This No Bake Chocolate Tart is made with a spekulatius cookie crust, a thin layer of orange marmalade, and finished with a rich whipped ganache filling.
Which cookies are best to use for the cookie crust?
This recipe calls for Spekulatius which are a spiced German cookie that add a delicious little bit of extra flavor but you could also use graham crackers, any other butter cookies, or even oreos with the filling scraped out.
Can I use a different jam or marmalade?
Yes! I love the combination of orange and chocolate but if that’s not your thing feel free to use any other jam.
How to store a no bake tart?
This is best stored in the fridge and taken out 10-20 minutes before you plan to serve it. Taking it out early will give both the ganache and the crust a chance to soften slightly.
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Tips for making a No Bake Tart and whipped chocolate ganache
- Be sure to blend the cookies until there are no large chunks remaining. If there are, they will create holes or unstable parts in the crust.
- Press the tart mixture into the sides of the tart pan to ensure that those are even and filled and then smooth out the base.
- Be sure to blend out or chop up the bits of peel in the orange marmalade if using, it will cause problems later when trying to cut the slices.
- The chocolate ganache should be completely smooth before you stop whisking. If you feel like it still has small flecks of chocolate that you can’t get out, use a hand held immersion blender or pour it very carefully into a blender to smooth it out.
- In order to properly whip the chocolate ganache it needs to be cool but not so cold that it hardens. It should seem thick and be cool to the touch. If you are short on time, place it in the fridge in 5 minute increments and stir, scraping down the sides and bottom of the bowl, every 5 minutes.
- Spekulatius cookies: Any store bought or homemade butter cookies will work for the crust but spekulatius add a little extra flavor and a bit of German flare.
- Butter: Melted butter helps hold the blended cookies together, creating the crust. It will be melted so there is no need for it to be at room temperature.
- Orange Marmalade: Any jam will work as long as it isn’t too runny. I like to use orange marmalade because the flavor and bitterness go well with chocolate and spekulatius. If your orange marmalade has large pieces of peel in it, it is important to give it a rough chop or blend it briefly.
- Dark Chocolate: High quality bar dark chocolate will work best because it will dissolve evenly into the heavy cream and give you a much smoother ganache.
- Heavy Cream: Heavy cream is used to create the chocolate ganache as well as whipped cream for an optional topping.
How to make a no bake tart
Make a Cookie Crust
- Place all the cookies in a blender, it can be helpful to slightly break them up in advance, and blend until the cookies become the consistency of sand.
- Pour the crushed cookies into a bowl and stir together with the melted butter.
- Pour the cookie and butter mixture into a removable base tart pan and press it firmly into the sides and then the base.
- Carefully place the tart in the freezer for 30 minutes or the fridge for 1-2 hours until firm.
Make the Whipped Chocolate Ganache
- Finely chop the bars of chocolate. The smaller the pieces of chocolate, the faster they will melt and the better the ganache will be. Pour the chocolate into a large heat safe bowl.
- Heat the heavy cream in a small sauce pot until just boiling, stir it frequently up until this point.
- Pour the hot cream over the chopped chocolate in the heat safe bowl and let it stand for 30 seconds.
- Whisk the chocolate and hot cream together until smooth.
- Set the bowl aside and whisk every 10-15 minutes to help it cool evenly. See the Tips section above to cool it faster.
- Once the ganache is cool but not hard, use the whisk attachment on an electric mixer to whisk until the ganache has grown in size and the color has lightened. It should also hold the lines of the whisk.
Assemble the Tart
- If there are any large pieces in your marmalade be sure to roughly chop them or blend them.
- Remove the tart from the fridge or freezer, and carefully push the base up and out of the sides of the tart pan. If. possible carefully slide the tart off of the base of the pan.
- Pour the jam into the center and use an offset spatula or the back of a spoon to spread it out.
- Pour the whipped chocolate ganache over the jam and place it in the fridge to set for 1-2 hours.
- Once set, optionally top it with more whipped cream just before serving.
No bake Chocolate Tart
- 250 grams Spekulatius
- 100 grams butter melted
- 8 oz dark chocolate finely chopped
- 250 ml heavy cream
- 200 grams orange marmalade chopped
Make the Cookie Crust
- Blend spekulatius or cookie of choice into a blender until the consistency of sand.
- Pour the cookie crumbs and melted butter into a medium bowl and stir to combine.
- Press the mixture into the removable base tart pan, starting with the sides and then smoothing out the bottom.
- Carefully place the tart in the freezer for 30 minutes or the fridge for 1 hour.
Make the Whipped Chocolate Ganache
- Finely chop the dark chocolate and place in a heat safe bowl.
- Heat the heavy cream in a small sauce pot until just boiling, stir it frequently to prevent burning.
- Once hot, pour the heavy cream over the chocolate and let it stand for 30 seconds.
- Use a whisk to stir the chocolate and cream together until smooth and combined.
- Set aside and stir every 10-15 minutes until cool to the touch and slightly thickened. *See tips for chilling the ganache faster.
- Once cooled but not firm, use the whisk attachment on an electric mixer to whip the ganache until it has lightened in color and it holds the streaks of the whisk.
- Remove the tart from the fridge or freezer and pour the jam into the center. If your jam is too firm, briefly heat it up in the microwave.
- Spread the jam over the base of the tart with an offset spatula or the back of a spoon.
- Pour the whipped chocolate ganache over the jam and gently smooth out the top.
- Place the tart in the fridge to set for 1-2 hours.
- Remove the tart 10-15 minutes prior to serving and carefully press the bottom of the tart pan up and out of the tart shell.
- If possible use a spatula to remove it from the base of the pan as well but if you can't get it loose it can also be served from there.
- Optionally top the tart with whipped cream before serving.