No-Bake Chocolate Tart with Strawberries and Raspberries

No-Bake Chocolate Tart

A pressed chocolate-cookie crust holds a smooth, dark ganache filling in this full-size tart. Firmly packing and chilling the crust helps it stay intact when the warm ganache goes in. The filled tart needs at least 6 hours in the refrigerator before it can be sliced; overnight works well, too.

Just before serving, cover the set tart with strawberries and raspberries, then finish with thin lines of dark chocolate. Adding the fruit late keeps cut berries from leaving juice on the ganache. Makes 10–12 wedges.

Ingredients

For the crust

• 2 cups chocolate wafer cookie crumbs (220g)
• 6 tablespoons unsalted butter, melted (85g)
• 1/8 teaspoon fine salt

For the ganache

• 12 ounces bittersweet chocolate, finely chopped, about 60–70% cacao (340g)
• 1 cup heavy cream (240g)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

For the topping

• About 1 pound fresh strawberries, washed and thoroughly dried; leave some whole and halve or slice the rest shortly before serving (450g)
• 6 ounces fresh raspberries, gently washed and thoroughly dried (170g)
• 2 ounces bittersweet chocolate, finely chopped, for the drizzle (55g)

How to Make No-Bake Chocolate Tart

1. Press the crust: Stir the cookie crumbs, melted butter, and crust salt until evenly moistened, like damp sand. Press firmly across the bottom and up the sides of a 9-inch tart pan with a removable bottom. Check the base, corners, and rim for thin spots.
2. Chill the shell: Refrigerate for at least 20 minutes, until firm. You can make the ganache while the shell chills, but wait until the crust is firm before filling it.
3. Make the ganache: Put the chopped chocolate and ganache salt in a heatproof bowl. Heat the cream in a small saucepan over medium-low to medium heat until steaming and just beginning to simmer; do not boil it vigorously. Pour it over the chocolate and let stand undisturbed for 3–5 minutes. Stir gently from the center outward until smooth and glossy, then stir in the vanilla.
4. Fill the shell: Pour the ganache into the chilled crust and spread it evenly to the edges without overflowing the sides. Tap the pan gently once or twice to release large air bubbles.
5. Chill until set: Refrigerate uncovered for at least 6 hours, or overnight. Check after 6 hours: the surface should be set, and the center should not visibly ripple when you move the pan gently. If it still shifts, keep chilling. Leave the berries off until shortly before serving.
6. Add the topping: Release the set tart from the pan. Arrange the dry whole and cut strawberries and raspberries generously over the ganache. Melt the remaining chocolate gently over low heat or in short microwave intervals, then flick or pipe thin lines over the fruit.
7. Slice and serve: Let the tart stand at room temperature for about 10 minutes. Cut wedges with a warm knife, wiping it clean between cuts. Keep the remaining tart chilled.

How to Keep the Crust Intact

Fine, even cookie crumbs pack together more reliably than large pieces. Press the moistened crumbs firmly into both the base and raised sides, then chill the shell before adding ganache. A loose or unchilled crust can shift as it is filled and crumble when sliced.

When to Add the Berries

Wash and dry the berries ahead if convenient, but cut the strawberries and arrange the fruit shortly before serving. Wet berries or cut fruit left on the tart for hours can leave juice on the ganache. Add the chocolate drizzle after the berries are in place.

Storing the Tart

The untopped tart can be made a day ahead. Let the ganache set uncovered, then cover the tart without touching its surface and keep it refrigerated. Add the berries and drizzle shortly before serving.

Cover and refrigerate leftovers for up to 3–4 days. Once topped, the fruit may soften or release juice sooner than the ganache loses quality. To freeze, tightly wrap the chilled tart without berries and freeze for up to 1 month. Thaw in the refrigerator until sliceable, then add fresh fruit and drizzle; the ganache texture may change slightly after freezing.

For another chilled chocolate dessert, try easy chocolate mousse. For a strawberry dessert, see no-bake strawberry cheesecake.

Nutrition

Approximate nutrition per wedge, based on 12 wedges: 385 calories, 4g protein, 26g fat, and 36g carbohydrates. Per 100g: about 295 calories, 3g protein, 20g fat, and 27g carbohydrates. Values vary with the chocolate and cookie brands used.