No Bake Chocolate Tart
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.
This is the perfect indulgence to share with loved ones because it’s meant to be savored slowly.
If diving into a Chocolate Tart recipe with ganache filling isn’t tempting enough, the fact that it’s only 5 ingredients makes this recipe even sweeter!
This rich tart tastes like a melted chocolate bar in a graham cracker crust. It’s a delicious dessert to serve dinner guests or share at a holiday gathering (trust me, you’ll get rave reviews)!
Requiring just 15 minutes of hands-on prep (and a few hours to chill), this chocolatey confection won’t keep you in the kitchen.
But here’s the best part: it requires ZERO baking!
What’s In It:
This 5-ingredient tart consists of 3 parts: The crust, the filling, and the whipped topping.
The crust is a super simple recipe that’s made with graham cracker crumbs, butter, and sugar. It’s so easy, you don’t even have to bake it!
Next is the filling, which is made with heavy cream and chocolate chips, just like a Chocolate Ganache. The difference is that the tart filling is two parts chocolate, one part cream as opposed to equal parts of each.
The finishing touch is a dollop of Whipped Cream. I prefer making my own since you only need sugar and whipping cream to make it.
You can also add sprinkles or chocolate shavings to make your tart look extra fancy!
How To Make It:
Crust: 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 the crust mixture to a 10-inch tart pan or springform pan and press crumbs evenly into the bottoms and up the sides.
Filling: 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 sit for 4 to 5 minutes.
After the time is up, whisk until a rich chocolate ganache develops. Then, pour into the prepared graham cracker crust. Chill in the refrigerator for at least 4 hours before serving
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.
Recipe Tips & Variations
Here are a few notes to help make your tart extra special:
- Use any kind of chips you want, whether you prefer semi-sweet, milk, dark chocolate, or even a mix. Just keep in mind that the texture may vary depending on the type of chocolate you use.
- Try topping this tart with a sprinkle of sea salt to enhance the chocolate flavor.
- You can substitute regular graham crackers for gluten-free ones in the crust.
- Use a tart pan with a removable bottom and serve on a pretty cake stand for a display fit for a bakery window!
More Chocolate Recipes
If you believe dessert isn’t complete without a dose of chocolate, you’re in luck! Here are a few more recipes that are a chocolate lover’s dream come true:
- Flourless Chocolate Cake – totally irresistible and naturally gluten-free!
- Double Chocolate Chip Pudding Cookies – moist, chewy, and oh-so-chocolatey.
- Best Chocolate Buttercream Frosting – You’ll put this stuff on everything!
- Chocolate Cream Pie – a tried-and-true classic.
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
5-Ingredient No Bake Chocolate Tart
Ingredients
Crust:
- 12 graham cracker sheets
- ½ cup unsalted butter melted
- 3 tbsp granulated sugar
Filling:
- 1½ cups heavy cream
- 3 cups chocolate chips I like to use a blend of milk, semi-sweet, and dark.
- 3 tablespoons granulated sugar
Topping:
- ½ cup heavy cream
- 1 tablespoon granulated sugar
- Sprinkles optional
Instructions
Crust:
- 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.
Filling:
- 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.
Topping:
- 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.
Video
Notes
- Use any kind of chips you want, whether you prefer semi-sweet, milk, dark chocolate, or even a mix. Just keep in mind that the texture may vary depending on the type of chocolate you use.
- Try topping this tart with a sprinkle of sea salt to enhance the chocolate flavor.
- You can substitute regular graham crackers for gluten-free ones in the crust.
- Use a tart pan with a removable bottom and serve on a pretty cake stand for a display fit for a bakery window!
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
So easy! So Delicious! I even switched to Silk Non Dairy Heavy cream and it was SO GOOD!
Thanks for leaving a review and letting others know about the substitution!
I am planning on making this and I was wondering if you could use oreos for making the rust and what the proportions would be? Another question is can you use regular chocolate chips for like Nestle Toll house or do we use candy melts?
You should be able to substitute 25 regular oreos and omit the sugar. Only use regular chocolate chips in this recipe and not candy melts.
Can you explain what you mean by “when the cream is ready….”
Do I bring the cream to a simmer and immediately remove it from the heat? How do I know when the cream is ready?
Yes, as soon as it starts to simmer, pour it over the chocolate. I reword the instructions so it’s a bit more clear.
Thank you for your quick response! 🙂
I live in the UK, what can I use instead of graham crackers and what would be the equivalent amount I would need for this recipe please and thanks ?
I think either McVitie’s Digestives (without chocolate) or Burton’s Rich Tea Cookies would be a good replacement. I also use shortbread cookies a lot as a crust. Biscoff cookies would also work and might add a nice flavor. You will want about 1 1/2 cups of crushed cookies. I hope that gives you some options!
can I do this recipe with semi-sweet chocolate chips as I’m not really a fan of milk chocolate
Yes, semi-sweet should be fine!