No Bake Ragi Cookies Chocolate Tart Recipe
This easy no-bake tart is made from a simple Ragi cookie crust and rich chocolate ganache filling.
Servings
9 inchtart
Cook Time
10 Minutes
Servings
9 inchtart
Cook Time
10 Minutes
Ingredients
For Chocolate Ganache
Instructions
  1. To make the Ragi Cookie Crust – Pulse the cookies in the food processor or grinder until finely ground. Transfer the crumbs to the bowl and add melted butter and dates syrup.Mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Place it in the fridge for 30 minutes to firm up before adding the filling.
  2. To make the Chocolate Ganache Filling – In a medium heatproof bowl, place chopped bittersweet and milk chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula, stir mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds and stir, until melted). Pour mixture over chilled Ragi Cookie crust and refrigerate until set, at least 4 hours or overnight. You can make the tart a day ahead of time.
  3. When the ganache is firm you can remove the tart by gently pressing against the removable bottom of your pan. Decorate your tart with strawberries or other toppings of your choice.
  4. Enjoy!
Recipe Notes
  • Use a measuring cup with straight sides to press the cookie crumb into the tart pan. You can use your hands, but a measuring cup will yield a really pretty result and it makes it way easier. 
  • Don’t over boil the cream! When it starts to form tiny bubbles around the edges of the pan, it’s hot enough.
  • If you want a crisper and less soft crust you can bake it in a 175 degree celsius (350Degree F) preheated oven for 5-6 minutes.Than let it cool completely before filling it with the ganache.
  • Before serving top it with the berries and fresh fruits as the water and juice from the berries will make the ganache a slightly different color.
  • Best serve cold. I prefer to take the tart out of the fridge 15-20 minutes before serving so that the ganache filling will soften and become creamier.