chocolate tart

The richness of a crunchy chocolate crust topped with smooth, silky ganache filling is offset by fabulously fresh berries. Your friends will think you turned into a fancy pastry chef!

Chocolate Tart Recipe - NO BAKE - 4 Ingredients!

Oreo cookies

(1 stick) unsalted butter, melted

chocolate chips

(1 cup) heavy cream

Mixed berries of choice

sugar

Place Oreos into a food processor and blend...

Place Oreos into a food processor and blend until mixture resembles fine crumbs. Pour melted butter over the crushed cookies. Pulse until the butter is evenly distributed. Press cookie mixture into the tart pan using the back of a measuring cup and your fingers. Place in fridge or freezer while you prepare the filling.

In a small saucepan, heat the cream over...

In a small saucepan, heat the cream over medium-low heat until tiny bubbles just start to form around the edges of the pan. Do not boil or even simmer. Remove from heat and pour over chocolate chips. Leave it alone for 2 minutes and then stir until all the cream is blended with the chocolate.

Pour the ganache filling over the crust and...

Pour the ganache filling over the crust and return the fridge. Refrigerate for at least 3 hours or overnight.

Before serving, pop out of edges of tart...

Before serving, pop out of edges of tart pan, place on a plate and top with berries and sprinkle with powdered sugar. Cut into small slices and serve!

https://mediavine-res.cloudinary.com/video/upload/bapdqcsemuw4n9ywjtey.mp4

A chocolate tart recipe that is no bake and only uses four ingredients? It may sound too good to be true, but it is indeed true and my husband even deemed this the best dessert he's ever had! The richness of a crunchy chocolate crust topped with smooth, silky ganache filling is offset by fabulously fresh berries. Your friends will think you turned into a fancy pastry chef!

Chocolate Tart Recipe

You only need 5 ingredients to make this rich chocolate tart — no baking required! Made with a graham cracker crust and ganache filling then topped with whipped cream, it’s totally irresistible.

5-Ingredient No Bake Chocolate Tart

graham cracker sheets

unsalted butter (melted)

heavy cream

chocolate chips (I

Sprinkles (optional)

Add graham cracker sheets to a blender or food processor and blend until fine crumbs form. Transfer crumbs to a medium bowl, add in the melted butter and the sugar and stir until evenly moistened.

Transfer crust mixture to a 10-inch tart pan or springform pan and press crumbs evenly into the bottoms and up the sides.

Crust:

Add chocolate chips and sugar to a medium bowl and set aside.

In a small saucepan over medium-high heat, bring the heavy cream to a simmer then pour it over the chocolate chips and let set for 4 to 5 minutes.

After the time is up, whisk until a rich chocolate develops and pour into the prepared graham cracker crust.

Chill in the refrigerator for at least 4 hours before serving.

Filling:

Just before serving, whip heavy cream and sugar until light and fluffy and pipe onto the tart, sprinkle with chocolate sprinkles if desired. Serve chilled.

Topping:

https://content.jwplatform.com/videos/PvKaVUAu.mp4

You only need 5 ingredients to make this rich Chocolate Tart — no baking required! Made with a graham cracker crust and ganache filling then topped with whipped cream, it’s totally irresistible.

No Bake Chocolate Tart

Salted Dark Chocolate Pomegranate Tart is a rich and decadent dessert perfect for a holiday party! A chocolate crust is filled with a salted ganache and topped with pomegranates seeds and a sweet fruit glaze for an impressive treat.

Salted Dark Chocolate Pomegranate Tart

package Oreos (NOT double stuffed)

c. butter, melted

dark chocolate

vanilla extract

sea salt

eggs, lightly beaten

pomegranate juice

pomegranate seeds, arils

Preheat your oven to 350°.

Add the Oreos and melted butter to your...

Add the Oreos and melted butter to your food processor. Pulse until it is smooth and just comes together. Press the mixture into a round 10 inch tart pan with a removable bottom.

Add chocolate chips to a large bowl.

In a small bowl, microwave the cream for...

In a small bowl, microwave the cream for 2 minutes. Pour the cream over the chocolate chips and stir until the chocolate is all melted. Add the vanilla, sea salt and beaten eggs to the mixture and whisk until smooth.

Pour the chocolate mixture into the crust. bake...

Pour the chocolate mixture into the crust. bake at 350° for 35-40 minute or until the edges of the ganache are set. (The center will still be a little jiggly.)

Meanwhile, in a small saucepan, combine the sugar...

Meanwhile, in a small saucepan, combine the sugar and pomegranate juice. Cook over medium high heat stirring constantly. Bring to a boil and cook for 2 minutes. Remove the juice from the heat and pour in a jar. Store refrigerated until serving.

Allow the tart to cool to room temperature....

Allow the tart to cool to room temperature. Serve at room temperature or refrigerate until ready to serve at a later time. Serve topped with the pomegranate seeds and glaze.

OPTIONAL: Garnish with flaky sea salt.

Recipe - Take 15-18 digestive or parle-G biscuits and grind them in a mixer.. Add 6 tbsp of melted butter and mix them well for a fine crumbly crust.. Pour these crumbles into a tart pan and gently press down for an even crust. Refrigerate for 30 minutes for it to set.. Take 1 cup of fresh cream in a glass bowl and place it inside a deep pot of boiling water. Add 300 grams of semi-sweet dark chocolate pieces and mix. . Add 3 tbsp of sugar, 2 tbsp of butter, 1 tsp vanilla essence. Stir and let everything combine well.. Pour the chocolate filling in the cold tart crust. Refrigerate the tart overnight or until set. . Sieve cocoa powder over the tart and garnish with chopped walnuts and pistachios.

No bake chocolate tart | Chocolate Tart Recipe

300 gms dark chocolate

fresh cream

tbsp butter

tbsp sugar

walnuts

water

vanilla essence

parle-g

cocoa powder

A dinner party version of teatime favourite, millionaire's shortbread. It's not too bitter, so the kids will love it too

Millionaire's chocolate tart

pack dessert shortcrust pastry

tsp vanillapaste or extract

flour,

70% plain chocolate,

white chocolate,

tbsp golden caster sugar

icing sugarand single cream, to serve (optional)

Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.

Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.

Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.

Bake for 20-25 mins &ndash; the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.

Here's what you need: unsalted butter, powdered sugar, large egg, all-purpose flour, cocoa powder, salt, water, butter, instant coffee, dark chocolate, sugar, vanilla, salt, large eggs, fresh raspberry, powdered sugar

Silkiest Chocolate Tart Recipe by Tasty

unsalted butter, 1 stick, softened

egg, room temperature

all-purpose flour

salt

butter, 1 stick

instant coffee

dark chocolate, chopped

vanilla

eggs

pt fresh raspberry,

sugar,

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Make the tart dough: add the butter to a medium bowl and sift in the powdered sugar through a fine-mesh sieve. Using an electric hand mixer, beat until smooth.

Beat the egg and add half at a time to the butter mixture, beating well to incorporate between additions.

Sift in the flour and cocoa powder, and add the salt. Using a rubber spatula, mix the dough until the cocoa powder is evenly distributed. Wrap the dough in plastic wrap.

Chill in the refrigerator for at least 30 minutes, or overnight (if you chill the dough overnight, let it sit at room temperature for 15-30 minutes before rolling out).

Grease a 9-inch (23-cm) tart pan and roll out the chilled dough to an 11-inch (28-cm) circle. Roll the dough around the rolling pin, then unroll the dough over the pan.

Press the dough against the bottom and sides of the pan, then use the rolling pin to roll over the top of the pan, cutting off any excess dough (re-roll any excess dough and bake into cookies, if desired). Press the dough gently against the pan once more. Using a folk, prick some holes in the bottom of the crust so it doesn’t puff up.

Bake for 15 minutes, then remove the tart shell from the oven and reduce the temperature to 300˚F (150˚C)

Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and stir until dissolved.

Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.

Add the eggs and whisk well to combine. Pour the filling into the par-baked shell.  Bake for 12-15 minutes, or until chocolate is mostly set but the center jiggles slightly.

Cool the tart for at least 30 minutes, or until cool to touch. Garnish with raspberries and sift powdered sugar over the top. Slice and serve.

https://vid.tasty.co/output/99464/landscape_480/1529536075

This dark chocolate cashew butter tart is incredibly rich &amp; decadent with a chocolate gluten-free crust and a luscious filling of dark chocolate a cashew butter.   It’s like a health-ier, extraordinary Reese’s cup made dairy-free, gluten-free, and vegan!  Super easy and quick to make and made with wholesome ingredients!

Dark Chocolate Cashew Butter Tart

almond flour

cacao powder

cashew butter

Tbsp coconut oil

maple syrup

tsp sea salt

dark chocolate chips

coconut milk

In a bowl, whisk together the almond flour and cacao powder

In a separate bowl, mix together the cashew butter, coconut oil, maple syrup, and sea salt until well combined

Fold the flour mixture into the bowl with the cashew butter until there are no flour clumps

Press mixture firmly into a tart pan or pie dish, making sure to press into the sides of the pan

Bake for 12 - 14 minutes until the cust turns a darker brown color

Let crust cool while you make the filling

For the crust

Heat the chocolate chips, coconut milk, and cashew butter in a skillet over low heat (I recommend using a double boiler method to do this to prevent the chocolate from burning — place the skillet on top of a pot of simmering water while you stir the ingredients in the skillet. This provides indirect heat which makes for the perfect melted chocolate!

Once melted, remove from heat and stir in the vanilla and sea salt

Pour chocolate mixture into the tart crust. Give it a gentle shake at the end to level it all out

Place small dollops of cashew butter on top of chocolate and gently swirl with the tip of a knife (optional)

Transfer the tart to the refrigerator for 45 minutes to an hour until set

Slice and serve once set or store in an airtight container for up to a week

For the filling

You can&#8217;t call yourself a true chocolate-lover until you&#8217;ve tried this tart. The chocolate chip cookie base is filled with rich chocolate ganache, made with a splash hazelnut liqueur, and a nutty praline. Heaven. Fancy something different? How about our flourless chocolate and hazelnut cake?

Frangelico chocolate hazelnut tart

For the base

shelled hazelnuts (with skins still on – not blanched)

Maryland chocolate chip

unsalted butter, melted

For the praline

blanched hazelnuts

caster sugar

For the ganache filling

chocolate

double cream

tbsp Frangelico

Crème fraîche

You’ll also need…

Heat the oven to 180°C/160°C fan/gas 4. To make the base, put the hazelnuts on a baking sheet and toast in the oven for 15 minutes or until golden, then set aside to cool. Put the biscuits and cooled nuts in a food processor with a pinch of salt and whizz to the size of breadcrumbs. With the motor running, slowly pour in the melted butter until combined. Using a metal spoon, press the mixture firmly into the prepared tin and up the sides, then chill.

Meanwhile, for the praline, put the 100g hazelnuts in a heavy-based saucepan over a medium-high heat and toast until golden. Add the caster sugar and leave it to melt (don’t stir the sugar or it will crystallise).

Line a baking sheet with non-stick baking paper. When the melted sugar is the colour of golden syrup, swirl the pan until all the nuts are coated, then tip onto the lined baking sheet and leave to cool completely. Chop into roughly 1cm pieces or roughly whizz in a food processor, then set aside.

For the ganache filling, put the chocolate, double cream and sugar in a large heatproof bowl set over a pan of barely simmering water (don’t let the water touch the base of the bowl). Stir the mixture every now and then until the chocolate has melted and the sugar has dissolved. Remove from the heat and mix in the Frangelico. Whisk in a splash of cold water if the mixture looks greasy or splits – it will come back together.

To assemble the tart, scatter a third of the praline over the chilled base, then pour over the ganache filling. Gently tap the tart on the work surface to release any bubbles and tip the tart case to fill to the edges, if necessary. Chill for 1-2 hours until set.

Scatter over the remaining praline and serve with a dollop of crème fraîche and a glass of Frangelico, if you like.

This Dark Chocolate Tart is an elegant dessert that is so easy to make. A simple cookie crust with a rich chocolate ganache filling.

Dark Chocolate Tart

cookie crumbs ((sugar cookie, graham cracker, digestive, etc.)*)

Tbsp unsalted butter (melted)

oz chocolate

8.5 oz heavy whipping cream (1 cup, 240 grams)

unsalted butter (room temperature, broken up)

Maldon Sea Salt Flakes

Dulce de Leche

Preheat oven to 350F.

Combine all ingredients in a medium bowl until crumbly. Press firmly  into a 9" tart pan (sides first, then bottom).*** Bake for 7-8mins. Cool completely in pan.

Cookie Crust:

Place chopped chocolate and butter into a large bowl.

In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth. ****

Pour into cooled tart shell and allow to set - overnight at room temperature or 1-2 hours in the fridge.

Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. Serve at room temperature.

Dark Chocolate Ganache Filling:

Salted Caramel Chocolate Tart (Gluten Free!) - This divine Chocolate Tart Recipe is made with a gluten free crust! Best dessert we've made all winter!

Salted Caramel Chocolate Tart (Gluten Free!)

chocolate graham crackers ((gluten-free))

butter

corn syrup**

Flake salt (for garnish)

Preheat the oven to 350 degrees F. Place the chocolate graham crackers in the food processor. Pulse the crackers into fine crumbs. Pour the melted butter into the  food processor and pulse again until well combined.

Press the chocolate crumbs, firmly and evenly, into a  9- or 10-inch tart pan. Make sure to press the crumbs up the sides. Bake for 10 minutes.

Meanwhile, place sugar and water into a medium sauce pot for the caramel filling. Fit a candy thermometer   on the edge of the pot, and turn the burner on medium-high. Bring the sugar to a boil and let it simmer until it turns dark and reaches between 330-350 degrees F. The color should be somewhere between a medium honey brown and a dark sweet tea brown. Do not stir the sugar syrup, but swirl the pot on occasion. Once your desired color is reached, immediately take it off the heat. (Lighter colored sugar offers a lighter caramel taste, whereas dark syrup creates a bold deep caramel flavor.)

While the sugar is boiling place the heavy cream, butter, vanilla, and salt in a microwave-safe bowl. Warm the ingredients for 1-2 minutes in the microwave, until the butter melts. Then stir well. (This can also be done on the stovetop.) Once the syrup is taken off the heat, quickly whisk the cream mixture into the caramelized syrup, until very smooth.

Pour the caramel filling into the baked tart crust. Tap it on the counter gently to remove bubbles. Then place the tart in the refrigerator to set. Allow at least 30 minutes of chill time, before adding the ganache layer.

For the chocolate ganache, break the chocolate into pieces and place in a microwave-safe bowl. Pour the cream and corn syrup over the chocolate. Heat in the microwave, in one-minute increments, until the chocolate is melted and stirs smoothly into the cream. (This can also be done on the stovetop.) **The corn syrup is optional. It makes the ganache shiny, but is not necessary for flavor or texture.

Pour the chocolate ganache evenly over the top of the caramel filling. Use a spatula to spread the chocolate to the edges. Place in the refrigerator and chill for at least one hour. Then sprinkle the top with salt flakes.

You can keep the tart in the fridge. However for best cutting results, I like to keep the tart in the freezer. For neat edges, lift the tart out of the ring and cut the pieces while frozen. Thaw the pieces on dessert plates for 15  minutes before serving. This Salted Caramel Chocolate Tart can be made up to a week in advance!

This amazing vegan chocolate tart recipe is no bake, super simple to make and tastes incredible! Best of all it's gluten-free, grain-free and uses just 10 simple ingredients!

Vegan Chocolate Tart with Pecan Crust

cashews

pecans

dates ((about 10))

coconut oil

chocolate chips (, melted)

tbsps coconut oil

water as needed

Place the cashews in a bowl. Top with hot water so the cashews are covered by at least 1" of water and let soak for at least 60 minutes.

While the cashews are soaking, make the crust. Add the pecans, cacao powder, dates and coconut oil into the food processor. Process on high until a thick dough comes together. Transfer the dough into a tart pan and press it into a crust.

Top 30 chocolate tart recipes from across the web

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Top 30 chocolate tart recipes from across the web

The most viewed chocolate tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed chocolate tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine