No bake Chocolate Tart

5 from 1 vote

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.

Prep Time30

Chilling3

Total Time3 30

Course: Afternoon Kaffee, Dessert

Cuisine: American, German

Keyword: Cookie Crust, Dark Chocolate, Spekulatius

Servings:

Calories: 380kcal

Ingredients

Cookie Crust

250 grams Spekulatius
100 grams butter melted

Chocolate Ganache

8 oz dark chocolate finely chopped
250 ml heavy cream

Additional Ingredients

200 grams orange marmalade chopped

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Instructions

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.

Assemble

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.

Notes

This is best eaten the day after it is made or the same day after it has set. To store it, lightly cover it with plastic or place in a large airtight container and place in the fridge.

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