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Elevate your next homemade dessert with my no-bake chocolate tart recipe. Featuring a creamy chocolate ganache layered atop a buttery crust, it’s made with only 4 ingredients.
Need more no-bake chocolate desserts? Check out my no bake brownies, pot de creme, and peanut butter cheesecake.
Need a simple yet elegant recipe to impress your friends? Let this foolproof chocolate tart be it.
Loosely inspired by my chocolate pudding pie, I decided to ditch the eggs and cream and make a completely oven-free recipe. The results are a smooth dark chocolate filling atop a light and delicate crust.
Table of Contents
Why I love this recipe
- It’s (really) easy to make. Just melt the ganache and pour it over your crust. It’s about as low-maintenance as it gets.
- Only 4 ingredients. A pie crust, coconut milk, chocolate, and vanilla are all you need.
- Easy to make ahead. I always turn to this tart when I’m hosting. I can make it the night before and trust it’ll taste fresh when I’m ready to serve.
- Diet-friendly. Need a vegan tart? Use vegan chocolate chips. Gluten-free? Use a GF pie crust. Done and done!
Ingredients needed
- Pie crust. Keep it simple with a store-bought graham crackers crust, or make your own. If you’re buying a crust, make sure it’s a no-bake crust, or blind-bake it in advance.
- Coconut milk. I used canned coconut milk for its extra-thick consistency. Avoid using reduced fat or light coconut milk, as the texture won’t be the same.
- Chocolate chips. I used bittersweet chocolate chips, but you can use semisweet chocolate or dark chocolate chips.
- Vanilla extract. Adds an extra layer of flavor.
- Sea salt. Optional, but I like to add a dash of flaky sea salt before serving.
How to make a chocolate tart
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the crust. Prepare the crust as directed and place it in an 8-inch springform pan.
Step 2- Make the filling. In a small saucepan or microwave-safe bowl, heat the coconut milk until warm. Add the chocolate and let sit for 2-3 minutes. Then, whisk to combine. Whisk in the vanilla extract.
Step 3- Chill. Transfer the chocolate ganache filling to the pie crust. Refrigerate for 2 hours or until firm. Sprinkle with sea salt and serve.
Arman’s recipe tips
- Make an Oreo crust. Blend 3 cups of crushed Oreo cookies with 5 tablespoons of butter in a food processor until crumbly, then press into your pie pan. This is the same crust I use in my no-bake Oreo cheesecake!
- Use good-quality chocolate. This recipe is all about the chocolate, so use the best quality you can find.
- Swap the coconut milk. If you’re not worried about making it dairy-free, feel free to use heavy cream instead.
- Enhance the chocolate flavor. Add one teaspoon of instant coffee. Don’t worry, you won’t be able to taste it, but it’ll bring out the rich chocolate notes.
- Garnish the tart with whipped cream, fresh berries, or a dusting of cocoa powder.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for up to one week.
To freeze: Freeze any leftover tart slices in a freezer-safe container for up to six months. Let them thaw overnight in the fridge.
Frequently asked questions
Tarts are made with a filling poured into a firm, crumbly tart shell. Tortes, on the other hand, are rich, dense cakes that are often multi-layered with jams and frostings.
I wouldn’t recommend baking this tart because the filling will burn and yield a bitter flavor.
More decadent chocolate desserts you’ll enjoy
- Fudge cookies
- Zucchini chocolate cake
- No bake chocolate cheesecake
- Caramel brownies
- Or any of these chocolate dessert recipes
4-Ingredient Chocolate Tart
Video
Ingredients
- 1 8-inch pie crust no bake or baked
- 1 1/2 cups coconut milk canned (not reduced fat or lite)
- 2 cups chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Prepare your homemade or store bought pie crust to fit an 8-inch springform pan. Set aside.
- In a small saucepan or microwave safe bowl, heat up your coconut milk until warm. Once warm, add your chocolate/chocolate chips and let sit for 2-3 minutes. After that, whisk together the coconut milk and chocolate until smooth and glossy. Whisk in your vanilla extract.
- Transfer your chocolate tart filling into the pie crust. Refrigerate for 2 hours, or until firm. Sprinkle with sea salt, if desired.
Notes
Nutrition
Originally published June 2020, updated and republished September 2024
I have made this several times just using a store-bought frozen pie crust baked blind. This is a quick, easy recipe that always garners rave reviews.
This was delicious! I used your Shortbread Cookie crust and it paired just right. Love all your recipes. Thanks so much!
Yes you can
Can I also put flavour drops I bought to imcrease the flavour?
Looks so easy to make. I need to try this one.
Does this recipe mist have coconut milk kr can it be else?
Looks very tasty!
How would you incorporate the instant coffee into the filling? How much, and in what form? Dry powder, or dissolve in a bit of hot water?
Hmmm you’d probably need to add espresso powder.
I ended up adding a heaping teaspoon of instant coffee granules to the coconut milk as I warmed it. It was really good.
This is the easiest and tastiest pie ever. It doesn’t even need a crust. I used 72% chocolate and the flavor is perfect. Especially with the salt. Will make again for sure!
Could I just pour the filling into a pre-baked pie crust in a regular pie pan? I don’t have a spring form pan?
Yes that is fine!
Can I use any other milk instead of coconut milk? thank you
Heavy cream will work.