No Bake Salted Dark Chocolate Tart (Eggless)

No Bake Salted Dark Chocolate Tart is a chocolate lover’s dream and a decadent easy dessert that anyone can make with just a few simple ingredients.

Whether you have stopped here in hopes of finding a beautiful dessert for a special occasion, or are looking for an easy dessert to make; I am here to tell you, you have come to the right place.

Differing slightly from a traditional chocolate tart, in the sense that this one is completely eggless and requires no baking whatsoever. So you can forget about turning on the oven in the dead of summer with this one. This No Bake Salted Dark Chocolate Tart has a salty finish, as the name implies, which compliments the dark silky ganache filling. Something that sends this one over the top on both flavor and appearance. Those little shards of chunky sea salt are divine and completely unexpected.

I have to say that when it comes to decadence I challenge you to find another dessert more so than this rich salted dark chocolate tart. You won’t find one here. This one is exceptional and if you have a chocolate lover in your life, they will absolutely love you for making them such a treat.

This tart recipe is impressive and the best part is it doesn’t require much to make, just a few simple wholesome ingredients.

Salted Dark Chocolate Tart Is…

• Decadent and great for satisfying chocolate cravings
• Easily the BEST chocolate dessert
• SO simple to make with just 4 ingredients
• Impressive and perfect for serving at dinner parties
• Rich, creamy and indulgent
• A chocolate lover’s dream

Ingredients

Dark Chocolate- I find the easiest way to make this tart is by using dark chocolate chips as opposed to blocks of chocolate that I have to cut up. It makes for less work and mess overall however, a dark chocolate bar would work fine. Just be sure to use 2 cups worth to ensure you have enough of the dark chocolate filling to fill the tart shell.

Heavy Cream- The tart filling is a ganache which calls for heavy whipping cream not milk. You will need the heavy cream for this as it helps set the ganache with a perfect creamy consistency. 

Butter- You can use salted or unsalted butter for this recipe. I tend to use salted over unsalted cause that is what I keep on hand in our home. But either way I don’t find a big taste difference. Use what you have.

Oreos- We will be using crumbled Oreos to create a simple Oreo crust that is both delicious and perfect for a chocolate tart. You will not believe how easy this is to make. 

Salt- Chunky sea salt adds a nice finish that enhances the creamy chocolate filling and also creates a beautiful garnish.

What You Will Need To Make It 

2 cups dark chocolate chips

1 cup heavy cream 

8 tbsp of butter

27 Oreo cookies (about 2 1/2 cups crumbled)

Chunky sea salt (optional)

Tools 

Double Boiler or (Heat proof medium bowl over a saucepan)

Tart Dish or Tart Pan (with removable bottom)

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Directions

Begin by assembling the simple Oreo tart shell. You can use a food processor or if you don’t have one, see assembly notes below).

Add 6 tbsp of melted butter to the food processor and blend until completely combined.

Transfer to a greased tart pan and use the back of a spoon (or your hand) to press the cookie crumble into the shell to shape it. Chill the tart shell in the fridge for at least 30 minutes before filling.

To make the rich chocolate ganache filling, place chocolate chips, 2 tbsp of butter and 1 cup of heavy cream in a double boiler. Allow it to sit over medium heat to slowly melt the chocolate chips.

Use a wooden spoon or spatula to stir the ingredients to help it along. Once the dark chocolate chips are completely melted remove the bowl from the heat. Stir the ganache to ensure it is nice and silky smooth.

Pour the filling into the await Oreo tart shell. Chill in the fridge for a minimum of 2 hours or overnight.

When ready to serve, sprinkle with chunky sea salt (optional).

Assembling Notes

•  If you don’t have a food processor you can use a freezer bag and a rolling pin will work to crumble to cookies. Simply add the cookies to the bag and smack them on the countertop with the rolling pin. Add the melted butter to the bag and close it. Mush the cookie crumbles around with the butter until well combined. 
• To create a double boiler, use a small saucepan filled halfway with water and set a heat-proof bowl over. Be sure the bowl rests evenly around the rim of the sauce. You will need a heatproof pot holder or towel to remove the bowl when the filling is done. 
• Chill for at least 2 hours before cutting and serving. The filling is set when firm in appearance.

To Serve

• This chocolate tart is a delicious dessert on its own however here are a few ideas for serving it
• Serve alongside fresh raspberries or fresh berries
• Great with a dollop of fresh whipped cream
• Can be served at room temperature and pairs well with ice cream 

How To Store

Store in an airtight container or wrap leftovers in plastic wrap.

Other Recipes You May Like

• 6 Ingredient Key Lime Pie
• Fresh Peach Tart
• Chocolate Cake with Buttercream Icing
• Pear Upside Down Cake

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