Love at First Bite: No Bake 5-Ingredient Chocolate Tart

It was love at first bite when I discovered this chocolate ganache tart!

Oh Chocolate Tart, How do I love thee? Let me count the ways:

♥ Make ahead.

♥ No-bake.

♥ No special skills needed in the kitchen, just chopping chocolate, pulsing cookies in the food processor, and heating cream just until boiling and stirring.

♥ Just 5 ingredients including the strawberries.

♥ I used my favorite 11-inch tart pan: Wilton Excelle Elite Non-Stick Tart Pan and Quiche Pan with Removable Bottom. The removable outer ring of a tart pan allows you the see the pretty edge of the crust and makes it easy to serve, especially that first slice.

♥ Decadent, luscious and splurge-worthy!

Strawberries and raspberries were on sale this week in anticipation of Valentine’s Day, so I used a combination of both berries for this tart, but feel free to skip the berries and serve this tart with a drizzle of salted caramel or a simple sprinkling of flaky sea salt for an easy and delicious finish.

Because the filling of this tart is just two ingredients, you want to use good quality chocolate and full fat, heavy cream, no substituting with light cream or half and half. The higher the fat content of the cream, the richer and more stable the finished ganache will be. I used a combination of bittersweet and semi-sweet chocolate.

For the cookie crust I used some seasonal Red Velvet Oreos for some additional Valentine’s Day red, but you can substitute regular Oreos for the crust.  Red Velvet Oreos are not overly red velvety nor are they very cream cheesy, but they are pretty. ;)

• For crust: 1 package Oreos (or similar chocolate sandwich cookie, about 36) Red Velvet Oreos are in smaller packages, around 24, so you’ll need 1 1 /2 packages to get 36
• 1 /2 cup (1 stick) unsalted butter, melted

To make crust: Add Oreos (including the cream filling) to bowl of a food processor and pulse until fine crumbs. Pour in melted butter and pulse, mixing until well combined. Press the mixture onto the bottom and up the sides of an 11-inch tart pan. Tip: Use the sides and bottom of a measuring cup to help press crumbs evenly into sides and bottom of tart pan. Place crust in the refrigerator to chill and firm for 1 hour before adding filling.

Ganache Filling:

• (3) 4 oz. bars Premium Chocolate Baking Bars, Semi-Sweet or Bittersweet, (I used Ghirardelli and a combination of both semi-sweet and bittersweet)
• 1 1/2 Cups Heavy Cream

To Make Ganache filling:

Coarsely chop chocolate bars and place in a heat proof bowl. In a small saucepan, bring cream just to a boil over medium-high heat. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened.

Slowly whisk the mixture until smooth and chocolate is melted and shiny.

Pour filling into prepared cookie crust. Place in fridge until set, about 4 – 6 hours or overnight.

*Note: Add any sliced strawberries just prior to serving, since cut berries will weep onto surface of ganache filling.

Because, I’m a more is more kinda girl, especially when it comes to chocolate,I added a drizzle of additional chocolate top of the berries.

Find more Valentine’s Day recipes to make your celebration extra sweet, HERE.