With only four ingredients, you can make an excellent creamy eggless coffee desserts no-bake chocolate tart. Sinful, sinful, and oh-so-delicious! A simple buttery crust that has been chilled overnight and topped with a delectable chocolate ganache filling set to perfection is best served with a drizzle of homemade salted caramel sauce or a sprinkling of sea salt. This four-ingredient no-bake chocolate tart has a texture somewhere between a chocolate cheesecake and a firm mousse. The sumptuous mouthful in the photo above is extremely rich and creamy.
You may serve this no-bake chocolate tart plain with cocoa powder sprinkled on top or with chopped up hazelnuts or a fruit of your choosing. Click here to view our Strawberry and Chocolate Tart recipe, which is similar to this no-bake chocolate tart.
How To Make No-Bake Chocolate Tart?
The Base/ Crust Of The Coffee Desserts No-Bake Chocolate Tart
For our cheesecakes and tarts, you prefer using simple Britannia Good Day Cookies as a base. To purchase these cookies, go here. You enjoy using these cookies because there is rarely, if ever, any need to add butter to them when baking. For example, you didn’t use any butter in our coffee dessert no bake cheesecake recipe. Instead, you crumbled the butter biscuits and cooked the base for 8 to 10 minutes. However, because this was a no-bake recipe that needed to be chilled, you added some melted butter. You used unsalted Amul Butter. Before adding the filling, You cooled the biscuit foundation for around thirty minutes.
- Blend the butter cookies with the coffee until the mixture resembles powder.
- Toss the crushed cookies with the melted unsalted butter in a mixing basin. Mix everything and pour into a 10-inch tart pan.
- Allow at least thirty minutes for the tart’s crust/base to set in the refrigerator.
- In a mixing bowl, chop the room temperature milk chocolate into small pieces (about 1 to 2 cm).
- Set aside the remaining 1/2 cup melted butter in the chocolate.
- In a saucepan, heat cream until it barely begins to boil. Remove the cream from the heat after bubbles appear in the corners and pour it over the chocolate-butter mixture.
- Allow it to settle for around 50-60 seconds before carefully whisking it together with a whisk until everything is combined.
- Allow 4-5 minutes for the mixture to cool. If it’s boiling, leave it aside for a few minutes to cool before pouring it over the chilled crust.
- Place the tart in the refrigerator and leave it to sit overnight.
Remove the coffee dessert and bake chocolate tart from the refrigerator and de-mould it carefully. Placing a glass vertically under the tart and sliding the edges down is our secret. Slice the tart with a clear-cut, sharp knife and only cut another slice after washing or wiping the knife with a damp towel.
Before serving, season with sea salt or salted caramel.