Description
A rich, indulgent no-bake chocolate tart with a silky smooth texture and a perfect salty-sweet finish, ideal for beginners and busy weeknights.
Ingredients
Scale
- 8 ounces (225g) dark chocolate (bittersweet or semisweet, 60-70% cocoa), bars preferred
- 1 cup (240ml) heavy cream (full-fat)
- 4 tablespoons (55g) unsalted butter
- 1 ½ cups (150g) graham cracker crumbs
- 3 tablespoons (38g) sugar
- Flaky sea salt, to taste
- 1 teaspoon vanilla extract (optional)
- ½ teaspoon espresso powder (optional)
- ¼ cup chopped toasted nuts (pecans or hazelnuts, optional)
Instructions
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until crumbs are evenly coated and look like wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan, creating an even ¼-inch thick layer. Use the bottom of a glass to pack it down tightly.
- Chill the crust in the refrigerator for at least 15 minutes to set.
- In a medium saucepan over medium heat, warm the heavy cream and butter together until the butter melts and the mixture just starts to simmer around the edges. Do not boil.
- If using espresso powder, stir it into the cream and butter mixture until dissolved.
- Place chopped chocolate in a heatproof bowl. Pour the hot cream and butter mixture over the chocolate.
- Let sit for 2 minutes without stirring to soften the chocolate.
- Gently whisk or stir until smooth, glossy, and silky. If chocolate is not fully melted, place the bowl over simmering water and stir until melted.
- Stir in vanilla extract.
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Cover loosely with plastic wrap and refrigerate for 3-4 hours or overnight until firm.
- Just before serving, sprinkle flaky sea salt generously over the top.
- Let the tart sit at room temperature for 10 minutes before slicing for best texture.
Notes
Use high-quality bittersweet or semisweet chocolate bars for best results. Avoid overheating cream or chocolate to prevent grainy texture. Chill tart overnight for best set and flavor. Let tart sit at room temperature 10 minutes before slicing. Do not freeze as texture may suffer. For gluten-free crust, substitute graham crackers with ground almonds or gluten-free cookie crumbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of tart
- Calories: 390
- Sugar: 22
- Sodium: 150
- Fat: 26
- Saturated Fat: 15
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
Keywords: no-bake chocolate tart, fudgy chocolate tart, sea salt chocolate dessert, easy chocolate tart, beginner dessert, no oven dessert