No-Bake Chocolate Orange Tart

I make this tart when I want something that feels fancy but doesn’t require rescuing a soufflé at midnight. It’s a no-bake chocolate orange tart: crunchy cookie crust, soft chocolate-orange filling, and that bright citrus punch that makes each bite feel slightly dangerous. It’s the kind of dessert you bring to a get-together and watch people quietly lose their minds over while pretending they’re just having one small slice.

My family is officially obsessed. My husband calls it “that tart you can’t stop talking about” and my kid crams a slice into their lunchbox like it’s a secret weapon. Once I brought it to a holiday dinner and my mother-in-law asked for the recipe before dessert was even cleared — that’s when I knew I’d won. It’s become our weekend staple: I make the crust one afternoon, melt the chocolate while the kettle sings, and by bedtime the tart is chilling and I’m pretending I didn’t eat three spoonfuls of chocolate filling straight from the bowl.

Kitchen Talk

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I once tried to get clever and zest the orange right into the warm chocolate while it was melting. Rookie move — the zest turned into a soggy mess in the hot bowl and I had to start over. Since then I zest first and fold it in cold, or sprinkle the top as a finishing touch. Also, I used graham crackers once for the crust and the family staged an intervention asking for “more cookie taste” — so use digestive biscuits, shortbread, or whatever crunchy cookie makes you feel triumphant. Pro tip: if you’re out of heavy cream, full-fat coconut milk saved my butt on a desperate Sunday and no one noticed (much).

Shopping Tips

– Chocolate: Buy good-quality chocolate you’d actually eat on its own — it makes a huge difference in flavor and texture.
– Citrus: Choose firm, fragrant oranges (blood oranges or navel) and use zest, not too much juice, unless the recipe calls for it.
– Nuts & Seeds: If you’re adding a nutty crust or sprinkling sliced almonds, toast them lightly for more flavor and crunch.
– Dairy: For the creamiest filling, use full-fat cream; for dairy-free, pick the canned coconut milk with a thick cream layer.
– Baking Basics: Keep plain crunchy cookies (like graham, digestive, or shortbread) on hand — they make the fastest crust.

Prep Ahead Ideas

– Make the crust a day ahead and keep it covered in the pan; it firms up and flakes less when you slice it.
– Prepare the chocolate filling the morning of or the night before and chill it in a covered bowl; it’ll set faster in the tart shell if it’s already cool.
– Store in airtight containers in the fridge while prepping; slices keep well and are easy to pack for picnics if chilled.
– Doing this ahead turns a “dessert emergency” into a five-minute assembly: un-mold, slice, and serve.

✔Time-Saving Tricks

– Use store-bought cookie crumbs or a pre-made tart shell if you’re short on time — I won’t judge, I sometimes do this too.
– Melt chocolate gently in the microwave in short bursts or use a double boiler; both are faster than fussing with heavy saucepan drama.
– Skip tempering: for a no-bake tart you don’t need glossy, firm chocolate like candy-making; soft ganache is the goal.
– Don’t rush the chill: a little patience at the end saves you from a floppy slice and sad faces.

✔Common Mistakes

– Overheating the chocolate — I’ve scorched chocolate and had it seize into a crumbly mess; fix by adding warm cream slowly and whisking like your life depends on it.
– Adding too much orange juice — a soggy filling is a thing; stick to zest and a little juice unless the recipe specifically balances liquid.
– Crust that falls apart — under-press the crumbs and your tart is just a pile; press firmly and let it set in the fridge.
– Trying to slice while it’s warm — one time I rushed and ended up with a jagged, tragic slice. Chill and run a hot knife through each cut.

What to Serve It With

– Little dollops of softly whipped cream or crème fraîche to cut the richness.
– A scoop of vanilla or espresso ice cream for a show-stopping combo.
– Fresh berries or segmented citrus for acidity and color.
– Simple coffee or espresso — balances the chocolate beautifully.

✔Tips & Mistakes

– Use a warm, dry knife for clean slices; wipe between cuts.
– Salt is your friend — a tiny pinch in the crust or filling wakes everything up.
– Don’t over-flavor with liqueur; a splash goes a long way.
– If your ganache splits, whisk in a little warm cream slowly until smooth again.

✔Storage Tips

Store the tart covered in the fridge for up to 4 days; it actually slices neater after a day and the flavors mellow into something dangerously good. You can freeze individual slices wrapped tightly for up to a month — thaw in the fridge overnight. Eating it cold? Totally fine. Breakfast? No shame here; it’s basically chocolate toast if you squint.

✔Variations and Substitutions

– Dark chocolate swap: use higher-cocoa dark for less sweetness and more depth; milk chocolate makes it creamier and kid-approved.
– Nut crust: pulse almonds or pecans with cookies for a nuttier base; adds texture and flavor.
– Vegan: use canned full-fat coconut milk and vegan chocolate, and coconut oil instead of butter for the crust.
– Boozy twist: stir in a tablespoon of Grand Marnier, Cointreau, or orange liqueur for grown-up brightness.
– What doesn’t work well: too much citrus juice in the filling — it can loosen the ganache and make the texture off.

Frequently Asked Questions

No-Bake Chocolate Orange Tart

Silky dark chocolate kissed with bright orange zest in a crisp chocolate cookie crust. Elegant, rich, and no oven required.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 2 cup chocolate wafer cookie crumbs for the crust
• ▢ 7 tbsp melted unsalted butter for the crust
• ▢ 0.125 tsp fine sea salt for the crust
• ▢ 13 oz dark chocolate, chopped
• ▢ 1.25 cup heavy cream
• ▢ 2.5 tsp fresh orange zest from 1–2 oranges
• ▢ 3 tbsp fresh orange juice strained
• ▢ 1.5 tbsp unsalted butter for a silky finish
• ▢ 0.75 tsp pure vanilla extract
• ▢ 0.25 tsp fine sea salt for the filling
• ▢ 1 tbsp orange liqueur optional
• ▢ 0.5 tsp flaky sea salt for garnish, optional
• ▢ 0.25 cup candied orange peel optional garnish
• ▢ 1 cup lightly sweetened whipped cream optional, for serving

Instructions

Preparation Steps

• Grease a 9-inch tart pan with a removable bottom.
• Stir cookie crumbs, crust salt, and melted butter until the mixture looks like damp sand.
• Press crumbs firmly into the bottom and up the sides of the pan. Chill while you make the filling.
• Warm cream and orange zest in a small pot over medium heat until steaming. Remove from heat and let infuse 5 minutes.
• Place chopped chocolate in a heatproof bowl. Rewarm the cream to a gentle simmer, then strain it over the chocolate.
• Let sit 2 minutes, then whisk until smooth. Add butter, vanilla, orange juice, liqueur (if using), and filling salt; whisk until glossy.
• Pour ganache into the crust and smooth the top. Tap the pan to release air bubbles.
• Chill until fully set, 2–3 hours. Garnish with flaky salt and candied peel. Slice and serve with whipped cream.

Notes

Variation: Add a pinch of espresso powder to the warm cream to deepen the chocolate flavor. For a sweeter tart, swap in half milk chocolate and reduce the orange juice to 2 tbsp.

Storage: Keep covered and refrigerated up to 3 days, or freeze slices well-wrapped for 1 month. Let sit at room temperature 15 minutes before serving.

This recipe is an original creation inspired by classic No-Bake Chocolate Orange Tart flavors. All ingredient ratios and instructions are independently developed.