No-Bake Chocolate Tarts

Written By Ireland Lindsay

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No oven? No problem. These no-bake chocolate tarts are the perfect dessert to add some chocolate to your life. A mousse like chocolate filling inside a rich and crisp graham cracker crust.

Let’s start with the crust. Make sure to press firmly so that you, not only leave enough room for the yummy filling (yes pls), but also because this is what will give the crust structure that necessary structure. When it comes time to make the filling, be cautious not to overwhip. Overwhipping the filling will take out that creamy aspect causing you to lose that delicate mousse-like texture. For reference as to how loose your batter should be check out my Instagram highlight for No bake chocolate tarts. As far as toppings go, feel free to add whatever you want! I went for a chocolate drizzle and crushed pistachios. But you can easily sub for whatever you have on hand, whipped cream, crushed nuts, peanut butter, marshmallow fluff, the options are literally endless!

No-Bake Chocolate Tarts

Prep time: 15 minutes

Cook time: N/A

Yields: 6 mini tarts

Author: Ireland Lindsay

 Ingredients:

  • 1 cup semi-sweet chocolate chips

  • 1 ¼ cup graham cracker crumbs

  • 4 tablespoons melted unsalted butter- more if needed\

  • 2 tablespoons cocoa powder

  • ½ teaspoon kosher salt

  • ½ cup heavy whipping cream

FOR THE CRUST:

MELT together butter and ¼ cup of chocolate chips together on 30 second intervals into a microwave till fully melted.

COMBINE into a medium bowl cocoa powder and melted butter/chocolate mixture give it a quick stir to combine. Add in graham cracker crumbs till a loose mixture forms, similar to wet sand. Spoon 1/3 cup of crust into standard sized cupcake tin, get a small bowl (or anything you can find) to press firmly into mold and form a cute little “crust cup”. Then, set in the fridge while you make filling.

FOR THE FILLING:

MELT the remaining chocolate chips

INTO a stand mixer beat whipping cream till lightened in texture but no peaks have formed. Pour melted chocolate into whipped cream, whip till stiff peaks form. Spoon 1/3 cup of filling into chilled crust cup. Let rest in the fridge till fully set- about 2 hours.

TOP with favorings of your choice. I went for a chocolate drizzle and crushed pistachios, but you can easily sub for whatever you have on hand. Whipped cream, crushed nuts, peanut butter, marshmallow fluff, the options are literally endless!

STORE in refrigerator, in air-tight container for up to 3 days.

Recipe by @IreBakes

Ireland Lindsay
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