You’re going to love this vegan, no-bake chocolate ganache tart. It’s a creamy, melted dark chocolate ganache filling in an Oreo cookie crust separated by a layer of tasty cherry jam. Break free from the oven this summer and indulge in this decadent chocolate delight.
I love a great pie or tart. But I don’t always love having to turn on the oven in the summer to bake them. That’s why this no-bake chocolate cherry tart is the perfect summer dessert for all the chocolate lovers out there.
It’s rich, creamy, and absolutely delicious. And the best part? It’s surprisingly easy to make! The whole thing comes together in about 15 minutes. But you will need to be a little more patient while it sets and firms up in the fridge before you can eat it. It’s definitely worth the time. Trust me, if I can do it, you can do it.
Why you'll love this recipe
- First and most obvious, it’s no-bake. You don’t even need to turn on the oven on those hot days to enjoy this delicious Black Forest tart.
- It's a chocolate lover’s dream. Beautifully dense, rich chocolate poured into an Oreo crust that will just melt in your mouth.
- So easy - It’s gloriously fancy while being surprisingly simple to make.
- It's gluten free & vegan as written.
You just need a few simple ingredients and cooking methods to make this GF chocolate tart.
- Gluten free Oreo crust - I like to make my own gluten-free oreo crust. It only requires 2 ingredients and is super simple to make. But you can also use a store bought crust if you prefer.
- Vegan heavy cream (or full fat coconut milk) - I like to use the vegan heavy cream from Silk. Feel free to use your favorite.
- Almond extract - Almond enhances the cherry flavoring throughout the ganache.
- Vegan dark chocolate - My favorite baking chocolate brand is Scharffenberger and I used the 62% dark chocolate bar for this recipe. You can also use Allergen free chocolate chips, like Enjoy Life brand, in place of the chopped chocolate.
- Vegan butter - I used Country Crock plant butter for this recipe. If you're not dairy free, use regular butter in the same measure.
- Cherry jam (approximately 8 ounce jar)
- Vegan whipped cream, fresh cherries and chocolate shavings for serving.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not vegan - you can use regular, dairy-based heavy whipping cream, unsalted butter and whipping cream in the same measurements.
- Don’t have or don’t like cherries? You can easily substitute raspberry or strawberry jam and fresh berries.
- Use semi-sweet or dark chocolate chips in place of the chopped dark chocolate if you’d like.
How to make this no bake chocolate tart
STEP 1: Heat the heavy cream and almond extract in a saucepan over medium heat until it is barely simmering, stirring occasionally. This should take about 7-8 minutes.
STEP 2: Add the butter to the chocolate. Pour the hot cream over the chocolate and allow it to sit for 5 minutes undisturbed. Do not stir yet.
STEP 3: After the chocolate mixture has been sitting for 5 minutes, stir or whisk the chocolate until it's smooth.
STEP 4: Spread the cherry jam into an even layer in the bottom of the tart shell.
STEP 5: Pour the chocolate ganache over the cherry filling and use an offset spatula to spread it into an even layer. Then refrigerate until set.
Let the chocolate tart chill uncovered in the refrigerator so the top comes out smooth. Once it is set, you will be able to cover with plastic wrap or aluminum foil.
How to serve this chocolate tart
I've topped the chocolate tart with a dusting of cocoa powder, a pillowy cloud of vegan whipped cream, fresh cherries and chocolate shavings. It has all of the flavors of a Black Forest dessert.
It can be served cold or at room temperature. If you want to decorate the top and serve it later, be sure to use stabilized whipped cream so it doesn't deflate/melt.
Once the chocolate ganache is set, you can cover the tart with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. If you're planning to eat it right away, it is okay to allow the tart to sit at room temperature for serving, the chocolate will not melt.
Chocolate ganache is a mixture of chocolate and warmed cream. It can be used as a glaze, icing, or filling for pastries and candies.
Ganache firms as it cools, but it doesn’t set hard. It’s usually more the soft but firm consistency of fudge.
Too much cream mixed with the chocolate will produce a thinner ganache which will not set properly. The amount of cream used in making the ganache determines its firmness or thickness.
Yes, once the ganache has set you can wrap the tart in several layers of plastic wrap and store it in the freezer. When you are ready to serve, you will want to thaw the tart overnight in the refrigerator. You may get some discoloration or condensation on the chocolate from freezing.
Other no bake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
No Bake Chocolate Ganache Tart
- 1 Gluten Free Oreo Crust
- 8 ounces Vegan Heavy Cream
- ½ teaspoon Almond Extract
- 9 ounces Dark Chocolate roughly chopped
- ¼ Cup Vegan Butter
- 8 ounces Cherry Jam
- Vegan Whipped Cream, Fresh Cherries and Cocoa Powder for serving optional
- Heat heavy cream and almond extract in a saucepan over medium heat until barely simmering, about 7-8 minutes.8 ounces Vegan Heavy Cream, ½ teaspoon Almond Extract
- Add the butter and chocolate to a heatproof bowl. Pour the hot cream over the chocolate and allow it to sit for 5 minutes without stirring. Whisk the chocolate and cream together until smooth.9 ounces Dark Chocolate, ¼ Cup Vegan Butter
- Spread the cherry jam into an even layer in the bottom of the oreo crust.1 Gluten Free Oreo Crust, 8 ounces Cherry Jam
- Pour the ganache over the jam and spread it into an even layer.
- Chill overnight.
- Dust the top of the tart with a sprinkle of cocoa powder. Top with vegan whipped cream, fresh cherries and shaved chocolate before serving.Vegan Whipped Cream, Fresh Cherries and Cocoa Powder for serving
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.