Name: No Bake Dark Chocolate Tart
Prep time: 15 min
Cook time: PT-491008H20M35S
Total time: 4 h 15 min
Cuisine: Chocolate
Ingredients: For the crust: 1½ cups chocolate cookie crumbs; 6 tablespoons melted butter; For the filling: 8 ounces dark chocolate, finely chopped; 1 cup heavy cream; 2 tablespoons maple syrup or honey; 1 teaspoon vanilla extract; Pinch of salt

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I love making this No Bake Dark Chocolate Tart when I want a rich, elegant dessert without turning on the oven. It’s smooth, deeply chocolatey, and perfectly balanced, making it feel indulgent while still being surprisingly simple to prepare.

Why You’ll Love This Recipe

I like this recipe because it’s effortless yet impressive. I enjoy how the dark chocolate filling turns silky and luxurious, while the crust adds just the right amount of texture. It’s ideal when I want a dessert that feels special but doesn’t require baking or complicated steps. No Bake Dark Chocolate Tart

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the crust
1½ cups chocolate cookie crumbs
6 tablespoons melted butter

For the filling
8 ounces dark chocolate, finely chopped
1 cup heavy cream
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
Pinch of salt

Directions

I start by mixing the chocolate cookie crumbs with melted butter until evenly combined. I press the mixture firmly into the bottom and sides of a tart pan to form the crust. I place it in the refrigerator to set while I prepare the filling.

In a small saucepan, I heat the heavy cream just until it begins to steam. I pour the hot cream over the chopped dark chocolate in a bowl and let it sit for a minute. I then stir gently until the chocolate melts completely and the mixture becomes smooth.

I stir in the maple syrup, vanilla extract, and salt until fully incorporated. I pour the chocolate filling into the chilled crust and smooth the top.

I refrigerate the tart for at least 4 hours, or until fully set.

Servings And Timing

This recipe makes about 8 slices.
Prep time: 15 minutes
Chilling time: 4 hours
Total time: about 4 hours 15 minutes

Variations

I sometimes add a hint of espresso powder to deepen the chocolate flavor. When I want a nutty twist, I use almond or hazelnut cookie crumbs for the crust. I also enjoy topping it with fresh berries or a sprinkle of sea salt just before serving.

Storage/Reheating

I store the tart covered in the refrigerator for up to 4 days. I serve it chilled or let it sit at room temperature for a few minutes before slicing. I don’t reheat this dessert. No Bake Dark Chocolate Tart

FAQs

Can I make this tart ahead of time?

I often make it a day ahead because it sets beautifully and slices even better the next day.

What type of dark chocolate works best?

I prefer using chocolate with 60–70% cocoa for a balanced, rich flavor.

Can I make this dairy-free?

I use full-fat coconut milk instead of cream and dairy-free chocolate when needed.

Does the tart taste very bitter?

I find it rich but balanced, and I adjust the sweetness to my preference.

Can I freeze the tart?

I freeze it without toppings and thaw it slowly in the refrigerator before serving.

Conclusion

I keep coming back to this No Bake Dark Chocolate Tart because it’s rich, smooth, and incredibly easy to make. It’s the kind of dessert that feels luxurious and satisfying while requiring minimal effort, which makes it a favorite whenever I want something truly indulgent.