This no-bake chocolate tart recipe is the definition of decadent. Smooth, creamy, rich chocolate ganache is layered atop a buttery crust. For being so flavorful you’d never believe how easy it is to make!
I don’t mess around when it comes to chocolate desserts in my home.
Between brownie truffles, edible brownie batter, and molten lava cakes, I clearly adhere to the “go big or go home” mentality. This chocolate tart is no exception.
I wanted to create an elegant and simple tart that needs just a few ingredients and let me toot my own horn- the results are undeniable. Buttery smooth, thick, creamy chocolate ganache served on a light and crumbly pie crust.
This particular tart is loosely adapted from my chocolate pudding pie, except this time, I skipped the cream and eggs completely and skipped the need for an oven. It’s one of my absolute favorite chocolate cake recipes, and here’s why:
- The easiest pie: Similar to buttermilk pie, the step-by-step process doesn’t get more low-maintenance. Just melt the ganache on the stovetop and pour it over your crust. That’s all there is to it.
- 4 key ingredients: Pie crust, coconut milk, chocolate, and vanilla are all it takes to make this decadent tart.
- Crowd-pleaser: I can say from experience that no one (repeat, no one) will be able to stay away from this chocolate pie. It’ll be gone before you know it!
- Make-ahead: Whenever I’m hosting, I know I can count on this tart. I can make it the night before and trust it’ll taste just as fresh when my guests arrive.
Ingredients in Chocolate Tart
All you need is a pie crust and a few baking staples to make this tart:
- Pie crust: Keep it simple with a store-bought graham crackers crust, or make your own. If you’re buying a crust, make sure it’s a no-bake crust, or blind-bake it in advance using pie weights or dried beans (I’ve made this pie using the same crust in my sweet potato pie).
- Coconut milk: I used canned coconut milk for its extra-thick consistency. Avoid using reduced fat or light coconut milk, as the texture won’t be the same.
- Chocolate chips: I used non-dairy, bittersweet chocolate chips, but you can use milk chocolate or dark chocolate. You can use a chopped chocolate bar if you don’t have chocolate chips.
- Vanilla extract: To enhance the chocolate and add an extra layer of flavor.
- Sea salt: Optional, but I like to add a dash of flaky sea salt before serving. I find it enhances the flavor of the chocolate and adds a subtle savory yet sweet component.
How to make a chocolate tart
Step 1- Prep work: Prepare your pie crust to fit in an 8-inch or 9-inch springform pan.
Step 2- Make filling: In a medium saucepan or microwave-safe bowl, heat the coconut milk until warm. Add chocolate chips and let sit for 2-3 minutes. After that, stir in the coconut milk and chocolate together until smooth. Whisk in the vanilla extract.
Step 3- Refrigerate: Transfer the chocolate mixture into the pie crust. Refrigerate for 2 hours or until firm. Sprinkle with sea salt, if desired, before slicing and serving.
Recipe tips and variations
- Use good-quality chocolate: Trust me, you’ll notice the difference, as this recipe is all about chocolate!
- Add flavor: Depending on the season or occasion, I like to add orange zest, peppermint extract, or instant coffee to the chocolate filling.
- Garnish: This tart is pretty rich on its own, but when I’m feeling extra fancy, I’ll add some whipped cream, chocolate glaze, caramel sauce, fresh raspberries, or dust the tart with cocoa powder.
- Use a chocolate tart shell: If you’re really into the chocolate flavor, make a no-bake Oreo crumb crust with 3 cups of crushed Oreo cookies and 5 tablespoons of unsalted butter, mix it in a food processor, and press the dough into a greased pie pan. You can also make the same crust I use in an Oreo cheesecake.
- Make it sugar-free: Use sugar-free chocolate chips and this keto pie crust.
- To store: I highly doubt you’ll have any leftovers, but if you do, you can store them in an airtight container in the fridge for up to 1 week. I like to wrap the slices between sheets of parchment paper so they don’t stick together.
- To freeze: Freeze any leftover tart slices in a freezer-safe container for up to 6 months. Let it thaw briefly in the fridge before enjoying.
Frequently asked questions
What is the difference between a tart and a pie?
Can I bake this tart?
Chocolate Tart Recipe
- 1 8- inch pie crust no bake or baked
- 1 1/2 cups coconut milk canned not reduced fat or lite
- 2 cups chocolate chips
- 1 teaspoon vanilla extract
- 2 8- inch pie crust no bake or baked
- 3 cups coconut milk canned not reduced fat or lite
- 4 cups chocolate chips
- 2 teaspoon vanilla extract
- 3 8- inch pie crust no bake or baked
- 4.5 cups coconut milk canned not reduced fat or lite
- 6 cups chocolate chips
- 3 teaspoon vanilla extract
- Prepare your homemade or store bought pie crust to fit an 8-inch springform pan. Set aside.
- In a small saucepan or microwave safe bowl, heat up your coconut milk until warm. Once warm, add your chocolate/chocolate chips and let sit for 2-3 minutes. After that, whisk together the coconut milk and chocolate until smooth and glossy. Whisk in your vanilla extract.
- Transfer your chocolate tart filling into the pie crust. Refrigerate for 2 hours, or until firm. Sprinkle with sea salt, if desired.