This No Bake Ruby Chocolate Tart is creamy, fruity, and elegant, with a crisp chocolate graham cracker crust and a smooth ruby chocolate filling. I love serving it chilled for parties, holidays, or any day I want a pretty dessert without turning on the oven.
Why You’ll Love This Recipe
I love this tart because it looks fancy but stays simple. The ruby chocolate gives the filling a naturally pink color and a fruity chocolate flavor, while the chocolate graham cracker crust adds a rich, crunchy base.
I also like that I can make it ahead of time. Once it chills and sets, I just slice it and serve it cold.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 ounces chocolate graham crackers (about 2 cups)
6 tablespoons unsalted butter
2 teaspoons granulated sugar
8 ounces ruby chocolate (about 1 1/2 cups, chips or chopped bars)
5 ounces heavy whipping cream
1/4 cup dark chocolate
1 tablespoon unsalted butter
Directions
I start by pulsing the chocolate graham crackers and sugar in a food processor until finely ground.
I melt the butter, add it to the crumbs, and pulse until the mixture is evenly moistened. Then I press it firmly into a 13 x 3.5-inch removable-bottom tart pan and freeze it for 10 to 15 minutes.
Next I heat the heavy cream until it bubbles around the edges, then I remove it from the heat and stir in the ruby chocolate until smooth.
I pour the filling into the chilled crust, smooth the top, and refrigerate it for at least 4 hours until set.
For the drizzle, I melt butter with dark chocolate and drizzle it over the tart before serving. I slice the tart into 8 pieces and serve it chilled.
Servings and Timing
This recipe makes 8 servings.
Prep time: 20 minutes
Cooking time: 5 minutes
Chilling time: 4 hours
Total time: 4 hours 20 minutes
Calories: 439 kcal per serving
Variations
I sometimes use regular chocolate graham crackers for a deeper cocoa flavor or plain graham crackers for a lighter crust.
I can add fresh raspberries, strawberries, or white chocolate curls on top before serving. Also I like adding a tiny pinch of salt to the crust to balance the sweetness.
Storage/Reheating
I store the tart covered in the refrigerator for up to 4 days.
I do not reheat this tart because it is meant to be served chilled. For cleaner slices, I let it sit at room temperature for about 5 minutes before cutting.
Related Recipes:
FAQs
Can I make this ruby chocolate tart ahead of time?
Yes, I like making it the day before serving so it has plenty of time to set.
Does this tart need to be baked?
No, I keep this recipe completely no bake. The crust sets in the freezer, and the filling sets in the refrigerator.
Can I use white chocolate instead of ruby chocolate?
Yes, but the flavor and color will change. I use ruby chocolate when I want that fruity flavor and pink color.
How do I get clean slices?
I use a sharp knife and wipe it clean between slices. I also keep the tart chilled before cutting.
Can I freeze this tart?
Yes, I can freeze it tightly wrapped for up to 1 month. I thaw it in the refrigerator before serving.
Conclusion
This no bake ruby chocolate tart is a beautiful, creamy dessert with very little effort. I love how the crisp chocolate crust, fruity ruby chocolate filling, and dark chocolate drizzle come together in a chilled tart that feels special every time.
📖 Recipe:
Print
No Bake Ruby Chocolate Tart
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy and elegant no-bake ruby chocolate tart with a crisp chocolate graham cracker crust and a smooth, fruity filling. Perfect for serving chilled at parties or special occasions.
Ingredients
2 cups chocolate graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
8 oz ruby chocolate, chopped
1 cup heavy whipping cream
2 oz dark chocolate
1 tablespoon unsalted butter (for drizzle)
Instructions
- Pulse chocolate graham crackers and sugar in a food processor until finely ground.
- Add melted butter and pulse until the mixture is evenly moistened.
- Press the mixture firmly into a 13 x 3.5-inch removable-bottom tart pan and freeze for 10–15 minutes.
- Heat heavy cream in a saucepan until it begins to bubble around the edges.
- Remove from heat and stir in ruby chocolate until completely smooth.
- Pour the filling into the chilled crust and smooth the top.
- Refrigerate for at least 4 hours until fully set.
- Melt dark chocolate with 1 tablespoon butter and drizzle over the tart.
- Slice into 8 pieces and serve chilled.
Notes
You can substitute regular or plain graham crackers for the crust.
Top with fresh raspberries, strawberries, or white chocolate curls for extra decoration.
Add a pinch of salt to the crust to balance sweetness.
Store covered in the refrigerator for up to 4 days.
For clean slices, let sit at room temperature for 5 minutes and wipe the knife between cuts.
Can be frozen for up to 1 month; thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 439 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
