Chocolate Ganache Tart| No-Bake Chocolate Tart

This Chocolate Ganache Tart is just the perfect thing to make if you and your loved ones adore chocolate, like me. 😊 It tastes fabulous and is super easy to put together – this is a freezer tart that does not require any baking. Even a beginner cook can ace this, and I’m not kidding!

Psst – Looking for last-minute ideas to surprise your Valentine? Try out this tart! The beautiful strawberries available this time of the year make for just the right decoration, too.

A delectable Chocolate Ganache Tart, decorated with strawberry slivers

What goes into this Chocolate Ganache Tart

The base of this tart is made using mildly sweet cookies, like Marie or digestive biscuits.

The filling is chocolate ganache, made with fresh cream and chocolate. I have used a mix of dark and milk chocolate here, because that’s the way my family prefers it.

Lastly, there’s the decoration for the tart. I prefer using fresh strawberries when they are in season or, else, toasted cashewnuts. I have written about both styles in the proceedure below.

Some other interesting chocolate recipes

I have a few other easy but interesting chocolate recipes on my blog, which you might want to look at. Check out these Fruit & Nut Chocolate Bites, Dark Chocolate Truffles, Easy Hot Cocoa, Chocolate Orange Hung Curd Cheesecake and Mexican Chilli Chocolate Ice Cream.

Also, do check out this Chocolate & Cheese Sandwiches by my fellow food blogger, Poonam. They look so delicious and inviting!

How to make Chocolate Ganache Tart

Here is how to go about making the tart.

Ingredients:

For the base:

1. 180 grams biscuits, mildly sweet

2. 1/2 tablespoon sugar

3. About 60 grams unsalted butter or as needed

For the chocolate ganache:

1. 80 grams dark chocolate

2. 100 grams milk chocolate

3. 250 ml cream

For the decoration:

3-4 large strawberries OR 12-15 cashewnuts, dry roasted

Method:

We will start by making the base for the tart.

Top left, centre and right: Step 1, Centre left and centre: Step 2, Bottom right: Step 3, Bottom centre and left: Steps 4 and 5

1. Break the biscuits roughly, using your hands. Transfer them to a mixer jar. Add the sugar into the mixer jar too. Grind together into a fine powder.

2. Transfer the biscuit powder into a large mixing bowl. Add in the butter. Mix well using your hands, till you get the texture of wet sand. You may add in more butter if required.

3. Grease an 8×3 inch round vessel or cake tin with some batter. Keep ready.

4. Spread the biscuit powder-butter mixture evenly all over the bottom of the greased vessel. Spread some a little along the sides too. Pack it in tightly, leaving no spaces in between.

5. Once done, cover the vessel or cake tin and place it in the freezer till the rest of the ingredients get ready. This will give the tart base time to set and harden.

While the base is setting, we will prepare the chocolate ganache filling.

Top left, centre and right: Steps 6, 7 and 8, Centre left: Step 9, Centre row, middle and right: Step 10 and 11, Bottom left: The Chocolate Ganache Tart has set and is ready, Bottom right: The tart, decorated with strawberry slices

6. Using a sharp knife, chop the dark and milk chocolate into small pieces. Transfer to a large mixing bowl.

7. Take the cream in a heavy-bottomed pan and place on medium flame. Let the pan heat up and allow the cream to come to a boil. Stir intermittently. Switch off gas when the cream has been boiling for a few seconds.

8. Immediately transfer the boiling hot cream into the bowl with the chocolate pieces. Mix well. The chocolate will melt in the heat of the cream and form a smooth mixture. Make sure all the cream and chocolate is well integrated together. This is the chocolate ganache filling.

9. Whisk the chocolate ganache gently for about a minute to make it silky-smooth, light and airy.

Next, we will prepare the tart and set it.

10. Get the chilled tart base out of the freezer. Pour the hot chocolate ganache into the tart base immediately. If you are using dry-roasted cashewnuts for cashewnuts for decoration, chop them up roughly and sprinkle evenly all over the chocolate ganache. Now, allow the ganache to come to room temperature.

11. When the chocolate ganache has come to room temperature, close the vessel or cake tin. Place in the freezer for at least 2-3 hours for the ganache to set. Now, the Chocolate Ganache Tart is ready to cut into pieces and serve. If using strawberries for the decoration, chop them into thin slices and arrange on the tart just before cutting and serving.

A piece of Chocolate Ganache Tart, decorated with toasted cashewnuts

Tips & Tricks

1. For best results, use good-quality chocolate. The ratio of dark and milk chocolate is completely up to your preferences. I have used 80 grams of Bournville 70% dark chocolate and 100 grams of Amul India Twilight milk chocolate here. You may use only 180 grams of dark or milk chocolate if you so prefer, instead of mixing the two.

2. I have used 250 ml Amul fresh cream here. Make sure you heat the cream only on medium flame. Do not overcook it. Once the cream comes to a rolling boil, pour it into the chocolate pieces.

3. Any type of biscuits with mild sweetness will work for the tart base. I have used Marie biscuits here. Adjust the quantity of sugar you use in the base as per personal taste preferences. You may skip the sugar entirely, if you so prefer.

4. I have used Amul unsalted butter here. Some people use salted butter in the tart base and that’s also fine. Make sure the butter is at room temperature for it to mix well with the biscuit powder.

5. Using less butter will make the tart base crumbly and stop it from setting well. Using more butter will cause it to harden up. You need to use just enough butter to bring the biscuit crumbs to the consistency of wet sand.

6. Do remember to pack the biscuit powder and butter mixture tightly all over the base of the greased vessel and a little around the edges. This will help it set well.

7. You may use a cake tin for making this Chocolate Ganache Tart. I have used a regular stainless steel container here, which was 8 inches in width and 3 inches in height.

8. If you are using toasted cashewnuts for decoration, remember to add them before the chocolate ganache hardens. Otherwise, they will not stick to it at all. If using strawberries, add them just before serving the tart, because the fruit will become extremely cold in the freezer and make for an unpleasant eating experience.

9. Allow at least 2-3 hours for the Chocolate Ganache Tart to set. Remove it from the freezer about 1/2 hour before serving, as it starts to soften and become squishy if kept outside for too long.

10. Steps 7 to 10 need to be followed quickly, with deft hands, for best results.

Did you like this recipe? Do tell me, in your comments!

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