Description

This No Bake Ruby Chocolate Tart is an elegant and indulgent dessert featuring a crisp chocolate graham cracker crust filled with a luscious ruby chocolate ganache. Perfect for chocolate lovers craving a sophisticated treat without the hassle of baking, this tart sets beautifully in the refrigerator and is finished with a decadent dark chocolate drizzle for extra richness and visual appeal.

Ingredients

Scale

Crust

2 cups chocolate graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Filling

8 oz ruby chocolate, chopped
1 cup heavy whipping cream

Topping

2 oz dark chocolate
1 tablespoon unsalted butter (for drizzle)

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Instructions

Prepare the crust: Pulse the chocolate graham crackers and granulated sugar in a food processor until finely ground. Add the melted butter and pulse again until the mixture is evenly moistened.
Form and chill the crust: Press the crumb mixture firmly into the bottom and up the sides of a 13 x 3.5-inch removable-bottom tart pan. Freeze the crust for 10 to 15 minutes to set it firmly.
Heat the cream: In a saucepan, heat the heavy whipping cream until it just begins to bubble around the edges—be careful not to boil.
Make the ganache: Remove the cream from heat and stir in the chopped ruby chocolate until the mixture is completely smooth and glossy.
Fill the crust: Pour the ruby chocolate ganache into the chilled tart crust and smooth the surface evenly.
Refrigerate the tart: Place the tart in the refrigerator and let it chill for at least 4 hours until the filling is fully set.
Prepare the drizzle: Melt the dark chocolate together with 1 tablespoon of unsalted butter until smooth. Drizzle this over the top of the chilled tart for a beautiful finishing touch.
Serve: Slice the tart into 8 portions and serve chilled for the best texture and flavor experience.

Notes

Ensure the heavy cream is hot but not boiling to avoid seizing the chocolate.
Use a tart pan with a removable bottom for easier slicing and serving.
Chilling time is crucial for the tart to set properly, so do not skip the refrigeration step.
Store leftovers covered in the refrigerator for up to 3 days.
You can substitute the ruby chocolate with white chocolate or milk chocolate if preferred, but the unique color and flavor of ruby chocolate are a highlight.