No-Bake Triple Chocolate Tart

Place the cocoa biscuits in a food processor or zip‑lock bag and crush them until they become a fine powder.

Transfer the biscuit powder to a mixing bowl, add the melted butter, and stir until the mixture resembles damp sand.

Press 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.

Refrigerate the crust for 30 minutes to allow it to set.

Prepare 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).

Pour the hot cream over the white chocolate, let sit for 1 minute, then stir gently from the center outward until smooth and glossy.

Spread the white chocolate ganache over the chilled crust, smoothing the surface with a spatula, and refrigerate for 45 minutes to 1 hour until firm.

Prepare the milk chocolate ganache: finely chop the milk chocolate, place it in a bowl, and heat another portion of heavy cream to froth.

Pour the hot cream over the milk chocolate, let rest for 1 minute, then whisk until the ganache is glossy and smooth.

Pour the milk chocolate ganache over the set white chocolate layer, spreading evenly, and refrigerate for another 45 minutes to 1 hour.

Prepare the dark chocolate ganache: finely chop the dark chocolate, place it in a bowl, and heat the remaining heavy cream to froth.

Pour 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.

Refrigerate the assembled tart for at least 30 minutes, or until the top layer is firm to the touch.

Before serving, remove the tart from the pan, slice with a warm knife for clean cuts, and enjoy.