This Easy Eggless Chocolate Tart is a ridiculously easy and delicious dessert! The flavors of the rich chocolate filling and buttery, flaky crust meld like no other. But of course you have to taste it yourself.
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Easy recipe highlights for eggless chocolate cupcakes
Hello gorgeous Easy Eggless Chocolate Tart of my dreams! I don’t know about you, but if you make me choose between chocolate and any other food, chocolate will always win.
So you can imagine that for a chocolate lover like me silky chocolate over a perfect butter crust is just gorgeous!!
This No-Bake, Easy Eggless Chocolate Tart is absolutely AMAZING. It takes no more than 30 minutes to assemble. Perfect addition to any celebration, big or small!
Ingredients you need, substitutions and notes
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
- Crust: For this recipe I use a classic eggless tart base. However, if you’re short on time, you can make this pie with a graham cracker or an Oreo crust (homemade or store-bought).
- Gelatin: Unflavored powdered gelatin is my favorite method of thickening the chocolate filling. However, if you cannot consume gelatin, you can use agar agar powder. Keep in mind that the texture can be slightly different. Gelatin can give a “creamy” texture, while agar gives a firmer texture. Agar agar powder is much stronger than gelatin, so just add 1/8 to 1/4 teaspoon. If using agar agar powder, add it with the cream and sugar (step 2).
- Milk: I like to use whole milk for baking. However, you can use any milk you have on hand.
- Heavy cream: Make sure it contains at least 35% fat.
- Sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar as this will change the texture of the chocolate filling.
- Salt: I prefer kosher or sea salt. If you only have table salt on hand, I recommend reducing the amount by half.
- Chocolate: Be sure to use high-quality chocolate with a cocoa content of between 60 and 65 percent. For a sweeter taste, use semi-sweet chocolate.
- Butter: I prefer to use unsalted butter, but if you only have salted butter on hand, you can use it. In this case, do not use the salt mentioned in the recipe.
- sea ​​salt flakes (optional) to sprinkle before serving.
How to make this chocolate cake step by step
Please check the recipe card at the bottom of the post for exact amounts and detailed instructions (scroll down).
- Make the pie crust
For this recipe I use a classic eggless tart base. If you decide to make a spicy crust, simply follow the instructions in this recipe. You can prepare the crust the day before. However, if you’re short on time, you can make this pie with a graham cracker or an Oreo crust (homemade or store-bought).
- Prepare the chocolate filling
Place cream, sugar, and salt in saucepan over medium-high heat; stir to combine. Turn off the heat for the first boil. Add butter and chocolate. Stir until everything is well mixed. Stir in the milk-gelatine mixture.
- Refrigerate
Pour into the tart shell and leave in the fridge for 2 hours or overnight (preferred).
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Tips and tricks for making an eggless chocolate tart
Be sure to use high-quality chocolate with a cocoa content of between 60 and 65 percent. For a sweeter taste, use semi-sweet chocolate.
If you’re short on time, you can make this pie with a graham cracker or an Oreo crust.
Add a touch of espresso powder to add another layer of flavor to the chocolate. Use 1/2 teaspoon for just a little intrigue and 1 – 2 teaspoons for a powerful mocha flavor.
Use a tart pan with a removable base for easy demoulding. This is the one I have.
Storage and Freezing Instructions
This tart can be made a day in advance, perfect for entertaining. It will keep in the fridge for up to 3-4 days. Make sure it is well wrapped in foil or plastic wrap.
frequently asked Questions
If you cannot consume gelatin, you can use agar agar powder. Keep in mind that the texture can be slightly different. Gelatin can give a “creamy” texture, while agar gives a firmer texture. Agar agar powder is much stronger than gelatin, so just add 1/8 to 1/4 teaspoon. If using agar agar powder, add it with the cream and sugar (step 2).
Absolutely! Store your tart, covered, in the fridge for up to 2 days.
Yes, you can make this pie with a graham cracker or an Oreo crust (homemade or store-bought).
I recommend using a tart pan with a removable base for easy demoulding. This is the one I have.
My tart pan is 9 inches round.
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Recipe card 📖
Simple chocolate tart without egg
This Easy Eggless Chocolate Tart is a ridiculously easy and delicious dessert! The flavors of the rich chocolate filling and buttery flaky crust meld like no other. You have to taste it yourself.
instructions
Crust:
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Make the eggless tart crust according to the steps in this recipe and fully bake the crust. You can also use a graham cracker or an Oreo crust if you prefer. Note: For this pie I used a 9 inch round pie pan.
Filling:
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In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes.
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Place heavy cream, sugar, and salt in a saucepan over medium-high heat; stir to combine. Turn off the heat for the first boil. Add butter and chocolate. Stir until everything is well mixed. Stir in the milk and gelatin mixture; Mixture to incorporate.
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Pour the chocolate filling mixture into the pie shell and refrigerate for 2 hours or overnight (preferred).
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Sprinkle salt flakes on top if you like. Surcharge.
Save on computer: This tart can be made a day in advance, perfect for entertaining. It will keep in the fridge for up to 3-4 days. Make sure it is well wrapped in foil or plastic wrap.
Recipe tips:
- Be sure to use high-quality chocolate with a cocoa content of between 60 and 65 percent. For a sweeter taste, use semi-sweet chocolate.
- If you’re short on time, you can make this pie with a graham cracker or an Oreo crust.
- Add a touch of espresso powder to add another layer of flavor to the chocolate. Use 1/2 teaspoon for just a little intrigue and 1 – 2 teaspoons for a powerful mocha flavor.
- Use a tart pan with a removable base for easy demoulding. This is the one I have.
for substitutions, Check my ingredients section above.
★ did you make this recipe Don’t forget to leave a star rating below!
Please note that nutritional information is a rough estimate and may vary depending on the products used.
nutrition
Calories: 201kcalCarbohydrates: 30GProtein: 3GFat: 7GSaturated Fatty Acids: 4GCholesterol: 1mgSodium: 4mgPotassium: 125mgFiber: 1GSugar: 13GVitamin A: fifteenieCalcium: 19mgIron: 2mg
Frequently asked questions about baking without eggs
You asked and I answered! Read on for a handful of answers to the most commonly asked questions about baking without eggs.
This recipe was originally published in November 2017. The recipe remains the same, but more hints, tips, photos, and information have been added to the January 2023 post to make it as helpful as possible!