No-Bake Chocolate Tart

If you love chocolate, but don’t want to turn on your oven, this tart is the perfect dessert for you! It’s only a few simple ingredients, takes no time to whip up, and gives high-quality delicious results.

I’m a sucker for a smooth, velvety ganache. This tart has just that. It is simple, only two components, but so, so rich and chocolatey. I found the recipe here, and didn’t change a thing, except I did make a little bit extra of the crust because I like a thicker crust sometimes!

I’ve been incredibly busy the past few weeks, and this is also the haul to the end. We’re almost to the end of the school year. At the end of this week I also go to Edmonton to mark Diploma exams, so unfortunately, don’t expect a post next week, as I won’t even be in town!

When July hits I’ll be able to spend a bit more time with the things I’ve been neglecting lately: the blog, my saxophone, my cats… the list seems to be endless when you are busy and have no time for anything. (Thankfully Paul and I have scheduled a few date nights to actually be able to see one another.)

Either way, bring on the chocolate!


Yield: 1 9-inch tart

For the crust:

2½ c. chocolate baking crumbs
½ c. butter, melted

For the ganache filling:

1 c. bittersweet chocolate, chopped
1 c. milk or semisweet chocolate, chopped
1 c. heavy cream
¼ c. butter

To make the crust, in a heat-proof bowl, melt the butter, and add the chocolate baking crumbs. Stir together until combined, and press into the bottom and up the sides of a 9-inch tart pan. Place in the refrigerator to chill and set for at least 30 minutes. (If you want the crust a little crisper, you can bake it at 350°F for 5-6 minutes… but that’s if you want to turn on your oven.)

In a small saucepan, combine the butter and heavy cream. Heat until the butter is melted and the mixture is at a low boil. In a large heat-proof bowl, place the chopped chocolate. Pour the hot cream mixture over the chocolate, and leave for 1-2 minutes. Using a spatula, stir the mixture until melted and smooth. Pour ganache over crust and refrigerate until set, at least 4 hours or overnight.

I also whipped some heavy cream with some vanilla and powdered sugar to make a whipped cream topping. Delish!

Keep in the fridge, and slice and serve.

Chocolate Sea Salt Caramel Chip Cookies

These cookies, despite their mouthful of a name, are extremely easy to make and are absolutely delicious. I first tried them at a meeting with a few people, and when I found out I had the recipe in my house the whole time, I immediately had to make them! The recipe for these is found on the bag for the Hershey’s Sea Salt Caramel Chips. (This post is not sponsored by Hershey’s.) They are so easy! I followed the recipe as written, and they turned out beautifully. Definitely put these on your to-make list.

Side note – blog posts have been sparse and/or haphazard lately. I apologize for that, especially if you are a devoted reader. May and June as a teacher are incredibly busy and stressful. I have barely enough time to mark everything I need to, let alone do a blog post. I’ll be more consistent in July, when I have time to plan, bake, and relax a bit. Cramming twelve months of work into ten months is tiring!

I wanted to make a few things before I go marking Diploma exams again, and these were on my list. They took barely any time, with a high reward – my kind of cookie! Either way, if you are a chocolate/caramel combo lover, these cookies are for you. But enough blather, to cookies!


Yield: 3-4 dozen cookies, depending on size

½ c. butter, softened
¾ c. light brown sugar, packed
½ c. sugar
1 tsp. vanilla
2 eggs
1½ c. flour
½ c. cocoa powder
½ tsp. baking soda
¼ tsp. salt
1 2/3 c. (1 pkg.) Hershey’s Sea Salt Caramel Chips

Preheat oven to 350°F. Lightly grease or line with parchment paper two cookie sheets.In the bowl of a mixer fitted with a paddle attachment, beat butter, brown sugar, sugar, and vanilla until well blended and creamy. Add eggs, beat again.In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add to the butter mixture, beating after each addition.Fold in caramel chips, and drop by rounded teaspoon onto the prepared cookie sheets.Bake in the preheated oven for 7-9 minutes, or until cookie is just set. Cool for 3 minutes on pan, then transfer to a wire rack to cool completely, and enjoy!