No-Bake Chocolate Strawberry Ganache Tart with Chocolate Cookie Crust

This 5-ingredient no-bake chocolate tart is easy to make for dessert any week night but impressive enough to serve company!

I have an easy no-bake dessert for you for Valentine’s Day:

A Chocolate Strawberry Ganache Tart with a Chocolate Cookie Crust!

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If you’re not familiar with ganache, it’s a rich, decadent mixture of melted chocolate and cream.

The ratio of chocolate to cream varies in ganache, depending on how you use it. . .

for truffles, fillings, glazes, or whipped as frosting.

Because it’s just two ingredients, you want to use good quality chocolate and full fat,

heavy cream, no substituting with light cream or half and half.

The higher the fat content of the cream, the richer and more stable the finished ganache will be.

This no-bake chocolate ganache tart requires only 4 ingredients, 5, if you add berries on top,

and is easy to make! It’s impressive enough to serve company,

can be made ahead and a splurge-worthy dessert!

You only need a small sliver (not the size of the slice as pictured :) to satisfy your inner chocoholic.

No-Bake Strawberry Chocolate Ganache Tart with Chocolate Cookie Crust

I used an 11-inch Wilton Excelle Elite Non-Stick Tart Pan / Quiche Pan with Removable Bottom

Chocolate Cookie Crust:

I package Oreos (or similar chocolate sandwich cookies, about 36)

1 /2 cup (1 stick) unsalted butter, melted

To make crust:

Add Oreos to bowl of a food processor and pulse until fine crumbs.

Transfer crumbs to a medium bowl, add melted butter and mix until well combined.

Press the mixture onto the bottom and up the sides of an 11-inch tart pan.

Tip: Use the sides and bottom of a measuring cup to help press crumbs evenly into sides and bottom of tart pan.

Place crust in the refrigerator to chill and firm for 1 hour before adding filling.

Ganache Filling:

(3) 4 oz bars Premium Chocolate Baking Bars, Semi-Sweet or Bittersweet,

(I used Ghirardelli and a combination of both semi-sweet and bittersweet)

1 1/2 Cups Heavy Cream

To Make Ganache filling:

Coarsely chop chocolate bars and place in a heat proof bowl.

 In a small saucepan, bring cream just to a boil over medium-high heat.

Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened.

 Slowly whisk the mixture until smooth and chocolate is melted.

Pour filling into prepared cookie crust. Place in fridge until set, about 4  – 6 hours or overnight.

When ganache is set, you can top your chocolate tart with strawberries,

raspberries, chocolate shavings, or flaky sea salt.

I added some sliced strawberries and drizzled with some additional melted chocolate.

Print Recipe

No-Bake Strawberry Chocolate Ganache Tart with Chocolate Cookie Crust

A splurge-worthy dessert for Valentine’s Day or anytime you need to satisfy your inner chocoholic!

Makes 11” tart

Prep Time15 minutes mins

Cook Time5 minutes mins

chill time: minimum 6 hours6 hours hrs

Total Time6 hours hrs 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: cookie crust, dessert, easy, ganache, no bake, Oreos, tart, Valentine's Day

Equipment

• food processor
• 11 inch tart pan with removeable bottom

Ingredients

Chocolate Cookie Crust:

• I package Oreos or similar chocolate sandwich cookies, about 36
• 1/2 cup (1 stick) unsalted butter, melted

Ganache Filling:

• (3) 4 oz. Ghirardelli Premium Baking Bars, Semi-Sweet and/or Bittersweet, (use the combination to suit to your taste)
• 1 1/2 Cups Heavy Cream

Ganache Topping

• 1 pint sliced strawberries
• additional melted chocolate for drizzle if desired

Instructions

To Make Crust: Add Oreos (including the cream filling) to bowl of a food processor and pulse until fine crumbs.

• Transfer crumbs to a medium bowl, add melted butter and mix until well combined.
• Press the mixture onto the bottom and up the sides of an 11 -inch tart pan.
• Tip: Use the sides and bottom of a measuring cup to press crumbs evenly into sides and along bottom of tart pan.
• Place crust in the refrigerator to firm for 1 hour before adding filling.

To Make Ganache filling:

• Coarsely chop chocolate bars and place in a heat proof bowl. In a small saucepan, bring cream just to a boil over medium-high heat.
• Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened.
• Slowly whisk the mixture until smooth and chocolate is melted and shiny.
• Pour filling into prepared cookie crust. Place in fridge until set, about 4 - 6 hours or overnight.
• When ganache is set, top chocolate tart with strawberries, raspberries, chocolate shavings, salted caramel or flaky sea salt if desired.

Notes

• Add sliced strawberries just prior to serving as cut strawberries will weep onto surface of ganache filling.
• Because ganache is just two ingredients, you want to use good quality chocolate and full fat heavy cream. The higher the fat content of the cream, the richer and more stable the finished ganache will be. This is a rich and decadent chocolate tart, but you only need a small sliver to satisfy your inner chocoholic.
• Drizzle additional melted chocolate over strawberries and surface of tart if desired.

Dishes / Crown Ducal Bristol Pink

Heart Cake Server, Heart Demitasse Spoons / Towle Irresistible Collection

Teapot & Napkins / HomeGoods

Flatware / Vintage

Wilton 11 inch tart pan / Amazon

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