The no-cook chocolate tart is a dessert that does not require baking, and it can be made easily by just whisking everything together. Like this!
Inside the no-cook chocolate tart
The pretty simple answer here: chocolate, cream, vanilla extract, sugar & salt. We’re using gelatin to thicken up the filling so you get that perfect slice of the tart when cut into pieces. We added orange juice because we love its flavor with chocolate (and vanilla). It gives another element of flavor to an otherwise pretty simple dish. And lastly, the crust is crushed graham crackers with some melted butter for good measure. You can also opt in to roll your dough into a tart shell if you wish, but we found that to be a bit much work considering the filling is not cooked.
Making of no-cook chocolate tart
Here is all you need to make a no-cook chocolate tart with easy ingredients and a quick recipe
– 1/2 cup of cocoa powder;
– 1/3 cup sugar;
– 3 tablespoons butter (or margarine);
– 2 teaspoons vanilla extract (optional); and
-1 cup heavy cream. *You can substitute the heavy cream with milk, but if you do so reduce the powdered sugar by two tablespoons.
– Pie crusts, graham crackers, or animal crackers crumbled into fine pieces are all acceptable options for pie bases. No matter which crust you decide to use, they should be chilled before being pressed into your tart pan. Graham cracker is most commonly used since it has a sweet flavor that matches well with chocolate tarts. However, a chocolate tart made with a graham cracker crust has a lower proportion of cocoa powder in it. Pie crusts are also an acceptable option for your no-cook chocolate tart since they can provide a richer flavor.
– Pie crust requires that you bake the pie before being covered with the filling. Bake at 350 degrees Fahrenheit for around 20 minutes or until golden brown and crisp. (baking time may vary depending on your oven)
– An important step in making a no-cook chocolate tart is to allow the crust to cool completely. If you do not allow the food to cool before adding the filling, it will melt and create a liquid pool in your dish instead of becoming firm. In the case of a no-cook chocolate tart, this can cause a soggy crust. If you do not have enough time to allow the food to cool completely, place it in the refrigerator for around 15 minutes or until it is firm.
– Melt the cocoa butter on low heat by placing it in a microwave-safe dish and microwaving it for 30 seconds before stirring and repeating until all chunks are melted. Alternatively, you may melt the cocoa butter over low heat on your stovetop if desired.
– Combine sugar, butter (or margarine), vanilla extract (optional), and cocoa powder into a bowl with 1/2 cup heavy cream or milk. Stir continuously combined thoroughly.
– Fill the pie crusts or graham cracker bases with your mixture. You should have at least two tarts made from this recipe, but it will depend on how large you decide to make them. If using pie crusts as your base, place them in the refrigerator for around 15 minutes to allow the filling to set and become firm.
– Serve chilled and enjoy!