A rich and creamy no-bake chocolate tart made with three irresistible layers of white, milk, and dark chocolate ganache on a crunchy cocoa biscuit base. No oven required! 🤎🍫
⏱️ Preparation Time
30 minutes
❄️ Chilling Time
About 2½–3 hours
🍰 Pan Size
20 cm tart pan or tart ring
INGREDIENTS
🍪 Biscuit Base
150 g cocoa biscuits
60 g melted butter
🤍 White Chocolate Ganache
125 g heavy cream
240 g white chocolate
🤎 Milk Chocolate Ganache
125 g heavy cream
188 g milk chocolate
🖤 Dark Chocolate Ganache
125 g heavy cream
105 g dark chocolate
INSTRUCTIONS
1. Prepare the Biscuit Base
Crush the cocoa biscuits into fine crumbs. Add the melted butter and mix until you get a wet-sand texture.
Press the mixture firmly into the bottom and sides of a 20 cm tart pan or tart ring.
Refrigerate for 30 minutes
2. Make the White Chocolate Ganache
Finely chop the white chocolate and place it in a bowl.
Heat the heavy cream until it just begins to simmer. Pour it over the chocolate and let it sit for 1 minute.
Stir gently from the center outward until the ganache is completely smooth and glossy.
Pour the ganache over the chilled biscuit base.
Refrigerate for 45–60 minutes, or until the surface is firm.
3. Make the Milk Chocolate Ganache
Finely chop the milk chocolate and place it in a bowl.
Heat the heavy cream until it just begins to simmer. Pour it over the chocolate and let it sit for 1 minute.
Stir until completely smooth and glossy.
Carefully pour it over the set white chocolate layer.
Refrigerate for another 45–60 minutes.
4. Make the Dark Chocolate Ganache
Finely chop the dark chocolate and place it in a bowl.
Heat the heavy cream until it just begins to simmer, then pour it over the chocolate.
Stir gently until completely smooth and glossy.
Carefully pour the dark chocolate ganache over the milk chocolate layer.
5. Chill & Serve
Refrigerate the tart until completely set before slicing.
For clean slices, use a sharp knife and wipe it between cuts.
Enjoy this rich, creamy and irresistible Triple Chocolate Tart! 🤎🍫
📌 Recipe Notes
* Do not let the cream boil; heat it only until it begins to simmer.
* Allow each chocolate layer to set before adding the next one.
* Keep the tart refrigerated until ready to serve.
* For the cleanest slices, use a warm, dry knife.
