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A chocolate tart with raspberries on top on a white background.

No Bake Triple Chocolate Tart (with Water Ganache)

Sip + Sanity | Linda Feller
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!
Inspired by Aneesh Popat's Ultimate Chocolate Tart.
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Prep time.15 minutes
Cook time.9 minutes
Custom time.8 hours 30 minutes
Total time.8 hours 54 minutes
Course.Dessert
Cuisine.American, French
Number of servings.12 servings
Calories per serving.395 kcal

Equipment

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

  1. 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.
  2. Use a kitchen scale to measure your ingredients (even the water), not a measuring cup.

Nutrition

Calories: 395kcal | Carbohydrates: 41g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 83mg | Potassium: 263mg | Fiber: 5g | Sugar: 28g | Vitamin A: 279IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 3mg
Keywords.chocolate, vegetarian
Did You Make This Recipe?Be sure to share a comment below!