4 Ingredient Chocolate Tart

Need more no-bake chocolate desserts? Check out my no bake brownies, pot de creme, and peanut butter cheesecake. Need a simple yet elegant recipe to impress your friends? Let this foolproof chocolate tart be it. Loosely inspired by my chocolate pudding pie, I decided to ditch the eggs and cream and make a completely oven-free recipe. The results are a smooth dark chocolate filling atop a light and delicate crust.

Why I love this recipe

It’s (really) easy to make. Just melt the ganache and pour it over your crust. It’s about as low-maintenance as it gets. Only 4 ingredients. A pie crust, coconut milk, chocolate, and vanilla are all you need. Easy to make ahead. I always turn to this tart when I’m hosting. I can make it the night before and trust it’ll taste fresh when I’m ready to serve. Diet-friendly. Need a vegan tart? Use vegan chocolate chips. Gluten-free? Use a GF pie crust. Done and done!

Ingredients needed

Pie crust. Keep it simple with a store-bought graham crackers crust, or make your own. If you’re buying a crust, make sure it’s a no-bake crust, or blind-bake it in advance. Coconut milk. I used canned coconut milk for its extra-thick consistency. Avoid using reduced fat or light coconut milk, as the texture won’t be the same. Chocolate chips. I used bittersweet chocolate chips, but you can use semisweet chocolate or dark chocolate chips. Vanilla extract. Adds an extra layer of flavor. Sea salt. Optional, but I like to add a dash of flaky sea salt before serving.

How to make a chocolate tart

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep the crust. Prepare the crust as directed and place it in an 8-inch springform pan. Step 2- Make the filling. In a small saucepan or microwave-safe bowl, heat the coconut milk until warm. Add the chocolate and let sit for 2-3 minutes. Then, whisk to combine. Whisk in the vanilla extract. Step 3- Chill. Transfer the chocolate ganache filling to the pie crust. Refrigerate for 2 hours or until firm. Sprinkle with sea salt and serve.

Arman’s recipe tips

Make an Oreo crust. Blend 3 cups of crushed Oreo cookies with 5 tablespoons of butter in a food processor until crumbly, then press into your pie pan. This is the same crust I use in my no-bake Oreo cheesecake! Use good-quality chocolate. This recipe is all about the chocolate, so use the best quality you can find. Swap the coconut milk. If you’re not worried about making it dairy-free, feel free to use heavy cream instead. Enhance the chocolate flavor. Add one teaspoon of instant coffee. Don’t worry, you won’t be able to taste it, but it’ll bring out the rich chocolate notes. Garnish the tart with whipped cream, fresh berries, or a dusting of cocoa powder.

Storage instructions

To store: Store leftovers in an airtight container in the refrigerator for up to one week. To freeze: Freeze any leftover tart slices in a freezer-safe container for up to six months. Let them thaw overnight in the fridge.