This incredible no-bake Ruby Chocolate Tart will surely impress your friends and family at your next get-together! Not only is easy to make, it only requires 4 simple ingredients! Whaaat?!
INGREDIENTS FOR RUBY CHOCOLATE TART
- Speculoos Cookies – I used the ones from Trader Joe’s. Lotus Biscoff is also another popular brand.
- Unsalted Butter
- Ruby Chocolate – I found these at World Market.
- Heavy Whipping Cream
WHAT IS RUBY CHOCOLATE?
Ruby chocolate is fairly new to the culinary world. It was invented by Barry Callebaut, a Belgian-Swiss cocoa company, and was introduced to the United States and Canada back in 2019. According to Barry Callebaut, ruby chocolate is made from ruby cacao beans, which are found in Brazil, Ecuador and the Ivory Coast. Ruby chocolate contains no added flavor or color. How amazing is that?
THE TASTE OF RUBY CHOCOLATE
If you have not gotten your hands on these pink gems, you are missing out! Ruby chocolate is unlike any other chocolate out there. It has a fruity flavor with notes of tart berries and pairs nicely with many different foods and spices. The flavor is quite unique and I love that it’s not too sweet. It’s very smooth and has no bitter after taste.
WHAT ARE SPECULOOS COOKIES?
Speculoos cookies hail from Belgium! They are crispy shortbread cookies flavored with warm spices such as cinnamon. These brown biscuits have a deep caramelized flavor reminiscent of gingerbread cookies. Traditionally, the Belgians would eat speculoos in December to celebrate St Nicholas Day. Lucky for us, these cookies are available year round and can be eaten anytime. I love making a speculoos cookie crust for cheesecakes, throwing them in homemade ice cream and even making cookie butter.
FINAL THOUGHTS
When I created this recipe, I wanted unique dessert and I couldn’t be more happy with the results. The tart and fruity flavor of the ruby chocolate plays so well with the warm spices in the speculoos. And can we talk about the texture?! The creaminess of the ruby ganache, along with that crispy buttery crust is everything. Seriously, it was love at first bite! I hope you enjoy it too!
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Recipe
RUBY CHOCOLATE TART (NO-BAKE)
- Total Time: 1 Hour + 25 Minutes
- Yield: 1 9 inch Tart 1x
Description
This 4 ingredient no-bake Ruby Chocolate Tart is incredible! The crust is made from crushed speculoos cookies and filled with a smooth ruby chocolate ganache!
Ingredients
- 1 box + 8 crackers (268 grams) Speculoos Cookies (I used the Trader Joe’s brand)
- 6 Tbsp (85 grams) Unsalted Butter, melted
- 7 oz (198 grams) Ruby Chocolate, chopped and melted
- 9 oz (255 grams) Heavy Whipping Cream
- Garnish with Berries (optional)
Instructions
For the Crust
- Melt the butter in the microwave or a small saucepan and set aside.
- In a food processor (see note below), pulse the cookies until you get fine crumbs. Pour melted butter into the processor and pulse until combine. The crumbs will resemble wet sand.
- Pour crumbs into a clean 9-inch tart pan a with removable bottom. Firmly press the crumbs into the pan and up the sides. I like to use the bottom of a measuring cup to help pack it in (see note below).
- Place the tart in the freezer to firm up. While it’s chillin’, let’s make the fillin’! 😉
Ruby Chocolate Ganache
- Roughly chop the ruby chocolate bars into small pieces and set aside. If you are using small ruby chips, you may skip this step.
- Heat cream in a small saucepan over medium heat until you see small bubbles. Careful not to over boil.
- Pour hot cream over chopped chocolate and let it sit for a few minutes. Make sure to submerge the chocolate. Stir until smooth.
- Remove the tart pan from the freezer and fill with the ruby ganache.
- Refrigerate uncovered for at least 1 hour. Remove the tart from the pan and garnish with berries if you wish. Enjoy!
Notes
- If you do not have a food processor, you can place the cookies into a plastic bag and crush with a rolling pin or meat mallet.
- It’s important to firmly pack the crumbs in the pan to ensure the crust doesn’t fall apart.
- When releasing the tart from the pan, if it doesn’t release right away, just let it sit on the counter for a few minutes and then try again!
- If you do not have a tart pan with a removable bottom, you can use a ceramic tart pan and just slice straight from the pan.
- I used a 9-inch tart pan, however you can use 6 4-inch mini tart pans.
- When storing the tart, keep in the fridge covered and enjoy for up to 4 days!
- Prep Time: 25 Minutes
- Cook Time: 1 hr Chill Time
- Category: Pies & Tarts
- Method: No-Bake
If you have made this recipe, I would love to know how it turned out for you! Please consider leaving a star rating and review below and tag me on Instagram @shortstackkitchen. Thank you so much!
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