No-Bake Triple Chocolate Tart
A decadent, no‑bake tart that layers silky white chocolate ganache, creamy milk chocolate ganache, and rich dark chocolate ganache over a buttery cocoa‑biscuit crust. The chilled ganaches set perfectly, delivering a smooth, indulgent treat for chocolate lovers.
Recipe by On est Gourmands 🌿· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 5 3/10 oz cocoa biscuits
- 2 1/10 oz butter
White Chocolate Ganache
- 4 2/5 oz heavy cream
- 8 1/2 oz white chocolate
Milk Chocolate Ganache
- 4 2/5 oz heavy cream
- 6 3/5 oz milk chocolate
Dark Chocolate Ganache
- 4 2/5 oz heavy cream
- 3 7/10 oz dark chocolate
Instructions
- 1Place the cocoa biscuits in a food processor or zip‑lock bag and crush them until they become a fine powder.
- 2Transfer the biscuit powder to a mixing bowl, add the melted butter, and stir until the mixture resembles damp sand.
- 3Press the crumb mixture firmly into the bottom and up the sides of a 20 cm (8‑inch) tart pan, using the back of a spoon or a flat glass to create an even crust.
- 4Refrigerate the crust for 30 minutes to allow it to set.
- 5Prepare the white chocolate ganache: finely chop the white chocolate, place it in a heat‑proof bowl, and heat the heavy cream until it just begins to froth (do not boil).
- 6Pour the hot cream over the white chocolate, let sit for 1 minute, then stir gently from the center outward until smooth and glossy.
- 7Spread the white chocolate ganache over the chilled crust, smoothing the surface with a spatula, and refrigerate for 45 minutes to 1 hour until firm.
- 8Prepare the milk chocolate ganache: finely chop the milk chocolate, place it in a bowl, and heat another portion of heavy cream to froth.
- 9Pour the hot cream over the milk chocolate, let rest for 1 minute, then whisk until the ganache is glossy and smooth.
- 10Pour the milk chocolate ganache over the set white chocolate layer, spreading evenly, and refrigerate for another 45 minutes to 1 hour.
- 11Prepare the dark chocolate ganache: finely chop the dark chocolate, place it in a bowl, and heat the remaining heavy cream to froth.
- 12Pour the hot cream over the dark chocolate, stir until smooth, then gently pour the dark ganache over the milk chocolate layer, allowing it to flow naturally.
- 13Refrigerate the assembled tart for at least 30 minutes, or until the top layer is firm to the touch.
- 14Before serving, remove the tart from the pan, slice with a warm knife for clean cuts, and enjoy.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make No-Bake Triple Chocolate Tart?
- About 1 hour 30 minutes in total: 1 hour of prep and 30 minutes of cooking.
- How many servings does this No-Bake Triple Chocolate Tart recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this No-Bake Triple Chocolate Tart recipe come from?
- It was shared by On est Gourmands 🌿 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.