This Easy Eggless Chocolate Tart is a ridiculously easy and scrumptious dessert! The flavors of the rich chocolate filling and the buttery, flaky crust meld together like no other. But, of course, you have to taste it for yourself.
Easy Eggless Chocolate Tart Recipe Highlights
Hello, gorgeous Easy Eggless Chocolate Tart of my dreams! I don’t know about you, but if you make me choose between chocolate and any other food, chocolate will always win.
So you can imagine that for a chocolate lover, like myself, gorgeous silky chocolate over a perfect buttery crust is just dreamy!!
This No-Bake, Easy Eggless Chocolate Tart is absolutely AMAZING. It takes no more than 30 minutes to put together. Perfect addition to any celebration, big or small!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Crust: For this recipe, I use a classic eggless tart crust. However, If you are short of time, you can make this tart with a graham cracker or oreo crust (homemade or store-bought).
- Gelatin: Unflavored powdered gelatin is my preferred way to thicken the chocolate filling. However, if you can’t consume gelatin, you can use agar agar powder. Keep in mind that the texture might be slightly different. Gelatin can give a «creamy» texture, whereas agar gives a firmer texture. Agar agar powder is much more powerful than gelatin so just add 1/8 to 1/4 teaspoon. If using agar agar powder, add it with the heavy cream and sugar (step 2).
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Heavy cream: Make sure it has at least 35% of fat content.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the chocolate filling.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Chocolate: Be sure to use quality chocolate, with a cacao percentage between 60 and 65 percent. For a sweeter taste, use semi-sweet chocolate.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sea salt flakes (optional) for sprinkling before serving.
How to Make This Chocolate Tart Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Tart Crust
For this recipe, I use a classic eggless tart crust. If you decide to use a tart crust, just follow the instructions in this recipe. You can make the crust the day before. However, If you are short of time, you can make this tart with a graham cracker or oreo crust (homemade or store-bought).
- Prepare the Chocolate Filling
Put the cream, sugar, and salt in a saucepan over medium heat; stir to combine. At the first soft boil, turn the heat off. Add the butter and chocolate. Stir until well combined. Stir in the milk-gelatin mixture.
- Refrigerate
Pour into the tart shell and refrigerate for 2 hours to set or overnight (preferred).
Tips And Tricks To Make Eggless Chocolate Tart
Be sure to use quality chocolate, with a cacao percentage between 60 and 65 percent. For a sweeter taste, use semi-sweet chocolate.
If you are short of time, you can make this tart with a graham cracker or oreo crust.
Add a touch of espresso powder to give the chocolate another layer of flavor. Use 1/2 teaspoon for just a little intrigue and 1 – 2 teaspoons for a solid mocha flavor.
Use a removable-bottom tart pan for easy unmolding. This is the one I have.
Storing & Freezing Instructions
This tart can be made a day ahead, perfect for when you’re entertaining. It will keep up to 3 – 4 days in the refrigerator. Make sure it’s wrapped well with foil or plastic wrap.
Frequently Asked Questions
if you can’t consume gelatin, you can use agar agar powder. Keep in mind that the texture might be slightly different. Gelatin can give a «creamy» texture, whereas agar gives a firmer texture. Agar agar powder is much more powerful than gelatin so just add 1/8 to 1/4 teaspoon. If using agar agar powder, add it with the heavy cream and sugar (step 2).
Absolutely! Keep your tart well covered in the refrigerator for up to 2 days.
Yes, you can make this tart with a graham cracker or oreo crust (homemade or store-bought).
I recommend using a removable-bottom tart pan for easy unmolding. This is the one I have.
My tart pan is 9-inch round.
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Recipe Card 📖
Easy Eggless Chocolate Tart
Ingredients
Chocolate Filling:
- 1 teaspoon unflavored powdered gelatin
- 3 tablespoons (45 ml) whole milk
- 1 ¼ cup (300 ml) heavy cream
- 2 teaspoons white granulated sugar
- 1/4 teaspoon salt
- 1 cup (200 g) semi-sweet or dark chocolate, broken into small pieces (I used semi-sweet)
- 3 ½ tablespoons (50 g) unsalted butter, softened
- Sea salt flakes (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Crust:
- Make the eggless tart crust following the steps in this recipe, and fully bake the crust. You can also use a graham cracker or oreo crust, if you prefer. Note: for this tart, I used a 9-inch round tart pan.
Filling:
- In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes.
- Put the heavy cream, sugar, and salt in a saucepan over medium heat; stir to combine. At the first soft boil, turn the heat off. Add the butter and chocolate. Stir until well combined. Stir in the milk-gelatin mixture; mix to incorporate.
- Pour the chocolate filling mixture into the tart shell and refrigerate for 2 hours to set or overnight (preferred).
- Lightly sprinkle salt flakes, if desired. Serve.
- Be sure to use good quality chocolate with a cacao percentage between 60 and 65 percent. For a sweeter taste, use semi-sweet chocolate.
- If you are short of time, you can make this tart with a graham cracker or oreo crust.
- Add a touch of espresso powder to give the chocolate another layer of flavor. Use 1/2 teaspoon for just a little intrigue and 1 – 2 teaspoons for a solid mocha flavor.
- Use a removable-bottom tart pan for easy unmolding. This is the one I have.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published in November 2017. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
