Chocolate | Published Feb 13, 2023 | Updated Feb 13, 2023 | By Tawnie
My Chocolate Tart is made with a 2 ingredient Oreo crust and made with a silky smooth chocolate ganache filling…and the deliciousness doesn’t stop there. 😍
It’s topped with a homemade espresso whipped cream, fresh berries and flaky sea salt to balance out the sweet flavors.
When I think of date night, I think of dark chocolate so I had to include this as part of my date night series. If you missed any of my other date night desserts, you’ll have to try these small batch brownies and white chocolate mousse.
This recipe is really straight forward and while it may seem fancy it’s easy to make. The hardest part is having a little bit of patience because you will need to refrigerate the tart overnight for the filling to set. But, what is that old sayin? “Anything worth having is worth waiting for.” And my Chocolate Tart with Oreo Crust is really worth the wait.
Table of contents
What really sets this this no-bake dessert apart is the Espresso Whipped Cream. Pile it on top of the creamy chocolate filling and then dust with cocoa powder or chocolate shavings.
Reasons Why You Will Love My Chocolate Tart
- My Chocolate Tart is a NO BAKE recipe! No oven needed! Yay!
- It is a chocolate lovers dream dessert!
- Minimal Ingredients to make this decadent dessert.
- Make the crust ahead of time and refrigerate for up to 3 days.
- Only 2 ingredients to make this no-bake crust that turns out perfectly every time you make it.
The exact ingredient measurements are found in the recipe card below.
- Oreos: Make sure you stick with name brand Oreos so that you have the correct measurements. Off brands can be a different size and/or weight and will affect the texture of the crust.
- Butter: Melted butter helps bind the cookie crumbs together, and during the refrigerator process, the melted butter will firm back up and hold the crust together.
- Bittersweet chocolate: Bittersweet creates a wonderfully rich ganache. Be sure to use high quality chocolate bars, and not chocolate chips.
- Heavy cream: be sure to use full fat and not something like half and half.
- Granulated sugar: Adds just the right of sweetness for the bittersweet chocolate
- Vanilla: Always use pure vanilla, as imitation vanilla can have a bitter taste.
- Pinch of salt: Salt helps accent all of the flavors in the ganache.
- Powdered sugar: Powdered sugar is the perfect sugar to sweeten the espresso whipped cream and the added starch in powdered sugar helps the cream stand longer.
- Espresso powder: The highly concentrated express powder is made from ground espresso beans that have been brewed, dried, and crushed into a fine powder. If you don’t have any to use for the homemade whipped cream, you can leave it out to make just delicious ol’ whipped cream.
Step by Step Directions
The full directions are in the recipe card below.
- Make the crust.
- Chill the crust for 20 minutes.
- Make the chocolate ganache filling.
- Let it cool for 10 minutes.
- Pour chocolate ganache mixture on top of cooled crust.
- Refrigerate for 6 hours or overnight.
- Serve with espresso whipped cream, berries and flaky sea salt.
Tips and Variations
- Use a food processor to make the Oreo Cookie Crumbs. The finer the crumb the better the crust will hold it’s shape. If you don’t have a food processor you could try using a blender.
- When mixing the whipping cream, make sure you keep the cream in the refrigerator right until you use it. Another tip for keeping this cold, is to chill the bowl and the beaters before you start the whipping process.
- When making the ganache chop up the chocolate into small pieces so the chocolate makes easily.
- Use full-fat cream to help the ganache sets up properly, plus the full-fat cream will give the ganache an elegant-creamy texture.
- Make a different type of crust if you’d like. A flaky, buttery tart shell or chocolate graham crackers would work well with this recipe.
I would not. The extra cream filling makes the crust too soft and greasy. Stick to the the original Oreo cookie.
You can use a blender or just place the Oreo cookies in a large baggie, and use a rolling pin to break up the cookies into fine crumbs.
Yes! Well, actually it needs to be made in advance for the chocolate ganache filling to set up so it’s the perfect make-ahead dessert option.
Stored in the fridge for 4-5 days.
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Chocolate Tart with Oreo Crust
For the crust
- 24 Oreos, regular size
- 4 Tbsp. butter, unsalted, melted
For the filling
- 8 oz. bittersweet chocolate, chopped
- 1 cup heavy cream
- 3 Tbsp. granulated sugar
- 3 Tbsp. butter, unsalted, softened to room temperature
- 1 tsp. vanilla
- pinch of salt
For the espresso whipped cream
- 1 cup heavy cream
- 3 Tbsp. powdered sugar
- 1 1/2 tsp. espresso powder
- garnish ideas: fresh berries, flaky sea salt
- Make the crust: Blitz the Oreos in a food processor until fine crumbs form. Stream in the melted butter until combined.
- Press the Oreo mixture into a 9-inch tart pan and refrigerate for 20 minutes while you make the filling.
- Make the filling: Set up a double boiler. You don't need an actual double boiler you can assemble your own with equipment you already have: bring an inch or two of water to a simmer, not a boil because you’re going for gentle heat, and then place a bowl with your ingredients inside over top. You want it to fit snugly without touching the water (if it dips into the water, it will get too hot). That's it! So in this case, add the chopped chocolate, heavy cream, sugar, butter, vanilla and salt to the bowl over the simmering pot of water.
- Stir until everything is melted and smooth.
- Remove the bowl from the pot, set aside and allow to cool for 10 minutes.
- Once cooled, pour onto the Oreo crust.
- Refrigerate for 6 hours or ideally overnight until it is set.
- When ready to serve, make the espresso whipped cream. Add the heavy cream, sugar and espresso to the bowl of a stand mixer with the whisk attachment or you can use a hand mixer and whip until medium peaks form or until fluffy to your liking.
- Slice the chocolate tart, serve with whipped cream, fresh berries and flaky sea salt on top. Enjoy!
- Storage: cover the tart and keep in the fridge for up to 4-5 days.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie