No Bake Chocolate Tart

Love is in the air and decadence reigns supreme with this rich and luxurious No-Bake Chocolate Tart. It’s never been easier to shower those you love with a sweet treat than with this silky-smooth chocolate confection.

Whether you’re looking for an effortless dessert to prepare for a special occasion or a little something just because this no-bake chocolate ganache tart checks all of the marks with its creamy filling and nutty almond and chocolate crust. With minimal ingredients and no need to heat the oven, you can easily make this any time. Just serve it up with a strawberry vanilla margarita and you will have a date to remember.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Equipment
• How to Make No-Bake Chocolate Heart Tarts
• Variations and Substitutions
• Storage
• Tools
• Top Tips
• Frequently Asked Questions
• 📖 Recipe
• 💬 Comments

Why You’ll Love This Recipe

Easy Process - This no-bake dessert recipe makes it ideal for any level of baker. The only real cooking required is melting the chocolate for the crust and scalding the cream for the chocolate ganache filling. This is even a dessert you can get the kids into the kitchen with and let them have fun pressing the crust into the tart pans and adding the sprinkles. 

Customizable - Not only can this recipe be made dairy-free or with dairy without having to make any adjustments, but you can also customize it for different holidays and occasions by swapping out the color of the sprinkle and even the mini tart pans. 

Minimal Ingredients - The gluten-free chocolate almond crust only has four simple ingredients, and not counting the sprinkles the chocolate ganache filling only has two. Not only is this incredibly easy to make but it’s also easy to shop for.

Ingredients

Coconut Oil - In addition to helping bind the almond crust together, coconut oil also adds a mild, nutty flavor that compliments the flavor of the almond flour. 

Almond Flour - Not only is almond flour naturally gluten-free, but it adds incredible flavor that compliments the flavor of the chocolate. 

OliveNation Milk Chocolate Couverture Drops - In addition to adding chocolate flavor to the crust, this chocolate is designed specifically for melting. It melts smoothly but also hardens when it cools making it ideal for the crust. 

Sea Salt - In addition to adding a savory note to balance the sweetness of this chocolate ganache tart, it also enhances all of the natural flavors of the ingredients. 

OliveNation Barry Callebaut Semi Sweet Chocolate Chips - These give a rich chocolate taste with a warm hint of vanilla. They offer up that balance of sweet, but not overly sweet. 

Dairy-Free Heavy Cream - In addition to giving the chocolate ganache filling its silky, creamy texture it also adds richness. 

OliveNation Valentine's Heart Sprinkles - Sprinkles are the confetti of life and the red lipstick that brightens up an outfit. Add a few or add a lot. 

Equipment

• Measuring cups and spoons
• OliveNation Heart Shaped Mini Tart Tins
• Microwave safe bowl
• Saucepan
• Mixing spoon

How to Make No-Bake Chocolate Heart Tarts

• First, we’re going to make the crust. Add the chocolate and coconut oil to a microwave-safe bowl. Working in 30-second intervals microwave the chocolate, stirring after each time. You want the chocolate and coconut oil to just melt. Be careful not to over stir the mixture, just bring it together and combine it.
• Next, add the almond flour and sea salt and stir to combine.
• Divide the crust mixture between the heart tins. Press it in firmly.
• Finally, place the tart pans in the freezer and allow them to freeze for at least 20-30 minutes. You can even do this portion of the recipe a few days in advance if desired.
• Now, let’s make the chocolate ganache. Add the heavy cream to a heavy saucepan over medium heat. Allow it to come to a simmer where it is beginning to bubble, but not a full boil.
• Once the heavy cream begins to bubble immediately pour it over the chocolate and allow it to sit for three minutes.
• After three minutes stir the chocolate until it has melted and combined smoothly with the cream.
• Using a ⅓ cup measuring cup, pour the chocolate ganache into each frozen tart crust. Make sure you’re careful not to overfill the tarts.
• Finally place the sprinkles on top of the ganache.
• Allow the chocolate tartlets to refrigerate for at least two hours before serving so the ganache can set up and harden.

Variations and Substitutions

You can make this chocolate tart completely dairy free by using non-dairy chocolate. Likewise, you can use regular heavy cream in this same recipe without having to add any additional ingredients or change the amounts.

Storage

To prevent the chocolate ganache from melting as well as give the best texture, make sure that the no-bake chocolate tarts are kept refrigerated unless being served. You’ll want to cover them tightly with plastic wrap and place them in an airtight container to keep the flavors fresh. They will last for up to four days in the refrigerator…if they’re not devoured immediately. 

In addition, you can also freeze these tarts. Cover them tightly with plastic wrap and then place them in either an airtight container or freezer-safe bags. They will last up to eight weeks in the freezer. When you’re ready to serve them, place them in the refrigerator to gently defrost.

Tools

• Measuring spoons/cups
• OliveNation Heart Shaped Mini Heart Tins
• Microwave safe bowl
• Saucepan
• Mixing spoon

Top Tips

• Always use easy-release pans. This will allow you to remove the entire tart without worrying about the crust sticking.
• Do not try and replace the almond flour with coconut flour. Coconut flour absorbs liquid and won’t give you the same texture. 
• To help this process go even faster make sure to already have your ingredients measured out before starting. This is called your mise en place.
• Be careful not to over stir the chocolate and coconut oil. You want it to just come together. You risk breaking the chocolate if you over-stir. 

Frequently Asked Questions

Can I free no-bake chocolate tarts?

Yes! Once the chocolate ganache has hardened wrap them tightly in plastic wrap and place them in an airtight container or freezer-safe bags. They’ll last for up to eight weeks in the freezer. The day before you plan on serving them place them in the refrigerator so they can gently defrost without softening too much.

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📖 Recipe