Easy No Bake Chocolate Tart

This easy no bake chocolate tart has saved me countless times for last minute celebrations and dinner parties. It combines a velvety chocolate filling with a buttery graham cracker crust for a decadent treat that looks like it took hours but comes together with minimal effort. Whether you go all out with edible gold or keep it casual with a simple nut topping this recipe is a guaranteed crowd pleaser.

The first time I threw this together was right before guests arrived I was amazed by how much everyone swooned over it and now it is my go to for any chocolate fix.

Ingredients

• Graham cracker crumbs: adds crunch and a sweet base look for honey or cinnamon varieties for extra flavor
• Granulated sugar: gently sweetens the crust use fine white sugar for the best texture
• Unsalted butter: brings richness to both the base and the filling choose high quality butter for a more luxurious taste
• Heavy cream: creates a luscious creamy chocolate filling premium cream with a higher fat content will yield a silkier finish
• Dark chocolate: the star of the tart choose a bar with 65 to 75 percent cocoa for balanced depth and smooth melt
• Corn syrup or glucose: ensures a glossy shiny filling a small amount prevents graininess
• Chopped hazelnuts: add crunch and a nutty note toasted nuts will make the flavors pop
• Optional dried rose petals and edible gold flakes: elegant finishing touches but you can also use berries for color

When picking chocolate

I always choose a block over chips for smooth melting and deeper flavor.

Step-by-Step Instructions

Prepare the Crust:

Combine graham cracker crumbs and sugar in a medium mixing bowl then pour in melted butter. Mix until everything looks like moist sand. This ensures the crust holds together well and does not crumble when sliced.

Form the Shell:

Press the mixture evenly across the bottom and up the sides of an 8 inch tart pan. Take your time to press firmly with the back of a spoon or the base of a measuring cup to create a stable crisp crust.

Chill the Tart Shell:

Place the tart shell in the refrigerator and chill for at least 20 minutes while you work on the filling. This sets the butter and keeps the crumbs in place when adding the chocolate layer.

Heat the Cream:

Pour heavy cream into a pan and heat gently just until you see bubbles around the edges. Do not let it boil over as you want the cream hot enough to melt chocolate but not scalded.

Melt the Chocolate:

Remove the pan from the stove. Add chopped dark chocolate and corn syrup and stir constantly until everything is fully melted and the mixture is silky smooth. This step is key for that classic shiny finish.

Incorporate the Butter:

Gradually stir in pieces of butter until each one melts completely and the filling looks rich and glossy. The butter helps set the tart and makes the texture melt in your mouth.

Fill the Tart Shell:

Pour the chocolate filling into the cold tart shell. Tap the pan gently on the counter to remove any air bubbles and smooth the surface with a spatula if needed.

Chill Until Set:

Transfer the tart to the fridge and let it set for at least 6 hours ideally overnight. This slow chill creates a clean slice and prevents the filling from oozing out.

Garnish Before Serving:

Scatter chopped hazelnuts over the tart. Garnish with dried rose petals or edible gold for flair or place berries on top for a pop of color and freshness.

Bookmark

Every time I eat this tart I remember the first one I made for my mom on her birthday. The dark chocolate filling is my favorite part and I always taste test with a spoon before it sets to enjoy the warm silky chocolate.

Storage Tips

Keep the tart covered in the refrigerator for up to 3 days. For longer storage slice and freeze individual portions wrapped in parchment and sealed in a container. Thaw slices in the fridge before serving and top with nuts just before eating so they stay crisp.

Ingredient Substitutions

Swap graham crackers with digestive biscuits or chocolate cookie crumbs for a twist. Coconut oil can replace butter for a dairy free base. Try milk chocolate for a sweeter filling or add a tablespoon of espresso powder to intensify the chocolate flavor. Pecans or almonds make a great substitute for hazelnuts.

Bookmark

Serving Suggestions

Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Fresh berries bring brightness and color while a sprinkle of sea salt elevates the chocolate. Cut smaller slices if serving after a large meal as this tart is quite rich.

Cultural Context

Chocolate tarts have deep European roots with French pâtisseries popularizing the no bake version in recent decades. The combination of simple crust and ganache style filling has become a modern classic for home cooks looking for elegance without fuss. This recipe is a nod to both tradition and convenience.

Frequently Asked Questions

→ Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate for a sweeter flavor and milder cocoa notes. Adjust sweetness if needed.

→ Do I need a special tart pan?

A standard 8-inch tart pan works best, but a springform pan or pie plate can also be used in a pinch.

→ How long does the tart need to chill?

The tart should chill for at least 6 hours, but chilling overnight ensures the best set and texture.

→ Are there alternatives to graham crackers for the crust?

Yes, crushed digestive biscuits or vanilla wafer cookies provide delicious alternatives for the crust base.

→ What decorations pair well with this tart?

Try garnishing with chopped nuts, edible gold, rose petals, or fresh berries to elevate presentation and flavor.