Impress with this easy, 5-ingredient, No-Bake Earl Grey Chocolate Tart! This delicious no bake chocolate tart features a buttery oreo cookie crust and an Earl Grey infused bittersweet chocolate ganache filling!
This decadent chocolate tart has a lovely silky smooth chocolate truffle filling that's encased in a delicious no-bake chocolate cookie crust. Serve it plain, with seasonal fruit or sweetened whipped cream for an elegant treat.
If you are a huge fan of tarts like I am, you will love my, Chocolate Cardamom Tart, and Chocolate Espresso Tiramisu Tart!
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Why You Will Love This Earl Grey Chocolate Tart
- No baking required. Perfect for any beginner baker. Check out all my no bake recipes here.
- Only 5 ingredients. You only need 5 simple ingredients to create this elegant chocolate tart.
- Taste. Earl grey and chocolate is an unexpectedly delightful pairing. The bittersweet chocolate is so lovely with notes of citrus and bergamot.
- Texture. Crisp cookie crust paired with the creamy ganache filling makes for the perfect bite.
Ingredient Notes
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
- 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 use Earl Grey tea bags.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this no-bake Chocolate Earl Grey Tart! Please find the detailed instructions in the recipe card at the end of this post.
Step 1 - Pulse the Cookies - 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 - Pour melted butter to the cookie crumbs.
Step 3 - Pulse in Melted Butter - Crumbs should resemble wet sand and when you squeeze the crumbs, it should hold together.
Step 4 - Press Crumbs into Tart Shell - 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 the pan. Place in the freezer to set while we work on the filling.
Step 5 - Steep the Cream - In a heavy saucepan, bring heavy cream and Earl Grey tea leaves to a simmer over medium heat.
Turn heat off and allow to steep for 20 minutes. Then pour cream through a fine-mesh sieve, making sure to squeeze the tea leaves. Return the strained cream back into the saucepan and bring back to a low simmer.
Step 6 - Make Ganache Filling - In a medium sized bowl, transfer finely chopped chocolate and room temperature butter and then pour hot 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 - Combine the Filling - Slowly stir together the chocolate, butter and cream until combined.
Step 8 - Fill the Tart - Remove tart crust from the freezer and pour the ganache over your chocolate crust. Chill the Earl Grey Tart for 1 to 2 hours before serving. Enjoy!
Tip! When stirring ganache, use a rubber spatula and stir slowly in one direction to prevent bubbles for forming.
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 Tea - You can easily swap out Earl Grey for other tea flavors such as, lavender, jasmine or rose. Alternatively, you can omit it completely and add vanilla extract.
- For the Chocolate - You can substitute for milk chocolate.
Key Equipment
- 9-Inch round Tart Pan with a removable bottom
- Food Processor (but you can also crush the cookies with a rolling pin)
- Fine-Mesh Sieve or Strainer
- Heavy-Bottomed Saucepan
Storage
- Refrigerator - Store in an airtight container in the fridge for up to 4 days.
FAQ
Yes! This chocolate tart can be made ahead and stored in the fridge for up to 4 days.
You sure can! Replace with gluten-free Oreo cookies or graham crackers. You'll need about 2 cups of cookie crumbs.
Yes! You can use dairy free, butter, chocolate and full-fat canned coconut milk.
Earl Grey tea is a black tea that is mainly characterized by notes of bergamot citrus.
More Tart Recipes
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📖 Recipe
Earl Grey Chocolate Tart
- Total Time: 45 Mins Prep + 2 Hrs to Chill
- Yield: 1 9-Inch Tart
Description
Impress with this easy, 5-ingredient, No-Bake Earl Grey Chocolate Tart! This delicious no bake chocolate tart features a buttery oreo cookie crust and an Earl Grey infused bittersweet chocolate ganache filling!
Ingredients
Oreo Crust
- 24 Oreo Cookies (274 g)
- 6 Tablespoons (85 g) Unsalted Butter, melted
Earl Grey Chocolate Ganache Filling
- 1 ¼ Cups (290 g) Heavy Whipping Cream
- 4 Tablespoons (12 g) Loose Leaf Earl Grey Tea or 6 tea bags
- 8 Ounces (227 g) Bittersweet or Milk Chocolate Bars, finely chopped
- 2 Tablespoons (28 g) Unsalted Butter, room temp
Instructions
- Pulse the Cookies - In the bowl of your food processor fitted with an 'S' blade, pulse whole Oreo cookies into fine crumbs.
- Pulse in Melted Butter - Add melted butter and pulse until combined. Crumbs should resemble wet sand and should hold together easily when squeezed together.
- Press Crumbs into Tart Shell - 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.
- Chop the Chocolate - Finely chop your chocolate and transfer to a medium sized bowl along with your room temperature butter and set aside.
- Steep the Cream - 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.
- Make Ganache Filling - 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.
- Fill and Serve - 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.
Store in an airtight container for up to 4 days.
Roberta says
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 says
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 🙂