Decadent chocolate tartlets made from crunchy Oreo cookie crumbs pressed into a tart shell filled with a semi-sweet dark chocolate ganache
A crumbly, buttery crust filled with a smooth and creamy bitter-sweet dark chocolate ganache. That sounds like the best kind of chocolate tart.
Chocolate tarts are one of the easiest kinds of tarts to make because the filling is just a simple dark chocolate ganache. Although it is easy to make, it is also easy to go wrong. From it being overly sweet to the ganache splitting, small mistakes can cause bigger issues.
But don't worry this recipe is pretty much fool-proof, so no matter what you do you'll get a picture-perfect chocolate tart that tastes just as incredible.
How to make the perfect crust
When making the crust there are a couple of tips to keep in mind to ensure that it is crisp while still holding its shape.
Blitz the Oreos to a fine crumb
When crushing the Oreos I prefer to use a food processor as that allows the crumbs to get superfine. We want a superfine crumb because that helps the crust stay together once pressed into the mold.
If the crumbs are too big they won't hold together as well and are at risk of falling apart once unmoulded.
Add butter until the crumbs can hold
When adding the butter make sure there is enough that the crumbs will stay together. To test this grab a handful of the crumbs and squeeze it in your hand. If the crumbs hold together as a ball it's ready!
If you find that they aren't holding together even after adding all the butter feel free to add another tablespoon or two of melted butter.
Make sure you don't add too much as it can cause the crust to get very oily!
Pack the crumbs into the tart mold
The most important tip when making the tart shell is to pack the crumbs tightly! The tighter the crumbs are packed into the tart pans the more sturdy it will be.
I like to go around the edge of the tart first and firmly press the crumbs into the wall of the tins. Once the walls are firmly in place press the crumbs into the base.
Tips on making smooth chocolate ganache
When it comes to making chocolate ganache there are a couple of tips that will ensure a silky smooth chocolate filling.
Finely chop the chocolate
The finer you chop the chocolate the easier it is to melt the chocolate without it overheating. Overheated chocolate will seize, burn or cause your ganache to split so it is important to avoid it at all costs!
Use a double boiler
A double boiler is the safest method of making your ganache as it reduces the risk of overheating the cream and chocolate.
Simply bring a small saucepan of water to a boil, then reduce to a simmer. Then, place a larger heat-proof bowl over the warm water. Add the chopped chocolate and cream and heat gently until completely melted and smooth.
Add the milk and rum at the end
Adding the milk and the rum at the very end will help cool the ganache a little, and bring it together for a silky smooth consistency.
- Oreos: I chose Oreos as they are the most commonly found chocolate sandwich cookie around the world. Feel free to replace these with your favorite kind of chocolate cookie
- Unsalted butter: The melted butter will help the cookie crumbs hold together to form the tart shell.
- Dark chocolate: I like to use chocolate with 70% cocoa. I find this gives the perfect balance of rich chocolate flavor and sweetness with the oreo crust. If you prefer a sweeter chocolate tart you can use semi-sweet chocolate.
- Heavy cream or thickened cream: Cream is used to thin out the chocolate to that smooth and creamy consistency.
- Dark rum: This is optional, but I find it gives the chocolate an extra dimension of flavor and depth!
- Salt: Just a pinch of salt helps to balance out the sweetness of the ganache
- Unsalted butter: Butter adds body to the ganache, while also helping it thicken up to the perfect consistency once set.
Frequently Asked Questions
How long do these last?
These chocolate tartlets will last up to 4 days when stored in an airtight container in the refrigerator.
How should I serve these?
You can serve these directly out of the fridge for a fudgier texture. Or leave them at room temperature for half an hour before enjoying them. This gives the ganache and crust time to soften up and reach a creamier texture.
Why did my ganache split?
There are a couple of reasons why your ganache split:
- The chocolate was overheated
- The cream was overheated
- There is too much fat in the ganache
How can I fix my split ganache?
If your ganache filling has split give it some time to cool down, then add a tablespoon of cold milk. Then just mix the ganache until it is silky smooth!
Why is my crust falling apart?
There are a couple of reasons why your crust is falling apart:
- The Oreos weren't crushed fine enough
- Not enough butter was added
- The crumbs weren't packed tightly enough into the mold
Can I use a different kind of chocolate?
Yes! I like to use dark chocolate with a cocoa percentage of 70% as it gives the perfect balance of bittersweet. If you prefer a sweeter chocolate tart feel free to change the chocolate to milk or semisweet chocolate.
Can I make these with a shortcrust pastry instead?
Yes of course! If you feel like baking your tart shells you can use chocolate or regular shortcrust dough to make pastry shells.
If you are making a shortcrust pastry make sure you dock the base with a fork and blind bake the shells to prevent them from puffing up. This ensures that the shell is at maximum volume to accommodate for the chocolate filling.
Once you've baked the shells cool them completely on a wire rack before filling them with the ganache.
Let's Get Baking!
Sweet chocolate decadence that can be achieved without an oven, these mini chocolate tarts will go down a treat with anyone!
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts.Print
No-Bake Chocolate Tartlets
Crunchy Oreo cookie crumbs pressed into tart shell filled with a semi-sweet dark chocolate ganache for a decadent double chocolate treat.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 Tartlets 1x
- Category: Tart
- Method: Easy
- Cuisine: American
- 200g Oreos, crushed
- 30g Butter, melted (2 tbsp)
- 140g Dark chocolate, 70% cocoa (5 oz)
- 120ml Heavy or thickened cream, (½ cup)
- 1 tbsp Dark rum, optional
- Pinch of salt
- 15g Unsalted butter (1 tbsp)
- 1 tbsp Whole milk
- Place the Oreos in a food processor and blitz until a smooth crumb
- Add the melted butter and pulse until combined
- Grease 6 tartlet moulds and press the oreo crumbs into the base and sides
- Optional: Bake at 160C/320F for 10 mins, then cool before adding the filling for a crisper base
- Finely chop the chocolate and place it in a large heatproof bowl
- Heat half the cream (½ cup) in the microwave or a small saucepan until just steaming
- Pour the hot cream over the chocolate and cover with a plate, let it sit for 5-10 mins until the chocolate is melted
- Add the salt and butter, and stir until smooth
- Add the remaining cream and rum and stir until well combined
- Divide the chocolate mixture among the prepared tartlet shells
- Place the assembled tarts in the fridge to chill overnight, or a minimum of 4 hours before consuming
- Top with a dollop of cream, chocolate shavings or a dusting of cocoa powder to serve
Keywords: oreo, chocolate, tart, tartlet, mini tarts, dark chocolate, cocoa