose you could, but I've honestly never tried that. Most tart pans, like the one I used for this recipe, have removable bottoms which make it a lot easier to lift the whole tart out of the pan and then cut it.

        Reply
    3. Elaine says

      July 22, 2019 at 7:13 pm

      Thanks! I have a round tart pan with a removable bottom, I'll have to look for the rectangular. Looks delicious!!!!

      Reply
      • Jennifer says

        July 22, 2019 at 8:43 pm

        You’re quite welcome! And thank you, can’t wait to see yours!

        Reply
    4. Dee says

      July 27, 2019 at 5:33 pm

      Hi! Do I need to grease the bottom and sides of the pan before filling it up with the biscuit base?

      Reply
      • Jennifer says

        July 27, 2019 at 6:16 pm

        Hey Dee! If you want to you can lightly spray it with a flour based baking spray, but that’s all I would do. I didn’t have any issues with lifting it out from the tart frame with the removable bottom.

        Reply
    5. Mayanka Khetarpal says

      November 05, 2020 at 10:41 am

      4 stars
      Hi,
      What other biscuits can I use instead of the chocolate biscuits since this is not available here?

      Thanks,
      Mayanka

      Reply
      • Jennifer says

        November 05, 2020 at 10:53 am

        Hi! It's a little tough to say because I don't know what is available where you live, but I would think any chocolate type biscuit like this or something similar to the American oreo wafer cookie would work.

        Reply
    6. Mayanka Khetarpal says

      December 18, 2020 at 9:14 am

      4 stars
      HI Jennifer,
      You have mentioned to refrigerate the tart shell. In addition do we need to bake it just to make sure it stays firm or not required.
      Please let me know.

      Thanks,
      Mayanka

      Reply
      • Jennifer says

        December 18, 2020 at 10:50 am

        Hi! It's a no-bake tart shell, so it only needs to be refrigerated for a minimum of 2 hours or, my preference, overnight. Thanks!

        Reply

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