No Bake Triple Chocolate Tart (with Water Ganache)
This No Bake Triple Chocolate Tart is for SERIOUS chocoholics only! Using water instead of cream for the ganache creates a pure chocolate flavor that is so over the top!
Water for a No Bake Chocolate Ganache Tart?
I never would have dreamed of using water to make chocolate ganache until I watched Aneesh Popat make a glorious chocolate tart on Netflix’s Nadiya Bakes. Watch it and you’ll understand why I had to try it out myself.
When we chose The Chocolate Bunny Brouhaha for the Cozy Mystery Cooking Club, I knew right away what I was going to make! But, since baking and I don’t always get along, I opted for an entirely no-bake solution using a very easy cocoa graham cracker crust.
Triple up the chocolate with bittersweet, milk + white, offset all the richness with some fresh raspberries and you’ve got a luscious dessert for the chocolate lovers in your life. (I know a couple who moaned through a slice!)
Ingredients You’ll Need + Substitutions
- Tart crust — powdered sugar, cocoa powder, regular graham cracker crumbs + melted butter combine to make an easy crust.
- Chocolate — equal parts bittersweet and milk chocolate are used for the main part of the tart. A small amount of white chocolate ganache is used to swirl a design over the top. Use the best quality eating chocolate (not unsweetened baking squares) you can afford or get your hands on. If you want to use all of one type, like all milk chocolate, you are welcome to do so. I like the idea of two different types as each brings their own unique qualities to the party.
- Instant espresso — a little coffee or espresso is often added to chocolate to enhance its flavor. It’s not enough that you’ll get a mocha flavor, though. This is also optional.
- Fine sea salt — I like to add a pinch to sweet things. It enhances the flavor and balances some of the sweetness.
- Water — obvi…how else are you going to melt the chocolate?
- Brandy — adds a little flavor without making it boozy. You could substitute a raspberry flavored liqueur, or just some vanilla or fruit extract. You can also omit this entirely.
- Fresh raspberries — I love raspberries, but maybe you don’t. You can garnish your tart with so many fruits, though I’m partial to all the berries. But…I think mango would be fun, too!
How to Make a No Bake Chocolate Tart
NOTES:
- This recipe was developed for a 9” x 1” round tart pan with a removable bottom. The size of your tart pan may affect the final depth and set time for your tart.
- Use a kitchen scale to measure your ingredients (even the water), not a measuring cup.
Make the Tart Case
Sift powdered sugar and cocoa powder into a bowl to remove any lumps or hardened bits. Add the graham cracker crumbs and mix it all together. Pour in the melted butter and stir it all up until it resembles wet sand.
Add some of the crumb mixture to your tart pan and using a flat bottomed measuring cup, begin to push it into the side walls. Use your fingers to level it at the top edge of the pan as you work your way around.
Once the sides are in place, add more crumb mixture and use the measuring cup to press it into the bottom. You may not need all of the crumb mixture depending on the size/height of your tart pan. Place it in the refrigerator to chill.
Make the Water Ganache
Combine the bittersweet + milk chocolate (finely chopped or small chips) in a large bowl with the espresso powder and one tablespoon of room temperature unsalted butter.
Boil some water in a kettle or saucepan. Weigh out 7 oz into a measuring cup, then add one tablespoon of brandy (you can use a measuring spoon for that). Pour the water over the chocolate so its completely submerged, then let it stand for 3 minutes.
Use a rubber spatula (not a whisk, like pictured) to mix the ingredients until the chocolate is melted and the ganache is smooth and glossy. If the chocolate is not completely melting, zap it in the microwave at 50% power for 30 seconds and stir again.
Pour the ganache into your chilled tart shell. You can use a toothpick to pop any large bubbles on the surface. Let it cool for 30 minutes at room temperature.
Add the White Chocolate Swirl
Warm 3 oz of white chocolate and 1 oz of water in the microwave at 50% power in 30 second increments. Stir after each burst and repeat only until the chocolate melts and ganache is smooth and glossy.
Dollop the white chocolate on top of the tart. Using a wooden pick or skewer, drag it around the surface to create decorative swirls.
Now for the hard part! IT TAKES TIME TO SET…6 to 8 hours at room temperature or 2 to 3 hours in the refrigerator. It will be soft to the touch, but not wobbly, when it’s set.
Garnish with fresh raspberries, white chocolate chips and mint leaves.
Serving Suggestions + Helpful Tips
- This rich, decadent tart serves 12 people (at least!). You can serve it with a dollop of lightly sweetened fresh whipped cream, a tart raspberry puree, or a small scoop of ice cream or sorbet.
- I used graham cracker crumbs that come in a box. If you have whole graham crackers on hand, you’ll need 10 full sheets to yield 1-1/2 cups of crumbs. Blitz them in your food processor, or crush them by hand in a ziptop bag (to keep them contained).
- You can also use chocolate cookie crumbs, but omit the cocoa + sugar, and increase the amount of crumbs to 2 cups.
- To unmold your tart, gently insert a toothpick between the fluted edge of the pan and tart to release it from the sides. Place the entire tart pan on top of a soup can, or something similar, and gently pull down on the outside ring of the pan. You can then transfer the bottom disc and the tart to a serving platter. Or, if you’re feeling confident, slip a thin spatula between the bottom disc and tart bottom and carefully coax it onto your serving platter.
- If you have leftover tart, cover it and store it in the fridge for 5 to 7 days.
Chocoholics, These Recipes are for You!
- Nutty Irishman Brownie Bites
- Chocolate + Caramel Toffee Shortbread Hearts
- Deliciously Decadent Raspberry Java Brownie Sundae
- Hazelnut Chocolate Meringue Cake
- Salted Caramel S’Mores Cereal Bars
- Baked Chocolate Donuts with Chocolate Glaze
- Chocolate Chip Molasses Oatmeal Cookies
No Bake Triple Chocolate Tart (with Water Ganache)
Ingredients
Tart Shell
- 6 tablespoon powdered sugar
- ⅓ cup cocoa powder
- 1½ cups graham cracker crumbs, pre-ground or from 10 full sheets
- 8 tablespoon unsalted butter, melted
Chocolate Ganache
- 8 ounce bittersweet chocolate, chips or finely chopped
- 8 ounce milk chocolate, chips or finely chopped
- ½ teaspoon instant espresso granules
- pinch fine sea salt
- 1 tablespoon unsalted butter, room temperature, cubed
- 8 ounce water, divided (7 oz + 1 oz)
- 1 tablespoon brandy, or other liqueur
- 3 ounce white chocolate, chips or finely chopped, plus more for garnish
- 6 ounce fresh raspberries
- mint leaves, to garnish
Instructions
- Sift the powdered sugar and cocoa powder into a bowl. Add the graham cracker crumbs and mix well. Pour the melted butter in and using a fork, stir until the butter is well distributed and the mixture is like wet sand.
- Dump the graham cracker mixture into your tart pan. Use a flat bottomed glass or measuring cup to press the mixture evenly up the sides and across the bottom of the tart pan. Place in the refrigerator to chill.
- In a large mixing bowl, add the finely chopped chocolate, the instant espresso, sea salt and butter.
- In a small saucepan or kettle, boil some water. Measure out 7 oz (by weight) into a measuring cup, then add the brandy. Pour the liquid over the chocolate to submerge. Cover with a plate and let it sit for 3 minutes. Stir the chocolate mixture until it is well combined and the butter and chocolate has completely melted. It should be smooth and glossy.
- Pour the chocolate ganache into the chilled tart shell. Use a pick to pop any large bubbles on the surface. Let the tart cool for 30 minutes at room temperature.
- Warm 3 oz of white chocolate and 1 oz of water in a microwave safe bowl on 50% power in 30 second increments until smooth and melted. Dollop this on top of the tart. Using a wooden skewer, drag the white chocolate through the surface of the ganache to create big, organic swirls.
- Allow the tart to set at room temperature for 6 to 8 hours, or in the refrigerator for 2 to 3 hours.
- Garnish the tart with fresh raspberries, white chocolate (chips or curls) and mint.
Notes
- This recipe was developed for a 9” x 1” round tart pan with a removable bottom. The size of your tart pan may affect the final depth and set time for your tart.
- Use a kitchen scale to measure your ingredients (even the water), not a measuring cup.
Nutrition
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