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No-Bake Chocolate Strawberry Ganache Tart with Chocolate Cookie Crust

I have an easy no-bake dessert for you for Valentine’s Day: A Chocolate Strawberry Ganache Tart with a Chocolate Cookie Crust!

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!

Note: All recipes have a printable recipe link so they print without photos. Look for the link at the bottom of the post.

No-Bake Strawberry Chocolate Ganache Tart with Chocolate Cookie Crust

Makes an 11″ tart

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.

You can find a printable recipe, HERE.

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