No Bake Chocolate Tart

5 from 10 votes

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.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Dessert, Snack

Cuisine: American

Keyword: Chocolate Tarts

Servings:

Calories: 472kcal

Author: Nicole Kendrick

Equipment

Ingredients

Crust

2 tablespoon coconut oil
6 oz OliveNation milk chocolate couverture chips
2 cups Almond Flour
⅛ teaspoon sea salt

Ganache

6 oz OliveNation semi sweet chocolate chips
6 oz dairy-free heavy cream (regular works also)

Topping

OliveNation Valentine's Heart sprinkles

Instructions

Crust

In a medium bowl, melt the chocolate and coconut oil on 30 second increments, stirring after each one. Careful not to over mix.
Once melted, combine with the salt and almond flour. Place the dough into the mini pans pressing down firmly. To set, place the tarts in the freezer for 20-30 minutes.

Ganache

Place chocolate in a medium bowl.
In a small saucepan, heat the heavy cream on medium until slight bubbles are formed.
Pour heavy cream over the chocolate and let it sit for 3 minutes.
Stir well until all heavy cream is incorporated and the mixture is now a dark chocolate ganache.
Using a ⅓ cup measure, pour ganache into the frozen tarts. (Do not overfill)
Then place OliveNation heart sprinkles onto the tarts. Place into the fridge for 2 hours before serving.

Notes

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.
Dairy-free or full-dairy heavy cream both work for this ganache.
Coconut flour will not replace almond flour as it absorbs liquid.
Always measure out ingredients before getting started to ensure a smooth process.

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition