Earl Grey Chocolate Tart – An elegant no-bake 5-ingredient tart made from crushed oreo cookies and butter and the filling is a delicious earl grey infused bittersweet chocolate ganache. This tart couldn’t be more easy!
If you are a huge fan of tarts like I am, you will love our, Chocolate Cardamom Tart, and Chocolate Espresso Tiramisu Tart!
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Earl Grey Chocolate Tart Ingredients
This no-bake Earl Grey Chocolate Tart only requires 5 simple ingredients!
Ingredient Notes
- Oreo Cookies – Use regular oreos not double stuffed. Alternatively, you can use any cookies such as chocolate graham crackers or gluten-free crackers.
- Unsalted Butter – We will be using butter to bind the no-bake crust and for the ganache filling.
- Heavy Cream – We will be infusing the earl grey tea in the cream.
- Dark Chocolate – I used Ghirardelli’s 60% chocolate. I would not recommend using milk chocolate as the cookies are sweet enough.
- Earl Grey – Loose leaf earl grey tea is best as the quality is better and the flavor is more potent. However, if you are unable to find loose tea leaves, you can certainly use tea bags.
*See recipe card for quantities.
Earl Grey Chocolate Tart Instructions
Here are step-by-step photos and instructions on how to make this no-churn Earl Grey Chocolate Tart! Please find the detailed instructions in the recipe card at the end of this post.
Oreo Crust
Step 1 – In the bowl of your food processor fitted with an ‘S’ blade, pulse whole oreo cookies with the filling into fine crumbs.
Step 2 – Add melted butter and pulse until well combined.
Step 3 – Crumbs should resemble wet sand and when you squeeze the crumbs, it should hold together.
Step 4 – Transfer the crumbs to a 9-inch (22.8 cm) tart pan with a removable bottom and press into the bottom and up the sides of your pan. I like using the bottom of a small measuring cup to help pack it in. Place in the freezer to set while we work on the filling.
Earl Grey Chocolate Ganache
Step 5 – In a saucepan, bring heavy cream and earl grey tea leaves to a simmer over medium heat. Turn heat off and allow to steep for 15 minutes. Strain the cream, making sure to squeeze the tea leaves. Return the strained cream back into the saucepan and bring back to a low simmer.
Step 6 – In a medium bowl, transfer finely chopped chocolate and room temperature butter and pour cream on top. Using a spatula, submerge as much of the chocolate under the cream as you can. Allow to sit for 3 minutes undisturbed.
Step 7 – Slowly stir together the chocolate, butter and cream until combined.
Hint – When stirring ganache, use a rubber spatula and stir slowly in one direction to prevent bubbles for forming.
Step 8 – Remove tart crust from the freezer and transfer ganache into your tart shell. Chill for 1 to 2 hours before serving. Enjoy!
Substitutions
- For the Oreos – You can use chocolate or regular graham crackers, digestive biscuits or chocolate wafer cookies. You’ll need a total of 2 cups of cookie crumbs.
- For the Earl Grey – Earl Grey can easily be swapped out for other black teas, lavender, rose or omitted completely.
- For the Chocolate – You can substitute for milk chocolate.
Equipment
- 9-Inch round Tart Pan with a removable bottom
- Food Processor (but you can also crush the cookies with a rolling pin)
Storage
- Store in an airtight container in the fridge for up to 4 days.
FAQ
Yes! Can be made ahead and stored in the fridge for up to 4 days!
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Recipe
EARL GREY CHOCOLATE TART
- Total Time: 45 Mins Prep + 6 Hrs to Chill
- Yield: 1 9-Inch Tart 1x
Description
Earl Grey Chocolate Tart – An elegant no-bake, 5-ingredient tart featuring a buttery Oreo cookie crust and a delicious earl grey infused bittersweet chocolate ganache filling. This tart couldn’t be more easy!
Ingredients
Oreo Crust
- 24 Oreo Cookies (274 g)
- 6 Tbsp (85 g) Unsalted Butter, melted
Earl Grey Chocolate Ganache Filling
- 1 ¼ cup (290 g) Heavy Whipping Cream
- 4 Tbsp (12 g) Loose Leaf Earl Grey Tea or 6 tea bags
- 8 oz (227 g) Bittersweet Chocolate
- 2 Tbsp (28.3 g) Unsalted Butter
Optional Garnish
- Flakey Sea Salt
- Seasonal Fruit
- Fresh Sweetened Whipped Cream
Instructions
Oreo Crust
- In the bowl of your food processor fitted with an ‘S’ blade, pulse whole oreo cookies with the filling into fine crumbs.
- Add melted butter and pulse until well combined. Crumbs should resemble wet sand and when you squeeze the crumbs, it should hold together.
- Transfer the crumbs to a 9-inch (22.8 cm) tart pan and press into the bottom and up the sides of your pan. I like using the bottom of a small measuring cup to help pack it in. Place in the freezer to set while we work on the filling.
Earl Grey Chocolate Ganache
- Finely chop your chocolate and transfer to a medium sized bowl along with your room temperature butter and set aside.
- In a saucepan, bring heavy cream and earl grey tea leaves to a simmer. Turn heat off and allow to steep for 15 minutes. Strain the cream, making sure to squeeze the tea leaves. You should end up with 1 cup of cream. Return the strained cream back into the saucepan and bring back to a low simmer.
- Pour warm cream over chocolate and butter. Using a spatula, submerge as much of the chocolate under the cream as you can. Allow to sit for 3 minutes undisturbed.
- Slowly stir together the chocolate, butter and cream until combined. Pro tip: When stirring ganache, use a rubber spatula and stir slowly in one direction to prevent bubbles for forming.
- Remove tart from the freezer and transfer ganache into your tart shell. Chill for 1 to 2 hours before serving.
Notes
- Allow to sit at room temperature for about 15 minutes before serving or can be eaten straight out of the fridge.
- Method: No-Bake
Roberta
I adored this tart! I have a delicate sweet tooth these days, so this hit just right. Really elegant, not overly sweet and it came out looking very fancy!
Lisa Flinn
Hi Roberta, thank you for trying this recipe and for your review! I’m so happy to hear that you adore this tart! It’s definitely an impressive dessert 🙂