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:

Ingredients
- 15 Pieces Digestive Biscuits
- 6 Tbsp. Butter (Melted )
- 4 Tbsp. Butter (Soften)
- 300 Grams Dark Chocolate (Semisweet)
- 1 Cup Heavy Cream
- 3 Tbsps. Brown Sugar
- 1 Pinch Salt
- 1 Tsp. Vanilla Essence
- 1 Tbsp Whipped Cream ( For Topping)
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Instructions
- 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.
- Pour the chocolate filling in the cold tart crust.
- Refrigerate the tart overnight or until set.
- 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.
Wow this is a very easy recipe
Thank you Aditi.
May I know Why chocolate cannot set even its already kept refrigerated overnight?
Easy and look so yummy
Hey
I love the recipe but can you help me with the exact measure in grams because here in India the size of digestive biscuits vary so would be helpful if the measurements are known,also 1 cup measurement.
Thank you
It’s really difficult to measure individual biscuits in gram but the one we used is around 15gram each. So 225 gram total.
Everybody loved the taste of this but mine dint set using whipping cream,should i add gelatine next time to make it set?
I will definitely try this simple yet amazing chocolate tart. Thank you
I will definitely try this simple yet amazing chocolate tart. Thank you !
Absolutely delicious and I’ve recommended it to family and friends!
Hi..love your recipe. Can I use fresh cream instead of heavy cream?
Hi..love your recipe. Can I use fresh cream instead of heavy cream?
It should be ok.
Mine didn’t set – any ideas?
Hi! I made this recipe! It tastes amazing but melts away wen i take it out of the fridge. Its not solid , i used amul cream. What wrong am i doing?
Too much butter
Can I use 25 percent fat cream
I tried this recipe today. Turned out great and was very tasty. I didn’t use a tart pan, used a steel plate with a little bit of depth. I used whipped cream made from powder of BAKERS company. After removing from freezer, eat it within 15 minutes as it starts to become runny.
Thanks for the recipe.
Indresh,
Coimbatore.
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?
How long can the tart stay out of fridge once it is set completely ?
Hey what brand do you use for heavy cream?
Thanks in advance
UwU
How to save the tart shall from getting soft after removing from refrigerator?
Since this is a no bake desert , can I use an 11 inch pan instead?
Hi just wanted to ask the 1 cup you use for heavy cream did you use the measuring cup or a normal cup?
If you used milk chocolate , Would you reduce or pmit the brown sugar ?
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.