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4.8 from 56 votes

No-Bake Chocolate Tart

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No-Bake Chocolate Tart
No-Bake Chocolate Tart

Tarts are sweet little pastries with the crispy crunchy crust. The buttery, crispy, crumbly tart crust goes well with any filling whether you like jams, nuts, chocolate or any savory filling like chicken, beef, ham or minced meat of your choice.

This no-bake chocolate tart is so yummy that you can easily wipe out a chocolate tart like this for dinner or even in lunch.

A no-bake chocolate tart with few ingredients is good and divine in taste. The richness of a crunchy, nutty and crumbly crust topped with smooth, silky chocolate ganache filling, balance by fabulously fresh cream, berries or with nuts is out of the world. Everyone thinks that you turned into a professional pastry chef.

This sweet classic and yummy dessert will become the first choice of every dinner party hosted by you. Its way easy and the outcome is so mesmerizing that you just seem to stare it consecutively.

Every bite of this yummy dessert will melt in your mouth and every single ingredient will punch on your buds separately. You will feel like in chocolate heaven after having a single bite of this treat.

Be ready to become a pastry chef:

No-Bake Chocolate Tart

Recipe Card

No-Bake Chocolate Tart

4.8 from 56 votes
Prep Time 30 minutes
Cook Time 5 minutes
Refrigeration time 4 hours
Total Time 4 hours 35 minutes
A no-bake chocolate tart with few ingredients is good and divine in taste.


  • 15 Pieces / 15 Pieces Digestive Biscuits
  • 6 Tbsp. / 88.72 ml Butter (Melted )
  • 4 Tbsp. / 56.8 g Butter (Soften)
  • 300 Grams / 300 Grams Dark Chocolate (Semisweet)
  • 1 Cup / 238 g Heavy Cream
  • 3 Tbsps. / 36 g Brown Sugar
  • 1 Pinch / 0.1 g Salt
  • 1 Tsp. / 4.93 ml Vanilla Essence
  • 1 Tbsp Whipped Cream ( For Topping)


  • Take 15 pieces of digestive biscuits and crushed them in a chopper.
  • Add 6 tbsps. Of melted butter and mix them well for a fine crumbly crust.
  • Pour these crumbles into the 9-inches bottom tart pan and gently press down for an even tart crust.
  • Refrigerate the tart crust for 20 minutes for the set.
  • Take the 300 grams of semi-sweet dark chocolate and cut them into fine pieces.
  • In a deep pot boil water. Place a large glass bowl on the boiling water for a double boiler to melt the chocolate.
  • Add 1 cup of heavy cream in the bowl.
  • Add 3 tbsps of brown sugar,4 tbsps of soft butter, a pinch of salt,1 tsp vanilla essence and crushed chocolate in the heavy cream.
  • Stir well for completely melt chocolate and well combined the ingredients with heavy cream.
  • Pour the chocolate filling in the cold tart crust.
  • Refrigerate the tart overnight or until set.
  • Add whipped cream and sprinkle grounded coffee or chocolate before serving.
  • Enjoy the yummiest and delicate sweet for your every festivity. For sure every sweet tooth will love to have this yummy tart without counting calories. It is the yummiest chocolate tart that even a non-dessert person will love to have it.


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  • Instead of digestive, you can use the biscuit of your choice also.
  • If you want the sweetness, go for the milk chocolate or like a little punch than dark chocolate is best.
  • You can also sprinkle some chopped nuts on the top of the crust to enhance the nutty flavor of your tart.

Nutrition Facts

Calories: 476kcal (24%) | Carbohydrates: 35g (12%) | Protein: 4g (8%) | Fat: 36g (55%) | Saturated Fat: 21g (131%) | Cholesterol: 66mg (22%) | Sodium: 226mg (10%) | Potassium: 267mg (8%) | Fiber: 4g (17%) | Sugar: 18g (20%) | Vitamin A: 731IU (15%) | Vitamin C: 1mg (1%) | Calcium: 50mg (5%) | Iron: 4mg (22%)

*This calculation is done by assumption calculated by an API. Please use our nutrition information just to get an idea about the recipe, consult a nutritionist if you need exact nutrition information.

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26 Responses

  1. 5 stars
    Hey guys everyone is saying how the chocolate didn’t set overnight, what I did the first time I made the cake was put it in the freezer for like 4/5 hours and then I took it out and put it in the refrigerator.

  2. Hi! Tried this recipe several times. It’s delicious, but the butter sort of floats up and settles on top and dries off weirdly. So it’s visible in small chunks of butter on top. To avoid this is it possible to substitute butter w refined oil?