No-Bake Chocolate Fruit Tart
A decadent dark chocolate tart with a layer of fruit filling. Easy to make, quick to set, and delicious to enjoy!
Equipment
- Tart Pan or Pie Pan
- Mixing Bowl
- Saucepan
- Rubber Spatula
- Stand Mixer
Ingredients
For the Crust
- 1½ Cups Chocolate Wafer Cookie Crumbs In a pinch, Oreo works once you remove the cream.
- 2 Tbsp Sugar
- ⅛ Tsp Fine Sea Salt
- ⅓ Cup Butter Cubed
- 2 Oz Dark Chocolate Chopped fine.
For the Fruit Filling
- 1 Cup Fruit Pie Filling
- ½ Cup Tart Apple Peeled and grated fine.
For the Mousse
- 7 Oz Dark Chocolate Chopped. I like 70% dark.
- 1¼ Cup Heavy Whipping Cream Divided; ¾ cup for mousse, ½ cup for whipping.
- ¼ Cup Butter Cubed.
- 1 Tsp Vanilla Extract
Instructions
For the Crust
- Crush cookies into crumbs if necessary. Add in the sugar and salt and mix.
- In a small sauce pan, over medium-low heat, start melting the butter.
- Once butter is melted, add in the 2 oz. chocolate and continue stirring to melt and mix. Keep the heat low to avoid burning the butter.
- Pour the melted chocolate into the crumb mix and stir until fully combined.
- Pour the crumbs into your tart pan and pat them down evenly across the bottom and up the side to make your crust. Put your crust in the fridge to chill for at least 1 hour.
For the Fruit Filling
- Peel, core, and grate your apple. You want it finely grated to add texture, but not leave large chunks.
- Mix the apple with the pie filling and set aside.
For the Mousse
- In a saucepan, over medium heat, heat up ¾ cup heavy cream until boiling. It will look almost foamy with small bubbles forming around the edges.
- Add in your remaining 7 oz. dark chocolate. Stir until it melts and mixes together.
- Add your butter, one cube at a time, stirring to mix before the next one is added. Once the butter is fully mixed in, add in your vanilla extract.
- Using your mixer, beat the remaining ½ cup cream until it forms soft peaks.
- Carefully fold the whipped cream into the chocolate-cream mixture until well combined. Be gentle so you don't beat the air out of the whipped cream.
To Assemble
- Spread your fruit filling evenly over the top of the crust.
- Spoon your mousse over top of the fruit filling, using a spatula or knife to smooth it out.
- Return to the fridge to chill for at least two hours to set and solidify.
- Once chilled, serve and enjoy!